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  • 1
    Electronic Resource
    Electronic Resource
    Sensory Characteristics and Instrumental Texture Attributes of Abalones, Haliotis Fulgens and Cracherodii (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : :Tenderization treatments of black abalone (Haliotis cracherodii) were conducted using papain solutions (0.25% or 0.50%) with tumbling (10 or 20 min) prior to canning. The treated adductor and opercular (foot) muscle were evaluated by sensory and instrumental methods and compared to untreated black abalone, to untreated blue abalone (H. fulgens) and to commercially canned blue abalone. Treatment with papain did not significantly alter the texture of the abalone but did increase metallic and bitter character notes, possibly by releasing amino acids on protein degradation. Instrumental texture measurements correlated with sensory texture measurements and may aid in the establishment of quality parameters for canned abalone.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09483.x
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  • 2
    Electronic Resource
    Electronic Resource
    DONENESS OF COMMERCIALLY COOKED BROILER THIGHS AS INDICATED BY AN OBJECTIVE COLOR METHOD (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb02276.x
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  • 3
    Electronic Resource
    Electronic Resource
    Effect of Heat Processing in Cans and Retort Pouches on Sensory Properties of Fowl Meat (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fowl meat processed in cans and flexible retortable pouches was evaluated for heat effects on sensory properties. A trained panel evaluated texture and off-flavor of canned boned chicken, uncooked fowl meat retorted in flexible pouches, cooked meat retorted in flexible pouches, and simmered fowl meat (control). Results indicated that the retort pouch process may offer a method for improving the texture of processed fowl meat from spent hens by adequately cooking to tenderize the meat but not overcooking it to the extent that meat chunks are reduced to fibrous, shredded, or stringy components. Off-flavor development was related to pre-cooking before retorting.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb14569.x
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  • 4
    Electronic Resource
    Electronic Resource
    SENSORY PROFILING OF CANNED BONED CHICKEN:COMPARISONS OF RETAIL, SCHOOL LUNCH, AND MILITARY CANNED BONED CHICKEN (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The lack of domestic retail markets and poor quality and acceptance have hampered the optimum use of spent fowl (old laying hens) as a highly nutritious, inexpensive, and convenient food. Major outlets for canned boned chicken have been developed through USDA and military food programs. The purpose of this study was to compare canned boned chicken products (USDA, military, and retail) using Quantitative Descriptive Analysis (QDA) techniques. In general, USDA school lunch products were characterized as having more ground and shredded meat constituents than the retail or military products. School lunch products were also less tender and cohesive, quicker to breakdown on mastication, less juicy, more off-flavored, and less desirable than the retail and military products. Through factor analysis and calculations of factor scores, the original set of 12 numbers to characterize a product was reduced to four numbers that revealed the extent to which products exhibited attributes represented by the factors. All USDA and military products met their minimum specifications for proximate composition and yield. However, USDA school lunch products varied in ranges of moisture, fat, protein, and drained weight.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06550.x
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  • 5
    Electronic Resource
    Electronic Resource
    CORRELATION OF OBJECTIVE AND SUBJECTIVE MEASUREMENTS OF PECAN KERNEL QUALITY (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Stuart pecan kernels were stored at 21°C 65% RH, and subjective evaluation and objective measurements of selected quality parameters were made at 3-wk intervals for 12 wk. The subjective evaluations for aroma and flavor were made by a trained taste panel. Objectively determined data included peroxide values, free fatty acid values, carbonyl factors, Hunter color values, and results of direct GLC analyses of volatile compounds. GLC analyses were made for total volatiles and for hexanal, dodecane, tridecane, and tetradecane. Correlations between sensory scores and the objective measurements for all quality parameters that varied significantly with storage time were determined. Of the parameters evaluated in this study, content of volatiles determined by direct GLC appeared to best indicate pecan kernel quality. The simple linear regressions of flavor score with the logarithm of total volatiles and tridecane content gave correlation coefficients of -0.95 and -0.93, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06558.x
