COMPOSITION AND SENSORY CHARACTERISTICS OF HOT-BONED,TUMBLED, TURKEY BREAST MUSCLE1

Turkey breast muscles were processed conventionally and hot-boned. Hot-boned breasts were chilled or tumbled in ice or ice and solutions of NaCl or Lem-O-Fos. Tumbling tended to increase “moisture pickup” and cooking losses; chilling in an ice and Lem-O-Fos mixture tended to decrease cooking losses and increase percentage moisture in cooked samples. Panelists scored flavor of muscles marinated in NaCl as significantly saltier than other muscles. Firmness and cohesiveness of samples hot-boned with no additional treatment tended to be greater than of other treatments.     

MICROWAVE BLANCHING EFFECTS ON COLOR, CHEMICAL AND SENSORY CHARACTERISTICS OF FROZEN ASPARAGUS

Asparagus was blanched for 4 min using: conventional boiling water (BW), steam (ST), microwave (MW), or microwave heated in boilable bags (MWB). Samples were ice-cooled, bagged, heat-sealed and stored at ?18C for 4 weeks. Peroxidase activity was reduced from 98–114 units in fresh, unblanched to 1–7 units in blanched asparagus. Reduced ascorbic acid (RAA) content in fresh, unblanched asparagus was ～49 mg/100 g; RAA content in fresh, BW-blanched asparagus was ～44 mg/100 g. Frozen, unblanched asparagus retained about 40% of original RAA content; BW-blanched asparagus retained 61%, and MWB-blanched asparagus retained 87%. After frozen storage all samples were darker than freshly blanched samples. Blanching increased and freezing decreased greenness of all samples. Blanching increased yellowness of fresh samples; after frozen storage, blanching treatment differences were lost. Unblanched samples had the highest appearance scores; unblanched and MW-blanched samples had the highest color scores. Overall quality of the microwave blanched asparagus was as good as or superior to conventionally blanched asparagus.     

EFFECTS OF COLOR AND SWEETENERS ON THE SENSORY CHARACTERISTICS OF SOFT DRINKS

College age panelists, 129 in number, evaluated an artificially cherry flavored soft drink which varied in color level, sweetener level and sweetener type, for overall liking, sweetness, color, flavor, tartness, and aftertaste intensity. Three two-factor, second order central composite designs were developed which contained either sucrose, aspartame, or aspartame acesulfame-K in a 60:40 ratio as the sweetener. Each design yielded nine drinks which had five color levels and five orthogonal sweetener levels centered around a commercial sample. Mean panel reponses for each sensory characteristic were subjected to regression modeling, producing a regression equation and a three dimensional prediction surface. Response patterns were then compared both within, and between sweetener types. Sensory responses were sensitive to manipulations of the two independent variables, color and sweetener. Increasing levels of sweetener increased sensory ratings for overall liking, sweetness, flavor and aftertaste, and decreased ratings for tartness. These effects were similar across sweetener types. Non significant effects of color were seen only on flavor, tartness, and aftertaste intensity, and were not found for all sweeteners.     

MICROWAVE AND CONVENTIONAL BLANCHING EFFECTS ON CHEMICAL, SENSORY, AND COLOR CHARACTERISTICS OF FROZEN BROCCOLI

Broccoli (cv. Empress) obtained from a local supplier was blanched within 15 h of harvest. It was blanched by four methods in covered containers: conventional boiling water (1900 mL, 4 min) (BW), steam (300 mL water, 4 min) (ST), microwave heated in 1 L glass containers (60 ml water, 4 min, 700 W) (MW), and microwave heated in 1 L Seal-a-Meal^TM bags (45 ml water, 4 min) (MWB). Aliquots were frozen at -18C for 4 weeks. Fresh unblanched broccoli peroxidase activity ranged from 389 to 829 units/min; activity was essentially zero immediately after all blanching treatments. The highest reduced ascorbic acid (RAA) content occurred in fresh unblanched broccoli. Some peroxidase regeneration occurred during frozen storage. Immediately after blanching, all blanched broccoli had lower RAA content than control broccoli. MW-blanched broccoli retained the greatest amount of RAA and had appearance, visual color, texture scores, and chroma of florets and stems equivalent to ST-blanched broccoli. MW-blanched broccoli had flavor and general acceptability scores similar to BW-blanched broccoli. After 4 weeks in frozen storage, MW-blanched broccoli had the highest RAA content.     

