IFT Annual Meeting -207 Posters & Papers with Research using the TA.XT2 or TA.XTPlus Texture Analyzer

Presentation Number: 003-05

Presentation Title: Texture and color properties of gel developed from rainbow trout protein recovered via isoelectric solubilization/precipitation from freezing-abused processing by-products

Author Information: Latif Taskaya, Ege University, Bornova-Izmir, Turkey; Jacek Jaczynski, West Virginia University, Morgantown, WV

Processing of raw materials into food products generates processing by-products. In 2002, ~76% of world fisheries production was used for direct human consumption and 24% was reduced for fishmeal by reduction fisheries. Although reduction fisheries account for a quarter of total fisheries on weight basis, they only contribute 3.8% to total revenue. Therefore, conversion of raw aquatic materials or their processing by-products for human foods instead of reducing them to animal feeds is more economically beneficial. Isoelectric solubilization/precipitation allows recovery of fish protein from processing by-products with simultaneous separation of impurities (bone and scale). However, the by-products are often abused by freeze-thawing, which may affect quality of final food products. Our objectives were to determine effects of freeze-thawing of Rainbow trout (Oncorhynchus mykiss) processing by-products on texture and color properties of gel developed from protein recovered by isoelectric solubilization/precipitation. Once- or twice-frozen trout by-products were homogenized in water (1:6 w/v). Protein was solubilized at pH=12.0 and impurities were removed by centrifugation. Solubilized protein was precipitated by addition of an-ionic flocculant at pH=5.50 and de-watered by centrifugation. Protein was used to develop thermally-induced surimi-like gels with the addition of TiO₂, beef plasma protein, transglutaminase, polyphosphate, CaCl₂, and potato starch. Gel texture, color, and viscoelastic properties were determined with Kramer cell and texture profile analysis, L*a*b*, and rheometer, respectively. Texture and viscoelasticity of gels developed from twice-frozen by-products deteriorated. However, protein flocculation during their precipitation at pH=5.50 improved texture and viscoelasticity of these gel. Gel color properties developed from trout processing by-products were poor regardless of the pH during solubilization. However, addition of TiO₂ improved L*, resulting in higher whiteness (L*-3b*). Although isolelectric solubilization/precipitation enables recovery of functional protein from otherwise useless fish processing by-products, abusive freeze-thawing of the by-products may affect the final quality of food products.

Presentation Number: 003-10

Presentation Title: Carbohydrate additives in gels from previously cooked Jonah crab (Cancer borealis) minced meat

Author Information: Shari R. Baxter, Univ. of Maine, Orono, ME; Denise Skonberg, Univ. of Maine, Orono, ME

Large quantities of by-products are produced in crustacean processing. In smaller crustaceans, such as Jonah crab (Cancer borealis), the edible portion of these by-products is wasted. Full utilization of this resource requires investigating the use of fully cooked crustacean meat in value-added products. Previous research conducted in our lab has shown that previously cooked, washed Jonah crab mince will form gels with further heat treatment. This study focused on the use of carbohydrate additives to improve both the water holding capacity and texture of crab mince gels. Frozen, previously cooked Jonah crab mince was thawed and washed. After washing, carbohydrates (potato starch, kappa-carrageenan, and iota-carrageenan) were added at three levels (0.5, 1, and 2%). A control with no additives was used for a total of ten treatments. The carbohydrate additives were incorporated into the washed mince and the moisture was adjusted to 80%. Treated mince was stuffed into cellulose casings and cooked for 30 minutes at 35 °C followed by 30 minutes at 90 °C. Gels were tested for water holding capacity, force to fracture, distance to fracture, hardness, springiness, cohesiveness, and gumminess. Water holding capacity of the gels was not significantly affected by type or level of additive. Kappa-carrageenan produced gels that were significantly harder, gummier, springier, and having the greatest force to fracture compared to other treatments. All additive treatments resulted in similar or shorter distance to fracture than the control. Iota-carrageenan resulted in the softest, least gummy, least springy, least cohesive gels with the smallest force and distance to fracture. To determine preferred textural characteristics, texture measurements were compared with those of preferred products as identified by a consumer focus group. Results indicate that carbohydrate additives can be used to alter textural characteristics of gels from previously cooked Jonah crab but do not improve water holding capacity.

Presentation Number: 003-15

Presentation Title: Recovery of Pacific sardine protein and determination of their functional properties

Author Information: Tomoko Okada, Oregon State University, Astoria, OR; Joo D. Park, Oregon State University, Astoria, OR; Jae W. Park, Oregon State University, Astoria, OR; Michael T. Morrissey, Oregon State University, Astoria, OR

Pacific sardines have made a strong biological comeback in the past decades in the Oregon coastal area, although they have yet to be exploited for human consumption in the U.S. This study was conducted to recover protein from sardines by modified pH shift methods to increase sardine utilization. The objectives of this study were to evaluate heat-induced gelling properties and quality of stabilized recovered sardine muscle protein, and to verify functionality of freeze-dried recovered sardine muscle protein. Protein from sardines was obtained using three different modified pH shift methods where all methods involved pH adjustment of a minced sardine: water slurry to isoelectric point as a first step. Protein was recovered by centrifugation (Process I) or by acid/alkali-aided protein solubilization followed by precipitation (Process II and III). All recovered proteins were freeze-dried and kept at -80°C. Texture properties of protein gels were determined using a Texture Analyzer, while color was determined using a Minolta Chroma Meter. Water retention ability was measured according to the method of Kocher and others (1993). Proximate composition and solubility were determined for freeze-dried sardine protein samples. Water and oil holding capacity (WHC and OHC) were also determined according to Akubor and Badifu (2004). Emulsifying Activity Index (EAI) was measured using a Shimadzu spectrophotometer. The highest breaking force was shown by sardine gel prepared with Process III (56.5 g). Color analysis showed that Process I had the highest whiteness value (L*-3b*) as well as the highest water retention ability (65.2%). Process III showed higher protein solubility than other processes over the wide range of pH levels. Process I resulted in the highest WHC (52.3%) and OHC (33.3%) as well as the highest EAI (413.9 m²/g solid). This study demonstrated the feasibility of protein recovery from Pacific sardines using a first-step isoelectric point precipitation.

Presentation Number: 003-16

Presentation Title: Conformational changes of sardine protein isolate during frozen storage

Author Information: Joo D. Park, Oregon State University Seafoodlab, Astoria, OR; Jae W. Park, Oregon State University Seafoodlab, Astoria, OR

Pacific sardines (Sardinops sagax) are a relatively new fishery for the Oregon-Washington coastal area. Most of the resource is used as long line bait for tuna. Using novel protein isolation through a pH shift, utilization of sardine for human consumption could be possible. However, the frozen stability has not been studied extensively. Our objective was to measure the conformational integrity of sardine protein isolate during frozen storage. Sardine protein isolate was prepared according to the method of Hultin and Kelleher (1999) with slight modification. Effects of frozen storage on sardine protein isolates at -18 °C were studied for 6 months. Gels of sardine protein isolate were prepared containing 2% NaCl and 1% BPP. Gel properties (breaking force, deformation, and water retention ability) were measured and gel color was determined with whiteness being calculated using the equation L* - 3b*. For measuring conformational changes of sardine protein isolate during frozen storage, dynamic rheology and differential scanning calorimetry were performed. As storage time increased, force and deformation values for protein gels decreased. Freeze-induced denaturation followed by aggregation probably contributed to the decreased gel quality considerably. It has been known that the increase of surface hydrophobicity of protein was due to a greater exposition of hydrophobic groups when actomyosin was denatured by freezing. In this study, no significant changes were found during frozen storage. It was probably because alkali-treated Pacific sardine protein isolate was treated with strong alkali treatment and hydrophobic groups might have been already exposed. Gelling ability of sardine protein isolate was reduced as time progressed. However, frozen stability of sardine protein isolate was very similar to that of conventional frozen surimi. Therefore, it is possible that sardines could be manufactured into fish protein isolate or conventional surimi for human consumption.

Presentation Number: 003-22

Presentation Title: Impact of carbon dioxide level, strain, water velocity, and feeding regimen on growth and fillet attributes of cultured rainbow trout, Oncorhynchus mykiss

Author Information: P. Brett Kenney, West Virginia University, Morgantown, WV; Susan D. Slider, West Virginia University, Morgantown, WV; Jeffery Silverstein, National Center for Cool and Cold Water Aquaculture, Kearneysville, WV; Patricia M. Mazik, West Virginia University, Morgantown, WV

Intergration of production, management, and genetics will facilitate the production of consistent quality trout fillets. Two studies were completed to determine the effects of carbon dioxide , strain, water velocity, and feeding frequency on fillet yield and quality. In Study 1, 2 velocity-by-2 CO₂ levels were replicated 3 times in a split-split plot design. In Study 2, 2 feeding regimens-by-2 CO₂ levels were replicated 3 times in a split-split plot design. In each study, strain was the subplot variable and day (Study 1: 0, 28, 56, and 89 d and Study 2: 0, 45, and 90 d) was the sub-sub plot variable. Fish weight, fillet weight, fillet yields, cook yields, texture (Kramer Shear), and muscle composition were assessed. In Study 1 and from day 28 to day 89, cook yield increased. Moisture content decreased after 28 d, fat increased after 28 d, and protein content increased after 56 d. Velocity or CO₂did not affect (P>0.05) Kramer shear in this study. Kramer shear increased from day 28 to 89. Fish from the low CO₂ treatment were heavier than fish from the high CO₂ treatment (568.2 v. 517.3 g). In Study 2, muscle tissue contained more (P<0.05) fat when fish were fed 3 times per day compared to once a day (6.55 v. 5.42%). Also, fish were larger (P<0.05) when fed 3 times per day (954.0 v. 730.7 g). Higher CO₂ level did not change (P>0.05) muscle moisture or fat content; however, it decreased (P<0.05) whole weights (912.9 v. 771.8 g). Fillet yield ranged from 66.7 to 67.5% and was not affected (P>0.05) by CO₂, feeding regimen, or strain. Variation in size and rawness and cooked fillet attributes can be reduced by developing management strategies with end-product quality as a primary consideration.

Presentation Number: 008-03

Presentation Title: Storage stability of foods packaged in LDPE films embedded with nanoclay

Author Information: Deborah Shannon, University of Missouri-Rolla, Rolla, MO; Oladiran O. Fasina, Auburn University, Auburn, AL; Danielle Froio, US Army Natick Soldier Center, Natick, MA; Jo Ann Ratto, US Army Natick Soldier Center, Natick, MA; Jeanne Lucciarini, US Army Natick Soldier Center, Natick, MA; Christopher Thellen, US Army Natick Soldier Center, Natick, MA; Elizabeth Cullane, US Army Natick Soldier Center, Natick, MA; Sarah Schirmer, US Army Natick Soldier Center, Natick, MA

A nanocomposite consisting of low density polyethylene (LDPE) and montmorillonite layered silicates (MLS) was tested to see if it had better water vapor barrier properties than pure LDPE when used to package low moisture content foods. This was carried out by packaging cornflakes and crackers in both pure and nanocomposite LDPE in two thicknesses, 2 mil and 6 mil. Also, MRE packaging was included in the study. The packaging was exposed to conditioned air at 39°C, 90%RH; 39°C 50%RH, and 23°C 50%RH for at least 19 days. The moisture sorption was monitored during this time, and the various packaging materials were compared. The 2 mil nanocomposite LDPE had better water vapor barrier properties at 23°C 50%RH than the pure LDPE. The 6 mil nanocomposite LDPE had better water vapor barrier properties at 23°C 50%RH and 39°C 50%RH than the pure LDPE. Also, the 6 mil nanocomposite outperformed the MRE packaging at 23°C 50%RH when packaged with crackers. However, in all other cases, the pure LPDE outperformed the nanocomposite LDPE, and the MRE outperformed the 6 mil nanocomposite. Addition of MLS to LPDE improves the water vapor barrier properties of low moisture food packaging under 23°C 50%RH conditions; however, this improvement was not obtained at higher temperatures and/or humidity levels.

