Microbiological, Sensory and Chemical Characteristics of Vacuum-Packaged Ground Beef Patties Treated with Salts of Organic Acids

Vacuum-packaged ground beef patties containing sodium lactate (NaL), sodium propionate (NaP), sodium acetate (NaA) and sodium citrate (NaC) at various levels and combinations were stored up to 28 days at 4°C. Addition of sodium lactate alone or in combination with sodium propionate increased shelf life of the patties by decreasing microbiological growth and decreasing negative flavor notes associated with lipid oxidation. Lean color also was improved by addition of sodium lactate alone or in combination with sodium propionate. Lipid oxidation by TBA was only slightly affected by treatment addition or storage.     

Quality Indices for Canned Skipjack Tuna: Correlation of Sensory Attributes with Chemical Indices

Different styles of commercially canned skipjack tuna were evaluated by sensory judges as well as by chemical analysis for putrefactive amines as indicators of protein decomposition. Good correlation was found between expert sensory decisions for “accept/reject” quality and levels of putrescine and cadaverine in the product. The study confirmed the repeatability of judgements by trained panelists and the existence of a “cut-off” point for sample acceptance which related to specific levels of putrescine and cadaverine in products which had experienced putrefactive decomposition.     

Properties of Low-Fat, Nonbreaded Pork Nuggets with Added Gums and Modified Starches

Low-fat (8%) pork nuggets were prepared with gums, modified food starches, and 90% pork. Sodium alginate with calcium-lactate or corn starch creme resulted in the greatest increases in cooking yield and tenderness. Convection oven cookery resulted in improvements in sensory and instrumental tenderness values compared with precooking and reheating. Nuggets with corn starch creme had notable distortions in shape after precooking and reheating. Gums and modified starches can improve tenderness in low-fat pork nuggets.     

Modelling the effect of peanut and cowpea flour supplementation on quality of Chinese-type noodles

Chinese-type noodles were prepared from wheat flour fortified with 7–21% defatted peanut and 4–12% cowpea flours. A full factorial 4X4 design was used. Fifteen supplemented Chinese-type noodle formulae and a control sample were analysed for protein content and physical and sensory qualities. The protein content of noodles was increased as the level of peanut/cowpea flours increased. Colour and cutting force of supplemented noodles were affected negatively by cowpea and peanut flours, respectively. Sensory scores for firmness and yellowness of supplemented Chinese-type noodles were decreased as the level of peanut/cowpea flours increased. Computer-generated response surface and contour plot interpretations revealed that up to 15% peanut flour and 8% cowpea flour supplementation will produce acceptable supplemented Chinese noodles with high protein content (21%).     

Low dose gamma irradiation of raw meat. I. Bacteriological and sensory quality effects in artificially contaminated samples

Filet américain, consisting of raw, ground meat (beef) mixed with mayonnaise sauce, and the corresponding raw beef (without sauce) were experimentally contaminated with different strains of Salmonella. Yersinia enterocolitica and Campylobacter jejuni and irradiated with doses up to 1.5 kGy.Radiation resistance (D value) was determined immediately after irradiation. For the evaluation of the irradiaion effect on Y. enterocolitica in relation to storage, a number of samples were stored for a few days at 3°C and the microbiologically examined.D values of S. typhimurium, S. anatum, S. panama and S. stanley (strains isolated from retail filet américain) irradiated in filet américain were found to be 0.37, 0.45, 0.41 and 0.61 kGy and in raw beef 0.55, 0.67, 0.66 and 0.78 kGy, respectively. D values of Y. enterocolitica serotypes 0:3, 0:5, 27 and 0:9 irradiated in filet américain were 0.043, 0.065, and 0.080 kGy and in raw beef, 0.10, 0.16 and 0.21 kGy, respectively. D values of C. jejuni (three strains) irradiated in filet américain were 0.11, 0.08 and 0.09 and in beef 0.15, 0.14 and 0.16 kGy, respectively.It is concluded that doses as low as 1 kGy are effective in reducing Salmonella by approximately 1.6–2.7 log cycles in filet américan and 1.3–1.8 log cycles in ground meat. Numbers of Y. enterocolitica and C. jejuni are always reduced by more than 4 log cycles with this dose.On sensory evaluation 38% of samples of filet américain irradiated directly with 1 kGy were not acceptable for a taste panel; preference was for the unirradiated sample in 82% of the cases. However, when beef was irradiated with the same dose prior to the addition of mayonnaise sauce no significant taste differences could be observed between nonirradiated and irradiated samples.