The Experts below are selected from a list of 327 Experts worldwide ranked by ideXlab platform
Dallas E. Johnson - One of the best experts on this subject based on the ideXlab platform.
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staged injection marination with Calcium Lactate phosphate and salt may improve beef water binding ability and palatability traits
Meat Science, 2003Co-Authors: T.e. Lawrence, Michael E. Dikeman, Melvin C. Hunt, Curtis L. Kastner, Dallas E. JohnsonAbstract:Semitendinosus and longissimus muscles from USDA Select carcasses were used to investigate the effects of staged injection of Calcium Lactate followed by phosphate and salt (PS) on water-binding ability and palatability traits. Calcium Lactate (0.2 M) and PS (8.4% and 4.2%, respectively) were sequentially injected (5.5% by weight) into muscles with 0, 1, 3, or 5 h holding time between injections. Treatments also included a double pump of 0.1 M Calcium Lactate with 0 h holding time between injections and a non-marinated control. Injection of Calcium Lactate and PS increased (P<0.05) pumped yield and decreased (P<0.05) expressible moisture values compared to Calcium Lactate injection only. No differences in peak force, total energy, or myofibrillar fragmentation index were observed among marination treatments for either muscle; however, longissimus tenderness was unusually high. Trained-panel evaluation of sensory traits did not differ for the semitendinosus muscle. Staged injection of Calcium Lactate and PS improved (P<0.05) myofibrillar and overall sensory tenderness scores of longissimus muscle over those of the non-marinated control. However, beef flavor intensity scores were lowered (P<0.05) by addition of PS. Holding time between injections did not appear to consistently influence water-binding ability or palatability traits. These data suggest that separate solutions of Calcium Lactate and PS may be injected into longissimus muscle to improve water-binding ability and palatability traits.
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Staged injection marination with Calcium Lactate, phosphate and salt may improve beef water-binding ability and palatability traits.
Meat science, 2003Co-Authors: T.e. Lawrence, Michael E. Dikeman, Melvin C. Hunt, Curtis L. Kastner, Dallas E. JohnsonAbstract:Semitendinosus and longissimus muscles from USDA Select carcasses were used to investigate the effects of staged injection of Calcium Lactate followed by phosphate and salt (PS) on water-binding ability and palatability traits. Calcium Lactate (0.2 M) and PS (8.4% and 4.2%, respectively) were sequentially injected (5.5% by weight) into muscles with 0, 1, 3, or 5 h holding time between injections. Treatments also included a double pump of 0.1 M Calcium Lactate with 0 h holding time between injections and a non-marinated control. Injection of Calcium Lactate and PS increased (P
Gary T. M. Henehan - One of the best experts on this subject based on the ideXlab platform.
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improvement in texture using Calcium Lactate and heat shock treatments for stored ready to eat carrots
Journal of Food Engineering, 2007Co-Authors: Daniel Rico, Jesus M. Frias, Gary T. M. Henehan, José M. Barat, Ana Belen Martindiana, Catherine BarryryanAbstract:Abstract The use of Calcium Lactate solutions has been shown to be a healthy alternative to chlorine washing in order to maintain the shelf-life of fresh-cut products. The aim of this research was to analyse the effects of Calcium Lactate (15 g L −1 ) treatment at 25 °C and 50 °C (heat-shock) on the textural properties of sliced carrots and to compare those with the chlorine treatment (120 mg L −1 ) widely used in industry. Several direct and indirect markers of textural changes in carrots during storage were used: Instron textural analysis, Cryo-SEM and optical microscopic, sensory analysis, pectin methylesterase (PME) activity, Calcium content and water activity. Samples treated with Calcium Lactate maintained texture significantly ( p
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Effect of Calcium Lactate and heat-shock on texture in fresh-cut lettuce during storage
Journal of Food Engineering, 2006Co-Authors: Ana Belen Martin-diana, Daniel Rico, Jesus M. Frias, Gary T. M. Henehan, Jemina Mulcahy, José M. Barat, Catherine Barry-ryanAbstract:Abstract Textural and microstructural changes in fresh-cut lettuce were analysed over 12 days storage. The vegetable was treated with 120 ppm chlorine and with 15 g/L Calcium Lactate at room temperature (∼18–20 °C) and at 50 °C (heat-shock). Texturometer analysis showed that samples washed with Calcium Lactate had significantly (p > 0.05) higher crispness values than samples washed with chlorine. However the use of 50 °C treatment (heat-shock) gave better textural properties at the end of storage and significantly retarded the softening process, being in agreement with the sensorial results. Cryo-SEM micrographs showed a loss of turgor (shrinkage) of the tissue cells in the samples washed with chlorine, effect not so evident in Calcium Lactate treated samples. The use of heat-shock in combination with Calcium Lactate reduced this phenomenon better than the other two treatments. Pectin methyl esterase (PME), enzyme related to textural changes, showed higher activity in samples treated with Calcium Lactate at 50 °C. The combination of Calcium Lactate and 50 °C washing temperature maintained objective and sensorial textural properties of fresh-cut lettuce better than the Calcium Lactate or chlorine washing treatments at room temperature.
