The objective of this study was to identify bilateral differences in pork carcass quality as infl... more The objective of this study was to identify bilateral differences in pork carcass quality as influenced by single leg shackling and suspension of electrically stunned pigs. Fifty-six Genepacker x EB market barrows (118 kg) were rendered unconscious and insensible to pain via electrical stimulation. Pigs were then shackled and suspended by the right hind leg before exsanguination and remained suspended until scalding. Initial (45-min) pH values of the LM at the 10th to 11th rib interface were different (P = 0.016); shackled side loins possessed a greater i.m. pH than those loins associated with the free side of the carcass (6.26 vs. 6.10). At 24 h postmortem, loins from the shackled side had lower (P < 0.001) L* values than loins from the free side in both the sirloin (53.08 vs. 57.61) and blade (54.61 vs. 57.09) regions. Additionally, b* values were greater (P < 0.001) for loins from the shackled side than loins from the free side in the center (13.81 vs. 13.01) and blade (14....
... Brandon Bell, Department of Human Nutrition, The Sensory Analysis Center, Kansas State Univer... more ... Brandon Bell, Department of Human Nutrition, The Sensory Analysis Center, Kansas State University, Manhattan ... Neely, EA, Lee, Y., Lee, S.-Y. (2010), &amp;amp;quot;Cross-cultural comparison of acceptance ... Palacios, OM, Badran, J., Drake, MA, Reisner, M., Moskowitz, HR (2009), &amp;amp;quot;Consumer ...
ABSTRACT Sensory and chemical characteristics of organically and conventionally grown pac choi (o... more ABSTRACT Sensory and chemical characteristics of organically and conventionally grown pac choi (often called bok choy) were identified and quantified during 18 days of shelf life storage. Sensory and instrumental data were correlated using partial least squares regression. Pac choi was grown in early autumn at the Research and Extension Center owned by Kansas State University located in Olathe, Kansas. Samples were refrigerated at 4°C and evaluated at 1, 4, 9, and 18 days after storage. Sensory analysis was conducted by a trained descriptive panel and compounds were identified and quantified using a gas chromatograph / mass spectrometer. Most of the decrease in the quality of pac choi during refrigerated storage is related to a decrease of textural attributes such as crispness and moistness as well as the increase in off-flavors such as stale/refrigerator and moldy. However, differences generally were small. Most of the flavor characteristics remained constant or varied slightly. Volatiles such as heptanal, octanal, benzeneacetaldehyde, 1-octanol, and (E)-2-nonen-1-ol generally were higher in organic pac choi, but those differences did not translate into sensory differences as none were found between the organic and conventionally grown leaves at any point in the shelf life.
ABSTRACT Beef M. longissimus thoracis et lumborum was used to investigate the effects of 6 end-po... more ABSTRACT Beef M. longissimus thoracis et lumborum was used to investigate the effects of 6 end-point temperatures on flavor and texture. Steaks cooked to medium temperature were associated with 4-heptanolide, whereas those cooked to higher temperatures were associated with pyrazines and hexanol. These steaks were also associated with flavor attributes, such as roasted, burnt, and beefy. However, consumers did not find differences in flavor liking of steaks (P &gt; 0.05) cooked to 6 end-point temperatures. Although steaks cooked to lower temperatures were liked for their tenderness and juiciness, overall liking scores were not affected by end-point temperature. Thus both flavor and tenderness play an important role in consumer satisfaction.
ABSTRACT Live cells of Bifidobacterium longum, microencapsulated in K-carrageenan, were added to ... more ABSTRACT Live cells of Bifidobacterium longum, microencapsulated in K-carrageenan, were added to stirred yogurt after fermentation (pH 4.6) and stored at 4.4 °C for 30 d. Cell enumeration indicated no decline of encapsulated cell number in yogurt samples, while there was significant reduction in nonencapsulated cell population (89.3% for B. longum B6 and 91.8% for B. longum ATCC 15708). Ion-exchange high-performance liquid chromatography showed comparable amounts of lactic and acetic acids in all samples, indicating little metabolic activity by bifidobacteria in experimental yogurts. Consumer sensory analysis of blackberry-flavored yogurts revealed that samples containing encapsulated bifidobacteria had a grainy texture. Results suggested that microencapsulation protected bifidobacteria from the low pH of yogurt.