Presentation Number: 008-18

Presentation Title: Effects of batters containing different ingredients on the qualities of fish nuggets by deep-fat frying and microwave frying

Author Information: Su-Der Chen, National Ilan University, I-Lan City, Taiwan; Yu-Chien Chao, National Ilan University, I-Lan City, Taiwan; Hui-Huang Chen, National Ilan University, I-Lan City, Taiwan

The effects of batter containing different ingredients on the quality of deep-fat frying and microwave fried fish nuggets were evaluated. The basic solid content of batter formulations contained equal amounts of corn and wheat flours, 1.0% salt and 0.5% leavening agent. The different ingredients were 1% soy protein, 1% wheat protein, 5% amylose, 5% modified starch, 1% CMC and 1% HPMC. The samples of fish nuggets were coated with batter containing different ingredients composed of a 1:0.85 solid to water ratio by immersion. The Herschel-Bulkley model provided a good fit for the flow behavior of the batters. The highest pick-up values were found in 1% CMC or 1% HPMC-added batters, which were consistent with their high consistency index. The fish nuggets were pre-deep-fried at 180°C for 30 sec and then frozen. The frozen fish nuggets were fried by microwave and deep-fat, respectively. The frying time of for the microwave was 3.5 min, which was 1.5 min faster than deep-fat frying. The crust qualities of fried fish nuggets were analyzed by moisture content, oil content, texture, and color. The 1% CMC or 1% HPMC crusts showed the highest moisture content and the lowest oil content than 1% soy protein, 1% wheat protein, 5% amylose, 5% modified starch and control crusts. The HPMC batter had softer crust than other batters. The L* values of HPMC or CMC crusts were higher than the others. Although the microwave frying method was significantly faster than the deep-fat frying method, most crust qualities of fish nuggets were not significantly different between the two frying methods.

Presentation Number: 008-23

Presentation Title: Physical properties of concentrated mango and orange juices

Author Information: Maria E. Sosa-Morales, Universidad de las Americas, Puebla, Cholula, Puebla, Mexico; Mariana Camiro-Cabrera, Universidad de las Americas, Puebla, Cholula, Puebla, Mexico; Rubí A. Torres-Pacheco, Universidad de las Americas, Puebla, Cholula, Puebla, Mexico; Blanca E. Enriquez-Fernandez, Universidad de las Americas, Puebla, Cholula, Puebla, Mexico; Jorge F. Vélez-Ruiz, Universidad de las Americas, Puebla, Cholula, Puebla, Mexico

The boiling point and viscosity variation in solutions during their concentration is an important consideration in the design of evaporators. Duhring diagram is a useful tool to know the behavior of the solution under different vacuum process conditions. The objective of this study was to elaborate the Duhring diagram for concentrated mango and orange juices, and to determinate the physical properties of the concentrated juices through their concentration. The boiling point was measured in concentrated mango juice (16, 37 and 45.3°Bx) and orange juice (27, 46.2 and 65.1°Bx) under four vacuum conditions (350, 240, 100 and 50 mmHg of vacuum) and atmospheric pressure. As expected, the boiling point decreased with the absolute pressure decreasing and it increased when the concentration augmented. Diagrams (water boiling temperature versus juice boiling tempeature) were built up and it was realized that higher boiling points were reached in concentrated orange juice respect to mango juice at same conditions. The density, viscosity and color were determined as well. Fruit nature and concentration affected the density of the juices (p<0.05), and higher density was observed in orange juices. As expected, viscosity increased with the increase of solutes (values in the range of 2.0 and 20.0 mPa-s), while luminosity (L Hunter parameter) decreased with the increase in the concentration, and by effect of the heating. The differences between boiling points and physical properties suggest that it is necessary more particular studies in according to fruit or processing conditions.

Presentation Number:008-38

Presentation Title: Effect of fishmeal substitution by Spirulina spp. on physical properties of pellets for Japanese abalone (Haliotis discus hannai) feed

Author Information: Pablo Cortés, Universidad del Bio Bio, Chillan, Chile; Gipsy Tabilo-Munizaga, Universidad del Bio Bio, Chillan, Chile; Mario Pérez-Won, Universidad de La Serena, La Serena, Chile; Pedro Toledo, Universidad Católica del Norte, Coquimbo, Chile; Juan E. Illanes, Universidad Católica del Norte, Coquimbo, Chile

Abalone is one of the most highly valued seafood in the world. Growers commonly feed abalone with formulated diets where fishmeal is the main ingredient. One of the most important requirements of artificial diets for slow aquatic feeders like abalone is that the feed should remain stable and the loss of water-soluble nutrients, minimized. The aim of this study was to evaluate the effect of fishmeal substitution by Spirulina spp. on physical properties of pellets for Japanese abalone (Haliotis discus hannai) feed. Pellets were formulated with 3 levels of Spirulina inclusion (9.3, 18.7 and 27.4 g/100 g) and dried at 60, 70 and 80ºC for 8 hours. Physical properties like hardness, floatability and stability of pellets were evaluated. The stability was evaluated in situ and in controlled conditions submerging the pellets in seawater for 24 hours at 19ºC. Nutrient leaching was then determined by measuring the loss of soluble protein using the Lowry method. Hardness was carried out with a TA-XT2 Texture Analyser with a 5-kg load cell, using a compression test for dried pellets and a shear test for hydrated pellets. Results indicate that increasing Spirulina concentration as well as drying temperature increases hardness (p<0.05). However, shear force does not change either with increasing temperature nor Spirulina concentration (p<0.05). On the other hand, pellets stability was not affected by drying temperature but Spirulina concentration (p<0.05). The higher the Spirulina concentration the lower the stability. Best stability (89.2%) was found for 9.3% of Spirulina and 60ºC drying. Although fishmeal has traditionally been used as the most suitable protein source for inclusion in formulated diets, Spirulina spp. is a promising alternative ingredient for feeding diets of farmed abalone.

Presentation Number: 008-42

Presentation Title: Effects of soy protein isolate and whey protein isolate on physical properties of high protein yogurt

Author Information: Il-Sook Choi, University of Illinois, Urbana-Cham, Urbana, IL; Han Sub Kwak, University of Illinois, Urbana-Cham, Urbana, IL; Youngsoo Lee, University of Illinois, Urbana-Cham, Urbana, IL

Increasing protein content for conventional breakfast meals or snacks will enhance the balance of macronutrient intake. High protein yogurt can be part of breakfast or snacks to help balance your macronutrient intake. The physical properties of high protein yogurt have significant impacts on the process design and consumer acceptance. This research was to investigate the effect of SPI/WPI ratio and content on physical properties of dairy based yogurt. Plain yogurt was prepared with dairy skim milk base. Additional proteins were added to 0, 1, 2, 3, and 4% (w/w). The yogurt mixes were homogenized and heat treated at 87.7 °C for 15 min. The mixes were inoculated with a combination of Streptococcus thermophilus , Lactobacillus bulgaricus, and Lactobacillus lactis, followed by incubation at 42°C to pH 4.3. The viscoelastic properties of yogurt gel was examined with an oscillatory frequency sweep test. Texture was analyzed using a texture analyzer with a compression test to determine the force needed to break the gel structure. The color of was measured with L, a, and b scale. Storage modulus (G’) and loss modulus (G’’) confirmed gel like property of yogurt. G’ and G’’ of WPI added yogurt samples were higher than skim milk power or SPI added samples. The texture measured with compression study showed similar results as viscoelastic properties; WPI added samples required more energy to compress than SPI added samples. From both viscoelastic and texture measurements, it was indicated that gel structure was firmer with higher WPI or SPI content. The color changed with increasing SPI content. L values didn’t change significantly within the same protein level but a and b values showed increasing yellowness and redness with higher SPI content. The physical properties measured can be used to design yogurt process to improve consumers’ acceptance of high protein yogurt.

Presentation Number: 008-43

Presentation Title: b-glucan from Agrobacterium spp. r259 kctc 10197bp delays staling of bread

Author Information: Eun Young Kang, Chungnam National University, Daejeon, Republic of Korea; Yun Hyoung Yang, Chungnam National University, Daejeon, Republic of Korea; Mee Ree Kim, Chungnam National University, Daejeon, Republic of Korea

The b-glucan is used a gelling material to improve the textural quality and water holding capacity of various food. In addition, there are have been many reported that the bacterial b-glucan, composed of b-1,3-D-glucosidic linkages enhance the immune system as biological response modifiers. The aim of this study was to evaluate baking and storage qualities of bread substituted with insoluble b-glucan(10, 20 and 30%), which is a functional food material produced from Agrobacterium spp. R259 KCTC 10197BP. The volume of bread added b-glucan up to 20% was not significantly different from that of control. During storage(20°C, 40% relative humidity), the moisture content and water holding capacity of bread added b-glucan maintained higher than those of control. Hunter color values(L, a and b value) of the bread added upto 20% b-glucan were not significantly different. During storage hardness of the bread added b-glucan upto 20% increased more slowly, compared to that of control. Amylograph and DSC analyses showed that degree of retrogradation was decreased as b-glucan amount was increased. Sensory evaluation results showed that the score of over-all acceptability of the bread added 20% b-glucan was the highest among treated groups until four days of storage. Based on our results, b-glucan addition up to20% enhanced baking quality and delayed staling of bread during storage.

Presentation Number: 009-17

Presentation Title: Protein and quality characterization of near-isogenic waxy wheat lines

Author Information: Ramakanth S. Jonnala, Kansas State University, Manhattan, KS; Finlay MacRitchie, Kansas State University, Manhattan, KS; Domenico Lafiandra, University of Tuscia, Viterbo, Italy

Modern wheat breeding programs give priority to selecting lines with favorable qualities for intended end-use. Waxy (amylose-free) wheats have been developed by classical breeding and crossing. They carry null (non-functional) alleles at three loci coding for granule-bound starch synthase (GBSS), known as ‘waxy protein’. Some of the important uses of waxy wheat in food industry include sources of blending flour that improve shelf-life stability, processing quality of baked products and substitutes for waxy maize in the production of modified starches. The genetic loci (wx) containing the genes encoding for GBSS are found on chromosomes 7A (wx-A1), 4A (wx-B1) and 7D (wx-D1). Near -isogenic lines have a common genetic background and allow evaluation of the effects on quality of different loci coding for waxy proteins. Starch related characteristics of waxy wheats have been extensively studied while detailed information on protein composition and quality parameters of the same is scarce. In the present study, two different sets (Svevo and N11) of waxy wheat lines were characterized by protein composition (SE-HPLC) and quality measurements (mixograph studies). Physical parameters like hardness index (HI) and protein content were also evaluated. Single null (wx-A1/B1/D1), double null (wx-A1B1/A1D1/B1D1) (both called partial waxy) and triple null (complete waxy) lines along with parent lines of waxy wheats were investigated. Complete waxy lines had the highest protein content and lowest HI values among all other lines studied. Unextractable polymeric protein (%UPP) values were lowest with Svevo complete waxy whereas, in N11 waxy wheat, it was highest when compared to either parental or partial waxy lines. This information could be useful for both potential end-users of waxy wheat and plant breeders to determine whether waxy wheat per se will suit their needs and to develop new completely waxy lines.

