Food Science Commons^™

Effects Of Wet Aging On Water-Soluble Flavor Compounds, Descriptive Flavor, Consumer Acceptability, And Willingness-To-Pay Of Beef Longissimus Lumborum Steaks, Shangshang Wang

Theses and Dissertations

This study examined the effects of wet aging on water-soluble flavor compounds, descriptive flavor, consumer acceptability, and willingness-to-pay of beef strip steaks. Twenty USDA Select boneless beef loins (NAMP #180) were dorsally divided into four equal portions, which were randomized to receive either 0, 7, 14, or 21 d of wet aging. Short-chained peptide concentration increased from 4.11 mg/g on d 0 to 5.12 mg/g on d 7 (P = 0.011) and subsequently increased to 7.14 mg/g on d 21 (P < 0.001). Cooked beef contained 1.85 mg/g less short-chained peptides than raw beef (P < 0.001). Wet aging for 21 d increased the concentrations of amino acids, which are precursors for the Maillard reaction, including methionine, threonine, cystine, serine, tryptophan, and phenylalanine (P < 0.001). Wet aging decreased the nucleotide concentrations (P ≤ 0.003) and increased hypoxanthine concentration, a compound that imparts bitter flavor (P …

Formation Of Hollow Solid Lipid Microparticles From Natural Waxes Using Supercritical Carbon Dioxide, Purlen Sezer Okur, Deniz Ciftci, Ozan Ciftci

Department of Food Science and Technology: Faculty Publications

In this study, the potential of natural waxes, namely, candelilla wax (CLW) and carnauba wax (CW), was explored to form extra-hard shell hollow solid lipid particles using a particle formation process based on supercritical fluid technology. Melting behavior and volumetric expansion of CLW and CW in pressurized CO₂ were investigated as a function of pressure. The melting point of waxes decreased linearly with increasing pressures up to a certain level; then stayed constant regardless of further elevated pressures. The highest melting point depressions of 13.0% and 8.3% were observed for CLW and CW at 140 and 130 bar CO …

Investigation Of Physicochemical Properties, Nutritional Status, And Volatile Compounds Profiling Of Four Underutilized Spices Of Cameroon Origin, Stève Djiazet, Digambar Kavitake, Ramasamy Ravi, Laurette B. Mezajoug Kenfack, Ragu Pullakhandam, Bethala L.A. Prabhavathi Devi, Clergé Tchiégang, G. Bhanuprakash Reddy, Prathapkumar Halady Shetty

Agricultural and Environmental Sciences Faculty Research

In this study, four underutilized spices (fruit and ulb of Aframomum sulcatum, fruit of Xylopia africana, and bark of Hypodaphnis zenkeri) were analyzed for their physical properties, nutrients composition, and profile of volatile compounds using standard analytical methods. The protein, fat, sugar, and dietary fiber contents were analyzed. The spices were revealed to be a good source of essential amino acids and fatty acids including pentadecanoic acid. Several minerals (Mn, Mg, Ca, Fe, and K) of nutritional importance were found at various proportions. Electronic nose analysis revealed the presence of fifty-six different compounds, belonging to ten major classes (phenylpropenes, acids, …

Disinfection Of Foodborne Bacteria Using The Contamination Sanitization Inspection And Disinfection (Csi-D) Device, Jennifer Mccoy Sanders

Food Science (MS) Theses

Foodborne pathogens, including Escherichia coli, Salmonella enterica, and Listeria monocytogenes, are major causes of gastrointestinal disease globally. The Contamination Sanitization Inspection and Disinfection (CSI-D) device is a new handheld fluorescence-based imaging system designed to disinfect food contact surfaces contaminated with microorganisms using ultraviolet-C (UVC) illumination. This study aimed to determine the optimal parameters for the disinfection of foodborne bacteria using the CSI-D device. The following bacterial strains were tested: generic E. coli; enterohemorrhagic E. coli (EHEC) O157:H7; enterotoxigenic E. coli (ETEC) O78:H11; S. enterica serotypes Enteritidis, Newport, Typhimurium, and Javiana; and L. monocytogenes serotypes 1/2a, 1/2b, and 4b …

Exploring The Nutritional, Antioxidant, And Lipid-Lowering Properties Of Saba Banana (Musa Acuminata X Balbisiana Bbb Group) Peels, Paul Alteo Bagabaldo, Liezl M. Atienza, Katherine Ann T. Castillo-Israel, Aimee Sheree A. Barrion, Antonio C. Laurena, Maria Amelita C. Estacio

The Philippine Agricultural Scientist

This study investigated the nutritional and functional components of ‘saba’ banana peel (SBP) to determine its health-promoting potential for special food applications. SBP has undergone analyses measuring proximate composition, vitamin C, antioxidant activity, phytochemical content, estimated glycemic index (eGI), pancreatic lipase inhibition, and cholesterol micellar solubility inhibition. Data were processed using SPSS v20 and expressed as mean ± SD. Proximate analysis showed that SBP contained 83.83 ± 1.06% moisture, 6.74 ± 0.83% crude fat, 5.58 ± 0.24% crude protein, 9.97 ± 0.04% total ash, 9.91 ± 0.10% crude fiber, and 60.08% nitrogen-free extracts. Vitamin C content was found to be …

