WorldCat Identities

Mississippi State University Department of Food Science, Nutrition and Health Promotion

Overview
Works: 23 works in 23 publications in 1 language and 23 library holdings
Genres: Academic theses 
Publication Timeline
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Most widely held works by Mississippi State University
Seediness and sensory differences between highbush, southern highbush, and rabbiteye blueberries by Amanda Renee Pegg( )

1 edition published in 2014 in English and held by 1 WorldCat member library worldwide

Seediness and other differences between rabbiteye-RB (Vaccinium ashei), southern highbush-SHB (Vaccinium darrowii), and commercial market equivalent, highbush-HB (Vaccinium corymbosum) varieties/lines were determined. Forty six selections of rabbiteye and southern highbush blueberries, and three highbush varieties, were analyzed for seediness (seeds per berry volume, SPV). There were no differences (p > 0.05) in SPV between SHB and RB selections, but differences (p < 0.05) existed within species. Berries were assigned to 8 groups based on SPV to conduct sensory panels and chemical analysis. Consumers perceived RB more different than SHB from HB blueberries. In the descriptive panel, differences (p < 0.05) were found in shriveling, skin intactness, grittiness, seediness, and tartness. The soluble solids to acid ratio of HB, SHB, and RB averaged 16.05, 9.60, and 11.05%, respectively. Some consumers and trained panelists can discern differences due to seediness and other traits between blueberry species
Application of proteomics in understanding pale soft and exudative condition in broiler breast meat by Monil Ajitbhai Desai( )

1 edition published in 2015 in English and held by 1 WorldCat member library worldwide

This experiment was conducted to determine the differences in meat quality (cooking loss and shear force), descriptive sensory characteristics, consumer acceptance, and whole muscle proteomes between normal and Pale, Soft, and Exudative (PSE) broiler breast meat. Male Hubbard × Cobb 500 birds (n = 1,050) were raised in commercial houses. Prior to harvest, a sample of the broilers (n = 900) were subjected to short-term stress (38 °C for 2 h), and the remaining broilers (n = 150) were maintained at control conditions (21 °C for 2 h). From the stressed and control condition broilers, breast samples were characterized by pH₂₄ and L*₂₄ as normal (pH₂₄ 5.8-6.2, L*₂₄ 45-55) or PSE (pH₂₄ 5.4-5.7, L*₂₄ 55-65). Normal chicken breast meat had lower shear force values than PSE meat (P < 0.05). Based on sensory descriptive analysis, normal cooked chicken breast was more tender and juicier than PSE breast meat (P < 0.05). Consumer sensory analysis results indicated that 81% of consumer panelists liked normal breast meat whereas 62% of the panelists liked PSE breast meat. Whole muscle proteome profiling identified fifteen differentially abundant proteins (P < 0.05) in normal and PSE meat samples. Actin alpha, myosin heavy chain, phosphoglycerate kinase, creatine kinase M type, beta-enolase, carbonic anhydrase 2, proteasome subunit alpha, pyruvate kinase, and malate dehydrogenase were over-abundant in PSE meat whereas phosphoglycerate mutase-1, alpha-enolase, ATP-dependent 6-phosphofructokinase, and fructose 1, 6-bisphosphatase were over-abundant in normal meat. In addition, normal and PSE broiler breast meat were sampled from commercial plants and evaluated for meat quality attributes (pH, color, cooking loss, and tenderness) and their whole muscle proteome. Normal chicken breast meat had lower shear force values than PSE meat (P < 0.05). Proteome analysis revealed five differentially abundant proteins (P < 0.05) between the normal and PSE chicken breast samples. Glycolytic enzymes (beta-enolase and fructose-bisphosphate aldolase C) were over-abundant in PSE breast meat. Myofibrillar protein (myosin heavy chain) was over-abundant in PSE breast meat. In conclusion, results indicated that differences in proteome abundance could be related to the meat quality differences between normal and PSE breast meat
The effect of low sodium diet education in the prevention of hospital readmission for heart failure patients by Lindsey Tira Doxtater( )

1 edition published in 2013 in English and held by 1 WorldCat member library worldwide