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comparison of Calcium Lactate with chlorine as a washing treatment for fresh cut lettuce and carrots quality and nutritional parameters
Journal of the Science of Food and Agriculture, 2005Co-Authors: Ana Belen Martindiana, Daniel Rico, Jesus M. Frias, Jemina Mulcahy, Catherine Barryryan, Gary T. M. HenehanAbstract:The efficacies of Calcium Lactate and chlorine washing treatments of fresh-cut lettuce and carrots were compared during storage at 4 °C over 10 days. The gas composition of packages, colour, enzyme activity, texture, sensory attributes, microflora and levels of ascorbic acid and carotenoids were evaluated at 1, 3, 7 and 10 days. Calcium Lactate treatment was not significantly different to chlorine treatment (p < 0.05) in terms of maintaining colour, texture and acceptability of fresh-cut lettuce and carrots during the entire storage period. The washing treatments did not affect levels of ascorbic acid of fresh-cut lettuce or carrots. Carotenoid levels were higher in Calcium Lactate-treated carrots than chlorine-treated samples at the end of storage. Mesophilic, psychrotrophic and lactic acid bacteria counts were not significantly different between treatments for both vegetables. Copyright © 2005 Society of Chemical Industry
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Calcium Lactate washing treatments for salad cut iceberg lettuce effect of temperature and concentration on quality retention parameters
Food Research International, 2005Co-Authors: Ana Belen Martindiana, Daniel Rico, Jesus M. Frias, Jemina Mulcahy, Catherine Barryryan, Gary T. M. HenehanAbstract:Abstract Salad-cut lettuce was washed in Calcium Lactate solution at different concentrations (0.5%, 1.5% and 3%) and temperatures (4, 25 and 50 °C) for a period of 1 min. The treated salad-cut lettuce was packaged and stored at 4 °C for 10 days. Markers of quality retention: colour, texture, browning, texture related enzymes and sensory properties, were analysed during storage. The use of high temperatures (50 °C) showed a positive effect on enzymes related to quality maintenance. It reduced the activity of the browning-related enzymes polyphenol oxidase and peroxidase but it increased the activity of pectin methyl esterase, an enzyme involved in the maintenance of texture. High Calcium Lactate concentrations (3%) produced a reduction in the respiration rate of the salad-cut lettuce during storage, but also a loss of luminosity and greenness ( a *). The use of high temperatures and intermediate Calcium Lactate concentrations (1.5%) proved to be the best washing treatment to maintain the quality of salad-cut lettuce over 10 days storage. These conditions (50 °C and 1.5% Calcium Lactate) gave higher freshness scores and lower browning scores than conventional chlorine treatment when evaluated by a sensory panel.