Presentation Number: 011-03

Presentation Title: Effects of processing condition on the physical properties of soy-rice cake

Author Information: Min Park, Chonnam National University, Gwangju, Republic of Korea; Fu-hung Hsieh, Univ. of Missouri-Columbia, Columbia, MO; Ok-Ja Choi, Sunchon National University, Suncheon, Republic of Korea; Jong-Bang Eun, Chonnam National University, Gwangju, Republic of Korea

Soybean is a rich source of protein, fat and vitamin. In addition, soy saponin, lecithin, isoflavone has been found effective to antithrombus, antioxidation, anticancer and prevention of high blood pressure. Puffed snacks are very popular in America and every year many food companies develop new products. These functional properties of soybean create the opportunity of developing a new puffed snack product using a rice cake machine. The objectives of this study were to determine the effect of processing conditions of soybean pellets using rice cake machine and to evaluate physical properties of puffed soy-rice cake. Soybean pellets were prepared by extruding roasted soybean flour and rice flour 2:8 ratio mixture with a twin-screw extruder. The experiment was 3´3´3 factorial design with two replications. Soybean pellets tempered to 13, 14, and 15% moisture contents. The pellets were puffed at 450, 460, and 470^oF for 4, 5, and 6 s. The specific volume and color of the cakes were measured by the rapeseed replacement method and a Hunter colorimeter. The hardness and integrity were determined using a Texture Analyzer and a tumbling device, respectively. Higher heating temperature, longer heating time and higher moisture produced cake with a higher specific volume and lower weight loss. Cakes became lighter in color at a lower heating temperature and shorter heating time. At 460^oF heating temperatures, 15% moisture, and 5 s heating time, the cakes were relatively high in specific volume (7.42cm³/g), low in percent weight loss (0.31%), medium in hardness (3535.38g) and relative low in redness and yellowness. These results indicate that soy-rice cakes qualities similar to existing rice or corn cake could be made using a rice cake machine. Processing conditions, heating temperature, tempering moisture, and heating time significantly influenced physical properties of soy-rice cakes such as specific volume, color, breaking strength, and integrity.

Presentation Number: 011-14

Presentation Title: Quality characteristics of Sulgidduk with Houttuynia cordata Thunb powder

Author Information: Soonsil Chun, Sunchon National Univ., Jeonnam do, Republic of Korea; In Hyu Bae, Sunchon National Univ., Jeonnam do, Republic of Korea; Soon Duk Eun, Sunchon National Univ., Jeonnam do, Republic of Korea; In Jun Han, Sunchon National Univ., Jeonnam do, Republic of Korea; Sung Hwan Choi, Sunchon National Univ., Jeonnam do, Republic of Korea; Yun Mi Noh, Sunchon National Univ., Jeonnam do, Republic of Korea; Ha Na Lee, Sunchon National Univ., Jeonnam do, Republic of Korea

Sulgidduk, rice cake, is the most common Korean traditional food. Main ingredient is rice and other ingredients could be added. Many researcher have proved that Houttuynia cordata Thumb have effects of antioxidant, anti-leukemia, antimicrobial, and prevention of hyperlipidemia. The objectives of this study were 1) to make Sulgidduk with Houttuynia cordata Thunb powder, 2) to conduct instrumental analysis to learn physical and chemical characteristics, and 3) to find the best recipe by conducting consumer hedonic testing. Control, which is plain Sulgidduk, and Sulgidduk with 2, 4, 6, 8, 10% of Houttuynia cordata Thunb powder were produced for further testing. And moisture content, water activity, amylogram, texture, and consumer acceptance tests were conducted to find the best ratio of Houttuynia cordata Thunb powder to add to Sulgidduk. Moisture content increased as Houttuynia cordata Thunb powder content increased, however water activity did not show any difference. Gelatinization value was low with higher amount of Houttuynia cordata Thunb powder. And texture characteristics were observed during storage, we found that hardness, chewiness, and resilience decreased over time. Control Sulgidduk was liked the most over rest products, and Sulgidduk with 1% Houttuynia cordata Thunb powder was liked the best among test group. Considering consumer acceptability test and other characteristics measured using instrumental analysis, the maximum of 4% of Huttuynia cordata Thunb powder may be recommended to be added to Sulgidduk to provide physiology functions and consumer acceptability reasonably high.

Presentation Number: 011-19

Presentation Title: Organogels in a candelilla wax-high oleic safflower oil system

Author Information: Jorge F. Toro-Vazquez, UASLP, San Luis Potosi, Mexico; Juan A. Morales-Rueda, UAQ-PROPAC, Querétarp, Mexico; Elena Dibildox-Alvarado, UASLP, San Luis Potosi, Mexico; Miriam Charó-Alonso, UASLP, San Luis Potosi, Mexico

Organogels (OG) are self-assembly systems developed through specific interactions by fatty acid, n-alkanes and other molecules, that allow growing of three-dimensional structures in organic solvents. OG represent one alternative in formulation of trans-free food products. The objective of this research was to investigate the physicochemical properties of OG developed with blends of candelilla wax (CW) with safflower oil high in triolein (SFO). CW had high content of n-alkanes of 31 (78.86%), 33 (8.01%), and 29 (4.16%) carbons. Blends of CW with SFO at different proportions were heated (90°C/20 min) and then cooled down to 25°C to set the OG (24 h). The blends were analyzed by DSC from 90°C to -60°C (10°C/min) and then heated up to 90°C (5°C/min) obtaining the thermograms and temperatures of gelation (Tg) and melting (Tm). The 0.5%, 1.0%, and 3% CW blends were selected to evaluate the effect of cooling rate (1°C/min and 10°C/min) in the sol-gel transition under different isothermal conditions. The variables evaluated, as a function of storage time at 5°C and 25°C, were the melting profile, hardness and adhesiveness. Results showed that the minimum CW concentration that developed an OG was 1%. Both, Tg and Tm show a steady increase as a function of CW concentration up to 2% CW, followed by a plateau (aorix. at 40°C) at higher CW concentrations. Independent of cooling rate, Tg, and CW concentration the OG showed thermo-reversible behavior with textural properties that increased over time. Tg had a significative effect on OG’s melting and textural properties.

Presentation Number: 011-30

Presentation Title: Doughnuts with reduced fat content based on edible coatings application

Author Information: Maria E. Sosa-Morales, Universidad de las Americas, Puebla, Cholula, Puebla, Mexico; Janet Garcia-Joffre, Universidad de las Americas, Puebla, Cholula, Puebla, Mexico; Alvaro Argaiz-Jamet, Universidad de las Americas, Puebla, Cholula, Puebla, Mexico; Jorge F. Vélez-Ruiz, Universidad de las Americas, Puebla, Cholula, Puebla, Mexico

Fried products still maintain an important site in the consumers´ preference, due to their high palatability, texture and unique flavor. At the same time, interest to reduce fat ingestion is increasing. So, it is important to get fried products with reduced fat/oil content to satisfy consumer demands. The effect of edible films applications on the moisture, oil uptake and other properties of doughnuts submitted to a deep-fat frying were studied. Chitosan solution (1%) was prepared in acid solution (malic acid 2%) with 0.8% oleic acid as plasticizer, whereas in cellulose solution (2%), sorbitol (1.5%) was used as plasticizer. Yeast-leavened doughnuts were formulated by the sponge method, and after application of 10 mL of solution as spray, they were immediately fried in sunflower oil at 180 and 200°C during 45 s. Doughnuts without coatings were fried as control. Moisture content was affected by the application of films being higher in doughnuts with cellulose coatings. Presence of edible coating significantly decreased the oil content (p<0.05). Fat content in the control was 25.33% (w.b.), while in samples with cellulose film the content was reduced to 20.05% (oil reduction of 20%) and 17.70% for doughnuts with chitosan films (more than 30% of reduction). Texture was affected: doughnuts with cellulose coating were softer (1.99 N) than control samples (2.4 N), while, doughnuts with chitosan films were the hardest (3.78 N). Density did not change when cellulose film was employed (353.16-380.39 kg/m³), however denser samples were obtained with chitosan film (733.67 kg/m³). Also, color was affected: cellulose film improved lighter appearance, while chitosan coating resulted in darker doughnuts. In the sensory test, best qualifications corresponded to doughnuts with cellulose coating. Even though, a higher reduction in the oil uptake is reached with chitosan films, the recommended coating is cellulose, due to its better physical properties.

Presentation Number: 011-34

Presentation Title: Effect of particle size on viscometric properties of rice flour and rice cake (Garettuk)

Author Information: Johannan Hur, CJ corporation, seoul, Republic of Korea; H. H. Kim, CJ corporation, seoul, Republic of Korea; H. W. Jung, CJ corporation, seoul, Republic of Korea; Kenny Sohn, CJ corporation, seoul, Republic of Korea; Kangpyo Lee, CJ corporation, seoul, Republic of Korea

Among the quality attributes of rice products, cooking behavior and texture usually play essential roles to meet consumers’ acceptance. Also, textures of rice products are heavily depend on particle size during the process. The effect of particle size on viscometric properties of rice flour and rice cake (Garettuk) quality was investigated using texture profile analysis(TPA), and rapid visco analyzer. To optimize the production conditions for improved texture of rice cake, rough rice was grinded by atomizer to yield flours with the following sizes, 60, 100, 150, 170, 200, and 250 standard mesh. Pasting properties of rice flour were measured using a Rapid Visco Analyzer model 3-D and Standard Method. Also, texture profiles of rice cakes were determined by a texture analyzer(TA-XT2) with spherical probe, and results were correlated with sensory data. Peak viscosity was increased from 66 to 82 RVU as particle size of rice flour decreased. But setback and pasting temperature was decreased. The hardness, chewiness, and gumminess of cooked rice cake decreased with decreasing the particle size of rice flour but springiness and cohesiveness increased. Sensory evaluation of rice cake showed texture profiles with higher acceptability score than rice cake made by smaller particle size of rice flour. At the same time, color and hand feel were significantly affected by particle size of rice flour. Rice cake had improved textural properties and sensory characteristics from the perspective of preference. These results suggested that particle size of rice flour is the critical parameter that determines the quality of the rice cake.

Presentation Number: 011-39

Presentation Title: Development of high quality instant rice noodle and its physicochemical properties

Author Information: Jong-Dae Park, Korea Food Research Institute, Seongnam, Republic of Korea; Bong-Kyu Choi, Korea Food Research Institute, Seongnam, Republic of Korea; Nan-Hee Lee, Korea Food Research Institute, Seongnam, Republic of Korea; Min-A Lee, Korea Food Research Institute, Seongnam, Republic of Korea; Jun-Seok Kum, Korea Food Research Institute, Seongnam, Republic of Korea; Hyun-Yu Lee, Korea Food Research Institute, Seongnam, Republic of Korea

Korea has a traditional custom that noodle is consumed on a special day such as wedding event. Consumption of instant rice noodle(IRN) is increased rapidly as ready-to-eat food increased. The objective of this study is to investigate the physicochemical properties of high quality IRN which is prepared from two Japonica type(harvested in Korea and China) and one Indica type(harvested in Thailand). Rice flour was prepared in three different milling method(wet, semi-wet, dry milling). IRN was prepared by using extrusion technology with rice flour(30~75%), modified starch, flour and gluten which is examined on WAI(water adsorption index), WSI(water soluble index), color value, texture and sensory evaluation. The results indicate that WAI are very similar results(3.10 g/g ~ 4.02 g/g) between samples and WSI is increased as contents of rice flour decreased while moisture content decreased as time is increased. IRN with 75% rice flour is the highest value(7.4 in 9 point scale) on intensity of color value and 30% IRN is the highest value(6.1) on springiness in sensory evaluation. Overall acceptance and appearance is higher value as rice flour content is increased. Appearance and texture value(6.73, 6.72) of IRN prepared from Korean rice in higher than IRN prepared from Thailand rice which in 3.54, 3.45, respectively. IRN prepared from Korean rice which is strong springiness and high quality texture is the highest value on overall acceptance. Which means most Korean people like glutinous property in instant rice noodle.