Rate of readmission among hospitalized heart failure (HF) patients is used as an indicator of quality and efficiency of healthcare. A low sodium diet is a component of the accepted treatment for HF. Instruction by dietitians may help reduce dietary sodium without negatively affecting quality of life. The effect of low sodium diet education on hospital readmission within 30 and 45 days of discharge for HF patients (N=52) was conducted. Chi-square analysis determined education did not significantly affect re-admittance within 30 (P=.143) or 45 days (P=.474). Patients readmitted within 30 days were older (P=.005). Men were more likely to be readmitted than women within 30 (P=.021) and 45 days (P=.019). Higher NT-proBNP levels were observed in individuals readmitted within 30 (P=.011) and 45 days (P=.010). Low sodium diet education did not affect readmission but older age, male sex, and higher NT-proBNP values increased the rate of readmission
The effect of feeding native warm season grasses in the stocker phase on the quality of beef loin steaks by Vikram Pandurang Kurve( )

1 edition published in 2014 in English and held by 1 WorldCat member library worldwide

Native Warm Season Grasses (NWSG) provide excellent wildlife habitat and are well adapted to the Southeastern United States. Steaks that were obtained from cattle fed NWSG in the stocker phase and finished on grain and tall fescue were subjected to simulated retail display for 0, 3, 6, and 9 days (grain-finished) and 0, 3, and 6 (forage-finished) days respectively. Grain finished carcasses graded as choice and select while forage finished carcasses were both select and standard. Fat percentage was higher and moisture was lower in steaks from grain finished carcasses when compared to forage finished cattle. Lipid oxidation was lower in forage finished steaks on day 6 (0.35mg malonaldehyde/kg) than grain finished steaks (0.5mg malonaldehyde/kg). The overall acceptability scores given by consumers for both treatment groups were between like slightly and like moderately
Formation of oxidative-stress resistant phenotypes of Listeria monocytogenes serotypes 1/2a and 4b and their stability at 37°C and 4°C by Piumi De Abrew Abeysundara( )

1 edition published in 2013 in English and held by 1 WorldCat member library worldwide

The purpose of this study was to induce an oxidative-stress adaptation in Listeria monocytogenes Bug600 (serotype 1/2a) and F1057 (serotype 4b) by pre-exposing to sublethal H₂O₂ and alkali-stress either singly or sequentially. Our findings show that the sequential pre-exposure of cells to pH 9 for 30 min treatment followed by 50 ppm H₂O₂ for 30 min at 37°C yielded the highest oxidative-stress resistant phenotypes of L. monocytogenes Bug600 and F1057. The sublethal H₂O₂ and sublethal alkali-stress induced oxidative-stress adaptations were completely reversible within 60 min at 37°C in the absence of such sublethal stress. However, the oxidative-stress adaptation induced at 37°C was stable at 4°C over a 24 h test period in both L. monocytogenes Bug600 and F1057. Future studies will focus on the potential cross-resistance of oxidative-stress adapted L. monocytogenes serotypes 1/2a and 4b to commonly used disinfectants and GRAS antimicrobials
Antioxidative efficacy and relative accessible hydrophobicity of aromatic residue rich peptides in alfa-chymotryptic digests of acid casein by Wenjie Shao( )

1 edition published in 2015 in English and held by 1 WorldCat member library worldwide

Four casein-derived peptides fractions of varying hydrophobicity were obtained from a-chymotryptic digest of acid casein using hydrophobic interaction chromatography, termed fractions one through four (abbreviated, F1, F2, F3, and F4). Four standard methods involving alkoxyl, peroxyl, 2, 2-diphenyl-1-picrylhydrazl (DPPH), and 2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) ABTS•+ radicals, were used to measure antioxidative properties. While significantly superior efficacy was exhibited by F2 for all tests except against DPPH, no correlation between antioxidant efficacy and surface hydrophobicity was found. By using capillary electrophoresis and high performance liquid chromatography, the detection of aromatic chromophores by ultraviolet at 280 nm in the fractions revealed that F2 contained the highest concentration of aromatic amino acids and a unique peptide. Result from circular dichroism exhibited remaining residual structure in F2 compared with undigested casein. The F2 possesses a high potential to be used in food industry as a natural source of antioxidant with pronounced antioxidant capacity
Development and optimization of a rapid assay kit for the detection of Vibrio cholerae in bivalves by Demarcus Rashad Carter( )

1 edition published in 2014 in English and held by 1 WorldCat member library worldwide