This study was conducted to identify and quantify the sensory characteristics and chemical profil... more This study was conducted to identify and quantify the sensory characteristics and chemical profile of organically and conventionally grown pac choi (Brassica rapa var. Mei Qing Choi), also called bok choy, at 3 stages of growth (2.5, 4.5, and 6.5 wk). Sensory and instrumental data were correlated using partial least squares regression. Pac choi was grown in late spring. Descriptive sensory analysis was conducted by a highly trained panel and compounds were identified and quantified using a gas chromatograph/mass spectrometer. The findings of the study indicate that the differences in sensory characteristics and chemical profiles among stages of growth are more substantial than the differences between organic and conventional production. Green-unripe, musty/earthy, lettuce, and sweet flavors are representative in pac choi at early stages of growth. When older, pac choi has higher intensities of green-grassy/leafy, bitter, cabbage, and sulfur flavors that are associated with the increase of (Z)-3-hexen-1-ol, octyl acetate, 1-nonanol, 2-decanone, 1-penten-3-ol, linalool, camphor, menthol, isobornyl acetate, geranylacetone, and cedrol compounds. Conventional pac choi was higher than organic pac choi in green overall, bitter, and soapy flavors only at 2.5 wk of age. This may be associated with the presence of (Z)-3-hexenal, 2-hexyn-1-ol, and (E)-2-hexenal compounds. The increased popularity of organic production has amplified the need for research that will help in understanding how this production system affects the final quality of food products. This study suggests that the stage of development has a much larger impact on sensory quality than organic or conventional growing of pac choi. Findings from this study promote consumer choice by showing that comparable sensory quality can be obtained using either production system, making the ultimate choice not only based on sensory quality but consumer choice related to environmental beliefs or economics.
Profiles of genistein, daidzein, genistin, daidzin, and their acetyl- and malonyl-beta-glycosides... more Profiles of genistein, daidzein, genistin, daidzin, and their acetyl- and malonyl-beta-glycosides were determined in tofu as affected by temperature and time. Tofu was heated in water at 80, 90, and 100 degrees C for 0 (control), 10, 20, 30, and 40 min, and the contents of the isoflavones of interest were quantified using reversed-phase HPLC. Total isoflavone content decreased most likely due to leaching of isoflavones into the water. Because the content of the isoflavones of the genistein series was little affected by the treatments, the decrease in the total isoflavone content was almost exclusively due to a decrease of the daidzein series. Changes in the profile of the daidzein series suggest little decarboxylation of the malonylglycoside to the acetylglycoside, but considerable de-esterification of the malonyl- and acetylglycoside to the beta-glucoside. Strongly temperature dependent decreases of the aglycon suggest possible thermal degradation of daidzein in addition to losses due to leaching.
ABSTRACT Rice-shaped kernels were produced from micronutrient-fortified blends of corn and wheat ... more ABSTRACT Rice-shaped kernels were produced from micronutrient-fortified blends of corn and wheat flours, sorghum and wheat flours, or rice flour alone using a pilot-scale twin screw extruder. Color of extruded kernels from rice flour was similar to that of natural rice grain, ...
Microencapsulated cells of Bifidobacterium longum B6 and Bifidobacterium infantis CCRC 14633 were... more Microencapsulated cells of Bifidobacterium longum B6 and Bifidobacterium infantis CCRC 14633 were prepared by spray drying the cell suspension containing the test organism and 10% (w/w) of the carrier material of either gelatin, soluble starch, skim milk or gum arabic. Survival of these microencapsulated and free cells of bifidobacteria in simulated gastric juice (pH 2.0 and 3.0) and bile solution (0.5% and 2.0%) was then examined. B. infantis CCRC 14633 was more susceptible than B. longum B6 to the simulated gastric environment and bile solution tested. Microencapsulated bifidobacteria exhibited a lower population reduction than free cells during exposure to simulated gastric environment and bile solution. This phenomenon was most pronounced when the test organism was exposed to gastric juice at pH 2.0 or 2.0% bile solution. Moreover, it was also observed that the protective effect exerted by encapsulation with spray drying varied with the carriers used and the strains of bifidobacteria.