Presentation Number: 012-07

Presentation Title: Utilization of the emulsifying capacity of the Nopal (Opuntia robusta Wendl) for the obtaining of a dressing type mayonnaise

Author Information: Bernardino-Nicanor Aurea, Instituto Tecnológico Superior del Oriente del Estado de Hidalgo (ITESA), Apan, Mexico; Gonzalez-Cruz Leopoldo, Instituto Tecnológico Superior del Oriente del Estado de Hidalgo (ITESA), Apan, Mexico; Ramirez-Ortíz María Eugenia, FES-Cuautitlan (UNAM), D.F, Mexico; Gûemes-Vera Norma, Centro de Investigación en CIencia y Tecnología de Alimentos (UAEH), Tulancingo, Mexico; Godinez-Roldan Sergio, Instituto Tecnológico Superior del Oriente del Estado de Hidalgo (ITESA), Apan, Mexico

The mayonnaises are emulsions of the type oil/water, stabilized by the egg lecithin, however, not only the lipoprotein complex contained in the egg can form a stable emulsion, exist other compounds of vegetal source as is the case of the nopal carbohydrates, that can make this function. The objective of this work was to study the emulsifying capacity of the nopal carbohydrates, to elaborate a dressing type mayonnaise. This work was development with nopal (Opuntia robusta Wendl), from the Cuautepec (Hgo). Was prepared a concentrate with the nopal carbohydrates (NCC) and a completely random experimental design was employed, the variables of process were the concentration of oil, NCC and lacto albumin. The rheologic properties analyzed were with a Texturometer TA-XT2, measuring the peak of maximum force and adhesiveness. Data in the table 1 show that the maximum force and the adhesiveness in the sample with a relation 70%-30%-12% are similar to the commercial mayonnaise, this results suggest that the capacity to form emulsion of the NCC is similar to which offers the egg lecithin.The emulsion generated by the nopal carbohydrates can be equal to the egg lecithin, using a proportion of 40% of oil. According to the texture results, the NCC could be used for the elaboration of a dressing type mayonnaise with similar consistency and adhesiveness characteristics to commercial products.

Presentation Number: 052-20

Presentation Title: Effects of salinity on physicochemical properties of surimi after repeated freeze/thaw cycles

Author Information: Ey J. Kang, Department of Food Science and Technology & OSU Seafood Laboratory, Oregon State University, Astoria, OR; Jae W. Park, Department of Food Science and Technology & OSU Seafood Laboratory, Oregon State University, Astoria, OR; Angela L. Hunt, Department of Food Science and Technology & OSU Seafood Laboratory, Oregon State University, Astoria, OR

During the last 15 years, surimi production yield increased from 12-15% to 26-30%. The objective of surimi processing is to remove all unnecessary compounds, including salt. When salt is not properly removed during washing, it can act as a denaturing agent against myofibrillar proteins. However, today’s production-driven process often employs sea water and/or adds salt to facilitate the water removal process at the expense of maintaining surimi quality. As a result, rapidly decreased surimi gel texture has been reported during frozen storage. Our objective was to investigate the effects of salt and phosphate concentrations on the physicochemical properties of surimi during frozen storage. Fresh Pacific whiting surimi was mixed with 4.0% sugar, 5.0% sorbitol, and 1.5% dried egg white along with eight combinations of salinity (0.2, 0.3, 0.5, and 1.0% NaCl) and sodium tripolyphosphate (0.25 and 0.5%). Surimi was then vacuum packed and stored at -18°C until used. Freeze/thaw (F/T) cycles (0, 1, 3, and 9) were used to mimic long term storage. At the time of gel preparation, each treatment was adjusted to maintain 2% salt and 78% moisture. The following parameters were measured: Ca⁺⁺-ATPase activity, transglutaminase (TGase) activity, color measurements, water retention ability (WRA), and gel strength (GS). ATPase activity decreased as F/T cycles extended. Its effect was more significant at elevated salinity. Phosphate and salt contents significantly affected TGase activity. Higher phosphate (0.5%) and salinity (0.5 and 1.0%) significantly increased TGase activity. Surimi containing 0.5% salt and 0.25% phosphate maintained the highest whiteness (L*). However, WRA and GS significantly decreased at higher salt content during 9 F/T cycles. At 0.5% phosphate, higher WRA and GS were obtained. The results of this study will contribute to improved conditions for maintaining surimi quality during frozen storage.

Presentation Number: 052-21

Presentation Title: Development of novel salmon snack utilizing extrusion technology

Author Information: Jian Kong, University of Maine, Orono, ME; Michael Dougherty, University of Maine, Orono, ME; Brian Perkins, University of Maine, Orono, ME; Mary Ellen Camire, University of Maine, Orono, ME

Convenience and health benefits are two major trends in food product development. Salmon is well-recognized as a healthy food by consumers because it is a good source of protein and omega-3 fatty acids docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). However, salmon is not considered a convenience food. The objectives of this study were to develop a high value-added jerky-style snack from salmon processing trim and to minimize loss of healthful lipids during processing. Salmon contains about 65% moisture and 10% fat, posing a challenge for extrusion cooking. Three formulations were extruded in duplicate in a Coperion ZSK-25 twin-screw extruder. The base formulation included salmon (82% w/w), sucrose (4%), pregelatinized starch (3%), modified tapioca starch (3%), salt (2%) and teriyaki flavor (2%). Three oil binding agents (tapioca starch, high-amylose cornstarch, oat fiber) were each studied at the 4% level. Barrel temperature, from feed to die, was 65, 155, 155, and 80^°C. Screw speed was 250 rpm. Feed rate was 220 g/min. Extrudates were convection-dried at 93 ^°C for 40 minutes. Analysis of variance was used to compare treatments and to assess processing effects. The oat fiber formulation had the highest protein (29.7%) and lipid (17.49%) content. The other formulations had high moisture (~24% versus 18.5%). A serving (28 g) of oat formulation provides about 0.3 g EPA+DHA. Snacks containing oat fiber were lighter (higher L*), less red, and more yellow (higher b*). A TA.XT 2i Texture Analyzer was used to evaluate textural properties. Snacks containing oat fiber required greater force to bend, cut and puncture. This shelf-stable, portable snack could appeal to consumers who are interested in the health benefits of fish and omega-3 fatty acids and provide salmon processors with a value-added solution for processing by-products.

Presentation Number: 052-22

Presentation Title: Optimizing the value of harvested lobster by developing a shelf-stable sausage from lobster mince and tuna trim

Author Information: Misty K. Navarro, University of Maine, Orono, ME; Alfred A. Bushway, University of Maine, Orono, ME; Denise I. Skonberg, University of Maine, Orono, ME; Mary Ellen Camire, University of Maine, Orono, ME

Approximately 15 million pounds/year of post-processed crustacean waste, or by-product consisting primarily of shell and adhering muscle, is traditionally dumped in landfills or at sea. With increasingly stringent environmental regulations some processors have begun paying composters to handle the waste. In the future, the economic viability of the industry will depend on developing value added foods from the processing by-products. This research looked at the feasibility of using lobster mince and yellowfin tuna trim to make a shelf stable product similar to pepperoni. Lobster mince was recovered by processing cooked lobster bodies through a deboning machine, yielding up to 40% meat. Tuna trim, rich in omega-3 fatty acids, was used to add nutrient value to the sausage. Frozen lobster mince and tuna trim were combined in equal parts with spices, curing agents and encapsulated citric acid, and then processed in a smokehouse to create a cooked “pepperoni” type sausage. Texture, A_w, pH, Water Phase Salt (WPS), lipid, protein, and color analysis for the lobster & tuna pepperoni (LTP) were compared to that of a commercial pepperoni (CP). Based on shear force (69.0N vs. 147.5N), the LTP sausage was softer than the CP. The LTP was higher in A_w (0.87 vs. 0.81) and pH (5.9 vs. 5.1) but had a lower WPS (0.71% vs. 0.83%). The LTP was lower in fat (2.0%) compared to the CP (35.4%), and had a protein content of 28.6% compared to the CP of 34.1%. Based on Hunter color values, the LTP was lighter and less red and yellow than the CP, but hue angle calculations (LTP:44.36, CP:41.02) showed that values were in the same quadrant. Informal sensory evaluation demonstrated that the LTP had an appealing color and slight lobster flavor. This research demonstrated that by-products from lobster and tuna could be manufactured into value-added sausages.

Presentation Number: 054-13

Presentation Title: Texture profile analysis and physical-chemical characteristics of reduced fat requeijão cremoso with prebiotic dietary fiber

Author Information: Mirela Guedes Bosi, Faculdade de Engenharia de Alimentos-UNICAMP, Campinas - SP, Brazil; Ariene G. Van Dender, Instituto de Tecnologia de Alimentos, Campinas - SP, Brazil; Priscila B. Conrado, Faculdade de Engenharia de Alimentos - UNICAMP, Campinas - SP, Brazil; Renata P. Rizzardo, Instituto de Tecnologia de Alimentos, Campinas - SP, Brazil; Katumi Yotsuyanagi, Instituto de Tecnologia de Alimentos, Campinas - SP, Brazil

Adding soluble fibre to replace fat in reduced fat requeijão cremoso can add value to the product and improve its nutritional value. Requeijão cremoso is a widely consumed spreadable Brazilian processed cheese. The objective of this study was to evaluate the effects of replacing fat with prebiotic dietary fibre (Beneo HPX; High Performance Inulin, Orafti) on the physical-chemical characteristics and texture profile of reduced fat requeijão cremoso. Three different cheese types were produced: (a) reduced fat requeijão cremoso with addition of whey protein (WPC 34%) used as control, (b) an experimental reduced fat requeijão cremoso containing 3.3% BeneoHPX, (c) and another experimental reduced fat requeijão cremoso containing 6.7% BeneoHPX. Physical-chemical analyses were performed in accordance with the official methods of analysis for dairy products, whereas the texture profile was determined with a Texture Analyser TA-XT2. The data were statistically evaluated by analysis of variance and the Tukey test at the 5% error level. A calculation method was developed to determine the amounts of each ingredient necessary to achieve a final product with a pre-established percentage composition, especially regarding final fat in dry matter and fibre contents. Because of the added fibre, the percentage of total protein differs significantly (p<0.05) among the three products. The control product had the highest value (15.6072 ± 0.0555) while the reduced fat requeijão cremoso containing 6.7% BeneoHPX had the lowest (10.4781 ± 0.0048). As to the texture parameters, the products with fibre exhibited lower values for hardness than the control cheese. The results indicate that it is possible to manufacture reduced fat requeijão cremoso with the addition of dietary fibre as fat replacer.

