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  • 1
    Electronic Resource
    Electronic Resource
    Importance of Sensory Evaluation in the Stability Testing of a Medical Food (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: A medical food was formulated as a dry powder product containing free essential amino acids, fat and carbohydrates. Samples were stored at 4°C, 25°C, and 40°C and evaluated periodically during storage. Proximate analysis, pH, amino acid analysis, osmolarity, emulsion stability, Hunter color difference, and sensory evaluation tests were performed. Changes could not be detected by the chemical tests employed, but were manifested in sensory analysis. This study indicated that sensory testing of medical foods is a critical tool in the assessment of product stability and must be considered an integral part of any medical food stability program. Chemical analysis alone will not provide sufficient data to allow prediction of either patient acceptance or product integrity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04879.x
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  • 2
    Electronic Resource
    Electronic Resource
    LIPID-SOLUBLE CARBONYL COMPONENTS OF OVINE ADIPOSE TISSUE (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: Three Suffolk (Ovis aries) castrate male animals (wethers) were used in this study. Following exsanguination, chilling and primal/subprimal processing, samples were taken from the subcutaneous adipose tissue (Punniculus adiposus) covering the thoraco-lumbar area, and randomly allotted to three low temperature (-29°C) storage treatments (0, 5 and 10 months). During the analyses, each sample was further separated and subjected to three heat/preparation treatments: cooked (163°C) tissue (CT), cooked (163°C) fat (CF), melted (50°C) fat (MF). Carbonyl analyses of each sample were conducted on hexane extracts passed over Celite impregnated with 2,4-DNPH to convert the carbonyls to their 2,4-DNPH derivatives. The monocarbonyl derivatives were eluted from the total carbonyls and were further fractionated into classes. The results indicated that after 5 months of storage the amount of total carbonyls was reduced by 52%, and after 10 months the amount present was only 21%. However, most of the monocarbonyls were present in greater amounts at 5 months than initially or after storage for 10 months. Generally, cooking was observed to increase the amount of all carbonyls present. In fact, alk-2,4-dienals were only detected in the cooked samples. Of the monocarbonyls usually detected in the various samples, the alk-2-ones and alkanals were the predominant classes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02495.x
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  • 3
    Electronic Resource
    Electronic Resource
    EFFECTS OF POST–COOKING SAMPLE TEMPERATURE ON SENSORY AND SHEAR ANALYSIS OF BEEF STEAKS (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: The effect of post-cooking beef sample temperatures of 22°C (room temperature) and 50°C on sensory and shear analyses was determined. Oven roasted beef bottom round steak sample cores (1.88 cm) were halved, with one-half being maintained at room temperature and the other at 50°C. A calibrated double boiler-hot plate system was used to accurately control sample temperature. Six trained sensory panelists rated all samples on 7-point rating scales for flavor, initial juiciness, sustained juiciness, initial tenderness and overall tenderness. Warner-Bratzler shear determinations were also obtained. Samples held at 50°C had significantly higher flavor (P 〈 0.01), initial tenderness (P 〈 0.01) and overall tenderness (P 〈 0.02) values. Initial juiciness was significantly lower (P 〈 0.01) for the 50°C samples, while no significant differences in sustained juiciness were detected. Shear values were significantly lower (P 〈 0.01) for samples held at 50°C. Differences in sensory ratings due to post-cooking sample temperature variation are greatest for initially perceived characteristics such as flavor, initial juiciness and initial tenderness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02434.x
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  • 4
    Electronic Resource
    Electronic Resource
    PRESS/CLEVE PORTIONING AND MECHANICAL TENDERIZATION OF BEEF TOP LOINS AS AFFECTED BY NUTRITIONAL REGIME AND BIOLOGICAL TYPE (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: Eighty steers, forty each of two biological types (large, late maturing, and small, early maturing) were placed on nutritional regimes containing four levels of roughage. After slaughter, 40 top loins were press/cleave portioned and mechanically tenderized, 40 top loins were press/cleave portioned only, 40 top loins were mechanically tenderized only and 40 top loins remained untreated to serve as controls. Each nutritional regime and biological type was equally represented in each of the processing treatments. Taste panel evaluations indicated a preference for tenderized steaks (P 〈 0.05) over those not tenderized. Press/cleave portioning had very little effect on the steaks. The combination of press/cleave portioning and mechanical tenderization appeared to be an acceptable industry practice.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb09760.x
