Progress 10/01/01 to 09/30/06
Outputs
Four substances (lemon juice, lime juice, beer and club soda) were investigated as rinsing agents for chicken breasts, pork loin chops and beef strip steaks. A fifth substance, tap water, was also used as a rinsing agent and served as both a control and as a means of comparison to previous studies. Within each study (chicken, pork and beef), ten pieces of meat were randomly assigned to each rinsing treatment (fifty samples total per study). Samples were rinsed for one minute with 240 ml of treatment solution in a Whirl-Pak bag using an up-and-down motion in a 90o arc. Samples were evaluated for total aerobic plate counts, total coliform counts and generic Escherichia coli counts before and after rinsing using a cellulose sponge swab technique. Data are currently being transferred to a spreadsheet for statistical analysis. Two graduate students and one undergraduate student were supervised on this project. Two brands of hot pepper sauce were also evaluated as rinsing
agents to remove microbial loads on chicken wings. Ten chicken wings were randomly assigned to each treatment. Samples were rinsed for one minute with 240 ml of treatment solution in a Whirl-Pak bag using an up-and-down motion in a 90o arc. Samples were evaluated for total aerobic plate counts, total coliform counts and generic Escherichia coli counts before and after rinsing using a cellulose sponge swab technique. This project was designed and completed by an undergraduate student who was a participant in the ASSURED program through the Chile Institute.
Impacts
The major impact from this research could be a reduction in the risk of foodborne illness from contaminated meats that may be subsequently undercooked.
Publications
- No publications reported this period
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Progress 01/01/05 to 12/31/05
Outputs
Green chile apple butter, tomato/green chile/pineapple preserves and green chile marmalade were water bath canned and tested for pH, titratable acidity, water activity, color, viscosity, sugar content and microbial loads at 0, 5, 30, 60, 90 and 180 days of storage. One graduate student and one undergraduate student were supervised in connection with the project. Results collected to date for the green chile apple butter indicate pH did not change over time, averaging 3.85 at day 0 and at day 90. Sugar content (oBrix=36.8 at day 90) and water activity (aw=0.961 at day 90) varied little over the storage period. Color of the apple butter changed little over time although data indicate the product became slightly darker, duller and less red and yellow over time. Viscosity increased very slightly over time. No microbial loads were detected at any testing time. Results collected to date for the tomato/green chile/pineapple preserves indicate pH varied little over time,
averaging 3.18 on day 0 and 3.19 on day 90. Sugar content (oBrix=48.0 at day 90) and water activity (aw=0.904 at day 90) varied little over the storage period. Color of the preserves changed very little over time and was a slightly light, slightly bright red/yellow. Viscosity increased slightly over time. No microbial loads were detected at any testing time. Results collected to date for the green chile marmalade indicate pH did not change over time, averaging 3.49 at day 0 and 3.48 at day 90. Sugar content (oBrix=47.2 at day 90) and water activity (aw=0.854 at day 90) varied little over the storage period. Color of the marmalade changed little over time and was a slightly dark, slightly bright red/yellow. Viscosity increased over time. No microbial loads were detected at any testing time.
Impacts
The major impact from this research could be a reduction in the risk of foodborne illness from improperly home canned food products.