A rapid assay kit for Vibrio cholerae (Vc) was developed to detect and quantify Vc cells in oyster samples within 24 h. The kit, formulated within a two -phase (liquid and solid) 96-well plate, can detect biomarker expression of Vc when the enrichment broth and incubation temperature are optimized. The kit showed 91% selectivity and 92% specificity when tested with 23 inclusive Vc and 106 exclusive non-Vc strains. The kit was further optimized using 47 samples of oysters, clams, and soil. There was no significant difference in most probable number between the kit, conventional PCR and BAX PCR regardless of agar heating method (autoclaved vs. boiled). The kit's limit of detection was below 5 cfu/g. The kit is a reliable method for the detection of V. cholerae in bivalve samples
The effects of stress on physiology and meat quality in cultured channel catfish by Mike Ciaramella( )

1 edition published in 2015 in English and held by 1 WorldCat member library worldwide

Stress during fish culture can impact growth, physiology and fillet quality. Maintenance of high quality seafood is important to ensure the production of a highly marketable product. The present study assessed how sequential stressors affect the physical, physiological, sensory and quality characteristics of channel catfish (Ictalurus punctatus) fillets. Temperature (25°C or 33°C) and dissolved oxygen (DO, ~2 mg/L or >5 mg/L) were maintained for four weeks, followed by socking and transport stress for a total of 12 treatments. After each stage of stress (environment, socking and transport), physical (length, weight and feed consumption), physiological (hematocrit, plasma cortisol, pH, glucose, lactate, total protein, osmolality and ionic composition) and fillet quality (color, texture, sensory and pathogen load) attributes of the fish and fillets were evaluated. Fillet yield decreased with increasing severity of environmental stress. Overall, increasing stress resulted in decreased feed consumption, growth and fillet yields. A cumulative stress response was identified with regard to circulating cortisol and glucose, which increased with each sequential stress event. Under low oxygen conditions there was a suppression of the stress response. Handling imposed a more pronounced physiological response than environmental conditions. The sequential stressors resulted in a less intensely colored fillet that was less red, which suggests the quality changes imposed are beneficial to the marketability of the fillets. However, increased redness in fish reared under high temperatures and oxygen levels suggest that an increased prevalence of red fillets can be expected. Sensory analysis revealed that fillet flavor was acceptable in all treatments with the severe stress treatment preferred due to lower intensity of less favorable flavor attributes. The changes in flavor were presumably due to fasting of the stressed fish and a subsequent purging of fat stores. As fish progressed through the harvest event, cook loss decreased, tenderness increased and pH increased, indicating that stress induced positive textural changes. Proteomic analysis revealed mainly down-regulation of structural and metabolic proteins, which indicates higher proteolytic activity and an adjustment in energy metabolism in response to stress. The overall effects of chronic environmental conditions and handling highlight the importance of managing for stress in cultured channel catfish
Identification of purpurogallin in brewed beverages and effect of roasting on antioxidant activity and phenolic compounds in coffees by Yu-chen Liao( )

1 edition published in 2015 in English and held by 1 WorldCat member library worldwide

Coffee contains many antioxidants including purpurogallin, which is a hydrophobic phenolic antioxidant that is difficult to measure with reported methods. A method combining solid-phase extraction and liquid chromatography-mass spectrometry was developed to detect and quantify purpurogallin in brewed beverages, including coffee. For beverage preparation, water extraction was adopted for improved correlation with moka pot brewing. Purpurogallin was detected in all commercial coffee samples, and its content in ground coffees ranged from 455-630 ng/g dry weight. Purpurogallin was only detected in two English breakfast tea samples (335-360 ng/g dry weight) and was not detected in any cocoa sample. Antioxidant activity, total phenolic content, and phenolic profile of coffees with different degrees of roasting were determined and analyzed. The developed methodology was then further improved, and coffees with different roasting degrees were analyzed for their antioxidant activity, total phenolic content, and phenolic profile. The antioxidant activity ranged from 63.9-92.0 mg Trolox equivalents per gram of coffee (dry weight), and the total phenolic content ranged from 36.0-57.7 mg gallic acid equivalents per gram of coffee (dry weight). However, the total phenolic content was not correlated with the roasting degree (p > 0.05). When the roasting degree increases, chlorogenic acid decreases drastically, but shikimic acid, caffeic acid, gallic acid, pyrogallol, and purpurogallin increase correspondingly. The results suggest that purpurogallin is a common antioxidant in roasted coffees, and an increase in roasting degree will not only lead to dramatic breakdown of chlorogenic acid, but also promote significant formation of other phenolic compounds that can provide antioxidant activity
Examining the influence of nutritional behaviors, knowledge and attitudes on body mass index of adults in north Mississippi by Gloria Therese Broughan( )