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  • 5
    Electronic Resource
    Electronic Resource
    Effects of Low-dose Gamma Irradiation on the Shelf Life and Quality Characteristics of Cut Romaine Lettuce Packaged under Modified Atmosphere (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), 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: Cut romaine lettuce, packaged under modified atmosphere, was subjected to 0.15 and 0.35 kGy gamma irradiation. Irradiation at 0.35 kGy decreased aerobic plate counts by 1.5 logs and yeast and mold counts by 1 log; these differences were maintained through the 22-d storage. Irradiation at 0.15 kGy caused smaller reductions in microbial counts. A decrease in headspace CO2 was observed in the 0.35-kGy-treated lettuce, although CO2 concentrations increased in all samples with storage. O2 concentration was not affected by irradiation. Ten percent loss in firmness was observed at 0.35 kGy, while other sensory attributes such as color, generation of off-flavor, and appearance of visual defects were not affected.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb16046.x
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  • 6
    Electronic Resource
    Electronic Resource
    Effects of Low-dose Gamma Irradiation and Conventional Treatments on Shelf Life and Quality Characteristics of Diced Celery (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), 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 effects of 0.5 and 1.0 kGy gamma irradiation on microbial and sensory characteristics of diced celery were compared to conventional treatments such as acidification, blanching, and chlorination. Aerobic plate counts for the irradiated celery did not exceed 107 CFU/g, in contrast, the acidified, blanched, chlorinated, and control samples surpassed aerobic microbial counts of 108 CFU/g in 22, 19, 12, and 8 d, respectively. Importantly, the 1.0-kGy treatment eliminated inoculated Listeria monocytogenes and E. coli. While the acidified and blanched samples had significantly different sensory profiles compared to the other treatments, the irradiated samples maintained their color, texture, and aroma longer and were preferred in the sensory tests. The sensory shelf life of the 1.0-kGy-treated celery was 29 d compared to 22 d for the control, chlorinated, and 0.5 kGy, and 15 d for the acidified and blanched celery.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb09420.x
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  • 7
    Electronic Resource
    Electronic Resource
    Lamb and mutton flavour: Contributing factors and chemical aspects
    Amsterdam : Elsevier
    Meat Science 1 (1977), S. 119-127 
    Details
    ISSN: 0309-1740
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0309-1740(77)90013-4
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  • 8
    Electronic Resource
    Electronic Resource
    EFFECTS OF SERVING TEMPERATURE ON SENSORY EVALUATION OF BEEF STEAKS FROM DIFFERENT MUSCLES AND CARCASS MATURITIES (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 effects of post-cooking beef sample temperatures of 22°C (room temp) and 50°C on sensory measures were determined. Steaks from psoas, longissimus, and semitendinosus muscles from carcasses of A−, A+, and C+ USDA maturity groups were used. Steaks were oven roasted to 70°C internal temperature and cores (1.88 cm) were removed and halved, with one-half being maintained at 22°C and the other half at 50°C. A calibrated double boiler system was used to accurately control sample temperature. Eight trained sensory panelists rated all samples on a 7-point rating scale for flavor, juiciness, initial tenderness, and overall tenderness, and on a 5-point rating scale for connective tissue residue. Significantly higher values for flavor (P 〉 0.01) and juiciness (P 〉 0.01) were found for 50°C samples, Tenderness measures were not affected by serving temperature. Correlation coefficients between juiciness and the various tenderness measures were higher for the 22°C samples but lower for flavor and the other sensory measures at 22°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04116.x
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  • 9
    Electronic Resource
    Electronic Resource
    Effects of Exogenous Calcium Salt Treatments on Inhibiting Irradiation-Induced Softening in Diced Roma Tomatoes (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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: : Freshly diced tomatoes were dipped into either 0.2% or 1% calcium chloride or 2% calcium lactate solution and exposed to γ-irradiation at 1.25 kGy. With increasing levels of calcium, firmness was enhanced, water-soluble pectin was decreased, and oxalate-soluble pectin was increased. Irradiation decreased instrumental firmness in all samples; however, the 1% calcium chloride and 2% calcium lactate-dipped samples remained firmer than the water-dipped control. Irradiation alone did not have a significant impact on pectic substances. Trained sensory panelists did not detect a significant loss of firmness due to irradiation in the calcified tomatoes, but some judges detected a change in flavor following the calcium dips.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb07041.x
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