The objective of this study was to identify bilateral differences in pork carcass quality as infl... more The objective of this study was to identify bilateral differences in pork carcass quality as influenced by single leg shackling and suspension of electrically stunned pigs. Fifty-six Genepacker x EB market barrows (118 kg) were rendered unconscious and insensible to pain via electrical stimulation. Pigs were then shackled and suspended by the right hind leg before exsanguination and remained suspended until scalding. Initial (45-min) pH values of the LM at the 10th to 11th rib interface were different (P = 0.016); shackled side loins possessed a greater i.m. pH than those loins associated with the free side of the carcass (6.26 vs. 6.10). At 24 h postmortem, loins from the shackled side had lower (P < 0.001) L* values than loins from the free side in both the sirloin (53.08 vs. 57.61) and blade (54.61 vs. 57.09) regions. Additionally, b* values were greater (P < 0.001) for loins from the shackled side than loins from the free side in the center (13.81 vs. 13.01) and blade (14....
... Brandon Bell, Department of Human Nutrition, The Sensory Analysis Center, Kansas State Univer... more ... Brandon Bell, Department of Human Nutrition, The Sensory Analysis Center, Kansas State University, Manhattan ... Neely, EA, Lee, Y., Lee, S.-Y. (2010), &amp;amp;quot;Cross-cultural comparison of acceptance ... Palacios, OM, Badran, J., Drake, MA, Reisner, M., Moskowitz, HR (2009), &amp;amp;quot;Consumer ...
ABSTRACT Sensory and chemical characteristics of organically and conventionally grown pac choi (o... more ABSTRACT Sensory and chemical characteristics of organically and conventionally grown pac choi (often called bok choy) were identified and quantified during 18 days of shelf life storage. Sensory and instrumental data were correlated using partial least squares regression. Pac choi was grown in early autumn at the Research and Extension Center owned by Kansas State University located in Olathe, Kansas. Samples were refrigerated at 4°C and evaluated at 1, 4, 9, and 18 days after storage. Sensory analysis was conducted by a trained descriptive panel and compounds were identified and quantified using a gas chromatograph / mass spectrometer. Most of the decrease in the quality of pac choi during refrigerated storage is related to a decrease of textural attributes such as crispness and moistness as well as the increase in off-flavors such as stale/refrigerator and moldy. However, differences generally were small. Most of the flavor characteristics remained constant or varied slightly. Volatiles such as heptanal, octanal, benzeneacetaldehyde, 1-octanol, and (E)-2-nonen-1-ol generally were higher in organic pac choi, but those differences did not translate into sensory differences as none were found between the organic and conventionally grown leaves at any point in the shelf life.
ABSTRACT Beef M. longissimus thoracis et lumborum was used to investigate the effects of 6 end-po... more ABSTRACT Beef M. longissimus thoracis et lumborum was used to investigate the effects of 6 end-point temperatures on flavor and texture. Steaks cooked to medium temperature were associated with 4-heptanolide, whereas those cooked to higher temperatures were associated with pyrazines and hexanol. These steaks were also associated with flavor attributes, such as roasted, burnt, and beefy. However, consumers did not find differences in flavor liking of steaks (P &gt; 0.05) cooked to 6 end-point temperatures. Although steaks cooked to lower temperatures were liked for their tenderness and juiciness, overall liking scores were not affected by end-point temperature. Thus both flavor and tenderness play an important role in consumer satisfaction.
ABSTRACT Live cells of Bifidobacterium longum, microencapsulated in K-carrageenan, were added to ... more ABSTRACT Live cells of Bifidobacterium longum, microencapsulated in K-carrageenan, were added to stirred yogurt after fermentation (pH 4.6) and stored at 4.4 °C for 30 d. Cell enumeration indicated no decline of encapsulated cell number in yogurt samples, while there was significant reduction in nonencapsulated cell population (89.3% for B. longum B6 and 91.8% for B. longum ATCC 15708). Ion-exchange high-performance liquid chromatography showed comparable amounts of lactic and acetic acids in all samples, indicating little metabolic activity by bifidobacteria in experimental yogurts. Consumer sensory analysis of blackberry-flavored yogurts revealed that samples containing encapsulated bifidobacteria had a grainy texture. Results suggested that microencapsulation protected bifidobacteria from the low pH of yogurt.