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Optimisation of Calcium Lactate Washing Treatment on Salad-cut Lettuce: Quality Aspects
2005Co-Authors: Ana Belen Martin-diana, Daniel Rico, Jesus M. Frias, Jemina Mulcahy, Catherine Barry-ryan, Gary T. M. HenehanAbstract:Markers of quality retention: colour, texture, browning, texture related enzymes and sensory properties, were analysed during storage. The use of high temperatures (50°C) showed a positive effect on enzymes related to quality maintenance. It reduced the activity of the browning-related enzymes polyphenol oxidase and peroxidase but it increased the activity of pectin methyl esterase, an enzyme involved in the maintenance of texture. High Calcium Lactate concentrations (3 %) produced a reduction in the respiration rate of the salad-cut lettuce during storage, but also a loss of luminosity and greenness (a*). The use of high temperatures and intermediate Calcium Lactate concentrations (1.5 %) proved to be the best washing treatment to maintain the quality of salad-cut lettuce over 10 days storage. These conditions (50 °C and 1.5 % Calcium Lactate) gave higher freshness scores and lower browning scores than conventional chlorine treatment when evaluated by a sensory panel.
Daniel Rico - One of the best experts on this subject based on the ideXlab platform.
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improvement in texture using Calcium Lactate and heat shock treatments for stored ready to eat carrots
Journal of Food Engineering, 2007Co-Authors: Daniel Rico, Jesus M. Frias, Gary T. M. Henehan, José M. Barat, Ana Belen Martindiana, Catherine BarryryanAbstract:Abstract The use of Calcium Lactate solutions has been shown to be a healthy alternative to chlorine washing in order to maintain the shelf-life of fresh-cut products. The aim of this research was to analyse the effects of Calcium Lactate (15 g L −1 ) treatment at 25 °C and 50 °C (heat-shock) on the textural properties of sliced carrots and to compare those with the chlorine treatment (120 mg L −1 ) widely used in industry. Several direct and indirect markers of textural changes in carrots during storage were used: Instron textural analysis, Cryo-SEM and optical microscopic, sensory analysis, pectin methylesterase (PME) activity, Calcium content and water activity. Samples treated with Calcium Lactate maintained texture significantly ( p
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Effect of Calcium Lactate and heat-shock on texture in fresh-cut lettuce during storage
Journal of Food Engineering, 2006Co-Authors: Ana Belen Martin-diana, Daniel Rico, Jesus M. Frias, Gary T. M. Henehan, Jemina Mulcahy, José M. Barat, Catherine Barry-ryanAbstract:Abstract Textural and microstructural changes in fresh-cut lettuce were analysed over 12 days storage. The vegetable was treated with 120 ppm chlorine and with 15 g/L Calcium Lactate at room temperature (∼18–20 °C) and at 50 °C (heat-shock). Texturometer analysis showed that samples washed with Calcium Lactate had significantly (p > 0.05) higher crispness values than samples washed with chlorine. However the use of 50 °C treatment (heat-shock) gave better textural properties at the end of storage and significantly retarded the softening process, being in agreement with the sensorial results. Cryo-SEM micrographs showed a loss of turgor (shrinkage) of the tissue cells in the samples washed with chlorine, effect not so evident in Calcium Lactate treated samples. The use of heat-shock in combination with Calcium Lactate reduced this phenomenon better than the other two treatments. Pectin methyl esterase (PME), enzyme related to textural changes, showed higher activity in samples treated with Calcium Lactate at 50 °C. The combination of Calcium Lactate and 50 °C washing temperature maintained objective and sensorial textural properties of fresh-cut lettuce better than the Calcium Lactate or chlorine washing treatments at room temperature.
