Progress 10/01/99 to 09/30/04
Outputs
Ready-to-eat poultry frankfurters and diced poultry were electron-beam (e-beam) irradiated at 1, 2, and 3 kGy and stored under refrigeration at 4 C. E-beam beam processes for frankfurters and diced chicken were optimized using response surface methodology (RSM). Irradiation doses of 2.5 to 3.0 kGy are recommended for e-beam irradiation of frankfurters, to receive optimum acceptance by consumers. Frankfurters were evaluated for overall acceptability and acceptability of flavor, juiciness and tenderness. For optimum quality (acceptance > 6.0), these should be stored for no more than 11 days after irradiation when a 3 kGy dose is used and no more than 8 days of storage when 2.5 kGy is used. Mean ratings for appearance, aroma, flavor and texture were used to profile the effect of irradiation dose and storage time on e-beam irradiated RTE poultry frankfurters. Regression models for significant attributes (R square greater than 0.50) were developed and the effects of
irradiation dose and storage time were described. Storage time had a more significant effect on the frankfurters than irradiation dose. Irradiation had a significant effect on some aroma and flavor attributes, however it did not have a significant effect on texture attributes of the e-beam irradiated frankfurters. Multivariate analysis of the descriptive and consumer data for the e-beam irradiated RTE refrigerated frankfurters and refrigerated/frozen diced chicken showed that storage time profoundly affected the quality of these products. Irradiated frankfurters developed sour tastes, wet dog aromas and off-flavors at day 32 and diced chicken became oxidized and developed off-flavors at day 25, whereas frozen irradiated diced chicken stored at -15 C for 90 days remained similar to frozen unirradiated chicken controls, and maintained its high quality throughout the storage time. Non-irradiated frankfurters developed a sour tatse, wet-dog aroma and off-flavors after only 18 days, and
non-irradiated diced chicken were oxidized and developed off-flavors at the same refrigerated storage period of 18 days. Consumers participating in the tests in 2003 were surveyed and responses were compared to the same survey conducted in 1993. Consumers' knowledge, attitudes, concerns and feelings toward food irradiation have not changed significantly over the last 10 years. Consumer awareness of the irradiation process (66%) did not increase, compared to 1993. As found in 1993, consumers are willing to purchase irradiated foods at the same price as non-irradiated. Consumers remain more concerned with food safety issues such as bacteria, food additives and residues than irradiation. This diminished concern regarding irradiation indicates it is a viable alternative for maintaining quality and safety of food of the US food supply. Most consumers feel uninformed about the advantages of the irradiation process. With more education and greater exposure to irradiated products, these
concerns should diminish.
Impacts
This research is assisting in efforts to improve the safety of meat and meat products. It provides information for food manufacturers on irradiation doses to use for ready-to-eat poultry products, and the quality and sensory characteristics of irradiated ready to eat meats such as poultry frankfurters and diced chicken meat. The survey results will help regulatory agencies in formulating public policy regarding irradiation of ready-ro-eat poultry products, to maintain high quality and safety.
Publications
- Johnson, A. M. and Resurreccion A.V. A. 2004. Consumer attitudes toward irradiated food: 2003 vs. 1993. J. Food Protection Trends. 24 (6): 408-418.
- Chu, C. A. and Resurreccion A.V. A. 2004. Optimization of a Chocolate Peanut Spread Using Response Surface Methodology. J. Sensory Studies. 19:237-260
- Johnson A. M., Reynolds A. E., Chen J., and Resurreccion A. V.A. 2004. Consumer acceptance of electron beam irradiated ready-to-eat poultry meats. J. Food Processing and Preservation. 28:302-319
- Lee, C. M., Resurreccion A. V. A. 2004. Descriptive profiles of roasted peanuts stored at varying temperatures and humidity conditions. J. Sensory Studies. 19:434-457
- Sriwattana, S. 2003. Development of dehydrated Tom Yum Kung for Western Consumers. Ph.D. (Agro-Industrial Product Development), Major Field, Agro-Industrial Product Development. University of Kasetsart, Bangkok, Thailand. 155pp.
- Rudolf, J. L. 2003. Development of a HPLC Method for Resveratrol and Optimization of Post-Harvest stress to induce production in peanuts. M.S. Thesis, University of Georgia, Athens, GA. 357pp.
- Johnson, A. M. 2003. Consumer-Based Optimization of electron beam irradiated ready-to-eat poultry products and Consumer attitudes towards irradiation. M.S. Thesis. University of Georgia, Athens, GA. 365pp.
- Chu, C. A. 2003. Development, Optimization, Sensory Profiling, Modeling, and storage behavior on Chocolate Peanut Spread. M.S. Thesis. University of Georgia, Athens, GA. 428pp.
- Paraskova, P. G. , Chinnan M. S., T. Petrova, M. Ruinova, J. Jordanov, L. R. Beuchat, Resurreccion A. V. A., Florkowski W. J., Phillips R. D., Boneva V., Fidanchev V. and D. Iserliyska. 2004. Functional properties of select peanut butters and creams. Abstract 33E-8 Ann. Mtg. Institute of Food Tech. Las Vegas, Nevada July 12 to 16. p79.
- Resurreccion, A.V.A. 2004. Introduction to Consumer Testing for Product Development. In Proceedings of a Workshop on Current and Future Status of Consumer Testing in Product Development. Chiang Mai University, Chiang Mai, Thailand. February 17-20, 2004.