1 edition published in 2013 in English and held by 1 WorldCat member library worldwide

Individuals with weight statuses approaching obesity may be at risk for chronic health problems. Diet, weight, health behaviors, level of knowledge, and attitudes or perceptions have been identified as key factors influencing body weight. The purpose of this study was to determine which factors were related to BMI in adults in north Mississippi and to determine if there were relationships between those factors. A telephone survey was conducted with 500 participants (mean age 46.3 ± 18.5). The average BMI was 27.5 ± 6.2 kg/m². Knowledge and attitude/perception-based data were associated with a higher BMI in the population more than dietary behaviors. Significant correlations (p < .05) existed between fried food consumption and knowledge of overweight and obesity consequences, dietary attitudes and fruit and vegetable intake and fried food intake, self-reported risk for type 2 diabetes and cardiovascular disease and perception of health
Transmission electron microscopy study of Listeria monocytogenes serotype 1/2a cells exposed to sublethal heat stress and carvacrol by Sulagna Saha( )

1 edition published in 2015 in English and held by 1 WorldCat member library worldwide

Previous findings showed that Listeria monocytogenes exhibits higher heat tolerance to thermal exposure at 60°C when pre-exposed to sublethal heat stress at 48°C for 30/60 min. The objective of this study was to investigate the morphological changes that occurred in L. monocytogenes serotype 1/2a cells as visualized by transmission electron microscopy (TEM) after exposure to sublethal heat stress at 48°C for 60 min and in combination with lethal concentration of carvacrol for 30 min. The TEM micrographs revealed thickening of cell wall and cell membrane, and clumping of cytoplasm when subjected to sublethal heat stress followed by carvacrol treatment. These studies indicate that L. monocytogenes cells when adapted to heat stress may alter its morphology to protect themselves against carvacrol. Further studies will investigate the effect of increased contact time with carvacrol and with other essential oils on the ultrastructural changes in L. monocytogenes cells adapted to heat stress
Assessing energy drink consumption by college students using the Theory of Planned Behavior by Justin Adam Treloar( )

1 edition published in 2015 in English and held by 1 WorldCat member library worldwide

Energy drink consumption has become an increasing problem in the United States; the overconsumption of these products can lead to a myriad of health issues. Anxiety, increased heart rate, myocardial infarction, and death have been associated with consumption of energy drinks. With the health risks linked to energy drink consumption, understanding the use of these drinks is an important area of research. Few studies have reported on energy drink consumption patterns of college students as well as the perceptions of energy drinks on college campuses. It is important to understand the perceptions of energy drinks to assist in determining the reasoning behind the consumption of these drinks. This study used the Theory of Planned Behavior (TPB) as a conceptual framework to study college students’ energy drink consumption. The purpose of this study was to contribute to the increasing level of knowledge concerning college students and consumption of energy drinks using the TPB, which contains the constructs of attitude, subjective norms, perceived behavioral control, and intention. The goal of the research was to further understand the role of energy drink consumption in the college student population. Students in this study (N = 629) completed an electronic questionnaire during August 2015. Results indicated that 74.2% of participants had consumed an energy drink at some point during their life, while 47.1% had consumed an energy drink in the past 12 months. Only 2.5% of participants drank energy drinks daily and 37% reported consuming energy drinks once a month. The largest group of participants (32.4%) reported 13-15 years of age as the first time they consumed energy drinks. Males were more likely to consume energy drinks than females. Logistic regression determined the constructs of attitude, perceived behavioral control, and intention were significant predictors of energy drink consumption. This indicated that students’ attitude, perceived behavioral control, and intention predicted the behavior of consuming energy drinks in the past 12 months. The results of this study may be utilized to address college student engagement in adverse health behaviors, such as the consumption of energy drinks
Development of an innovative detection technology for Escherichia coli O157:H7 by Qian Gu( )

