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Full-Text Articles in Food Science
Impacts Of Temperature And Salt Concentrations For Thermal Inactivation Of Salmonella In Moisture Enhanced Reconstructed Chicken Patties, Alik D. Browning
Impacts Of Temperature And Salt Concentrations For Thermal Inactivation Of Salmonella In Moisture Enhanced Reconstructed Chicken Patties, Alik D. Browning
Graduate Theses, Dissertations, and Problem Reports
The purpose of this experiment is to determine the thermal kinetic parameters of Salmonella in moisture-enhanced, reconstructed ground chicken patties as affected by temperatures and salt concentrations. Salmonella is responsible for 35% of the foodborne illnesses associated with poultry products (Batz et al., 2011). Nonintact reconstructed chicken meat is mixed with brine solutions containing various salt and polyphosphate concentrations to increase water-holding capacity, decrease cooking losses, improve sensory tasting scores, and maintain the good quality of completed chicken products (Gill et al., 2004). Increasing salt concentrations within meats can increase the thermal inactivation of pathogens. In this study, Salmonella Typhimurium …
Krill Protein Fortified Extrudates: A Pilot Study, Avery S. Fleeharty
Krill Protein Fortified Extrudates: A Pilot Study, Avery S. Fleeharty
Graduate Theses, Dissertations, and Problem Reports
Antarctic krill (Euphausiacea superba) is an abundant and sustainable but underutilized natural resource with well-studied protein isolation methodology using Isoelectric solubilization-precipitation (ISP). The resulting krill protein isolate (KPI) has high yield and sufficient impurity removal in addition to desirable nutritional and functional properties but has yet to be used in food systems. Extrusion is a versatile and scalable food processing method with many benefits; thus, the aim of this study was to determine the impact of KPI as an additive in extrusion processing with the eventual goal of introducing it to human and animal food systems. KPI was …
Effects Of Different Liquid Smoke Treatments On Osmotic Dehydration Of Apple Cubes, Rohit Singh
Effects Of Different Liquid Smoke Treatments On Osmotic Dehydration Of Apple Cubes, Rohit Singh
Graduate Theses, Dissertations, and Problem Reports
Refined Liquid Smoke (RLS) (1%) was incorporated during osmotic dehydration of apple cubes (10 mm each side) to observe its effect on solid gain, water loss, yield, water activity, product quality, and consumer preference. Three different treatments, POD (pure osmotic dehydration, no RLS), LSISS (RLS inside sugar solution) and PTLS (pre-treatment with RLS), were compared in this study. Osmotic dehydration was carried out using 42 °Brix sugar solution, and the fruit to solution ratio was kept at 1:4. The osmotically dehydrated apples were evaluated for soluble solid content (SSC), water loss, and solid gained. After osmotic dehydration, apple cubes were …
Characterization Of Lipids And The Protein Co-Products From Various Food Sources Using A One-Step Organic Solvent Extraction Process, Alleda Rose
Graduate Theses, Dissertations, and Problem Reports
Traditional lipid extraction methods are labor intensive and time-consuming so interest in one-step methods using various organic solvents are gaining in popularity. Extraction efficiency depends heavily on the solvents used yet comparisons between different solvents are lacking. Defatting techniques are commonly used to concentrate crude protein and may be useful for enhancing protein content in food sources. The objective of this research was to 1) determine the lipid extraction efficiencies of hexane (H), 3:2 hexane-isopropanol (HI), chloroform (C), 2:1 chloroform-methanol (CM), and methyl-tert-butyl-ether (MTBE) using a one-step organic solvent lipid extraction method on whole insect, egg yolk, and krill powders …