- Resurreccion, A.V.A. 2004. Quantitative Methods in Consumer Testing for Product Development. In Proceedings of a Workshop on Current and Future Status of Consumer Testing in Product Development. Chiang Mai University, Chiang Mai, Thailand. February 17-20, 2004.
- Resurreccion, A.V.A. 2004. Issues in the Statistical Analysis and Interpretation of Data. In Proceedings of a Workshop on Current and Future Status of Consumer Testing in Product Development. Chiang Mai University, Chiang Mai, Thailand. February 17-20, 2004.
- Resurreccion, A.V.A. 2004. Consumer-based Product Optimization. In Proceedings of a Workshop on Current and Future Status of Consumer Testing in Product Development. Chiang Mai University, Chiang Mai, Thailand. February 17-20, 2004.
- Resurreccion, A.V.A. 2004. Qualitative tests: Focus Groups. In Proceedings of a Workshop on Current and Future Status of Consumer Testing in Product Development. Chiang Mai University, Chiang Mai, Thailand. February 17-20, 2004.
- Chinnan, M. S., McWatters K. H., Resurreccion A. V. A. 2004. Final Report. Value added products and processes for enhanced utilization of peanuts. National Peanut Board/Georgia Peanut Commission, March 31, 36 pp.
- Hung, Y.-C., Chinnan M. S., Phillips R. D., Resurreccion A. V. A., McWatters S. K., Chen J., Daniels J. A., Brody A. L. and Fletcher S. M.. 2004. Developing value-added products for a changing marketplace. Annual Report, Georgia Peanut Commodity Commission, 1 p.
- Chinnan, M. S., Paraskova P., Beuchat L. R., Resurreccion A. V. A., Phillips R. D., and Florkowski W. J.. 2004. Annual Report: Development and Transfer of Peanut Processing Technologies in Bulgaria. Peanut Collaborative Research Support Program, The University of Georgia, U. S. Agency for International Development. 7 pp.
- Chinnan, M. S., Paraskova P., Beuchat L. R., Resurreccion A. V. A., Phillips R. D., and Florkowski W. J.. 2004. Annual Report: Development and Transfer of Peanut Processing Technologies in Bulgaria. Peanut Collaborative Research Support Program, The University of Georgia, U. S. Agency for International Development. (http://www.griffin.peachnet.edu/peanutCRSP/html)
- Resurreccion A V. A., Lustre A. O., Palomar L. S., Chinnan, M. S, Beuchat L.R. and Francisco. 2004. Annual Report: Development of peanut post harvest handing, processing and packaging technologies and transfer to the food industry. Peanut CRSP. The University of Georgia. Collaborative Research Support Program. Annual Report. (http://www.griffin.peachnet.edu/peanutCRSP/html
- Resurreccion A V. A., Chompreeda, P. 2004. Annual Report: Technology Transfer and Training on Peanut Postharvest Handling, Processing and Utilization. Peanut CRSP. The University of Georgia. Collaborative Research Support Program. Annual Report. (http://www.griffin.peachnet.edu/peanutCRSP/html)
- Trivedi, S. U., Chen J., Reynolds A. E., Resurreccion A. V. A. 2004. Evaluation of low dose electron beam irradiation for control of Listeria monocytogenes and spoilage microorganisms on ready-to-eat meats. Abstract 67E-20 Ann. Mtg. Institute of Food Technologists. Las Vegas, Nevada July 12 to16. p179.
- Lee, C. M., Resurreccion A. V. A. 2004. Relating consumer and descriptive profiles of stored roasted peanuts using partial least squares regression (PLSR2). Abstract 83G-28 Ann. Mtg. Institute of Food Tech. Las Vegas, Nevada July 12 to 16. p232.
- Resurreccion, A.V.A. 2004. Consumer and Sensory Testing. In Food Product Development Process for Georgia Food Industry. Food PIC One and a Half Day Short Course. Cobb Galleria Center. February 23-24, 2004 Atlanta, Georgia.