1 edition published in 2012 in English and held by 1 WorldCat member library worldwide

Escherichia coli O157:H7 detection in food is conducted mainly by DNA/PCR, immunoassay or conventional methods. However, all the methods require multiple incubation steps. Antibiotic and isolation agars were found as the main factors that lead to false-positive results. An improved rapid detection method was developed by decreasing detection time and enhancing easiness of detection without the need for any analytical instrumentation. A combination of selective ingredients and temperature was utilized to allow the growth of Escherichia coli O157:H7 in the detection. The detection method minimized the effects of the main false positive bacteria, Pseudomonas spp. and Enterobacter spp. The sensitivity, specificity and accuracy of the 24h detection method in foodstuffs were 96.2%, 99.6% and 97.0%, respectively when the original inoculation was 10-100cfu/g in food. This method can be utilized to detect Escherichia coli O157:H7 in foodstuffs more rapidly, economically and conveniently when compared to the methods that are currently used
Diet, lifestyle and metabolic syndrome in United States adults : 2007-2010 National Health and Nutrition Examination Survey by Andrew Dandridge Frugé( )

1 edition published in 2014 in English and held by 1 WorldCat member library worldwide

Metabolic Syndrome (MetS) is a condition affecting over one third of U.S. adults and is characterized by risk factors that promote inflammation and result in chronic disease. Indicated by high visceral adiposity, dyslipidemia, insulin resistance and hypertension, MetS has been associated with increased risk for future cardiovascular disease, type 2 diabetes mellitus, and all-cause mortality. Recognizing the need for population-specific dietary and lifestyle guidance is crucial for reversing the exponential growth in chronic diseases. Self-reported behavior and directly measured anthropometric and laboratory data from 4,627 adults in the 2007-2010 National Health and Nutrition Examination Survey were analyzed. The objectives were 1) determine the prevalence of MetS using the AHA/NHLBI criteria for specific cohorts in U.S. adults 2) determine whether macronutrient composition, micronutrient adequacy and energy balance differ between adults age 20-59 with and without MetS 3) investigate dietary patterns reported using food groups and their relationships with MetS in adults age 20-59.Age-adjusted prevalence of MetS was 36.8% (95% CI 34.7%-39.0%). Prevalence increased with age groups and BMI categories. Odds Ratios (OR) for MetS compared to normal weight were 4.33 (95% CI 3.43-5.47) for overweight individuals and 17.98 (95% CI 13.29-24.31) for obese individuals. Average daily moderate activity was 45 minutes less in adults with MetS (p<0.05). Within races, black women had a higher prevalence of MetS than black men (p<0.05) and white men had a higher prevalence than white women (p<0.05). Overall, there were few clinically significant differences in nutrient intake between those with and without MetS in race/gender cohorts, however nutrient intake differed between cohorts. Nutrient intake relative to caloric needs was lower in those with MetS, which may suggest lower metabolic rate than predicted. White men and women consumed more of most food groups than the other races. Women with MetS consumed more meat, seafood and eggs, and solid fat and less legumes, nuts, and seeds and grains than women without MetS (p<0.05). Men without MetS consumed more alcohol than men with MetS (p<0.05). Dietary intake was not predictive of MetS, however total volume of physical activity and BMI are factors that can be modified
A comparative study on phenolic substances in selected black legumes that inhibit digestive enzymes by Yuqing Tan( )

1 edition published in 2015 in English and held by 1 WorldCat member library worldwide

Antioxidant-rich plant foods can inhibit starch and lipid digestion that are relevant to the management of type-II diabetes. Our objective was to compare the three phenolic substances (total phenolic, total flavonoids, and condensed tannin content) in crude, semi-purified extracts from eight types of foods (purified by XAD-7 column), five fractions (semi-purified extracts fractionated by Sephadex LH-20 column) from black legumes, and to compare their antioxidant capacities. The IC₅₀ values of these crude extracts, semi-purified extracts and fractions against alpha-amylase, alpha-glucosidase and lipase were measured. Results showed that Fraction V from black soybean had the lowest IC₅₀ value (0.25 mg/mL) against alpha-amylase; Fraction V from black bean had the lowest IC₅₀ value (0.25 micro gram/mL) against alpha-glucosidase; Fraction IV of black bean had the lowest IC₅₀ value (76 micro gram/mL) against lipase; myricetin showed the lowest IC₅₀ value against alpha-amylase, alpha-glucosidase and lipase
Use of natural antimicrobials to control spoilage in marinara-type sauce by Austin R Abessinio( )

