Other Food Science Commons^™

The Effects Of Sous Vide Cooking And Cysteine Proteases On Instrumental And Sensory Textural Properties Of Lower Value Cuts Of Beef, Ian Smith

All Theses

Sous vide cooking has the potential to increase the value of lower quality cuts of beef. Understanding the textural properties following a cook-chill sous vide process is crucial to maximizing this potential. The use of enzymes may further increase the value of these products if able to positively alter the texture of the final product.

The first research objective was to use instrumental texture analysis to evaluate potential relationships between enzymatic treatments and sous vide processing time of lower value cuts of beef. Three cuts were evaluated: infraspinatus (top blade), semitendinosus (eye of round), and beef tongue. Infraspinatus and semitendinosus …

Cofermentation, Post-Alcoholic, And Post-Malolactic Fermentation Blending Of Malbec, Merlot And Petite Sirah Wines, Armando Arturo Vega-Osorno

Master's Theses

A two-year study was conducted to assess the effects of cofermentation on red wine varietals. During the winemaking process, wines can be made from two or more varieties by picking, crushing and fermenting them together, a practice known as cofermentation. They can also be blended either after the completion of alcoholic fermentation or after malolactic fermentation. In the first year of the study, two grape varieties, Merlot (Mer), and Malbec (Mal) were cofermented. On the second year, a third varietal, Petite Sirah (PS) was also studied. Cofermented wines containing every possible binomial combination of the varietals was made and one …

Inosine 5’- Monophosphate Derived Umami Flavor Intensity Of Beef Determination By Electrochemistry And Chromatography, Kezia Virellia To

Theses and Dissertations

The umami sensation contributes to beef flavor and acceptability. Inosine 5’- monophosphate (IMP) was the most abundant nucleotide in meat known to impart umami taste which thus far had been overlooked in meat flavor studies. The objectives of this study were to determine the umami taste threshold of inosine 5'-monophosphate (IMP), the effects of spiking IMP on the sensory descriptive attributes of various USDA graded beef strip steaks, and to differentiate beef by IMP content using electrochemistry. USDA Prime, Choice, and Select steaks were spiked with 0.3 and 0.6 mM IMP and analyzed chemically and organoleptically. Liquid chromatography-mass spectrometry and …

Consumers' Perception Of Food Containing Insect Protein Affected By Serving Condition And Questionnaire Protocol, Yupeng Gao

LSU Master's Theses

Edible insects are a new sustainable protein source compared to meat. Western consumers show aversion to the prospect of insects as food due to unfamiliarity, food neophobia, and negative emotions. This dissertation research explored consumers’ emotional perception of insect-based food products presented under different testing conditions and examined the influence of other people’s emotional expressions towards consumers’ purchase decisions. To identify and rate emotion intensities, tests were conducted using three presenting formats including text, image, and an actual product; all of which were applied for both cookies containing insects and without insects. In addition to these presenting formats, news of …

Factors Affecting Sensory Acceptance Of Thickened Liquids Used In Dysphagia Management, Allison N. Cox

Masters Theses

Between 4-16% of adults in the United States have experienced difficulty swallowing at some point during their lives. Difficulty swallowing, or clinically referred to as dysphagia, poses increased concern when drinking beverages. While no treatment is currently available, it is often recommended that liquids be thickened to improve the safety of swallowing and prevent liquids from being aspirated in the lungs. However, thickened liquids are poorly accepted by individuals with dysphagia. Taste and flavor suppression has been shown in various thickened liquid matrices, but the mechanisms for understanding these changes in perception are quite complex. Additionally, literature focused on dysphagic …

Influences Of Intrinsic And Extrinsic Hand-Feel Touch Cues On Sensory Perception And Emotional Responses Toward Beverage Products, Ragita Cantika Pramudya

Graduate Theses and Dissertations

Consumer perception of and preference toward products are influenced by intrinsic product-specific (e.g., product temperature) and extrinsic non-product-specific (e.g., packaging or container) characteristics. Besides communicating information between products and consumers to create expectations toward the content at the point of sale, packaging also influences sensory perception of the content during consumption. Previous cross-modal studies on packaging effects on the content had largely overlooked hand-feel touch cues. Touch closely relates to consumers’ emotional responses to and their quality evaluation of products. One way to manipulate hand-feel touch cues in a beverage consumption setting is to vary materials of cup sleeve, which …

Investigating The Utilization Of Mushrooms In Beef-Based Products For Improved Health, Kristin Wong

Masters Theses

This research investigated the use of mushrooms in beef-based products as a means to reduce overall sodium and fat for food service applications. Initial product development used physical characterization analysis (color, moisture, texture, yield, fat, and sodium) to determine initial threshold of mushroom inclusion with minimal differences against an all-meat control. Additional physical analysis then investigated a variety of other factors (mushroom type, blanching, mushroom particle size, salt level, and meat/fat blend) to determine if there were other attributing ingredient characteristics that would yield statistical similarity to the all-meat control. Taco filling formulations with optimized ingredients were then fielded in …

Comparative Evaluation Of The Effect Of Methyl Bromide Fumigation And Phytosanitary Irradiation On The Quality Of Fresh Strawberries, Tamar Serapian, Anuradha Prakash

Food Science Faculty Articles and Research

Fresh strawberries are highly perishable and have a short shelf-life especially when the cold chain is not maintained. Strawberries exported to Asia are currently fumigated with methyl bromide for phytosanitary purposes, which exposes strawberries to warm temperatures for several hours and air freight without temperature control, resulting in a shelf life of just a few days in the destination country. Irradiation offers an efficacious alternative to fumigation and can be performed on cold fruit. This study was conducted to compare the quality of strawberries subject to methyl bromide fumigation or irradiation followed by simulated commercial air freight shipment of strawberries …

Preference Mapping Of Whole Grain And High Fiber Products: Whole Wheat Bread And Extruded Rice And Bean Snack, Ashley J. Bernstein

Department of Food Science and Technology: Dissertations, Theses, and Student Research

The rise of unhealthy lifestyles and diets among Americans is leading to an influx of health-conscious consumers on the search for more nutritious, health-promoting food options that match their taste preferences. The aim of this research is to determine consumer preferences and specific attributes of whole grain and high fiber products that drive acceptability through descriptive analysis and preference mapping on whole wheat breads and an extruded pinto bean and brown rice flour snack puff.

Commercial whole wheat breads, characterized by 26 appearance, aroma, flavor, and texture attributes, were separated into two distinct groups. The first group consisted of attributes …

Influences Of Music Genre And Components On Food Perception And Acceptance, Alexandra Jean Fiegel

Graduate Theses and Dissertations

Managers of consumer goods companies (i.e., restaurants, grocery stores, and bars) have the potential to effectively utilize environmental factors to stimulate desired consumer behaviors. Background music has been identified as one of the most readily manipulated and influential elements to which a shopper or consumer may be exposed to in a service setting. Nevertheless, little is known about the effect of background sound on food perception and acceptance. This research sought whether background music genre and musical components can alter food perception and acceptance, but also to determine how the effect can vary as a function of food type (i.e., …