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Progress 01/01/03 to 12/31/03
Outputs
Roasted nuts are prone to deterioration due to rancidity. In intermediate moisture confections (IMC) such as caramel, they absorb moisture and result in a soggy nut flavor. This research investigated shelf life of peanuts and almonds in IMC. Specific objectives were to (1) determine the effect of storage time, temperature and lighting conditions, and (2) quantify the quality attributes of peanuts in caramel (PIC) and almonds in caramels (AIC). A 2 x 2 factorial design was used: 2 storage temperatures, 23 and 40 C and 2 lighting conditions, light or dark, for PIC and AIC. Samples at -19 C were used as the control. A descriptive panel (n=10) evaluated 24 attributes using 150-mm unstructured scales over 10 months. Consumers (n=50) in central location tests evaluated the acceptability of samples stored for 0 days and more than 8 months using 9-point hedonic scale. PIC stored at 40 C was unacceptable (<6.0) after 5 months, corresponding to a predicted oxidized peanut
rating of 18.1. In contrast, AIC stored at 23 and 40 C were unacceptable (<6.0) after 6 and 3.5 months, respectively. Predicted descriptive oxidized almond intensity for AIC stored at 23 C for 6 months was 11.2, while that of AIC stored at 40 C for 3.5 months was 25.3. Storage time and temperature, but not lighting, had significant effects (p<0.05) on intensities of 15 PIC and AIC attributes each. Multiple regressions revealed that critical attributes such as oxidized peanut can be predicted by storage time and temperature (p<0.0001, R2=0.38). In IMC, shelf life of peanut was longer than almond. Further understanding of critical water activity is necessary in improving the quality of peanuts and almonds in IMC. Resveratrol (trans 3,5,4 trihydroxystilbene) a stilbene phytoalexin synthesized in plants was identified with reduced incidence of coronary heart disease, artherosclerosis and cancer through consumption of red wine. The objective of this study was to induce post-harvest
trans-resveratrol production in raw peanut kernels by grinding and chopping and to measure the effect of moisture content, temperature, and time of incubation. Sterile raw peanut kernels were fully (37% water, w/w) and half (18.5% water, w/w) imbibed with sterile deionized water then sliced (1-2 mm pieces) and chopped (0.5-1.0 cm pieces). Samples were incubated at 25 or 45 C and held for 24 or 48 h. Trans-resveratrol was quantified by HPLC using a C18 reverse-phase column (250x4.6mm, 50 m) along with photodiode array (UV spectra monitored at 250nm to 400nm). Chopping was most effective stress treatment, producing a 17.44 fold increase in trans-resveratrol concentration from control samples, where as the most effective ground samples only had a 10.12 fold increase. Postharvest induction of trans-resveratrol in peanut kernels increased with added moisture, increased time and temperature of incubation. Findings conclude that wounding sound peanut kernels by grinding and chopping at
increased moisture and incubation time and temperature was an effective method for resveratrol synthesis.
Impacts
Understanding of critical water activity is necessary in improving the quality of peanuts and almonds in intermediate moisture foods. Peanut products with increased resveratrol content will increase their value to consumers.
Publications
- Resurreccion, A. V. A. 2003. Overview of USAID-Peanut CRSP Activities in Peanut Uilization. Proceedings of a workshop on peanut sauces and spreads. Food Development Center, National Food Autority, Taguig, Philippines, Oct. 15-16.
- Resurreccion, A. V. A. 2003. Overview of USAID-Peanut CRSP Activities in Peanut Uilization. Proceedings In International Training Program. "Technology Transfer of Storage, Handling, Processing and Quality Measurement of Peanuts and Peanut Products". Bangkok. Thailand, Sept. 29-Oct. 10.
- Chinnan, M. S. and A V. A Resurreccion. 2003. Peanut CRSP focused research on post harvest handling and processing of peanuts. Annu. Mtg. Inst. Food Technol., Chicago, IL, July 12-16, Book of Abstracts, p. 140.
- Iserliyska, D., M. S. Chinnan, A. V. A. Resurreccion, G. D. Farrell and P. Paraskova. 2003. Nutritional and physical properties of peanut-based beverage. (Abstr.). Annu. Mtg. American Peanut Research and Education Society, Clearwater Beach, FL, July 8-11.
- Lee, C. M. and Resurreccion, A. V. A. 2003. A comparison of Weibull hazard method and consumer acceptance in determining the shelf life of roasted peanuts stored at different temperatures and water activities. Annu. Mtg. Inst. Food Technol., Chicago, IL, July 12-16, Book of Abstracts, p. 16.
- Resurreccion, A.V.A. 2003. Focus group interviews and simulated supermarket studies: qualitative and quantitative methods to identify consumer attitudes and measure behaviors. Annu. Mtg. Inst. Food Technol., Chicago, IL, July 12-16, Book of Abstracts, p. 167.
- Bilgic A., W. J. Florkowski, P. Paraskova, L. R. Beuchat, M. S. Chinnan, A. V. A. Resurreccion and J. Jordanov. 2003. Modeling excess zeros in consumption frequency: An application to Bulgarian meat and meat products. Selected poster paper presented at the XXVth Congress of the International Association of Agricultural Economists, Durban, Republic of South Africa, August 17-22.
- Chinnan, M. S., K. H. McWatters and A. V. A. Resurreccion. April 30, 2003. Quarterly Progress Report, Value Added Products and Processes for Enhanced Utilization of Peanuts, National Peanut Board/Georgia Peanut Commission, 2 pp.
- Chinnan, M. S., K. H. McWatters and A.V. A. Resurreccion. June 30, 2003. Quarterly Progress Report, Value Added Products and Processes for Enhanced Utilization of Peanuts, National Peanut Board/Georgia Peanut Commission, 1 p.
- Chinnan, M. S., K. H. McWatters and A.V. A. Resurreccion. September 30, 2003. Quarterly Progress Report, Value Added Products and Processes for Enhanced Utilization of Peanuts, National Peanut Board/Georgia Peanut Commission, 1 p.
- Florkowski, W. J., A. Bilgic, P. Paraskova, L. R. Beuchat, M. S. Chinnan, A. V. A. Resurreccion and J. Jordanov. 2003. Beverage consumption patterns in a new market economy. Selected poster paper presented at the XXVth Congress of the International Association of Agricultural Economists, Durban, Republic of South Africa, August 17-22.
- Resurreccion, A. V. A. 2003. Consumer sensory evaluation in new product development. Short Course. In "Developing New Products for a Changing Marketplace". Pre-IFT Annnual Meeting Continuing Education Course, Chicago, IL, July 11-12.
- Resurreccion, A. V. A. 2003. Consumer sensory evaluation in new product development. In "Food Product Development for Industry Managers". One day Short Course, Griffin, GA, June 24.