MICROWAVE BLANCHING EFFECTS ON CHEMICAL, SENSORY AND COLOR CHARACTERISTICS OF FROZEN GREEN BEANS

Green beans (cv. Mustang) obtained from the University of Illinois at Urbana-Campaign Horticulture plots were assayed within 3 h of harvest. Beans were blanched in covered containers: conventional boiling water (1900 ml, 3 min) (BW), steam (300 ml water, 3 min) (ST), microwave heated in 1 L glass containers (60 ml water, 3 or 5 min, 700 W) (MW-3, MW-5), and microwave heated in 1 L Seal-a-Meal^TM bags (45 ml water, 3 min) (MW-Bag). Baseline data were collected immediately after blanching. Aliquots were frozen at – 18C for 4 weeks. Unblanched beans had 82 units of peroxidase activity/min; activity was zero immediately after all blanching treatments. Reduced ascorbic acid (RAA) content was highest for unblanched, ST and MW-5 beans and lowest for BW and MW-Bag beans immediately after blanching. ST beans retained 100% of original RAA. Instron shear force (kg) was highest for unblanched beans and lowest for BW and MW-Bag beans immediately after blanching. After frozen storage, ST and BW beans had the lowest shear values. Visual color was poorest for MW-5; other treatments were not different. Microwave blanching green beans for 3 min in a covered container or bag prior to 4 weeks frozen storage resulted in a product that was not different in RAA content, retention or color from BW blanched beans; however, these samples differed in tenderness and crispness from boiling water blanched beans.     

A RESEARCH NOTE CHEMICAL, PHYSICAL, AND SENSORY CHARACTERISTICS OF COLOR MODIFIED PORK RESTRUCTURED CHOPS

Restructured pork chops were manufactured from the lean tissue of dressed sows that were color modified(CM) with a potassium buffer rinse to attain lighter appearance. This product was compared with counterpart samples that were not color modified(C). Measurements included CIE L*, a*, b* values, visual traits, sensory traits, shear force, pH, and percentage of moisture, fat, protein, protein solubility, and cooking loss. The CM samples were lighter colored (P<0.05), exhibited less (P<0.05) flavor intensity, had a higher (P<0.05) pH, and sustained less (P<0.05) cooking loss. No differences (P>0.05) between the CM and C samples were found in juiciness, tenderness, Warner-Bratzler shear force, and soluble protein. The CM samples exhibited less protein content and lower Lee-Kramer shear force values. Results confirm that sow meat can be lightened without adversely affecting functional properties and taste attributes of restructured pork chops.     

BELLY THICKNESS EFFECTS ON THE PROXIMATE COMPOSITION, PROCESSING, AND SENSORY CHARACTERISTICS OF BACON

This study was conducted to evaluate the effects of belly thickness on processing, sensory and visual characteristics, moisture and fat of bacon made from 45 bellies of various thicknesses. Belly thickness had a linear effect (P < 0.05) on raw, cured, and cooked weights, and water and fat content. A linear relationship (P < 0.05) was observed between belly thickness and slice integrity, appearance, and lean-to-fat ratio of bacon. Saltiness, texture and mouthfeel, bacon flavor intensity, and off-flavor intensity were unrelated to raw belly thickness.     