Thawing And Storage Effects On Quality Of Plant-Based Sausage Patties, Dakota Cook

All Theses

Maintaining sausage analogue quality during a thawing process and storage is important for increasing consumer satisfaction. Following new trends and prevalence of plant-based meats and a flexitarian diet, two experiments were conducted to test how thawing methods (experiment 1) and storage temperatures (experiment 2) affect meat analogue quality. For Experiment 1, Jimmy Dean Original Sausage Patties Made with Pork & Turkey, Morningstar Veggie Original Patties and Beyond Sausage Original Patties were purchased pre-frozen and subsequently thawed in one of three ways: 1. thawed at 4°C for 24 hours, 2. thawed at room temperature (22°C±2°C) for 4 hours and 3. thawed …

Effect Of Storage Temperatures And Home Refrigeration Systems On The Shelf Life Of Frozen Desserts, Natalie Sinclair

All Theses

The effect of storage temperature over 12 weeks was studied using dairy and non-dairy frozen desserts. Research was conducted to determine if higher freezer temperatures affect frozen dessert quality to reduce energy use associated with lower freezer temperatures. Samples were analyzed for ice crystal pore size using micrographs, grittiness by a trained sensory panel and weight loss during storage. Ice crystal size was determined using scanning electron microscopy and grittiness was measured on a 5-point ranking scale, with 1 being least gritty and 5 being most gritty. Weight loss was determined by measuring sample weights before and after the 12-week …

The Chemical And Physical Analysis Of Hiveless Tm A Plant Based Honey Alternative, Javin Goodine

All Theses

Honey is perhaps the oldest and one of the world's most widely used natural sweeteners. It is a viscous, sweet, golden substance bees produce via natural enzymatic and physical modification of flower nectar. It has long been prized for its unique flavor and medicinal properties. It can be incorporated into many applications, such as bread, cured meats, alcohol, condiments, candy, pharmaceuticals, and skin care products. In 2022 alone, America consumed over 600 million pounds of honey (Board Reports, 2023), but less than a fifth of that was produced domestically, the rest imported from other countries. The international honey trade can …

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 …

Nutritional-Environmental Trade-Offs In Potato Storage And Processing For A Sustainable Healthy Diet, Aubin Payne, Ebenezer M. Kwofie, Prince Agyemang, Jamie Baum

Biological and Agricultural Engineering Faculty Publications and Presentations

Over the last decade, poor diets and limited access to nutritious foods have been critical drivers of micronutrient deficiency in human health. However, food fortification at an industrialized scale in developed countries has helped eliminate deficiency-related diseases. In developing countries, fortified foods and biofortified materials have been delivered to nutrient-deficient communities. While these strategies have produced significant and acclaimed results, reports from the Food and Agricultural Organization suggest that over a quarter of the world’s population suffers from micronutrient deficiency. This implies that there are still declines in micronutrients in food products at different nodes along the food value chain …

Developing Disinfection Strategies For Controlling Human Norovirus, Sars-Cov-2, And Clostridioides Difficile Endospores In Long-Term Care Facilities, Jinge Huang

All Dissertations

Long-term care facilities (LTCFs) provide an environment favorable for the transmission of three critical human pathogens: human norovirus (HuNoV), severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), and Clostridioides difficile. Given residents in LTCFs are susceptible to infections due to their advanced ages and compromised immune systems, effective environmental surface disinfection plays a crucial role in controlling the spread of human pathogens within these settings and, therefore, mitigates the risk of infections caused by these pathogens. This dissertation aimed to assess the efficacy of various types of disinfectants against two HuNoV surrogates [feline calicivirus (FCV) and Tulane virus (TuV)], two …

Village-Level Processing Of Pangi (Pangium Edule Reinw.) Seeds By The Obu Manuvu Improves The Edibility And Level Of Some Nutritional Factors [Research Note], Rovi Gem E. Villame-Gayagas, Jennifer P. Fronteras, Maria Christna D. Nacar, Aaron P. Lorilla, Pedro A. Alviola Iv

The Philippine Agricultural Scientist

Pangi (Pangium edule Reinw) seed is known to be a poisonous material. However, it becomes safe for consumption after processing. This study determined the effect of village-level processing by the Obu Manuvu community of Marilog District, Davao City, Philippines on the antinutrient and nutritional composition of Pangi seeds. Processing methods involved washing with running water for about 15 s, boiling in water for 30 min, and soaking in flowing water in a nearby river overnight. Results showed that after processing, the levels of antinutrients such as cyanogenic glycosides and oxalates were reduced significantly (p < 0.05) by 99.15% and 78.23%, respectively. Further, the tannin content was also significantly reduced by 96.15%. The crude fat content significantly increased (p < 0.05) by about 54%. Crude ash and fiber decreased, while protein did not change significantly (p < 0.05). Minerals such as calcium and zinc increased (p < 0.05) by 221.43% and 64.39%, respectively while the iron and manganese levels remained unaffected. Findings of the study suggested that the processing method by the Obu Manuvu effectively reduces the level of antinutrients, thereby improving the edibility and safety of Pangi seeds. Further, the processing method improves the level of some nutrients, specifically crude fat, calcium, and zinc.