- Aryana, K. J., A. V. A. Resurreccion, M. S. Chinnan and L. R. Beuchat. 2003. Functionality of palm oil as a stabilizer in peanut butter. J. Food Sci. 68(4):1301-1307.
- Florkowski, W. J., W. Moon, P. Paraskova, J. Jordanov, A.V.A. Resurreccion, M. S. Chinnan, and L. R. Beuchat. 2002. Customer profiles of retail food outlets in the emerging market economy of Bulgaria. Journal of Food Distribution Research 33(2):14-24.
- Galvez, F. C. F., M. L. D. L. Francisco, B. J. Villarino, A. O. Lustre and A.V. A. Resurreccion. 2003. Manual sorting to eliminate aflatoxin from peanuts. J. Food Protection 66:1879-1884.
- McWatters, K. H., J. B. Ouedraogo, A.V.A. Resurreccion, Y.-C. Hung and R. D. Phillips. 2003. Physical and sensory characteristics of sugar cookies containing mixtures of wheat, fonio (Digitaria exilis) and cowpea (Vigna unguiculata) flours. Intern. J. Food Sci. Technol. 38:403-410.
- Moon, W., W. J. Florkowski, L. R. Beuchat, A. V. A. Resurreccion, P. Paraskova, J. Jardonov and M. S. Chinnan. 2001. Identifying factors affecting consumption of peanut Tahina in Bulgaria. Journal of International Food and Agribusiness Marketing 13(2-3): 111-128.
- Moon, W., W. J. Florkowski, L. R. Beuchat, A.V.A. Resurreccion, P. Paraskova, J. Jordanov, and M. S. Chinnan. 2002. Food intake patterns of the unemployed and pensioners in Bulgaria. Journal of Policy Modeling 24:621-637.
- Resurreccion, A. V. A. 2003. Sensory aspects of consumer choices for meat and meat products. Meat Science 63:11-20.
- Resurreccion, A. V. A. 2003. Consumer sensory evaluation in new product development.In "Food Product Development for Industry Managers". One day Short Course, Griffin, GA, Sept. 5-6.
- Resurreccion, A. V. A. 2003. Consumer testing and product development. Proceedings of a seminar on Consumer Sensory Testing in New Product Development. Chiang Mai University, Thailand, Oct. 6.
- Resurreccion, A. V. A. 2003. Qualitative tests: Focus Group. Proceedings of a seminar on Consumer Sensory Testing in New Product Development. Chiang Mai University, Thailand, Oct. 6.
- Resurreccion, A. V. A. 2003. Sensory Evlaution of Peanut Products. Proceedings of a workshop on peanut sauces and spreads. Food Development Center, National Food Autority, Taguig, Philippines, Oct. 15-16.
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Progress 01/01/02 to 12/31/02
Outputs
Two commercially products: (1) fully cooked, ready-to-eat (RTE) diced poultry , and (2) chicken frankfurters, were irradiated in a commercial irradiation plant. Microbiological analysis showed that 3 kGy of e-beam eliminated 100 CFU/g of Listeria monocytogenes but not 10,000 CFU/g. Pathogens on the diced chicken increased over time during storage at 4 C. Lower doses (1 and 2 kGy) were ineffective in inactivating L. monocytogenes. Consumer tests showed no significant differences between overall acceptance, acceptance of appearance, color, flavor, juiciness, tenderness or mouthfeel/texture in diced chicken samples at day 4. Aroma was less acceptable (p<0.05) in unirradiated control samples (0 kGy) than in irradiated samples. At day 18, all unirradiated samples (0 kGy) were less acceptable than irradiated. Samples irradiated at 2 and 3 kGy had higher acceptance ratings for aroma and flavor compared to those irradiated at 1 kGy. At day 18, ratings for control samples (0
kGy) differed (p<0.05) from irradiated samples (1, 2 and 3 kGy), due to spoilage of control samples, and could only be evaluated by smelling. At day 25, samples, unirradiated and irradiated, were evaluated by smell only. Control samples had more off-odor than irradiated samples. At day 32, all control and irradiated samples were spoiled and were not evaluated. Consumers rated frankfurters high on unirradiated and irradiated samples (0, 1, 2 and 3 kGy) until day 32. At day 32, overall acceptance, acceptance of flavor, juiciness and tenderness of the control samples were lower (p<0.05) than most irradiated samples. There were no differences in consumer acceptance between all irradiated samples on day 32. Trained panelists rated off-flavor, wet dog flavor and sour taste higher in control and samples irradiated at 1 kGy than samples irradiated at 2 and 3 kGy. This microbiology and consumer acceptability study throughout the expected shelf-life of irradiated products provides basis for
recommendations on low-dose irradiation doses for processed and ready-to-eat meats. .// A study was conducted to: define typical Tom Yum Kung, develop and optimize dehydrated Tom Yum Kung (DTYK) formulation for institutional use by using mixture design. A literature review, personal interviews with Thai experts on cuisine were used to define typical Tom Yum Kung. Fresh formulation development was performed to match typical Tom Yum Kung using descriptive analysis and used to calculate dehydrated formulations. A trained panel evaluated 25 sensory attributes of dehydrated formulations using mixture design. Prediction models were used to determine optimum formulations (matched typical Tom Yum Kung). Hedonic ratings of 50 and another 100 Thai consumers were used to verify consumer acceptability of an optimized formulation against the fresh formulation. The optimum dehydrated formulations are predicted as those within the following regions: shrimp flavor 20-25%, citric acid 3-4%, salt 50%,
lemon grass 15%, kaffir leaf 2-5% and chili 4-6%. The study indicated hedonic ratings of DTYK on overall liking, flavor, sour, salty, spicy and sweet were 6.4, 5.9, 6.4, 6.2, 5.9 and 7.3, respectively
Impacts
Post-processing contamination of processed and ready-to-eat (RTE) meats with Listeria monocytogenes is a concern to the industry because of the catastrophic public health consequences that could result. Listeria monocytogenes is found in very low concentrations in many processed and ready-to-eat meats, and pose a food safety risk. This is the reason for federal regulations imposing a zero tolerance limit for LM in these products. Chemical preservatives may be used to control bacterial surface contamination, however, some Listeria monocytogenes strains have high tolerance to these chemicals. Irradiation is a cost-effective technology that would inactivate Listeria monocytogenes and is suitable for large scale processing. These results have great impact to the poultry processing industry in their pathogen reduction programs by identifying that 3 kGy of irradiation for processed and RTE meats would inactivate Listeria monocytogenes over the shelf life of the products.