Presentation Number: 054-15

Presentation Title: Effects of pH on the textural and melting properties of pasteurized processed cheese made with different types of emulsifying salts

Author Information: Yanjie Lu, University of Wisconsin-Madison, madison, WI

Emulsifying salts (ES) and pH are two major factors affecting textural and melting properties of pasteurized processed cheese (PPC). ES are also buffers, so they alter the pH of PPC. Few studies have investigated the effects on the functionality of independently varying the pH of PPC made with different types of ES. We hypothesize that increasing the pH should increase electrostatic repulsion leading to an increase in casein dispersion and thus increase the meltability of PPC. PPC were manufactured using Cheddar cheese, trisodium citrate (TSC), disodium orthophosphate (DSP), sodium hexameta phosphate (SHMP), or tetrasodium pyrophosphate (TSPP) as ES. The pH of PPC was adjusted to 5.3, 5.6, and 5.9 and the moisture content was kept constant (~40%). Textural and melting properties were measured using a Texture Analyzer and UW-MeltProfiler, respectively. The hardness of PPC was determined as the force at 80% compression. Our results showed that the meltability of PPC made with TSC increased with increasing pH while the hardness increased with an increase in pH from 5.3 to 5.6 and thereafter hardly changed. For PPC made with SHMP, the meltability and hardness increased with an increase in pH. For PPC made with DSP, the meltability increased with an increase in pH from 5.3 to pH 5.6 but thereafter hardly changed, while the hardness decreased slightly with an increase in pH. For PPC made with TSPP meltability increased as pH increased from 5.3 to 5.6 but meltability decreased with a further increase in pH while hardness showed the opposite trend to meltability. The effects of pH on PPC properties were presumably due to the complex interplay between casein dispersion, Ca chelation and protein crosslinking. These results suggested that pH had different impacts on functionality of PPC made with different types of ES, which is important for cheese manufacturers to understand in order to better control PPC functionality.

Presentation Number: 054-16

Presentation Title: Effect of gums on the physical and physicochemical properties of cheese made from mixed milk

Author Information: Maria E. Sosa-Morales, Universidad de las Americas, Puebla, Cholula, Puebla, Mexico; Pamela Porras-Espinola, Universidad de las Americas, Puebla, Cholula, Puebla, Mexico; Carlos A. Juarez-Alonso, Universidad de las Americas, Puebla, Cholula, Puebla, Mexico; Jorge F. Vélez-Ruiz, Universidad de las Americas, Puebla, Cholula, Puebla, Mexico

Interest in the use of goat milk has increased recently worldwide. Fresh and processed cheeses are made from cow and goat milks influencing textural, physicochemical and sensory properties. Mexico is a country with an old tradition for goat cheese consumption, but goat milk is not abundant and its cheese characteristics are hardness and variability. In addition, milk composition and manufacturing process conditions contribute to produce cheese with unstable characteristics, and its technical information is scarce yet. Therefore, the objective of this study was to analyze the influence of some gums on the cheese properties made from mixed milk. Fresh cow and goat milks were pasteurized (74°C for 15 s) and mixed, incorporating the ingredients by mixing to obtain the corresponding formulation. Two sets of cheeses were studied, in the first set three variables were analyzed: two goat/cow milks combinations (30/70 and 50/50), two gums (locus bean gum and xanthan) at 0.25 and 0.50% of concentration; thus, eight different cheeses were manufactured and one control. For the second set, ten cheeses were formulated by using three gums (carrageenan, guar and locus bean gum) at three concentrations with one control. The study covered 15 days, doing the analyses (acidity, color, fat, moisture, pH and texture) every 5 days. A sensory test (with non-trained judges) was done with three cheeses. All data were subjected to statistical test (ANOVA) to find the significance of each studied variable. Based on property determinations, acidity, color, fat, moisture, and pH were no significantly affected by the studied factors, in contrary to the texture. Texture parameters (compression, creep, penetration, and relaxation) were important indicators to select some cheeses as the best. Those cheeses formulated with milk 50/50, carrageenan and guar gums (0.50%) resulted with higher softness and good sensory acceptability.

Presentation Number: 054-17

Presentation Title: Quality properties of cheddar cheese with added Perilla frutescens leaves (BRITTON) powder

Author Information: In Hyu Bae, Sunchon Nat'l Univ., Jeonnam, Republic of Korea; Chul Ju Yang, Sunchon Nat'l Univ., Jeonnam, Republic of Korea; Il Ken Kong, Sunchon Nat'l Univ., Jeonnam, Republic of Korea; Sang Suk Lee, Sunchon Nat'l Univ., Jeonnam, Republic of Korea; Soon Sil Chun, Sunchon Nat'l Univ., Jeonnam, Republic of Korea; Hee Young Choi, Sunchon Nat'l Univ., Jeonnam, Republic of Korea; Kyoung Hee Kim, Sunchon Nat'l Univ., Jeonnam, Republic of Korea; Jai Sung Lee, Sunchon Nat'l Univ., Jeonnam, Republic of Korea; Su Rin Park, Sunchon Nat'l Univ., Jeonnam, Republic of Korea; Eun Ha Park, Sunchon Nat'l Univ., Jeonnam, Republic of Korea; Seoul Gi Lee, Sunchon Nat'l Univ., Jeonnam, Republic of Korea; Hyo Jin Seo, Sunchon Nat'l Univ., Jeonnam, Republic of Korea

The objectives of this study were to learn the effects of added Perilla frutescens leaves powder (PLP) on growth of lactic acid bacteria, ripening process, and sensory characteristics of Cheddar cheese. In the control cheese, the total viable cell count of lactic acid bacteria was higher than the PLP group and maintained constant number on 3.3´10⁸ cfu/g from 0 to 6 weeks but the were maintained number on 6.4´10⁷ cfu/g from 6 to 15 weeks. The pH of control cheese increased gradually after 0~3 weeks reaching 4.95~5.14, and the pH was slightly higher in PLP group than pH of control. Proximate analysis of cheese protein degradation level of PLP cheese were similar in NPN (Non Protein Nitrogen) and higher in NCN (Non Casein Nitrogen) than control cheese. Sensory evaluation of the cheese ripened for 15 weeks showed that the 2.0% of PLP group had slightly higher score of appearance and texture but all of PLP group had lower scores of flavor and taste than the control cheese had. Based on result, the optimum level of PLP content selected was 2% Perilla frutescens added cheddar cheese. Good PLP natural cheese development may be expected.

Presentation Number: 094-06

Presentation Title: Tenderness of broiler breast fillets during extended aging after deboning

Author Information: Young S. Lee, University of Arkansas, Fayetteville, AR; Ari Saha, University of Arkansas, Fayetteville, AR; Casey M. Owens, University of Arkansas, Fayetteville, AR; Jean F. Meullenet, University of Arkansas, Fayetteville, AR

It is well known that extending carcass aging postmortem prior to deboning breast meat has a positive impact on broiler breast fillets tenderness. However, little is known about potential changes in tenderness occurring after breast fillets are excised from the carcass. The objective of this study was to investigate the impact of storage on the tenderness of broiler breast fillets after deboning. A total of 360 broilers slaughtered at 7 weeks of age were commercially processed on 2 different days. On each processing day, 180 birds were deboned at either 1.5, 3 or 6 h postmortem and the deboned fillets were aged at 4 °C for up to 6 days. Tenderness was measured by the Meullenet-Owens-Razor-Shear (MORS) with a TA-XT2 plus Texture Analyzer (Texture Technologies Corp., Scarsdale, NY). Drip loss, cooking loss, color, and muscle shape profiles were also evaluated. No significant difference in tenderness was observed for all fillets deboned at 1.5, 3, and 6 h postmortem during 6 days of aging. K-Means clustering analysis was used to classify all fillets in terms of fillet weight and size. All fillets were classified into three different clusters by weight (mean weight of 176, 234, and 286 g, respectively) and a significant tenderizing effect was found for the heaviest sample group (286 g). Tenderness was improved by 12.9 and 6.8 % for the fillets deboned at 3 and 6 h postmortem, respectively compared to the control (1 day aging). Drip and cooking loss of all fillets consistently increased over the aging period. The color of all fillets tended to become more yellow during aging. Overall, the tenderizing effect of deboned broiler breast fillets during storage was minimal but seemed to be affected by fillet weight.

Presentation Number: 094-07

Presentation Title: Effect of cold storage and thawing methods on Warner-Bratzler shear force values and cook yield of chicken breast fillets

Author Information: Hong Zhuang, USDA-ARS-Russell Res. Ctr., Athens, GA; Iris Liaw, Department of Food Science and Technology, Athens, GA; Elizabeth Savage, USDA-ARS-Russell Res. Ctr., Athens, GA

Warner-Bratzler (WB) shear force and cook yield are widely used indications of chicken breast meat quality. Experimental design and work load commonly necessitate storage of chicken breast fillets in a refrigerator or freezer before parameters can be measured. The objective of this study was to investigate the effect of refrigerated and frozen storage with different thawing methods on WB shear force values and cook yield of chicken fillets. Broiler Pectoralis major were deboned at the early postmortem stage (2-h) and stored in either a refrigerator (2^oC) or freezer (-25^oC) for 7 days before cooking. Thawing methods included cooking directly from the frozen stage or cooking after thawing 24 hours in a refrigerator. Samples, in individual cooking bags, were cooked in a Henny Penny MCS-6 combi oven. Cook yield was determined by calculating the fillet weight after cooking as a percentage of the weight before cooking, and WB shear force was measured using a TA-XTPlus Texture Analyzer and a TA-7 WB shear type blade. Our results showed that storage at either refrigerated or frozen temperature for 7 days resulted in decreased WB shear force values of cooked chicken fillets. Compared to the 0-d control, the 7-d refrigerated storage resulted in average 20% shear force loss, the 7-d frozen storage and cooking from frozen stage directly resulted in average 35% shear force loss, and the 7-d frozen storage and cooking after thaw resulted in average about 50% shear force loss. The storage effect on cook yield also varied with the storage temperature and thawing methods. Our results indicate that refrigerated or frozen storage for 7 days and frozen storage followed by thawing could affect the WB shear force values and cook yield of cooked chicken breast fillets deboned at the early postmortem stage.

Presentation Number: 094-15

Presentation Title: Tenderness and flavor of goat meat cuts injected with calcium chloride solution-

Author Information: Jung H. Lee, Fort Valley State University, Fort Valley, GA; Govind Kannan, Fort Valley State University, Fort Valley, GA; T-Dean Pringle, University of Georgia, Athens, GA; Brou KouaKou, Fort Valley State University, Fort Valley, GA; Kenneth McMillin, Louisiana State University Agricultural Center, Baton Rouge, LA

Injection of calcium chloride (CaCl₂) into meat cuts has been shown to improve tenderness by increasing the calpain proteolytic activity. The objective of this study was to determine the effect of CaCl₂ injection on the palatability of goat meat. Leg cuts from eight-month-old Kiko x Spanish (n =16) and Boer x Spanish (n =16) bucks were allotted to one of four treatments (n = 16 leg cuts/treatment): control (no injection), water injection, CaCl₂ (food grade, 2.2% w/v) injection, or CaCl₂ plus spice mix (commercial beef roast seasoning) injection. The injection was made using a ten-needle automatic brine injector such that there was 5% increase in weight. After the injection treatments, 2.5-cm thick steaks were made using a band saw, vacuum packed and frozen (-28 ºC) until analysis. The CaCl₂ (with or without spice mix) injected steaks had lower (P < 0.05) Warner-Bratzler shear force values compared with water injected or control steaks. Sensory analysis using an eight-member trained panel showed that tenderness and juiciness were high in CaCl₂ plus spice mix injected steaks, low in control steaks, and intermediate in the other two treatments. The CaCl₂ (with or without spice mix) received higher (P < 0.05) flavor scores compared with water injected or control steaks. Analysis of cooked meat volatile flavor compounds revealed 11 aldehydes, 6 ketones, and 10 alkanes in the leg steaks, although only two volatiles were different among treatments. The level of 2-methyl cyclohexanol was high in control steaks, low in CaCl₂ injected steaks, and intermediate in the other two treatments. However, the level of 2,4-nonadienal was the highest in CaCl₂ injected steaks and lowest in the control group (3.72 vs 2.82%). The results indicate that CaCl₂ plus spice mix injection can be applied to improve tenderness of goat meat without detrimental effects on other sensory characteristics.