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comparison of Calcium Lactate with chlorine as a washing treatment for fresh cut lettuce and carrots quality and nutritional parameters
Journal of the Science of Food and Agriculture, 2005Co-Authors: Ana Belen Martindiana, Daniel Rico, Jesus M. Frias, Jemina Mulcahy, Catherine Barryryan, Gary T. M. HenehanAbstract:The efficacies of Calcium Lactate and chlorine washing treatments of fresh-cut lettuce and carrots were compared during storage at 4 °C over 10 days. The gas composition of packages, colour, enzyme activity, texture, sensory attributes, microflora and levels of ascorbic acid and carotenoids were evaluated at 1, 3, 7 and 10 days. Calcium Lactate treatment was not significantly different to chlorine treatment (p < 0.05) in terms of maintaining colour, texture and acceptability of fresh-cut lettuce and carrots during the entire storage period. The washing treatments did not affect levels of ascorbic acid of fresh-cut lettuce or carrots. Carotenoid levels were higher in Calcium Lactate-treated carrots than chlorine-treated samples at the end of storage. Mesophilic, psychrotrophic and lactic acid bacteria counts were not significantly different between treatments for both vegetables. Copyright © 2005 Society of Chemical Industry
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Calcium Lactate washing treatments for salad cut iceberg lettuce effect of temperature and concentration on quality retention parameters
Food Research International, 2005Co-Authors: Ana Belen Martindiana, Daniel Rico, Jesus M. Frias, Jemina Mulcahy, Catherine Barryryan, Gary T. M. HenehanAbstract:Abstract Salad-cut lettuce was washed in Calcium Lactate solution at different concentrations (0.5%, 1.5% and 3%) and temperatures (4, 25 and 50 °C) for a period of 1 min. The treated salad-cut lettuce was packaged and stored at 4 °C for 10 days. Markers of quality retention: colour, texture, browning, texture related enzymes and sensory properties, were analysed during storage. The use of high temperatures (50 °C) showed a positive effect on enzymes related to quality maintenance. It reduced the activity of the browning-related enzymes polyphenol oxidase and peroxidase but it increased the activity of pectin methyl esterase, an enzyme involved in the maintenance of texture. High Calcium Lactate concentrations (3%) produced a reduction in the respiration rate of the salad-cut lettuce during storage, but also a loss of luminosity and greenness ( a *). The use of high temperatures and intermediate Calcium Lactate concentrations (1.5%) proved to be the best washing treatment to maintain the quality of salad-cut lettuce over 10 days storage. These conditions (50 °C and 1.5% Calcium Lactate) gave higher freshness scores and lower browning scores than conventional chlorine treatment when evaluated by a sensory panel.
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Optimisation of Calcium Lactate Washing Treatment on Salad-cut Lettuce: Quality Aspects
2005Co-Authors: Ana Belen Martin-diana, Daniel Rico, Jesus M. Frias, Jemina Mulcahy, Catherine Barry-ryan, Gary T. M. HenehanAbstract:Markers of quality retention: colour, texture, browning, texture related enzymes and sensory properties, were analysed during storage. The use of high temperatures (50°C) showed a positive effect on enzymes related to quality maintenance. It reduced the activity of the browning-related enzymes polyphenol oxidase and peroxidase but it increased the activity of pectin methyl esterase, an enzyme involved in the maintenance of texture. High Calcium Lactate concentrations (3 %) produced a reduction in the respiration rate of the salad-cut lettuce during storage, but also a loss of luminosity and greenness (a*). The use of high temperatures and intermediate Calcium Lactate concentrations (1.5 %) proved to be the best washing treatment to maintain the quality of salad-cut lettuce over 10 days storage. These conditions (50 °C and 1.5 % Calcium Lactate) gave higher freshness scores and lower browning scores than conventional chlorine treatment when evaluated by a sensory panel.
T.e. Lawrence - One of the best experts on this subject based on the ideXlab platform.