Sensory acceptance would be maintained for 18 days in refrigerated diced chicken and at least 30 days for frankfurters. This was the first study that utilized commercial samples irradiated in a commercial electron beam irradiation facility, therefore the technology will be readily transferred to the poultry industry without the need for scale-up from laboratory to commercial conditions
Publications
- Galvez, F.C.F., A.O. Lustre, and A.V.A. Resurreccion, 2002 Status of the Food Industry in the Philippines. In Technical and Policy Issues Related to Strengthening the Market for Peanuts. USAID-PCRSP, USA-Philippines Monograph Series. No. 1. July 2002. pp. 11-44.
- Galvez, F.C.F, B.J. Villarino, M.B. Aquino, A.O. Lustre and A.V.A. Resurreccion. 2002. Development and Optimization of Choco-peanut Spread. (Abstr. # 46E-5). Ann. Mtg., Institute of Food Technologists, Anaheim, California, June 15-19. p 102.
- Galvez, F.C.F., Francisco, M.L.D.L., Villarino, B.J., Lustre, A.O. and Resurreccion, A.V.A. 2003. Manual Sorting of Afltaoxin -Contaminated Kernels From Sound Kernels from Peanuts.(Journal of Food Protection)
- Lee, C.M. and Resurreccion, A.V.A. 2002. Improved Correlation Between Sensory and Instrumental Measurement of Peanut Butter Texture. J. Food Sci. 67:1939-1949
- Lee, C. M. and A. V. A. Resurreccion, 2002. Shelf Stability of Peanuts and Almonds in Intermediate Moisture Confections (abstract # 85-2). Ann. Mtg., Institute of Food Technologists, Anaheim, California, June 15-19. p 202.
- Johnson, A. M. and A.V.A. Resurreccion. 2002. Consumer Acceptance of Georgia Cantaloupes Grown By Various Irrigation and Cooling Methods (abstract # 76C-7). Ann. Mtg., Institute . of Food Technologists, Anaheim, California, June 15-19. p 179.
- McWatters, S.K., J.B. Ouedrago, A.V.A. Resurreccion, Y.C. Hung and R.D. Phillips. 2003. Physical and Sensory Characteristics of Sugar Cookies Containing Mixtures of Wheat, Fonio (Digitaria exilis) and Cowpea (Vigna unguiculata) Flours. International Journal of Food Science and Technology (Accepted)
- Moon, W., W. Florkowski, L. R. Beuchat, A. V. A. Resurreccion, P. Paraskova, J. Jardonov and M. S. Chinnan. 2002. Food Intake Patterns of the unemployed and pensioners in Bulgaria. Journal of Policy Modeling 24, 621-637.
- Choi, I.-D, A. V. A. Resurreccion, and R. D. Phillips. 2002. Optimization of Sensory Characteristics and Consumer Acceptability for peanut-based extruded snack products using response surface methodology. (Abstr. # 15F-25) Ann. Mtg. Institute of Food Technologists. Anaheim, CA . June 15 - 19, p 40.
- Chu, C. A. and A.V.A. Resurreccion, 2002. Development and Optimization of Chocolate Peanut Spread Using Response Surface Methodology (abstract # 15F-32). Ann. Mtg., Institute of Food Technologists, Anaheim, California, June 15-19. p 41.
- Moon, W., W. F. Florkowski, L. R. Beuchat, A. V. A. Resurreccion, P. Paraskova, J. Jardonov, M. S. Chinnan. 2002. Demand for Food Variety in an emerging market economy. Applied Economics. (34: 573-581)
- Resurreccion, A.V.A., and A. E. Reynolds. 2002. Consumer Acceptability of Beef Patties and Breakfast Links Containing Poultry Meat From Spent Hens (Abstr.# 100D-26) Ann. Mtg. Institute of Food Technologists. Anaheim, CA . June 15-19, p 264.
- Rudolf, J.R., R.D. Phillips, M.S. Chinnan, and A.V.A. Resurreccion. 2002. Postharvest Induction of Resveratrol in Peanut Kernels by Grinding and Chopping (abstract # 15C-9). Ann. Mtg., Institute of Food Technologists, Anaheim, California, June 15-19. p 25.