EFFECT OF SOY PROTEIN ISOLATE AND SOY FIBER ON COLOR, PHYSICAL AND SENSORY CHARACTERISTICS OF BAKED PRODUCTS

Quick breads were formulated to contain 0%, 40%, 50% or 60% Soy Protein Isolate and Fiber (SPI/Fiber), and yeast breads were formulated to contain 0%, 14%, 21% or 28% SPI/Fiber replacement for wheat flour. Physical and sensory data were collected. As SPI/fiber level increased, muffin batter specific gravity, baked product air cell number, Instron peak force to compress by 75%, a value, beany flavor, grain-like flavor, aftertaste, moistness and denseness increased while muffin peak height at the crown, baked volume, L and b values, hue angle, sweetness and crumbliness decreased. There were significant negative correlations between increased level of SPI/fiber in muffins and acceptability of flavor and texture, as well as willingness to purchase or purchase the product at a higher price. As SPI/fiber level increased, bread dough pH after fermentation, air cell number, Instron peak force to compress by 75%, a and b values, beany flavor, grain-like flavor, and aftertaste increased while loaf volume, peak height at the crown, L value, hue angle, cohesiveness and crumbliness decreased. There were significant negative correlation coefficients between level of SPI/fiber and acceptability of flavor and texture, as well as willingness to purchase the product or to purchase it at a higher price.     

ALPHA-TOCOPHEROL EFFECTS ON COLOR AND SENSORY CHARACTERISTICS OF GROUND PORK DURING RETAIL DISPLAY

To assess the effects of a-tocopherol addition on lipid and pigment oxidation of ground pork, 10, 100 or 1000 ppm was added directly to ground pork in a food grade carrier (2% Medium Chain Triglyceride Oil) then pork was overwrapped with polyvinyl-chloride film and displayed at 4C for three days. Addition of α-tocopherol to ground pork had limited effects on color and sensory characteristics. Display time and light present during display had detrimental effects on a* value, total color, red color contributed by oxymyoglobin, percent of myoglobin, metmyoglobin and oxymyoglobin, visual red and grey colors.     

ENHANCEMENT SOLUTION EFFECTS ON SHELF-LIFE, COLOR AND SENSORY CHARACTERISTICS OF PORK CHOPS DURING RETAIL DISPLAY

Abstract The objective of this study was to evaluate shelf-life, color and sensory characteristics of pork chops from loin sections (n = 12/treatment) injected (110% original weight) with a potassium lactate/potassium acetate solution (2 %) + phosphate (0.35%)/salt (0.35%), compared with those injected with sodium lactate (3%) + phosphate/salt, or phosphate/salt alone, to control loins. After 96 h of display, aerobic plate counts (CFU/cm²) were significantly lower (P<0.05) for chops enhanced with the lactate + acetate combination than for the other treatments. Hue angle (tan^-1 b*/a*) of lactate + acetate enhanced chops was lower (P<0.05) than all other treatments at 96 h indicating that red color did not deteriorate as rapidly as in control, phosphate + salt- and lactate-injected chops. Sensory data suggest that lactate + acetate and lactate-injected chops were juicier, more tender, and less bitter than the noninjected chops. A difference in enhancement solution retention may partially explain differences in plate counts and sensory characteristics.     

COLOR, TEXTURE AND SENSORY EVALUATION OF SELECTED HYBRIDS OF POPPED POPCORN

Hot air popped kernels of six selected popcorn hybrids were evaluated by 74 subjects for Hunter color values, texture maximum force (g) and total area (g. s), and ranking tests on popped kernel shape, color, aroma, taste and texture. Panel preference for butterfly and mushroom popped kernel shapes were not significantly different from each other (p = 0.20). However, yellow popcorn color was significantly preferred to white by panelists (p = 0.00025). Hunter b value (yellowness) was the most important color determinant among Hunter values. Aroma preference for the yellow popcorn hybrids was higher than that of white hybrids (p = 0.0003). Panel texture preference was related to texture maximum force (r = 0.85).     

CORN GERM PROTEIN IN FRANKFURTERS: TEXTURAL,COLOR, AND SENSORY CHARACTERISTICS AND STORAGE STABILITY1

Textural properties, water holding capacity, color, sensory characteristics, and storage stability of frankfurters containing hexane-defatted corn germ protein (CGP) as a meat extender were studied. CGP was incorporated at 2 and 3% levels as a powder or a preswelled slurry. Batter viscosity and shear force values of frankfurters were increased by the preswelled CGP. The redness values of the experimental samples with 2 and 3% CGP added as a powder were less than those of controls. There were no significant effects of CGP incorporation or its preswelling on the initial sensory properties of frankfurters. Meaty flavor and aroma and off-flavor acceptability decreased during 45 days of storage. Off-flavor and off-aroma of frankfurters showed a slight increase with time in storage. Total volatile nitrogen and nonammonia amino nitrogen of experimental and control frankfurters were not significantly different.     

