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  • 2000-2004  (3)
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  • 2000-2004  (3)
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  • 1
    Electronic Resource
    Electronic Resource
    Effect of Lipid Extraction Process on Performance of Texturized Soy Flour Added Wheat Bread (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: : Wheat breads were prepared to contain 0%, 2%, 6%, or 12% non-solvent extracted texturized soy flour (NSETSF) or solvent extracted texturized soy flour (SETSF) to evaluate their effects on instrumental and sensory characteristics. To compare the effects of added dough enhancers versus those contained in lip id-extracted soy flour, a sucrose ester was included in some formulations. Both soy flours produced comparable loaves relative to percent inclusion. Texture analysis and trained sensory panel evaluation indicated that SETSF loaves were softer than NSETSF loaves. The consumer panel found bread with 12% NSETSF similar to the control. Texturized, lipid-extracted soy flours added to wheat breads produced a “sucrose ester”-like property.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09558.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    ENHANCEMENT EFFECTS ON SENSORY AND RETAIL DISPLAY CHARACTERISTICS OF BEEF ROUNDS (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 13 (2002), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Beef round roasts were injected (to 110% of original weight) to result in 0.4% sodium chloride and 0.4% phosphate on a finished weight basis. Steaks from enhanced roasts were more (P〈0.05) juicy, tender and salty than those from control roasts. However, enhancement had a detrimental effect on the color of the steaks during retail display. After two days in display, enhanced steaks had lower visual color scores indicating darkening and discoloration. At 4 days, a* and b* values were lower for enhanced steaks indicating that they were less red and yellow than controls. Aerobic plate counts suggested that enhanced steaks were more susceptible to microbial growth during retail display. Although enhancement positively affected sensory characteristics, the negative effect of a shortened shelf-life was apparent.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.2002.tb00336.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    ENHANCEMENT SOLUTION EFFECTS ON SHELF-LIFE, COLOR AND SENSORY CHARACTERISTICS OF PORK CHOPS DURING RETAIL DISPLAY (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 26 (2003), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract The objective of this study was to evaluate shelf-life, color and sensory characteristics of pork chops from loin sections (n = 12/treatment) injected (110% original weight) with a potassium lactate/potassium acetate solution (2 %) + phosphate (0.35%)/salt (0.35%), compared with those injected with sodium lactate (3%) + phosphate/salt, or phosphate/salt alone, to control loins. After 96 h of display, aerobic plate counts (CFU/cm2) were significantly lower (P〈0.05) for chops enhanced with the lactate + acetate combination than for the other treatments. Hue angle (tan-1 b*/a*) of lactate + acetate enhanced chops was lower (P〈0.05) than all other treatments at 96 h indicating that red color did not deteriorate as rapidly as in control, phosphate + salt- and lactate-injected chops. Sensory data suggest that lactate + acetate and lactate-injected chops were juicier, more tender, and less bitter than the noninjected chops. A difference in enhancement solution retention may partially explain differences in plate counts and sensory characteristics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.2003.tb00245.x
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    Paper (German National Licenses)
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