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staged injection marination with Calcium Lactate phosphate and salt may improve beef water binding ability and palatability traits
Meat Science, 2003Co-Authors: T.e. Lawrence, Michael E. Dikeman, Melvin C. Hunt, Curtis L. Kastner, Dallas E. JohnsonAbstract:Semitendinosus and longissimus muscles from USDA Select carcasses were used to investigate the effects of staged injection of Calcium Lactate followed by phosphate and salt (PS) on water-binding ability and palatability traits. Calcium Lactate (0.2 M) and PS (8.4% and 4.2%, respectively) were sequentially injected (5.5% by weight) into muscles with 0, 1, 3, or 5 h holding time between injections. Treatments also included a double pump of 0.1 M Calcium Lactate with 0 h holding time between injections and a non-marinated control. Injection of Calcium Lactate and PS increased (P<0.05) pumped yield and decreased (P<0.05) expressible moisture values compared to Calcium Lactate injection only. No differences in peak force, total energy, or myofibrillar fragmentation index were observed among marination treatments for either muscle; however, longissimus tenderness was unusually high. Trained-panel evaluation of sensory traits did not differ for the semitendinosus muscle. Staged injection of Calcium Lactate and PS improved (P<0.05) myofibrillar and overall sensory tenderness scores of longissimus muscle over those of the non-marinated control. However, beef flavor intensity scores were lowered (P<0.05) by addition of PS. Holding time between injections did not appear to consistently influence water-binding ability or palatability traits. These data suggest that separate solutions of Calcium Lactate and PS may be injected into longissimus muscle to improve water-binding ability and palatability traits.
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Staged injection marination with Calcium Lactate, phosphate and salt may improve beef water-binding ability and palatability traits.
Meat science, 2003Co-Authors: T.e. Lawrence, Michael E. Dikeman, Melvin C. Hunt, Curtis L. Kastner, Dallas E. JohnsonAbstract:Semitendinosus and longissimus muscles from USDA Select carcasses were used to investigate the effects of staged injection of Calcium Lactate followed by phosphate and salt (PS) on water-binding ability and palatability traits. Calcium Lactate (0.2 M) and PS (8.4% and 4.2%, respectively) were sequentially injected (5.5% by weight) into muscles with 0, 1, 3, or 5 h holding time between injections. Treatments also included a double pump of 0.1 M Calcium Lactate with 0 h holding time between injections and a non-marinated control. Injection of Calcium Lactate and PS increased (P
Jesus M. Frias - One of the best experts on this subject based on the ideXlab platform.
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improvement in texture using Calcium Lactate and heat shock treatments for stored ready to eat carrots
Journal of Food Engineering, 2007Co-Authors: Daniel Rico, Jesus M. Frias, Gary T. M. Henehan, José M. Barat, Ana Belen Martindiana, Catherine BarryryanAbstract:Abstract The use of Calcium Lactate solutions has been shown to be a healthy alternative to chlorine washing in order to maintain the shelf-life of fresh-cut products. The aim of this research was to analyse the effects of Calcium Lactate (15 g L −1 ) treatment at 25 °C and 50 °C (heat-shock) on the textural properties of sliced carrots and to compare those with the chlorine treatment (120 mg L −1 ) widely used in industry. Several direct and indirect markers of textural changes in carrots during storage were used: Instron textural analysis, Cryo-SEM and optical microscopic, sensory analysis, pectin methylesterase (PME) activity, Calcium content and water activity. Samples treated with Calcium Lactate maintained texture significantly ( p
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Effect of Calcium Lactate and heat-shock on texture in fresh-cut lettuce during storage
Journal of Food Engineering, 2006Co-Authors: Ana Belen Martin-diana, Daniel Rico, Jesus M. Frias, Gary T. M. Henehan, Jemina Mulcahy, José M. Barat, Catherine Barry-ryanAbstract:Abstract Textural and microstructural changes in fresh-cut lettuce were analysed over 12 days storage. The vegetable was treated with 120 ppm chlorine and with 15 g/L Calcium Lactate at room temperature (∼18–20 °C) and at 50 °C (heat-shock). Texturometer analysis showed that samples washed with Calcium Lactate had significantly (p > 0.05) higher crispness values than samples washed with chlorine. However the use of 50 °C treatment (heat-shock) gave better textural properties at the end of storage and significantly retarded the softening process, being in agreement with the sensorial results. Cryo-SEM micrographs showed a loss of turgor (shrinkage) of the tissue cells in the samples washed with chlorine, effect not so evident in Calcium Lactate treated samples. The use of heat-shock in combination with Calcium Lactate reduced this phenomenon better than the other two treatments. Pectin methyl esterase (PME), enzyme related to textural changes, showed higher activity in samples treated with Calcium Lactate at 50 °C. The combination of Calcium Lactate and 50 °C washing temperature maintained objective and sensorial textural properties of fresh-cut lettuce better than the Calcium Lactate or chlorine washing treatments at room temperature.