This study was conducted to identify and quantify the sensory characteristics and chemical profil... more This study was conducted to identify and quantify the sensory characteristics and chemical profile of organically and conventionally grown pac choi (Brassica rapa var. Mei Qing Choi), also called bok choy, at 3 stages of growth (2.5, 4.5, and 6.5 wk). Sensory and instrumental data were correlated using partial least squares regression. Pac choi was grown in late spring. Descriptive sensory analysis was conducted by a highly trained panel and compounds were identified and quantified using a gas chromatograph/mass spectrometer. The findings of the study indicate that the differences in sensory characteristics and chemical profiles among stages of growth are more substantial than the differences between organic and conventional production. Green-unripe, musty/earthy, lettuce, and sweet flavors are representative in pac choi at early stages of growth. When older, pac choi has higher intensities of green-grassy/leafy, bitter, cabbage, and sulfur flavors that are associated with the increase of (Z)-3-hexen-1-ol, octyl acetate, 1-nonanol, 2-decanone, 1-penten-3-ol, linalool, camphor, menthol, isobornyl acetate, geranylacetone, and cedrol compounds. Conventional pac choi was higher than organic pac choi in green overall, bitter, and soapy flavors only at 2.5 wk of age. This may be associated with the presence of (Z)-3-hexenal, 2-hexyn-1-ol, and (E)-2-hexenal compounds. The increased popularity of organic production has amplified the need for research that will help in understanding how this production system affects the final quality of food products. This study suggests that the stage of development has a much larger impact on sensory quality than organic or conventional growing of pac choi. Findings from this study promote consumer choice by showing that comparable sensory quality can be obtained using either production system, making the ultimate choice not only based on sensory quality but consumer choice related to environmental beliefs or economics.
Profiles of genistein, daidzein, genistin, daidzin, and their acetyl- and malonyl-beta-glycosides... more Profiles of genistein, daidzein, genistin, daidzin, and their acetyl- and malonyl-beta-glycosides were determined in tofu as affected by temperature and time. Tofu was heated in water at 80, 90, and 100 degrees C for 0 (control), 10, 20, 30, and 40 min, and the contents of the isoflavones of interest were quantified using reversed-phase HPLC. Total isoflavone content decreased most likely due to leaching of isoflavones into the water. Because the content of the isoflavones of the genistein series was little affected by the treatments, the decrease in the total isoflavone content was almost exclusively due to a decrease of the daidzein series. Changes in the profile of the daidzein series suggest little decarboxylation of the malonylglycoside to the acetylglycoside, but considerable de-esterification of the malonyl- and acetylglycoside to the beta-glucoside. Strongly temperature dependent decreases of the aglycon suggest possible thermal degradation of daidzein in addition to losses due to leaching.
ABSTRACT Rice-shaped kernels were produced from micronutrient-fortified blends of corn and wheat ... more ABSTRACT Rice-shaped kernels were produced from micronutrient-fortified blends of corn and wheat flours, sorghum and wheat flours, or rice flour alone using a pilot-scale twin screw extruder. Color of extruded kernels from rice flour was similar to that of natural rice grain, ...
Microencapsulated cells of Bifidobacterium longum B6 and Bifidobacterium infantis CCRC 14633 were... more Microencapsulated cells of Bifidobacterium longum B6 and Bifidobacterium infantis CCRC 14633 were prepared by spray drying the cell suspension containing the test organism and 10% (w/w) of the carrier material of either gelatin, soluble starch, skim milk or gum arabic. Survival of these microencapsulated and free cells of bifidobacteria in simulated gastric juice (pH 2.0 and 3.0) and bile solution (0.5% and 2.0%) was then examined. B. infantis CCRC 14633 was more susceptible than B. longum B6 to the simulated gastric environment and bile solution tested. Microencapsulated bifidobacteria exhibited a lower population reduction than free cells during exposure to simulated gastric environment and bile solution. This phenomenon was most pronounced when the test organism was exposed to gastric juice at pH 2.0 or 2.0% bile solution. Moreover, it was also observed that the protective effect exerted by encapsulation with spray drying varied with the carriers used and the strains of bifidobacteria.
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