- Sriwattana, S., V. Haruthaithanasarn1, P. Chompreeda1, and A. V. A. Resurreccion. 2002. Development of dehydrated Tom Yum Kung. (abstract # 89-4). Ann. Mtg., Inst. Of Food Technologists, Anaheim, California, June 15-19. p 25.
- Yeh, J. -Y, Phillips, R.D., Resurreccion, A.V.A. and Hung, Y.-C. 2002. Physicochemical and Sensory Characteristic Changes in Fortified Peanut Spreads after 3 Months of Storage at Different Temperatures. J. Agric. Food Chem. 50: 2377-2384.
- Aryana, K. J., Resurreccion, A.V.A., Chinnan, M.S., and Beuchat, L. R.. 2003. Functionality of Palm Oil as a Stabilizer in Peanut Butter. J. Food Sci. (Accepted)
- Yeh, J.Y., Resurreccion, A.V.A., Phillips, R.D., and Hung, Y.C. 2002. Overall Acceptability and Sensory Profiles of Peanut Spreads Fortified with Protein, Vitamins and Minerals. J. Food Sci. 67: 1979-1985.
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Progress 01/01/01 to 12/31/01
Outputs
Georgia agricultural commodities have properties valued by consumers. Consumer acceptance studies were conducted on retail samples of Western and Florida cantaloupes and three Georgia cantaloupes grown using various irrigation and cooling methods. A consumer panel (n=56) evaluated overall acceptance of 6 sensory attributes: color, aroma, flavor, sweetness, juiciness and mouthfeel /texture. A descriptive panel (n=9) evaluated sweetness intensity. A refractometer was used to evaluate soluble solids. Georgia cantaloupes grown by a combination of pivot overhead irrigation and narrow plastic mulch and cooled after harvest produced the highest consumer acceptance (6.0) except juiciness, the highest sweetness (x=96.12) and Brix value (x=12.66). The remaining two Georgia cantaloupes produced low sweetness intensities and soluble solids concentrations; Western and Florida cantaloupes rated lower on every attribute, except aroma (x=6.14) and color (x=7.14) respectively.
Sweetness but not Brix was an indicator of overall acceptance. No correlation between the consumer acceptance of sweetness, sweetness intensity and soluble solids was found. Consumer evaluations helped to predict overall acceptance and sweetness, whereas soluble solids did not. Sweetness ratings by a trained panel are a reliable indicator of overall acceptance of cantaloupes by consumers. Georgia ranks first nationally in egg production and in year 2000, approximately 37.7 million pounds of meat from spent hens valued at 0.05 cents/lb was produced statewide. After egg production, `spent hens' are disposed of or recycled. We determined consumer acceptance of three products: beef/chicken patties, pork/chicken and beef/chicken breakfast links, containing spent fowl meat and compared the products against no poultry controls. Four beef patty formulations; (0, 10, 20, 30 percent chicken), pork breakfast links; (0, 20 percent chicken) and beef breakfast links (0, 10, 20 percent chicken) were
evaluated using A 9-point hedonic scale. Consumers rated overall acceptance, appearance, color, aroma, flavor, juiciness/moistness and texture/mouthfeel. Ratings of patties for all attributes did not differ significantly. Beef patties formulated with up to 30 percent chicken were not significantly different from the control. Mean consumer acceptance ratings of pork links with 20 percent chicken were acceptable as the control. Mean ratings ranged from 5.7 to 6.3 for the control and from 6.04 to 6.67 for the sample containing chicken. With the exception of flavor, mean consumer ratings for all-beef links were below 6.0. Overall acceptance and juiciness of all-beef links was lowest. Beef links with 10 percent chicken rated highest except for appearance and flavor. Transformation of spent hens into ingredients in products that are acceptable will maximize profitability for the poultry industry. A study was conducted to define typical Tom Yum Kung, develop and optimize dehydrated Tom Yum
Kung formulation for institutional use by using mixture design.
Impacts
Georgia cantaloupes grown by a combination of pivot overhead irrigation and narrow plastic mulch and cooled after harvest produced the highest consumer acceptance compared to the Western and Florida produce. This indicates a market opportunity for the cantaloupes resulting in economic benefit to the farmers. Incorporating meat from spent layers into beef patties and breakfast links resulted in a more acceptable product than the all beef control. The institutional products lowered the fat content of the meat patties and breakfast sausages by adding protein to the formulation, thus reducing the cost of the meat entree by 17 cents per pound. This is a saving of 170,000 dollars per year to the Georgia Dept. of Corrections that processes the meat products and to Georgia tax payers.
Publications
- Resurreccion, A. V. A. 2001. Sensory profiles of peanuts and almonds in caramel. Semi-Annual Progress Report. National Confectioners Association. 95 pp.
- Resurreccion, A. V. A. 2000. Shelf stability of peanuts and almonds in caramel. Annual Progress Report. National Confectioners Association. 112 pp.
- Resurreccion, A. V. A., Chinnan, M. S. and Beuchat, L. R. 2001. Development of peanut postharvest handling and processing technologies for the food industry. Peanut Collaborative Research Support Program. Annual Report. (http://www:griffin.peachnet.edu/peanutCRSP/html)
- Kerr, W.L., Ward, C.D.W., McWatters, K.H. and Resurreccion, A.V.A. 2001. Milling and particle size of cowpea flour and snack chip quality. Food Research International 34: 39-45.