Analysis Of The Potential Of Rice And Corn In Supporting Food Availability, Luh Pastiniasih, Ketut Sumantra, Ni Putu Pandawani, Putu Edi Yastika

The Philippine Agricultural Scientist

A region’s agricultural sector plays a strategic role in fulfilling its food needs with ideal nutrition. The potential of cereal commodities, specifically rice and corn, was identified based on the production level and competitiveness by district in Buleleng Regency, Indonesia. The regency’s potential to provide and support food security was also determined through a quantitative descriptive analysis of the Location Quotient (LQ), Shift Share Analysis (SSA), Localization Coefficients, and Levels of Food Availability by utilizing secondary data on cereal commodity production and population numbers over the course of 10 yr (2012–2021). Results showed that Sawan, Seririt, and Sukasada districts were …

Expanding Recognition And Inclusion Of Animal-Free Organic Agriculture In The Sustainable Agriculture Movement, Mona Seymour

Urban and Environmental Studies Faculty Works

Animal-free organic agriculture resides at the margins of sustainable agriculture discourse, practice, and imaginaries, which center animal-based forms of farming. However, the concerns and goals of sustainable agriculture are overwhelmingly consistent with those of many forms of animal-free organic agriculture (AFOA), described as organic farming sans animal production, labor, and byproducts. Despite this sidelining, AFOA has great potential to contribute to a more robust sustainable agriculture movement. In order to emphasize the continuities between animal-based and animal-free sustainable agriculture, this Perspective identifies a number of key similarities between animal-free and animal-based sustainable farming, including mutual foci on soil health and …

The Evaluation Of Feed Additives On Reducing Enteric Methane Production From Cattle, Reba L. Colin

Department of Animal Science: Dissertations, Theses, and Student Research

Environmental sustainability can be positively impacted by the inclusion of feed additives to reduce enteric methane production from cattle. Methane production can be affected by feed additives that either alter the rumen environment or act as methanogenesis inhibitors. A reduction in methane from cattle can contribute to meeting carbon neutrality.

A metabolism study was conducted to evaluate Alga 1.0, a product containing bromoform, fed to cattle to evaluate the effects on gas emissions. Treatments were (0, 69, or 103 g/d Alga 1.0) fed in a corn-based diet. Headbox-style indirect calorimeters were used to measure gas emissions. Feeding Alga 1.0 linearly …

Enhanced Wound Care Identification And Intervention, Melissa Faura Rd, Ldn, Rachel Geosits Ms, Rdn, Cnsc, Ldn, Ann Flickinger Ms, Rd, Ldn

Clinical Nutrition Service

No abstract provided.

A 2-Tiered Educational Program To Enhance Nutrition Knowledge, Confidence And Application Among Medical Residents, Kimberly Cephas Ms, Rd, Cnsc, Ldn, Jacqueline Labatch Rd, Cnsc, Ldn, Renee Selby Rd, Cnsc, Ldn

Clinical Nutrition Service

No abstract provided.

Assessing The Barriers To Utilizing Length Boards In A Level Iv Neonatal Intensive Care Unit, Heather Kistler Rd, Csp, Ldn, Kristi L. Ruth Rd, Cnsc, Ldn, Laura Kurtz Ms, Rd, Ldn

Clinical Nutrition Service

No abstract provided.

Enhancing Efficiency Of The Nutrition Education For Utah Refugees, Habiba Ali Nur

All Graduate Theses and Dissertations, Fall 2023 to Present

Refugees face many challenges related to obtaining and preparing adequate and culturally acceptable and desirable foods in their resettlement communities. These challenges often lead to risk of food insecurity and chronic diseases. A review of literature identified the existing delivery strategies and highlighted the need for nutrition education tailored to the refugees’ conditions. This study identified some of the barriers that refugees face, including the English language, transportation, finding items in grocery stores, availability of ingredients and equipment needed for cooking, affordability of food and budgeting. It also highlighted participants’ preference for having nutrition education.

To overcome these challenges, the …

A Comprehensive Review On Metal Oxide-Nanocellulose Composites In Sustainable Active And Intelligent Food Packaging, Kalpani Y. Perera, Amit Jaiswal, Swarma Jaiswal, Dileswar Pradhan

Articles

The aim of this article is to provide an overview of the potential advantages and drawbacks of nanocellulose and metal oxide-based composites in food packaging. These materials offer improved mechanical and barrier properties, as well as antioxidant and antimicrobial benefits that extend the shelf life of food products. Nanocomposite structures protect food from various physiological factors and immobilize enzymes, while metal oxide nanoparticles provide antibacterial effects against Gram-positive and Gram-negative bacteria. However, there are concerns regarding the safety of nanoparticles and their potential migration into packaged food during processing and storage. This article explores these issues and highlights the need …