Presentation Number: 094-17

Presentation Title: Effect selenium and magnesium in lamb diets on meat sensory and instrumental quality characteristics

Author Information: Jarumi Aguilar-Guggembuhl, Departamento de Biotecnología, Mexico D.F., Mexico; Marina Hernández Calva, Departamento de Biotecnología, Mexico D.F., Mexico; Efrén Ramírez Bribiesca, Ganadería, Colegio de Posgraduados, Montecillo, Texcoco, Estado de México, Mexico; Jorge Soriano-Santos, Departamento de Biotecnología, Mexico D.F., Mexico; María de Lourdes Pérez-Chabela, Departamento de Biotecnología, Mexico D.F., Mexico; Isabel Guerrero-Legarreta, Departamento de Biotecnología, Mexico D.F., Mexico

Twenty four 7 month, 30 kg lambs were fed with four diets: 1) balanced diet; 2) diet 1+0.3m/g MgO; 3) diet 1+0.44m/g NaSe; 4) diet 1+0.3m/g MgO+0.44m/g NaSe. After 2-month feeding trials, the animals were stunned, slaughtered and eviscerated; the carcass was refrigerated at 4^oC. Samples were taken from neck (brachiocephalicus and sternocephalicus muscles) and loin (Longissimus lumborum muscle); the connective tissue and fat were removed. Lean portions were grilled at 70^oC internal temperature for 5 min and cut into 3x3 cm. Thirty panelists evaluated overall acceptability, juiciness, odor, flavor and tenderness in a 15-cm semi structured scale. pH, color (Hunter Lab), hardness as shear force (TAXT2), water holding capacity (WHC), emulsion capacity (EC) and peroxide value (PV) were also analyzed. Data were subjected to ANOVA and Duncan multiple range test using a SAS program. No differences were observed among the four treatments for overall acceptability; however juiciness and tenderness increased in neck samples of animals supplemented with Mg; odor intensity also increased in loin samples from animals supplemented with Mg, whereas Se supplementation resulted in increased tenderness in neck meat. Interaction of Se and Mg improved color and odor in loin. All physicochemical parameters (pH, color, hardness, WHC, EC, and PV) were not affected by Se and Mg supplementation. Lamb production can be improved in terms of increased weight gain, when diets were supplemented with Se, Mg or both without changing physicochemical parameters. Conversely, sensory characteristics could be significantly improved.

Presentation Number: 096-02

Presentation Title: Effect of lipids and emulsifiers on the rheological behavior of corn starch gels

Author Information: Cathy Davies, Animal and Food Sciences, University of Delaware, Newark, DE

Starch gelation, gelatinization, and retrogradation play significant roles in many food products from influencing the shelf-life of bread to altering the mouthfeel of soups and candies. The objective of this research was to investigate the effect of lipids and emulsifiers on the rheological properties of corn starch gels. Corn starch gels were prepared with and without monoglyceride, triglyceride (sunflower oil), Tween-20 or lecithin. Corn starch (50 g) was mixed with water (1000 g). Heated in a microwave until the starch had dissolved, divided (~190 g) into heat resistant cups, and left to cool for 4 h at room temperature. Gels were stored at 4 ^oC for 24 h and gel strength was determined as the force required to compress the gel 5mm using a TA-XT2i texture analyzer (Texture Technologies, NJ). Their viscosity was measured using a Brookfield DV-II viscometer (Brookfield, MA) at increasing speeds. The typical gel strength of starch gel controls was 120 g and their viscosity was 19.25 cPs at a shear rate of 12 rpm. The addition of triglyceride did not alter these values, but the addition of monoglyceride, lecithin or Tween-20 decreased gel strength to less than 35 g and reduced the apparent viscosity to approximately half the control value. These studies will lead to a better understanding of how starch forms gels and may lead to the production of more shelf-stable starch-based products.

Presentation Number: 096-05

Presentation Title: Texture, microstructure and calcium distribution in fresh-cut apples associated with vacuum impregnation

Author Information: Yun Deng, Oregon State University, Corvallis, OR; Yanyun Zhao, Oregon State University, Corvallis, OR

Vacuum impregnation (VI) has been used for incorporating calcium into the porous matrix of plant foods to enhance textural quality and nutritional value. However, little information is available about the effect of calcium in VI treatment on the tissue microstructure and calcium location in impregnated fruits. Objectives of this study were to investigate the effect of VI treatments containing calcium on texture and microstructure properties of fresh-cut apples, and to trace calcium ion distribution within the fruits. Peeled fresh apple cylinders (15 mm height x 15 mm diameter) were immersed in apple juice (13% or 55% w/w) with/without 7.5% w/w Gluconal Calcium (GC) incorporation, subjected to 100 mmHg vacuum for 15 min following by atmospheric pressure restoration for 30 min. Texture profile of the samples, including hardness, chewiness, springiness and cohesiveness were determined using a TA-XT2i texture analyzer, calcium distribution was traced by Laser Ablation Inductively Coupled Plasma Mass Spectrometry (LA-ICP-MS), and microstructure was observed using a scanning electron microscopy (SEM). Compared with untreated samples, hardness and chewiness of VI apples at 13% and 55% solutions decreased by 20% and 44%, respectively. Samples treated with VI solution containing GC were 1.2-fold higher in hardness and chewiness than those without GC incorporation. VI treatments had no effect on springiness and cohesiveness (P<0.05). SEM micrographs showed that VI with 55 % solutions contribute to more noticeable cell deformation and tissue collapse and less calcium infiltration than those at 13% solutions. LA-ICP-MS analysis revealed that calcium concentrations were higher in outer layer (ca. 2 mm thickness) than in other regions and similar to a parabolic distribution on samples. The signal intensity peaks of calcium-treated apples were fewer than 15000 counts at 55% than at 13%. This research helped to further guide the optimal design of minimally processed foods with nutritional compounds.

Presentation Number: 096-08

Presentation Title: Combined effect of various pretreatments on carrot texture during pressure-assisted thermal processing

Author Information: N K Rastogi, The Ohio State University, Columbus, OH; Loc T. Nguyen, The Ohio State University, Columbus, OH; Bo Jiang, The Ohio State University, Columbus, OH; VM Balasubramaniam, The Ohio State University, Columbus, OH

Pressure-assisted thermal processing (PATP) is a novel method for sterilization of low-acid foods where combined pressure-thermal treatment makes food safe. Very limited information is available on the influence of pre-treatments in enhancing textural quality of PATP products. The objective of this study is to evaluate efficacy of selected pretreatments on textural quality of PATP treated carrot samples. Cylindrical samples (10 mm dia x 10 mm height) of baby carrot were first subjected to pretreatments such as high pressure (100-400 MPa), heating (50-70 °C), calcium chloride (0.5-1.0%), and their sequential or simultaneous combinations. Pretreated samples were then processed in high pressure equipment at 700 MPa, 105 ^oC for 10 min. A response surface methodology based on central composite rotatable design was used to identify optimum pretreatment conditions for textural enhancement. PATP samples without any pretreatment served as control. Hardness, calcium content, polymethylesterase (PME) activity and degree of methylation of the PATP samples were estimated. The selected pretreatment conditions: high pressure (200 MPa), heating (60 °C) or calcium chloride (1.0%) when applied independently, improved PATP carrot texture by 1.2, 2.0 and 2.4 times, respectively. However, when the pretreatments were combined at their optimum level resulted in 9.3 times (from 14.1 to 135.8 N) synergistic texture enhancement in comparison to PATP sample without any pretreatment. The results indicated that the PATP carrots with maximum hardness of 146.8 N (10.4 times increase as compared to control sample) were obtained with optimum pretreatment conditions, namely, calcium chloride concentration 0.8%; pressure 236.4 MPa; temperature 57.9 °C. The calcium content, percentage residual activity of PME and degree of methylation was found to be 2.13 mg/g, 65.9% and 72.0%, respectively. The present study demonstrates that certain pretreatments could be combined synergistically to enhance the textural quality of PATP products.

Presentation Number: 096-19

Presentation Title: Relationship between rheological and textural properties of dark chocolate systems as influenced by particle size distribution and compositional variations

Author Information: Emmanuel O. Afoakwa, University of Strathclyde, York, United Kingdom; Alistair Paterson, University of Strathclyde, Glasgow, United Kingdom; Mark Fowler, Nestle Product Technology Center York, York, United Kingdom

Chocolate rheology is important for the efficiency of mixing, pumping and transportation during chocolate processing, with a consequential effect on the textural properties of both molten and molded finished products. However, the extent to which dark chocolate rheology is influenced by particle size distribution (PSD), fat and lecithin content during industrial processing and their interrelationships with the textural properties of finished chocolate is not fully understood. The objective of this study was to evaluate the relationship between rheological and textural properties of dark chocolate systems as influenced by PSD of its inherent solids and composition during processing. A 4 x 3 x 2 factorial experiment was conducted with varying PSD (D90 of 18mm, 25mm, 35mm and 50mm), fat (25%, 30% and 35%) and lecithin (0.3% and 0.5%). Rheological properties (yield stress and apparent viscosity) and textural properties (firmness, viscosity index and hardness) of the dark chocolates were measured respectively using shear rate-controlled rheometer (ThermoHaake ViscoTester 550) and TA.HD Plus Texture Analyzer (Stable Micro Systems). The results indicated that PSD, fat and lecithin content significantly (P<0.05) affected all the rheological and textural properties. Increasing particles sizes resulted in significant reductions in yield stress (920.7-35.5 Pa), apparent viscosity (61.0-3.4 Pas), firmness (7.8-1.6 kg), viscosity index (4.8-1.6 kg/sec) and hardness (7.8-4.2 kg) of the chocolates with the greatest effect occurring in the products containing 25% fat and 0.3% lecithin, which reduced further with increasing fat and lecithin contents. Correlation and regression analysis showed high correlation coefficients (r = 0.9783-0.9977) and regression coefficients (R2 = 0.9768-0.9977) among the rheological and textural properties indicating their interrelationships. Principal component analysis of the data showed that the rheological and textural properties of the dark chocolates were highly related with PSD, fat and lecithin accounting for 95.4% of the variability in their data.