- Lee, C.M. and Resurreccion, A.V.A. 2001. Improved correlation between sensory and instrumental measurement of peanut butter. J. Food Science. In press)
- Grosso, N.R. and Resurreccion, A.V.A. 2001. Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements. J. Food Science.(In press)
- Resurreccion, A. V. A. 2000. Recent developments in sensory evaluation. Proceedings of the 7th ASEAN Food Conference, Manila, Philippines, Nov. 19-22, 2000. p. 315-323.
- McWatters, K. H., Quedraogo, J. B., Resurreccion, A. V. A., Hung, Y.C. and Phillips, R. D. 2001. Physical and sensory characteristics of sugar cookies containing mixtures of wheat, fonio, and cowpea flours. (Abstr. # 44F-3). Ann. IFT Mtg., New Orleans, LA, June 23-27, p. 101.
- Lee, C. M. and Resurreccion, A. V. A. 2001. Improving correlations between sensory and instrumental measurement of peanut butter texture. (Abstr. # 98-6). Ann. IFT Mtg., New Orleans, LA, June 23-27, p. 248.
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Progress 01/01/00 to 12/31/00
Outputs
Research was conducted to determine relations between consumer acceptance, descriptive analysis and hexanal measurements in roasted (RP) and cracker-coated peanuts (CCP) and the end point of consumer acceptance corresponding to hexanal measurements and descriptive analysis ratings. Samples were packaged in polyethylene bags and heat sealed then stored at 40 C for 110 days. A consumer test (N=51), descriptive analysis (N=9) and hexanal measurements were performed in CCP and RP. Consumer and descriptive tests were performed simultaneously for a period of four consecutive days. Panelists were trained for descriptive analysis and calibrated for a total of 8 hours. In consumer tests, a 9-point hedonic scale was used to evaluate overall acceptance and flavor. A randomized block was used so that all panelists evaluated all treatment combinations. A gas chromatograph equipped with a Hewlett Packard Ultra 2 (5% Phenyl methylsiloxane) capillary column was used for hexanal
analysis, on the day that samples were pulled from the oven. Decrease of overall acceptance and flavor in CCP and RP was found that may be related to increase in oxidized flavor intensity and decrease of roasted peanutty flavor intensities. Attributes with intensity ratings that changed significantly between day 0 and day 110 were roasted peanutty, oxidized, painty, cardboard, sour, bitter, astringent and tongue sting in CCP, and roasted peanutty, woody/hulls/skins, earthy, oxidized, painty, cardboard, sour, bitter, astringent and tongue sting in RP. In CCP, intensity of oxidized flavor increased from 12 on day 0 to 49 on day 110. Painty, cardboard, sour, bitter, astringent and tongue sting flavor intensities also increased during storage. Roasted peanutty decreased significantly from 63 on day 0 to 52 on day 110. In RP, intensity of oxidized flavor increased from 12 on day 0 to 61 on day 110. Intensity of roasted peanutty flavor decreased from 67 on day 0 to 46 on day 110 in RP. In
CCP, hexanal content increased from 1.26 mcg/g on day 0 to 16.98 mcg/g on day 110, increasing slightly during the first 42 days then showing a marked increase from day 42 to day 110. Regression analyses were used to predict consumer responses using sensory attribute intensity ratings and hexanal measurements and showed that roasted peanutty, oxidized and painty flavors and hexanal content were good predictors of overall acceptance and flavor ratings. Using the equations, a hexanal content higher than 5.39 mcg/g in CCP and 7.40 mcg/g in RP, and/or an oxidized flavor intensity higher than 27.4 in CCP and 36.2 in RP is expected to have an overall acceptance of 5 or lower and result in a product unacceptable to consumers. These values can likewise used to determine the endpoint of consumer acceptance of the product. Similarly, calculations for flavor acceptance can also used to determine the endpoint of shelf-life. This study provides the equations needed to define relations between the
endpoint of consumer acceptance and flavor acceptance from descriptive analysis and hexanal measurements.
Impacts
Consumer acceptance is the most important driving force in a product's success in the market place. Oxidation of peanut products leads to the formation of off-flavors. The point at which consumers will not accept a peanut product is an important indicator of shelf-life, however it is neither practical nor economical to run a consumer acceptance test each time consumer acceptance needs to be determined. Results of this study enable the determination of consumer acceptance of roasted peanuts or cracker-coated peanuts through descriptive analysis or hexanal measurements.
Publications
- Grosso, N. R., G. M. Walker, M. S. Chinnan and A. V. A. Resurreccion. 2000. Sensory ratings and hexanal content of cracker coated peanuts and roasted peanuts stored at different temperatures. (Abstr.). Ann. IFT Mtg., Chicago, IL, June 10-14.
- Resurreccion, A. V. A. and G. M. Walker. 2000. Overall acceptance and sensory profiles of cracker coated peanuts. (Abstr.). Ann. IFT Mtg., Chicago, IL, June 10-14.
- Gills, L. A. and A. V. A. Resurreccion. 2000. Overall acceptability and sensory profiles of unstabilized peanut butter and peanut butter stabilized with palm oil. J. Food Processing and Preservation. 24:495-516.
- Gills, L. A. and A. V. A. Resurreccion. 2000. Sensory and physical properties of peanut butter treated with palm oil and hydrogenated vegetable oil to prevent oil separation. J. Food Sci. 65:173-180.