Publications
- No publications reported this period
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Progress 01/01/04 to 12/31/04
Outputs
Green chile apple butter, tomato/green chile/pineapple preserves and green chile marmalade were water bath canned and tested for pH, titratable acidity, water activity, color, viscosity, sugar content and microbial loads at 0, 5, 30, 60, 90 and 180 days of storage. One graduate student and one undergraduate student were supervised in connection with the project. Results collected to date for the green chile apple butter indicate pH did not change over time, averaging 3.85 at day 0 and at day 90. Sugar content (oBrix=36.8 at day 90) and water activity (aw=0.961 at day 90) varied little over the storage period. Color of the apple butter changed little over time although data indicate the product became slightly darker, duller and less red and yellow over time. Viscosity increased very slightly over time. No microbial loads were detected at any testing time. Results collected to date for the tomato/green chile/pineapple preserves indicate pH varied little over time,
averaging 3.18 on day 0 and 3.19 on day 90. Sugar content (oBrix=48.0 at day 90) and water activity (aw=0.904 at day 90) varied little over the storage period. Color of the preserves changed very little over time and was a slightly light, slightly bright red/yellow. Viscosity increased slightly over time. No microbial loads were detected at any testing time. Results collected to date for the green chile marmalade indicate pH did not change over time, averaging 3.49 at day 0 and 3.48 at day 90. Sugar content (oBrix=47.2 at day 90) and water activity (aw=0.854 at day 90) varied little over the storage period. Color of the marmalade changed little over time and was a slightly dark, slightly bright red/yellow. Viscosity increased over time. No microbial loads were detected at any testing time.
Impacts
The major impact from this research could be a reduction in the risk of foodborne illness from improperly home canned food products.
Publications
- No publications reported this period
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Progress 01/01/03 to 12/31/03
Outputs
Raspberry-green chile jam and four types of acidified green chile sauce were water-bath canned and tested for pH, titratable acidity, water activity, color, viscosity, sugar content and microbial loads at 0, 5, 30, 60, 90 and 180 days of storage. Results collected to date for the raspberry-green chile jam indicate pH varied slightly over time, averaging 3.36 at day 0 and 3.34 at day 180. Sugar content (oBrix=48.0 at day 180) and water activity (aw=0.91 at day 180) varied little over the storage period. Color of the jam was dark at all time periods but become duller and less red over time. Viscosity decreased over time. No microbial loads were detected at any testing time. Results collected to date for the acidified green chile sauces indicate color changed little over time and was a slightly light, slightly bright greenish yellow for all treatments. Viscosity was highest for the tomatillo treatment at each testing time. Sauce containing tomatillos had the highest pH
(day 90=4.24), followed by vinegar (day 90=4.02), lime juice (day 90=3.68) and lemon juice (day 90=3.20). Although average pH values appear safe, individual jars within several of the treatments were above pH 4.5 and would be considered unsafe. These high pH values combined with the high average water activity (0.99 or higher for all treatments) indicate a need for further research into green chile sauce formulations safe for water bath canning.
Impacts
The major impact from this research could be a reduction in the risk of foodborne illness from improperly home canned food products.
Publications
- No publications reported this period
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Progress 01/01/02 to 12/31/02
Outputs
Standardized recipes for both the red and green enchilada-type sauces have been developed. Levels of lemon juice, vinegar and lime juice needed to produce sauces with pH values acceptable for water bath canning were established. Five preserve-type products, including a raspberry/green chile jam, an apple/green chile butter, a tomato/pineapple/green chile preserve, an orange/green chile conserve and a carrot/pineapple/green chile marmalade have also been developed. The pH values for all preserve-type products have been determined and sample batches of the apple/green chile butter and the tomato/pineapple/green chile preserve have been water bath canned. Initial pH values for the sample batches have been determined. Additional pH determinations will be made on the sample batches over time.
Impacts
Home preservation is an important cost-effective means of extending the shelf-life of perishable and semi-perishable foods. Development of formulations for green and red chile based products which can be safely water bath canned could reduce waste from spoiled produce and decrease the chances of foodborne illness and related health care costs.
Publications
- McKee, L.H., Haaland, M.R. and Remmenga, M.D. 2002. Peels and seeds from hot sauce production as a dietary fiber source. Abstract No. 100C-9. Institute of Food Technologists Book of Abstracts, p. 254. Institute of Food Technologists Annual Meeting, Anaheim, CA.
- Dickson, D. and McKee, L.H. 2001. 4-H Baking Project: Pastry and Pies. Cooperative Extension Service, New Mexico State University.
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