Presentation Number: 096-21

Presentation Title: Texture characteristics of rehydrated potatoes following microwave vacuum, heated air, or freeze dehydration

Author Information: Dewi Setiady, Washington State University, Pullman, WA; Carter Clary, Washington State University, Pullman, WA; Barbara Rasco, Washington State University, Pullman, WA

Freeze drying (FD) products have short reconstitution time; however, the textural properties are poor. Microwave-vacuum drying (MVD), such as MIVAC^®, serve as an alternative to produce higher quality than heated air drying (HAD). Texture, color, and rehydration ratio of Russet potatoes dehydrated by MVD, HAD, or FD were compared. Sliced fresh Russet potatoes were blanched and dried using HAD (60°C, 6 hr), MVD (60°C, 2.5 hr), and FD. The dried potatoes were rehydrated in boiling water and then held at 70°C for various times up to 30 min. The rehydration ratio, moisture content, color, texture profile analysis (TPA) and puncture texture profile were determined for the rehydrated potatoes. The optimum rehydration time for HAD, MVD, and FD potatoes was 25, 25, and 10 minutes, respectively. The water holding capacity of the FD potatoes was almost twice that for HAD and MVD potatoes. There was no significant difference between the rehydration ratio of the HAD and MVD dried potatoes. At the optimum rehydration time, FD potatoes were significantly softer, less cohesive, less gummy, less chewy and less resilient compared to HAD and MVD dried potatoes. It took more forces to puncture the dried HAD potatoes compared to MVD and FD. FD potatoes tended to loose textural integrity following rehydration. CIE-Lab indicated HAD been redder than the other treatments indicating a greater degree of browning. MVD potatoes had the lightness closer to blanched potatoes and were redder and more yellow than blanched potatoes indicating more color retention. The visual color of freeze dried potatoes was paler compared to other dried or blanched potatoes indicating the loss of color in dried FD potatoes. The MVD potatoes remained intact following rehydration and retained suitable textural properties while the FD potatoes did not from examination of scanning electron micrographs.

Presentation Number: 096-42

Presentation Title: Study on the potential of retort pouches for adding value to less desirable cuts of beef

Author Information: Soojin Jun, University of Hawaii, Honolulu, HI; Yong Soo Kim, University of Hawaii, Honolulu, HI; Linda J. Cox, University of Hawaii, Honolulu, HI; Alvin Huang, University of Hawaii, Honolulu, HI

In response to issues raised by local producers, wholesalers, and retailers, this study has included research into methodologies that would allow the value to be added to less desirable cuts of beef. Since these less desirable cuts generally are not consistent in quality, processing methods that can eliminate quality variations are highly desirable. At the same time, more value will be added if the shelf life of the beef can be extended. By benchmarking tuna products in pouches in the current markets, our finding is that flexible retort pouches can be a new processing protocol that would address the challenge faced in adding value to various cuts of beef. The retort pouches can withstand thermal processing temperatures and combines the advantages of both metal cans and plastic packages. In a way to save the separate aseptic filling process, raw beef in a retort pouch was vacuum sealed and heat treated at 121°C for various holding times using a static retort system. The palatability of retorted beef in flexible packaging was evaluated by quantitative measurement of shear forces and drip losses, and sensory panel tests. The control factors associated with meat qualities were holding times, steam pressure, and ingredients. To ensure the product sterility and accordingly optimize the control factors, the 3D heating behavior of beef samples in packaging under pressured environments were simulated using the computational fluid dynamics (CFD) codes. For model validation, inner temperature values were measured at different locations of beef product. The mix of a numerical technique and experimentally determined meat values will bring forward a successful model for prediction of beef quality and its shelf life in retort pouches.

Presentation Number: 097-03

Presentation Title: Obtention of restructured fish products from striped mullet using calcium chloride, sodium caseinate or microbial transglutaminase

Author Information: Geazul N. Calderon, Universidad Autónoma de Tamaulipas, Reynosa, Tamaulipas, Mexico; Gonzalo Velazquez, Universidad Autónoma de Tamaulipas, Reynosa, Tamaulipas, Mexico; Rocio M. Uresti, Universidad Autónoma de Tamaulipas, Reynosa, Tamaulipas, Mexico; Manuel Vazquez, Universidad Autónoma de Tamaulipas, Reynosa, Tamaulipas, Mexico; Jose A. Ramirez, Universidad Autónoma de Tamaulipas, Reynosa, Tamaulipas, Mexico

The increasing demand for striped mullet roe in Mexico as a result of a growing international market requires the development of commercial products to process its flesh, which has low commercial value due to its dark-red color and strong flavor. The objective of this work was to improve the mechanical properties of restructured fish products obtained from sea mullet flesh using several additives reported as efficient for improving gelling properties in several products. Striped mullet (Mugil cephalus) was obtained from fishermen (Tamaulipas, Mexico). Fillets were cut into small pieces and massaged for 1 h with 2% salt. Restructured products were obtained by adding 0.3% microbial transglutaminase (MTGase), 0.3% calcium chloride (to activate endogenous transglutaminase) and 1% of sodium caseinate. A control without additives and a restructured product added with a mixture of sodium caseinate and calcium chloride were obtained to determine any synergistic effect. Changes in mechanical properties (textural profile analysis and puncture test), water holding capacity and color attributes were measured. Microbial transglutaminase allowed to obtain the highest values in hardness (7.3 kg), fracturability (5.7 kg), breaking force (0.96 kg) and gel strength (7.5 kg*mm). Calcium chloride and sodium caseinate increased mechanical parameters as compared to control but their effects were lower and varied according to the analytical method used. Control samples showed the highest value of water holding capacity while the product with MTGase showed the lowest value. Color attributes showed only small changes as affected by the additive. Results indicated that although MTGase was the best additive for increasing mechanical attributes of restructured products, using sodium caseinate and calcium chloride might be an inexpensive alternative to this additive.

Presentation Number: 100-03

Presentation Title: Sensory and texture evaluation of heated air, microwave vacuum MIVAC^® and freeze dried potatoes

Author Information: Dewi Setiady, Washington State University, Pullman, WA; Carter Clary, Washington State University, Pullman, WA; Barbara Rasco, Washington State University, Pullman, WA

Freeze-drying (FD) can preserve the color, flavor, shape, and nutritional value of fresh food products. Microwave-vacuum drying (MVD), such as MIVAC^®, provide an alternative that is more energy efficient than freeze drying and one in which product temperature can be consistently monitored and controlled by regulating microwave power. The objective of this research was to determine the sensory properties of heated air (HAD), MV and FD potatoes following rehydration. Sliced fresh Russet potatoes were blanched and dried: HAD (60°C, 6 hr), MVD (60°C, 2.5 hr), or FD. Dehydrated potatoes were cooked with 7% salt solution, FD for 2 min and held 8 min after cooking; HAD and MVD for 15min. Blanched potatoes were cooked with 5% salt solution for 12 min (control). A consumer panel (N=30) evaluated products for: different test, texture attributes, acceptability and preference. Texture profile analysis (TPA) and color were also determined. Panelists ranked the mealiness, chewiness, and hardness of the rehydrated cooked potatoes as follows: mealiness: control > HAD > FD > MVD, chewiness: HAD > MVD > control > FD, and hardness: control > HAD > MVD> FD. Panelists preferred the control, then the MVD, FD and HAD in that order. Five of 30 panelists considered the MVD potatoes to be unacceptable, and 10 of 30 rejected either the FD or HAD product. TPA results for chewiness and hardness of cooked potatoes were consistent with sensory results. The MVD color profile was similar as heated air, while MVD texture profile was similar to the control. Cellular integrity in MVD is maintained to a greater extent than in FD as indicated by scanning electron micrographs. From this study, it appears that MIVAC^® dehydration can provide consumers with a dehydrated product that has sensory characteristics similar or better than dehydrated product prepared by HAD or FD drying.

Presentation Number: 100-12

Presentation Title: Effect of 1-Methylcyclopropene (1-MCP) on the softening of minimally processed Cantaloupe melon fruits (Cucumis melo L. var, reticulatus naud)

Author Information: Suriyan Supapvanich, the University of Nottingham, Leicestershire, United Kingdom; Gregory A. Tucker, the University of Nottingham, Leicestershire, United Kingdom

Softening is a major factor affecting the quality of minimally processed Cantaloupe melon during storage. Recently, the use of 1-MCP to inhibit ethylene perception has been use as a tool to retain quality attributes of fruit and vegetables, especially softening prevention. The objective of this study was to determine the effect of 1-MCP treatments on the softening of minimally processed Cantaloupe melon fruit. The minimally processed fruit were exposed to 0, 0.25, 0.50, and 1.0 ppm 1-MCP throughout storage at 4 ºC for 8 days. Weight loss of the minimally processed fruit increased throughout storage, but there was no significant effect of 1-MCP on weight loss. Ethylene production was significantly retarded by 1-MCP treatment. The lowest ethylene production was found in the minimally processed fruit treated with 0.5 ppm 1-MCP. 1-MCP treatment showed improved firmness retention. Treatment with 1-MCP at 1.0 ppm showed the highest firmness of the minimally processed fruit at day 8. The treatment with 1-MCP reduce both -galactosidase and galactanase activities. The concentration of 1-MCP applied had no affect on -galactosidase activity but it had an affect on the reduction on galactanase activity. Overall, the results indicate that 1-MCP has effectively potential for maintain firmness of minimally processed Cantaloupe melon fruit by reducing ethylene production and certain cell wall enzyme activities.

Presentation Number: 100-29

Presentation Title: The effects of passive and active modified atmosphere packaging on microbiological, physical, chemical and sensory qualities of minimally processed carrots

Author Information: Zehra Ayhan, Mustafa Kemal University, Hatay, Turkey; Emel Tas, Mustafa Kemal University, Hatay, Turkey

Modified atmosphere packaged shredded carrots are an increasingly popular product, but sales are restricted due to rapid deterioration during storage. The aim of this study is to investigate the quality and shelf-life of minimally processed and modified atmosphere packaged carrots during cold storage. "Ready to eat" carrots (Nantes) prepared by peeling and shredding was dipped in citric acid and packed with passive (in air) and active modified atmospheres. Active modified atmosphere with low (% 5 O2 + % 10 CO2 + %85 N2 ) and high oxygen concentrations (% 80 O2 + % 10 CO2 + %10 N2) were selected and the carrots were packed in PP trays sealed with laminated PP film, and stored at 4°C for 21 days. Microbial, chemical, physical and sensory analysis were conducted during cold storage. The results showed that sliced carrots were spoiled by bacteria rather than yeast and mold. The sliced carrots packed with high oxygen and passive MAP retained quality better than that with low oxygen. The whiteness index (WI) was not significantly changed during 21 days of storage at all applications indicating good retention of orange color (p> 0.05). The texture values were declined at both passive and active MAP applications especially after the storage day of 14 indicating significant softening (p 0.05). The shelf life of minimally processed carrots was suggested as 7 days for high oxygen and passive MAP applications, however, it was limited only to 2 days for low oxygen modified atmosphere. The shelf-life could be extended more than 7 days if a packaging film with higher oxygen and carbon dioxide permeabilities used. MAP with high oxygen could be suggested for preservation of minimally processed carrots to avoid anaerobic metabolism which could cause off odor formation, softening and slime production which limit the shelf-life.