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comparison of Calcium Lactate with chlorine as a washing treatment for fresh cut lettuce and carrots quality and nutritional parameters
Journal of the Science of Food and Agriculture, 2005Co-Authors: Ana Belen Martindiana, Daniel Rico, Jesus M. Frias, Jemina Mulcahy, Catherine Barryryan, Gary T. M. HenehanAbstract:The efficacies of Calcium Lactate and chlorine washing treatments of fresh-cut lettuce and carrots were compared during storage at 4 °C over 10 days. The gas composition of packages, colour, enzyme activity, texture, sensory attributes, microflora and levels of ascorbic acid and carotenoids were evaluated at 1, 3, 7 and 10 days. Calcium Lactate treatment was not significantly different to chlorine treatment (p < 0.05) in terms of maintaining colour, texture and acceptability of fresh-cut lettuce and carrots during the entire storage period. The washing treatments did not affect levels of ascorbic acid of fresh-cut lettuce or carrots. Carotenoid levels were higher in Calcium Lactate-treated carrots than chlorine-treated samples at the end of storage. Mesophilic, psychrotrophic and lactic acid bacteria counts were not significantly different between treatments for both vegetables. Copyright © 2005 Society of Chemical Industry
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Calcium Lactate washing treatments for salad cut iceberg lettuce effect of temperature and concentration on quality retention parameters
Food Research International, 2005Co-Authors: Ana Belen Martindiana, Daniel Rico, Jesus M. Frias, Jemina Mulcahy, Catherine Barryryan, Gary T. M. HenehanAbstract:Abstract Salad-cut lettuce was washed in Calcium Lactate solution at different concentrations (0.5%, 1.5% and 3%) and temperatures (4, 25 and 50 °C) for a period of 1 min. The treated salad-cut lettuce was packaged and stored at 4 °C for 10 days. Markers of quality retention: colour, texture, browning, texture related enzymes and sensory properties, were analysed during storage. The use of high temperatures (50 °C) showed a positive effect on enzymes related to quality maintenance. It reduced the activity of the browning-related enzymes polyphenol oxidase and peroxidase but it increased the activity of pectin methyl esterase, an enzyme involved in the maintenance of texture. High Calcium Lactate concentrations (3%) produced a reduction in the respiration rate of the salad-cut lettuce during storage, but also a loss of luminosity and greenness ( a *). The use of high temperatures and intermediate Calcium Lactate concentrations (1.5%) proved to be the best washing treatment to maintain the quality of salad-cut lettuce over 10 days storage. These conditions (50 °C and 1.5% Calcium Lactate) gave higher freshness scores and lower browning scores than conventional chlorine treatment when evaluated by a sensory panel.
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Optimisation of Calcium Lactate Washing Treatment on Salad-cut Lettuce: Quality Aspects
2005Co-Authors: Ana Belen Martin-diana, Daniel Rico, Jesus M. Frias, Jemina Mulcahy, Catherine Barry-ryan, Gary T. M. HenehanAbstract:Markers of quality retention: colour, texture, browning, texture related enzymes and sensory properties, were analysed during storage. The use of high temperatures (50°C) showed a positive effect on enzymes related to quality maintenance. It reduced the activity of the browning-related enzymes polyphenol oxidase and peroxidase but it increased the activity of pectin methyl esterase, an enzyme involved in the maintenance of texture. High Calcium Lactate concentrations (3 %) produced a reduction in the respiration rate of the salad-cut lettuce during storage, but also a loss of luminosity and greenness (a*). The use of high temperatures and intermediate Calcium Lactate concentrations (1.5 %) proved to be the best washing treatment to maintain the quality of salad-cut lettuce over 10 days storage. These conditions (50 °C and 1.5 % Calcium Lactate) gave higher freshness scores and lower browning scores than conventional chlorine treatment when evaluated by a sensory panel.