1 edition published in 2014 in English and held by 1 WorldCat member library worldwide

Marinara-type sauces were created using three natural antimicrobials, as well as two combination treatments (natamycin, propionic acid, cultured dextrose, natamycin-propionic acid, and natamycin-cultured dextrose) and two controls (sodium benzoate-potassium sorbate, no preservatives). Samples were subjected to a shelf-life study at 20 C with both non-inoculated sauce and sauces that were either inoculated with Zygosaccharomyces bailii or a cocktail of thermophilic fermentative organisms. Natamycin and Natamycin-propionic acid treatments had fewer log colony counts (CFU/g) of yeast and lactic acid bacteria than the negative control after 42 days of storage and performed as well or better than the positive control throughout the storage period. No sensory differences were detected (P>0.05) between the natamycin treatment when compared to the industry standard (positive control), but the natamycin-propionic acid treatment was different (P<0.05). Results indicate that natamycin and/or natamycin-propionic acid could be used as a natural alternative in the formulation of marinara sauce
Effect of carbohydrate supplement on cardiovascular and metabolic responses to dual concurrent stressors by Matthew John McAllister( )

1 edition published in 2015 in English and held by 1 WorldCat member library worldwide

Chronic psychological and physiological stress is linked to a high prevalence of cardiovascular disease (CVD). Potentially dangerous cardiovascular responses (e.g., exacerbated cortisol production) can occur with high levels of stress and chronic hypercortisolemia is associated with CVD. The ingestion of carbohydrate (CHO) prior to physical stress may attenuate cortisol responses to stress. The purpose of this project was to investigate the potential effect of CHO ingestion on cortisol production and responses to concurrent stress challenges. Sixteen apparently healthy non-smoking men 21-30 years old participated in a randomized, cross-over, double blind, placebo controlled trial. Participants were tested on four separate sessions. In session 1, general procedures were explained, and participants provided written informed consent as well as a health history questionnaire. Anthropometric data were obtained and participants performed a VO₂ peak test during session 2, as well as a 90 sec familiarization session with the mental stress challenges. During the third and fourth sessions, either a 6.6% CHO solution or non-CHO control beverage (water containing non-caloric ingredients tasting like the CHO beverage) was randomly assigned and orally ingested at 0.6g/kg body weight 15 min prior to performing a dual-concurrent-stress (DCS) challenge. The DCS procedure consisted of physical stress (i.e., exercise) combined with computerized mental stress tests of color word associations and arithmetic. Ten mL of blood were obtained at each blood draw: 70, 40, and 15 min prior to the start of exercise, immediately at onset of exercise, 10, 20, 30, and 35 min during exercise, and 15, 30, 45, and 60 min during a post exercise recovery period. There was a significant main effect for treatment regarding mean cortisol production, and the DCS challenge was effective at increasing anxiety and acting as an effective stressor. Mean cortisol production was consistently lower during and after DSC. This is a potential beneficial implication for individuals that work in high-stress conditions. These findings support a prevention based approach to address the high prevalence of CVD among individuals and others working in high-stress occupations such as firefighters
The effects of low atmospheric pressure and electrical stunning on the instrumental and sensory quality of broiler breast meat deboned at 45 minutes and 4 hours postmortem by Vijayakumar Radhakrishnan( )

1 edition published in 2013 in English and held by 1 WorldCat member library worldwide

