Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system.

To compare grape seed extract (GSE) to common antioxidants in a pre-cooked, frozen, stored meat model system sausage was manufactured from lean beef (70%), pork fat (28%), and salt (2%). Antioxidants added for comparison with control included grapeseed extract (100, 300, and 500 ppm), ascorbic acid (AA, 100 ppm of fat) and propyl gallate (PG, 100 ppm of fat). Product was formed into rolls, frozen, sliced into patties, cooked on a flat griddle to 70 °C, overwrapped in PVC, then frozen at - 18 °C for 4 months. GSE- and PG-containing samples retained their fresh cooked beef odor and flavor longer (p < 0.05) than controls during storage. Rancid odor and flavor scores of GSE-containing samples were lower (p < 0.05) than those of controls after 4months of storage. The L* value of all samples increased (p<0.05) during storage. Thiobarbituric acid reactive substances (TBARS) of the control and AA-containing samples increased (p < 0.05); those of GSE-containing samples did not change significantly (p > 0.05) over the storage period.

Effect of salmon type and presence/absence of bone on color, sensory characteristics, and consumer acceptability of pureed and chunked infant food products.

Salmon-based infant food (puree) and toddler food (puree plus chunks) were manufactured from pink salmon, with and without bone, and from Sockeye salmon, with and without bone, to contain 45% salmon, 55% water, and 5% starch. Products were retort processed at 118 to 121 degrees C for 55 min in a steam-jacketed still retort. A trained descriptive panel (n = 7) evaluated infant and toddler foods separately. Instrumental color, pH, and water activity were also determined. Infant and toddler foods were also evaluated by a consumer panel (n = 104) of parents for product acceptability. During the manufacturing process (cooking, homogenization, retort processing), salmon infant food from pink salmon lost much of its characteristic pink color while that from sockeye salmon retained a greater amount. Bitterness was more evident in samples with bones. In the toddler food formulation containing chunks, the odor and flavor characteristics were influenced primarily by the type of salmon. The presence of bone affected visual pink color and lightness, and salmon odor only. Consumers scored products made with sockeye salmon as more acceptable despite the fact that they had more off-flavor than products from pink salmon. The appearance and thickness of the pureed infant food was more acceptable than the toddler food with chunks despite the chunky toddler product having more acceptable salmon flavor. This indicates that the color and appearance of the prototypes were the main drivers for liking. Of the total number of parents surveyed, 73% would feed this salmon product to their children.

Effect of inclusion of salmon roe on characteristics of salmon baby food products.

Baby food was formulated from sockeye salmon (puree alone, puree + chunks, puree + pink row, puree + pink row + chunks, puree + red row, puree + red roe + chunks). In the 1st study, physical (pH, instrumental color, water activity) and descriptive sensory (odor, flavor, texture, visual color) characteristics were determined. Samples containing roe were lighter and less red (by approximately 3 to 4 a* units) than formulations without roe regardless of the type of roe added. Visual pink color followed the same trend. Formulations with roe, both pink and sockeye, were almost twice as fibrous as formulations without roe. Salmon flavor was stronger in samples containing roe from sockeye salmon. In the 2nd study, retort processed samples were stored at room temperature for 6 mo. Sweaty odor decreased over storage time. Visual cream-brown color correlated with L*, a*, b*, and chroma values (r =-0.80, 0.75, 0.80, and 0.84, respectively). TBARS values of all samples were < 0.35 mg MDA/kg and declined after month 0 indicating that these products were oxidatively stable. Overall, adding roe to these products lightened them and increased fibrous texture. Samples containing sockeye salmon roe had stronger salmon flavor. Once retort processed, these products were quite stable in terms of color, odor, and TBARS. Potential nutrient contributions of this type of product to the infant diet warrant additional research.

Effect of carbon monoxide and high oxygen modified atmosphere packaging and phosphate enhanced, case-ready pork chops.

The objective of this study was to evaluate the effects of CO-MAP compared to traditional high oxygen MAP (HiOx-MAP) packaging and enhanced with different phosphate on enhanced pork quality. Pork loins were enhanced to 10.5% over initial weight to contain 0.3% salt and 0.4% phosphate (either sodium tripolyphosphate [STP] or a blend of STP and sodium hexametaphosphate) on a finished weight basis. Chops were cut, packaged in atmospheres containing 0.4% CO/30.0% CO(2)/69.6% N(2) (CO-MAP) or 80% O(2)/20% CO(2) (HiOx-MAP), aged in the dark, then placed in a lighted retail display case for 48h. Chops packaged in CO-MAP were redder (higher Minolta a(∗) values) and darker (lower Minolta b(∗) values) than chops packaged in HiOx-MAP. Based on sensory scores, the CO-MAP chops were pinker than the HiOx chops after cooking. CO-MAP chops also experienced less purge loss than chops in HiOx-MAP. Results indicate that CO-MAP had no effect on flavor or consumer acceptability and only minimal effects on other characteristics.