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  • 6
    Electronic Resource
    Electronic Resource
    Quality Characteristics of Oriental Persimmons (Diospyros kaki L. cv. Fuyu) Grown in the Southeastern United States (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sensory, physical and chemical characteristics of Fuyu persimmons (Diospyros kaki L.) were determined before and during storage at 18°C and 1°C. The predominant taste note by sensory descriptive profiling was ‘sweet’, which did not change appreciably during storage. Low intensities of ‘earthy‘, ‘fall-vegetable complex‘, and ‘fresh-cut corn’ accounted for the delicate persimmon flavor. Fruit stored at 18°C were soft and overripe after 2 wk. Fruit stored at 1°C changed little before 6 wks. Major changes were increased softness and weight loss with decreased L and hue angle values.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb08074.x
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  • 7
    Electronic Resource
    Electronic Resource
    Evaluations of Warmed-over Flavor during Chill Storage of Cooked Broiler Breast, Thigh and Skin by Chemical, Instrumental and Sensory Methods (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Broiler breast, thigh and skin were cooked to 80°C, stored at 2°C for up to 5 days, and evaluated by chemical, gas chromatographic (GC) and sensory methods. Water and fat content of cooked meat did not change during storage. Thiobarbituric acid (TBA) values and levels of major headspace volatiles increased throughout storage time. Intensities of cardboard, warmed-over, rancid/painty, and overall off-flavor characteristics increased. Skin showed the least changes. Breast and thigh meat differed in GC profiles but were similar in sensory scores after 1 day and in TBA values after 2 days of storage. Both TBA and headspace GC measurements are associated with the off-flavor development.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb05197.x
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  • 8
    Electronic Resource
    Electronic Resource
    CHARACTERISTICS OF SIX PATTY FORMULAS CONTAINING DIFFERENT AMOUNTS OF MECHANICALLY DEBONED BROILER MEAT AND HAND DEBONED FOWL MEAT (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Six patty formulas containing mechanically deboned broiler meat (MDBM), hand deboned fowl meat (HDFM) and structured protein fiber (SPF) from soy were evaluated for proximate composition, rancidity, color, force to shear, and sensory profiling by Quantitative Descriptive Analysis (QDA). As level of MDBM decreased, moisture and protein contents, L values (lightness) and shear values increased correspondingly; fat content, aL values (redness) and TBA values decreased; and products were perceived as being lighter, more chewy and elastic, and less juicy. Interchangeable ratios of 40:60/60:40 MDBM and HDFM can be incorporated with SPF to yield products of good quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb07381.x
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  • 9
    Electronic Resource
    Electronic Resource
    Sensory Descriptive Analysis of cv. Cresthaven Peaches-Maturity, Ripening and Storage Effects (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Peaches (cv. Cresthaven), at three maturity grades (IM-immature, TM-threshold mature, and MA-mature), were evaluated by a trained descriptive analysis panel before and after ripening at 20°C and 85% relative humidity (RH) and after storage at 0°C, followed by ripening. Variable Cluster Analysis indicated 4 clusters (CL) of attributes that explained 〉 70% of the variation in the data. CL-I (green, hardness, fracturability) distinguished IM and TM fruit at harvest. CL-II (peachy, sweet, fruity, juiciness) showed that IM ripened fruit did not attain a comparable intensity of these notes as did ripened TM or MA fruit. Intensity of flavor changes due to ripening and storage depended on maturity of fruit when it was harvested.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb03238.x
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  • 10
    Electronic Resource
    Electronic Resource
    Ripening and Cold Storage Changes in the Quality Characteristics of Nonmelting Clingstone Peaches (FLA 9-20C) (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Minolta “a” values, SS/TA ratio, sucrose, total sugar contents, and sweet sensory scores increased significantly with increased degree of maturity of unripened peaches. Firmness, Minolta “L” values, hue angle, TA, sorbitol, green and sour flavor attributes, and peach complex and fruity/ester aromas decreased significantly with maturity. Maturity 1 and 2 peaches stored for 8 wk at 0° C and subsequently ripened showed no significant change in physical characteristics except for firmness which increased at 8 wk storage. Maturity 1 and 2 peaches could be ripened at 20° C for up to 15 days and stored at 0° C for 8 wk without notable change in quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05517.x
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