Low Atmospheric Pressure Stunning (LAPS) has recently become available to the broiler industry. Therefore, research was conducted to determine the effect of stunning method (LAPS and Electrical Stunning(ES)) and postmortem deboning time (0.75 hr and 4 hr))on the instrumental and sensory acceptability (replications) of breast meat (n=576, 144 birds per treatment) prepared using different cooking methods (fried, baked, sous vide) Breast meat was evaluated for pH, CIE L*a*b*, yields, shear force, and consumer acceptability. Postmortem pH decline was more rapid (P<0.05) in the breast meat of LAPS stunned birds when compared to ES stunned birds, but no differences existed (<0.05) among treatments with respect to final pH. On average, no differences (P > 0.05) existed in the sensory acceptability of fried and sous vide cooked broiler breast treatments. However, for the baked cooking method, the LAPS treatment that was deboned at 4 hr was more acceptable (P<0.05) than other treatments and the ES and LAPS 4 hr postmortem treatments had more acceptable (P<0.05) texture than the ES and LAPS 0.75 hr treatments. Since consumers were highly variable in their liking of chicken breast treatments, consumers were grouped into 6 clusters for each cooking method based on liking and preference. Cluster analysis data revealed that the greatest number of consumers liked all chicken breast treatments, but a larger proportion of consumers liked the 4 hour LAPS and ES treatments when compared to the 0.75 hr LAPS and ES treatments for all cooking methods. In addition, the consumers that indicated that baked chicken breast was highly acceptable preferred (P<0.05) breast meat from the 4 hr LAPS treatment over chicken breast meat from the 4 hr ES treatment. Based on sensory results, chicken breast meat from all stunning and deboning method combinations was highly acceptable to the majority of consumers, but the LAPS 4 hr treatment was slightly more acceptable than other treatments when baked
A role of dispersed phase carbon-length and small amphipathic coemulsifier in bovine serum albumin stabilized nanoemulsions designed to deliver bleaching agent to decolorized fresh whey by Jingyi Yan( )

1 edition published in 2015 in English and held by 1 WorldCat member library worldwide

Benzoyl peroxide (BP), used to bleach annatto in cheese whey, was encapsulated within the hydrophobic dispersed phase (phi) of nanoemulsions (NEs) to minimize its degradation and extend its efficacy to minimized usage levels. Three purified, saturated short-chain fatty acids of varying chain lengths: butyric (C₄), hexanoic (C₆) and octanoic C₈) acid, were chosen as the phi to completely dissolve various concentrations of BP. Stabilization was achieved with different concentrations and combinations of primary emulsifier (E), bovine serum albumin, and coemulsifier (CE), Tween 20. Different ultrahigh pressures (UHP) were used to generate a stable NE. The best result was made by keeping these parameters: UHP 210 MPa/phi fraction 4x10⁻³/ BP 0.04% (w/v) constant, E (without CE) concentration of 0.04% (w/v) for both C₄ and C₆ or 0.6% (w/v) for C₈. Annatto color reduction by 90% was achieved with C⁴-system using only half the typical concentration of BP used by the industry
Effects of phosphine fumigation and food-grade coatings on the safety, mite mortality, and sensory quality of dry-cured ham by Yan Zhao( )

1 edition published in 2015 in English and held by 1 WorldCat member library worldwide

Dry-cured hams often become infested with ham mites (Tyrophagus putrescentiae) during the aging process. Methyl bromide has been used to fumigate dry cured ham processing plants and is the only known fumigant that is effective at controlling ham mite infestations. However, methyl bromide will be phased out of all industries by 2015. This research was designed to 1) determine the efficacy of phosphine fumigation at controlling ham mites and red-legged beetles and its impact on the sensory quality and safety of dry cured hams, and 2) to develop and evaluate the potential of using food-grade film coatings to control mite infestations without affecting the aging process or sensory properties of dry-cured hams. Fumigation trials were conducted in simulated ham aging houses and commercial ham aging houses. Mite postembryonic mortality was 99.8% in the simulated aging houses and >99.9% in commercial aging houses two weeks post fumigation. Sensory tests with trained panelists indicated that there were no detectable differences (P>0.05) between phosphine fumigated and control hams. An analytical method was developed to determine phosphine concentration in ham. In addition, residual phosphine concentration was below the legal limit of 0.01 ppm in ham slices taken from phosphine fumigated hams. Coating trials were conducted on ham cubes and slices. Cubes coated with xanthan gum+20% propylene glycol and carrageenan/propylene glycol alginate+10% propylene glycol were effective at controlling mite infestations under laboratory conditions. Barrier properties (water vapor permeability and oxygen permeability) were measured to estimate the impact of coatings during the aging process. It was evident that carrageenan/propylene glycol alginate were permeable to moisture and therefore could potentially be applied to the hams during the aging process
 
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Alternative Names

controlled identityMississippi State University

Mississippi State University. Dept. of Food Science, Nutrition and Health Promotion

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English (20)