SENSORY AND PHYSICOCHEMICAL CHARACTERISTICS OF PRECOOKED, MICROWAVE-REHEATABLE STEAKS

Precooked, small-portion, microwave-reheatable steaks were processed from three grades (US Choice, US Select⁺, and US Select^-) of top round beef. Marinated/tenderized samples were compared to nonmarinated/nontenderized controls from each grade. Untrained consumers (n=102) rated the sensory attributes, overall acceptability, and willingness to purchase the steaks at various settings (fast food, restaurant/cafeteria, supermarket). Marination and tenderization improved the sensory attributes, overall acceptability, and consumers' willingness to purchase the steaks, regardless of the grade from which they were prepared. Marinated/tenderized steaks from the US Select grade were more acceptable than nonmarinated/nontenderized steaks from the US Choice grade. Marinated/tenderized steaks from each grade required less force and energy to cut, contained about 3% more moisture and 0.5% less fat, and had more cooking loss than their control counterparts. However, consumers rated the marinated/tenderized products as being more tender, juicy, flavorful and more acceptable overall than controls.     

A RESEARCH NOTEE CHEMICAL, PHYSICAL, AND SENSORY CHARACTERISTICS OF COLOR MODIFIED PORK AS AFFECTED BY DIAMINOCYCLO-HEXANE-TETRACETIC ACID MONOHYDRATE

Restructured pork chops were manufactured from ground pork shoulders that had been color modified by washing with phosphate buffer solutions, color modified with the addition of diaminocyclo-hexane-tetraacetic acid monohydrate (CDTA), or not color modified as a control. Proximate analysis, cooking loss, pH, sensory traits, color (subjective and objectivee, and TBARS were evaluated. Color modified washed samples without CDTA had higher (P<0.05) pH and moisture content and lower (P<0.05) percentage protein and cooking loss than the control treatment. There was no difference (P>0. 05) between control and color modified products for sensory traits. These traits did not change from 1 to 10 days except for favor intensity which decreased for the color modified product. Thiobarbituric acid reactive substances (TBARS) values revealed that the washed product did not become rancid with or without CDTA, until after 10 days of display; whereas, the control was rancid the first day. This modification produced a lighter colored (P<0.05) product that is less vulnerable to rancidity.     

RELATIONSHIP BETWEEN INSTRUMENTAL AND SENSORY ANALYSIS OF TEXTURE AND COLOR OF POTATO CHIPS

The instrumental and sensory analysis of the texture and color of commercial potato chips were compared. The instrumental measurement was a puncture test with an Intron Universal Testing Machine, and the parameters used were fracture force, deformation and stiffness. The instrumental color quantification was a computerized video image analysis technique, and the color was expressed as L*a*b* values. Sensory evaluation of texture and color was performed by a sensory panel especially trained in evaluating potato chips. The sensory attributes were "hardness", "chewiness", "crunchiness", and "tenderness" for texture analysis, and "yellow color", "burnt aspect", "sugar colored aspect" and "transparency" for color analysis. The factor analysis of the sensory attributes indicated that texture can be divided into two principal components, one represented by "hardness", "crunchiness" and "chewiness", and the other by "tenderness" alone. The factor analysis of the color can be divided into two principal components, one including "yellow color" and "burnt aspect", and the other "sugar colored aspect" and "transparency". Discriminant analysis showed that "tenderness" and "crunchiness" could predict correctly over 90% of the data. Fracture force correlated well with all of the sensory attributes (R² > 0.76), and L* with the sensory color attributes (R² > 0.79). The "Tenderness" was the individual sensory attribute which had the highest correlation (R²= 0.95) with fracture force.