Home About us Contact
|
Home About us Contact | ||
|
|
||
Hunter L (hunter + l)
Selected AbstractsScreening of phytochemicals in fresh lamb meat patties stored in modified atmosphere packs: influence on selected meat quality characteristicsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2010Ava Isabel Andrés Nieto Abstract This study was carried out to determine the antioxidant activity of phytochemicals and plant extracts in fresh lamb patties. Quality indices such as colour (Hunter L* a* b*), lipid oxidation (TBARS) and pH were measured over an 8-day storage period. Resveratrol, citroflavan-3-ol, olive leaf extract and Echinacea purpurea were added to raw minced M. longissimus dorsi lamb patties, at concentrations ranging from 0,400 mg kg,1 lamb meat, stored in high oxygen modified atmospheres packs (75% O2:25% CO2) for up to 8 days at 4 °C. The pH of the lamb meat was not significantly affected by the addition of the phytochemicals and plant extracts examined (P > 0.05). Resveratrol and citroflavan-3-ol decreased (P < 0.05) lipid oxidation in raw lamb patties during storage and increased a* values (P < 0.05), relative to controls. By contrast, olive leaf extract and Echinacea purpurea did not exhibit antioxidant activity or promote higher a* values relative to controls. Results obtained demonstrate potential for the development of functional meats using plant extracts such as resveratrol and citroflavan-3-ol. [source] Comparison of some properties on the different types of pestil: a traditional product in TurkeyINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 8 2005Ozlem Cagindi Summary Pestil is a traditional dried fruit snack, which is consumed in Turkey. Wheat starch is mixed with different clarified fruit juices such as grape, mulberry, apricot or plum and cooked using traditional techniques. In this work the proximate chemical composition (moisture, ash, fat, crude protein and total carbohydrate), energy value and thickness of grape, apricot and mulberry pestils were investigated. The colour properties (Hunter L, a and b) were determined by a Minolta Chroma-Meter and the mineral content (Ca, Fe, K, Mg, Na, Cu, Zn, Mn) of each product was determined by inductively coupled plasma atomic emission spectrometry (ICP-AES). The carbohydrate value of pestil samples ranged between 73.7 and 82.4% and energy value was between 321.5 and 356.4 kcal 100 g,1. Mulberry pestil was a better source of energy than grape and apricot pestils. Apricot pestils were rich in calcium, sodium and zinc, and mulberry pestil samples were rich in magnesium. [source] EFFECT OF ERYTHRITOL ON QUALITY CHARACTERISTICS OF REDUCED-CALORIE DANISH COOKIESJOURNAL OF FOOD QUALITY, Issue 2010SHENG-DUN LIN ABSTRACT The effects of erythritol on the quality characteristics of Danish cookies were studied. Danish cookies were formulated using erythritol as a sweetener to replace 0, 25, 50, 75 and 100% sucrose. The results showed that Hunter L -values and erythritol contents of cookies increased with increasing erythritol level whereas there was no difference in the moisture, protein, fat, ash and hardness of cookies prepared with sucrose or erythritol. The erythritol was stable during baking. In descriptive analysis, the surface color of cookies became lighter, and the sweetness of cookies became less sweet as erythritol level increased and sucrose decreased. The 50, 75 and 100% erythritol cookies had a cooling sensation. The moistness and hardness of cookies showed no difference among all samples. In hedonic test, the degree of surface color, sweetness, hardness, flavor and overall liking of cookies prepared with 0, 25 and 50% replacement of sucrose with erythritol revealed no difference. However, lower degree of sensory qualities (except hardness) liking of 75 and 100% erythritol cookies was observed. PRACTICAL APPLICATIONS Sucrose is one of the principal ingredients of cookies. But a sucrose-rich diet had been proven to be associated with lipogenesis and obesity. Erythritol is a sugar alcohol and has a good tolerance by humans. It is a noncariogenic, nonglycemic and low-calorie sweetener that is safe for diabetics. In addition, it possesses antioxidant properties. The study explores the possibility of utilizing erythritol to produce acceptable cookies. [source] Antimicrobial Effects of Lactoferrin, Lysozyme, and the Lactoperoxidase System and Edible Whey Protein Films Incorporating the Lactoperoxidase System Against Salmonella enterica and Escherichia coli O157:H7JOURNAL OF FOOD SCIENCE, Issue 7 2005Seacheol Min ABSTRACT: Lactoferrin (LF), lysozyme (LZ), the lactoperoxidase system (LPOS), and edible whey protein isolate (WPI) films incorporating LPOS were studied for inhibition of Salmonella enterica and Escherichia coli O157:H7. Antimicrobial effects of LF (5 to 40 mg/mL), LZ (1 to 20 mg/mL), and LPOS (0.5% to 5.0% [w/v] [0.03,.25 g/g, dry basis]) were examined by measuring turbidity of antimicrobial-containing media after inoculation and by examining cell inhibition by WPI films incorporating LPOS (LPOS-WPI films) on an agar recovery medium. Elastic modulus (EM), tensile strength (TS), percent elongation (%E), oxygen permeability (OP), and Hunter L, a and b of WPI films incorporating 0.03 to 0.25 g/g of LPOS were compared with those of plain WPI films without LPOS. The growth of S. enterica and E. coli O157:H7 (4 log colony-forming units [CFU]/mL) in tryptic soy broth (TSB) was not prevented by LF at ,20 and ,40 mg/mL, respectively. S. enterica and E. coli O157:H7 in TSB were not inhibited by LZ at , 6 and , 20 mg/mL, respectively. LPOS at concentrations of 2.75% (w/v) and 1.0% (w/v) reduced S. enterica and E. coli O157:H7 to below the limit of detection (1 CFU/mL) in TSB, respectively. LPOS-WPI films (0.15 g/g) completely inhibited S. enterica and E. coli O157:H7 (4 log CFU/cm2), inoculated either onto agar before placing the film disc or onto top of the film disc. Incorporation of 0.25 g/g of LPOS decreased EM, TS, and %E. The oxygen barrier property of WPI films was improved with the incorporation of LPOS at 0.15 to 0.25 g/g. [source] | ||||||||||