- Resurreccion, A. V. A. 1999. Consumer research on irradiation. Intertech Conferences - Food Irradiation `99, Washington, D.C., May 12-14.
- Walker, G.W. 2000. Sensory profiles, modeling, and optimization, and effect of storage time temperature on cracker-coated peanuts. MS Thesis, University of Georgia. 177pp.
- Resurreccion, A.V.A. 2000. Recent Developments in Sensory Science. (Abstr.) ASEAN Food Conference. Manila, Philippines November 19-23.
- Kerr, W. L., C. D. W. Ward, K. H. McWatters and A. V. A. Resurreccion. 2000. Effect of milling and particle size on functionality and physicochemical properties of cowpea flour. Cereal Chemistry 77:213-219.
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Progress 01/01/99 to 12/31/99
Outputs
Consumer acceptance of a fried chicken product from mechanically deboned leghorn (MDLH) meat, hand deboned white fowl (HDWF) and hand deboned dark fowl (HDDF) poultry meats, to school-age children (6 - 18 yrs) was studied. Formulations containing 75, 62.5 and 50% of MDLH meat, 50, 25 and 18.75% of HDWF and HDDF meats were evaluated using a 9-point facial hedonic scale. Samples were presented by an interviewer to each consumer in sequential and monadic order. Consumers evaluated the sample, pointed to a face on the scale to tell interviewers how much they liked or disliked each sample then interviewers marked their ratings on a scoresheet for each question asked. Overall acceptance, color, 'taste' and mouthfeel of fried chicken products were determined. A total of 54 consumers participated in this study with thirty responses obtained for each sample. All treatments were rated 7 (= 'like moderately') and above for overall acceptance, color and 'taste.' Mouthfeel of all
treatments were rated from 6.6 to 6.9 (= 'like slightly'). There was no significant difference in overall acceptance among the 5 samples. Frequencies and percentages of consumer ratings for overall acceptance of each fried chicken product indicated that sample 3 (50% mechanically deboned leghorn, 50% hand deboned white fowl and 0% hand deboned dark fowl) had the highest frequencies of children rating it 'like extremely.' Fried chicken products formulated with 50-75% MDLH, 0-50% HDWF and 0-50% HDDF would be acceptable to consumers. More development and testing are needed to optimize the product for maximum consumer acceptability. It is possible that a least-cost formulation may be developed for the school-lunch program. Breaded chicken patties, deep-fried in fresh, recycled and abused frying oils were evaluated using a descriptive panel to determine effect of frying oil on quality of fried patties and differences in quality of patties cooked in frying oil at different cooking times. No
significant differences in treatments for rough, speckled and oily appearance at the 4th, 6th, 8th and 10th days of cooking were found. Chicken patties cooked in abused oil were rated significantly higher (p<0.05) in brown color than those cooked in recycled oil but no significant differences were found among patties cooked in fresh oil and abused oil or recycled oil. There were no significant differences in cooking time for brown color and speckled for patties cooked in fresh, abused and recycled oils; and patties cooked in fresh, abused and recycled oils. There were no significant differences (p<0.05) among treatments and in cooking times for sweet, salty and bitter. Patties cooked in fresh, abused and recycled oils were not significantly different in oily mouthfeel. However, patties cooked in fresh oil at day 6 had significantly higher (p<0.05) intensity ratings than those cooked in recycled oil. There were no significant differences (p<0.05) among treatments and among cooking time
for all texture attributes. Chicken patties cooked in abused and recycled oils up to 10 days were not significantly different from those cooked in fresh oil for all flavor and texture attributes.
Impacts
N/A
Publications
- Elsner, R. J. F., K. H. McWatters and A. V. A. Resurreccion. 1999. Consumer preference optimization of scallopini made from boneless, skinless chicken thighs. Inter. J. Food Sci. and Nutri. 50:399-405.
- Gills, L. A., A. V. A. Resurreccion, W. C. Hurst, A. E. Reynolds and S. C. Phatak. 1999. Sensory profiles of carrot (Daucus carota L.) cultivars grown in Georgia. HortScience 34(4):625-628.
- Liao, J.-Y. and A. V. A. Resurreccion. 1999. Consumers purchase of chilled food packages: A simulated supermarket setting study. IFT Annual Meeting, Chicago, IL, July 24 - 28. p. 139.
- McWatters, K. H. and A. V. A. Resurreccion. 1999. Sensory and physicochemical characteristics of precooked, microwave-reheatable steaks. J. Muscle Foods 10:51-65.
- Plemmons, L. E. and A. V. A. Resurreccion. 1999. Computerized data collection in consumer sensory evaluation. J. Sensory Studies 14:19-34.
- Resurreccion, A. V. A. 1999. Consumer research on irradiation. Intertech Conferences - Food Irradiation `99, Washington, D.C., May 12 - 14.
- Resurreccion, A. V. A. 1999. Applications of the electronic nose in product research and testing. IFT Annual Meeting, Chicago, IL, July 24 - 28. p. 138.
- Resurreccion, A. V. A. 1999. Government, Academia, Industry Collaboration in Food Science and Technology - The U.S. Experience. The International Union of Food Science and Technology (IUFoST), 10th World Congress of Food Science & Technology, Sydney, Australia, Oct. 3 - 8. p. 33.
- Resurreccion, A. V. A. and F. C. F. Galvez. 1999. Will consumers buy irradiated beef? Food Technol. 53(3):52-55.
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