Presentation Number: 100-39

Presentation Title: Effect of edible coatings on quality of fresh blueberries (Duke and Elliott) during refrigeration storage

Author Information: Daniel Lin, Oregon State University, Corvallis, OR; Ruyi Wu, Oregon State University, Corvallis, OR; Yun Deng, Oregon State University, Corvallis, OR; Bernadine C. Strik, Oregon State University, Corvallis, OR; Yanyun Zhao, Oregon State University, Corvallis, OR

Numerous studies have demonstrated the significant health benefits of blueberries based on their high antioxidant capacity and total phenolics. However, quality of fresh blueberries deteriorates rapidly during refrigeration storage, limiting its potential for fresh market. Objective of this study was to investigate appropriate edible coatings for enhancing storability and preserving antioxidant capacity of blueberries during refrigeration storage. Two blueberry varieties, Duke and Elliott, were evaluated. Semperfresh, chitosan and calcium caseinate (CC) coatings were applied on Duke, and CC coating on Elliott. Fruits were washed in 200 ppm chlorinated water, coated, and stored at 2°C up to 12 d. Non-washed and non-coated samples were used as controls. Firmness, decay rate and weight loss of fruits were analyzed, and total phenolic contents (TPC) and antioxidant capacity (AC) were determined by Folin-Ciocalteu and 2, 2-diphenyl-1-picryhydrazyl assays, respectively. Experiments were replicated and data were analyzed by SAS using LSD test at P<0.05. Firmness of all samples decreased, while decay rate and weight loss increased during storage. Chitosan-coated Duke and CC-coated Elliott had the highest firmness value of 1.96 N and 2.32 N at 12d, respectively. Chitosan-coated Duke and non-coated Elliott received the lowest decay rate, 9.98% and 8.35% at 12d, respectively. Semperfresh-coated Duke and controlled Elliott had the lowest weight loss of 9.31% and 8.67% at 12d, respectively. Coatings significantly affected AC, but not TPC for both varieties, while storage time significantly affected both parameters. AC of Semperfresh-coated Duke was 2.50 mg AAE/100g FW, significantly lower than other Duke samples (2.75-3.10 mg AAE/100g FW), but non-coated Elliott has significantly higher AC (6.55 mg AAE/100g FW) than other Elliott samples (6.10-6.15 mg AAE/100g FW). This study suggests that edible coatings may be beneficial for retaining quality of fresh blueberries. However, more studies are necessary to identify optimal coating materials and other packaging and storage conditions.

Presentation Number: 100-42

Presentation Title: Sodium acid sulfate as a new browning inhibitor for fresh-cut potatoes

Author Information: Beth L. Calder, Univ. of Maine, Orono, ME; Katherine Davis-Dentici, Univ. of Maine, Orono, ME; Emily Kash, Univ. of Maine, Orono, ME; Alfred A. Bushway, Univ. of Maine, Orono, ME

Enzymatic browning reduces fresh vegetable quality. Several substitutes comparable to sulfites have been researched to reduce browning, including citric acid. Sodium acid sulfate (SAS), received GRAS status in 1998, but hasn’t been studied as a browning inhibitor. Maine has a strong potato industry and SAS could be a new anti-browning application for potatoes. The objective of this research was to develop a new dip to improve the quality of fresh-cut potatoes by reducing enzymatic browning. A total of 4 dip treatments (SAS and citric acid: 1 and 3%) were compared to a distilled water control. Maine Russet Burbank potatoes were peeled for 30 seconds. Fifteen potatoes per treatment were manually sliced into fry slices and dip treatments applied. Treated potatoes were sealed in plastic storage bags and stored at 3°C. At days 0, 7, and 14 colorimetric, textural analyses and aerobic plate counts (APC) were performed. Control samples had significantly (p<0.05) lower L-values than other treatments on days 0 and 7. Three-percent SAS treatments had significantly (p<0.05) higher L-values at days 7 and 14 than all other treatments, indicating its effectiveness in maintaining whiter fry color. The APC detection limit was 100 CFU/plate and 3 % SAS treatments had counts below this limit for all three days. Day 7, control samples had APC counts of 5-13 x 103 CFU/g increasing to 16 x 104-15 x 105 CFU/g by day 14. The 1% citric acid treated slices had average APC counts of 3 x 104 CFU/g on day 14. Texture analysis showed no significant (p<0.05) force (g) differences on day 0. At day 14, 3% SAS samples had significantly (p<0.05) higher force (g) values than citric acid and control treatments. Utilizing new dip treatments from this research may provide potato processors with an advantage in the fresh-cut and processed potato market.

Presentation Number: 100-50

Presentation Title: Effect of modified atmosphere packaging and chemical preservatives on the shelf life of fresh cut strawberries

Author Information: Porter W. Myrick, III, North Carolina A&T State University, Greensboro, NC; Mohamed Ahmedna, North Carolina A&T State University, Greensboro, NC; Ipek Goktepe, North Carolina A&T State University, Greensboro, NC

Softening and browning are some of the issues limiting the shelf-life of minimally processed produce. Of the latter, strawberries are known for their rapid quality decline due to ethelyne production. The objective of this study was to evaluate the effect of chemical preservatives and modified atmosphere packaging (MAP) on the shelf life of fresh cut strawberries. A 3x3x3x2 factor factorial design was used to determine the most effective treatment in extending the shelf-life of strawberries. Treatments consisted of 3 MAPs (M1-Air, M2-N2/CO2/O2 at 92%/5%/3%, and M3-N2 /CO2 /O2 at 90%/5%/5%), 3 chemical preservatives (Sodium ascorbate-NaA, calcium ascorbate-CaA, and calcium chloride-CaCl) at 3 concentrations (1.5%, 3%, and 5%), and 2 storage temperatures (4ºC and 8ºC). Samples were taken every 4 days for 20 days to measure water activity, color (L-, a-, and b-values), texture, microbial load (aerobic/anaerobic), and sensory characteristics (appearance, aroma, color, texture, and overall acceptability). Analysis of Variance was used to determine significant differences between treatment combinations. Regardless of chemical treatment, color and water activity of samples were maintained while microbial growth decreased in samples packaged in M2 and M3 compared to control. At 4ºC, CaA and CaCl exhibited a stronger antimicrobial effect than NaA up to 17 days. Sensory evaluations showed that the color of samples treated with CaA and NaA was more acceptable than that of samples treated with CaCl. The latter was effective in maintaining textural quality when used in combination with M2 and M3. The highest overall sensory ratings were given to samples treated with CaA and stored at 4ºC. This study showed that the use of CaA in combination with M2 were effective in maintaining overall quality of fresh strawberries for about 3 weeks. This treatment combination has the potential to minimize economic loss incurred by the produce industry due to spoilage loss.

Presentation Number: 101-07

Presentation Title: A simple practical method to evaluate the textural properties of soybean curd (tofu)

Author Information: Xuntao Zhu, Rutgers University, Dept. Food Science and CAFT, New Brunswick, NJ; Tung-Ching Lee, Rutgers University, Dept. Food Science and CAFT, New Brunswick, NJ

Tofu (soybean curd) is currently popular due to its nutritional and health benefits. Textural properties of tofu are important in determining its total quality, end usage and consumer acceptability. Finding an appropriate, objective and convenient method for quantifying textural properties is challenging. Our objectives were: 1. develop an accurate and convenient textural analysis protocol to quantify textural properties of tofu using a bench scale texture analyzer; 2. confirm the applicability and accuracy of our developed protocol by evaluating commercial tofu products and our laboratory tofu with defined formula and processing conditions. We optimized a protocol for tofu textural evaluations as follows using a TA.XT2 texture analyzer: the knife blade penetrated 20mm into sample with test speed of 2.0mm/second, trigger force of 5grams and post-test speed of 6.0 mm/second. A force-distance curve was generated and processed with micro-stable software. Four measurements were made on each tofu sample and each measurement done in triplicate. Values of peak-force, distance to peak-force, gradient to peak-force and peak-area were measured to quantify surface firmness, toughness and pliability with repeatability of less than 13% CV. Our method distinguished commercial tofu samples with different claimed firmness from several manufactures. Tofu samples with similar descriptions of claimed firmness (i.e. Silken, Soft, Firm) from various manufactures were significantly different (P<0.05). Using our method, textural properties of our laboratory made tofu products were significantly different (P<0.05) with different formulas (i.e. soymilk solid content, coagulant type and percentage), pressing pressure and time, indicating the sensitivity and applicability of this method for developing new tofu products. Results suggest that this method can quantify the texture of tofu with great accuracy and convenience. This method has potential to serve as the standard texture analysis method in tofu industry. It is also useful for developing tofu products in laboratories and industry.

Presentation Number: 118-02

Presentation Title: Effects of high pressure sterilisation on the colour and texture of green beans

Author Information: Craig Leadley, Campden & Chorleywood Food Research Association, Chipping Campden, United Kingdom; Gary Tucker, Campden & Chorleywood Food Research Association, Chipping Campden, United Kingdom; Colin Dennis, Campden & Chorleywood Food Research Association, Chipping Campden, United Kingdom; Peter Fryer, University of Birmingham, Birmingham, United Kingdom

The use of high pressure in combination with heat has been proposed in order to produce ambient stable food products with improved sensory quality. Whilst there is considerable industrial interest in this approach, there are very limited data in the public domain to demonstrate what degree of quality improvement is achievable using high pressure sterilisation (HPS) or about what conditions could yield optimal quality retention.
A central composite surface response design was employed using 3 factors (temperature, pressure and hold time) to determine how combinations of these factors affected the colour and texture of green beans. The design space spanned temperatures between 52.4 and 90°C, pressures between 298 and 700 MPa and hold times between 0.0 and 6.6 minutes. There was replication of the centre point of the design. Samples having a hold time of 0.0 minutes were brought up to the target hold pressure and the pressure was immediately released. All treatments were carried out using a laboratory scale (700 ml) high pressure processing vessel (EPSI, Belgium). The pressure transmission fluid was water containing 4% MKU (an oil based corrosion inhibitor). Peak force (measured using a Stable Micro Systems TA-XT2 texture analyser), a* and b* (measured using a DigiEye digital imaging system) could all be predicted with a good degree of accuracy using a quadratic model (R² of 96.2, 94.3 and 84.6%; adjusted R² of 89.4, 84.1 and 57.0% respectively). Pressure did not significantly influence peak force or b* (P >0.05) whereas temperature and time influenced both (P<0.05). Pressure, time and a time/temperature interaction term all significantly influenced a* values (P<0.05). This approach could be used to optimise product quality in pressure sterilised foods.

Presentation Number: 138-03

Presentation Title: Influence of a soft wheat flour patent, middle-cut and clear flour on dough rheology and cookie characteristics using a wire-cut, rotary and semi-sweet recipe

Author Information: Patrick Fustier, Agriculture Agri-Food Canada, St-Hyacinthe, PQ Canada; Ali Taherian, Agriculture Agri-Food Canada, St-Hyacinthe, PQ Canada; Francois Castaigne, Laval University, Quebec, PQ Canada; Sylvie L. Turgeon, Laval University, Quebec, PQ Canada

The objective of this work was to understand the disparity in the functionality of soft wheat flour over various cookie recipes and processes, such as the variations in cookie dimensions, density, hardness and dough’s consistency. Commercial patent (P1), middle-cut (P2) and clear (CLR) fractions which exhibited a wide range of physico-chemical characteristics were incorporated alone or in combination into three cookie recipes of various flour/sugar/fat/water ratios. Cookies prepared with the clear fraction were notably denser and harder, with high dough consistencies and exhibited lower surface than those made with the patent and middle-cut fractions. Varying the ratios of the P1, P2 and CLR flour fractions produced cookies that exhibited superior or inferior dough consistencies, and end-product quality attributes than the commercial soft wheat flour. Partial least square regression analysis showed that dough consistency, cookie density and hardness were all positively correlated to the variables CLR and CLR², and to a lower extent to P1P2 and P2CLR for the three recipes. The P (tenacity) and P/L (configuration ratio stability) parameters of the alveograph, the Tla and k viscoelastic indices of a biaxial extension test, and the smaller granulometry appeared to allow prediction of the cookie dough consistencies (R³ 0.75). The volume and hardness attributes of the cookies did not show strong relationship with any of the flour’s physico-chemical parameters. From a practical point of view, any combination of milling streams of different refinement in terms of ash and protein content cause greater changes than an individual flour fraction. An appropriate mixtu