Progress 07/01/02 to 06/30/05
Outputs
Research has shown that modification of fatty acid composition in peanuts leads to significant shelf life improvements, not only with high oleic peanuts, but also with those described as mid-oleic, having from 60-70 percent oleic acid. We have shown that the serious problems of short shelf life in roasted in shell salted peanuts can be avoided with the utilization of high oleic Virginia peanut varieties. The fatty acid composition of aquacultured fish can be modified, but there are tradeoffs in color and flavor quality. Attempts to alter fatty acids for nutritional composition reasons (increase omega 3 fatty acids) should be done judiciuosly.
Impacts
Our work on high oleic peanuts has shown that substantial improvements in shelf life and quality can be expected when switching from traditional to high oleic varieties. This is critical for the Virginia peanut industry to maintain a lead in peanut quality. We have shown that peanut skin extracts can act as natural antioxidants in cooked meats, opening the door for potential development of food additives from waste peanut skins.
Publications
- Powell, J., Duncan, S.E., Williams, R.C., Mallikarjunan, K., Eigel, W.M., and OKeefe, S.F. 2006. Flavor fade in peanuts during stort term storage. J. Food Sci., in press.
- OKeefe, S.F., and Wang, H. 2006. Effect of peanut skin extract on quality and storage stability of beef products. Meat Science, In press.
- Fike, J.H., Saker, K.E., OKeefe, S.F., Marriott, N.G., Ward, D.L., Fontenot, J.P., and Veit, H.P. 2005. Effects of Tasco (a seaweed extract) and heat stress on N metabolism and meat fatty acids in wether lambs fed hays containing endophyte-infected fescue. Small Ruminant Res. 60:237-245.
- Mozingo, R.W., OKeefe, S.F., Sanders, T.H., and Hendrix, K.W. 2004. Improving shelf life of roasted and salted inshell peanuts using high oleic fatty acid chemistry. Peanut Sci. 31:40-45
- Gonzales, S., Duncan, S.E., OKeefe, S.F., Sumner, S.S., and Herbein, J.H. 2003. Oxidation and textural characteristics of butter and ice cream with modified fatty acid properties. J. Dairy Sci. 86:70-77.
- Baker, G.L., Cornell, J., Gorbet, D.W., OKeefe, S.F., Cims, C.A. and Talcott, S.T. 2003. Determination of pyrazine and flavor changes in peanut genotypes during roasting. J. Food Sci. 68:394-400.
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Progress 10/01/03 to 09/30/04
Outputs
We have shown that in a number of meat muscle protein systems that natural antioxidants obtained from peanut skins are potent antioxidants. Oxidation is eliminated over a period of 12 days of refrigerated storage after cooking with 200-400 ppm crude methanolic extract. There are no color or aroma problems due to antioxidant use. We have shown that diets in use for Gulf of Mexico sturgeon can be selected to optimize the level of omega 3 fatty acids, but flavor and color problems will occur if salmonid diets are used due to carotenoids present in these formulations.
Impacts
Increased utilization of low value peanut processing byproducts to develop high value, needed natural antioxidants for meet model systems can lead to higher value for peanut farmers and processors. Information on diets for aquaculture can accelerate development of successful new aquatic farming.
Publications
- Oliveira ACM, OKeefe SF, Balaban MO, Sims, C and Portier, K. 2004.Influence of Commercial Diets on Quality Aspects of Cultured Gulf of Mexico Surgeon (Ancipenser oxyrinchus desotoi). J. Food Sci. 69 (7): S232-238.
- Oliveira ACM, OKeefe SF, Balaban MO. 2004. Video Analysis to Monitor Rigor Mortis in Cultured Gulf of Mexico Sturgeon (Ancipenser oxyrynchus desotoi). J. Food Sci. 69 (8): E392-397.
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Progress 10/01/02 to 09/30/03
Outputs
Studies have been conducted to evaluate the effectiveness of crude alcohol extracts of peanut hulls and skins as antioxidants in various model systems. Crude skin extracts have been shown to have greater effect than hull extracts. Levels of extract between 200-400 ppm eliminate oxidation as measured by TBARS of cooked minced poultry meat stored refrigerated for 10 days. Studies were conducted on application of poultry derived collagen as coatings to improve oxidative stability of dry cat food. Although there were some imrpovements in physical status of the petfood after coating, under the conditions of storage, there was little oxidation protective effect of collagen coatings.
Impacts
Increased utilization of low value peanut processing byproducts to develop high value, needed natural antioxidants for meet model systems can lead to higher value for peanut farmers and processors.
Publications
- Use of poultry collagen and antioxidants as flavor protection for cat foods made with rendered poultry fat. 2003. M.S. Thesis. Donna M. Greene. Virginia Tech.
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Progress 07/01/02 to 09/30/02
Outputs
Studies have been conducted evaluating the storage stability of roasted in-shell peanuts. The results obtained to date show that use of high oleic peanuts in roasted in-shell products can vastly increase shelf life and reduce problems with off flavors associated with oxidation. High oleic roasted in-shell peanuts have oxidation rates about 7 to 10 fold lower than traditional normal oleic acid content variety. Studies on salted in-shell peanuts are ongoing. Extracts of peanut skins and hulls have been shown to have antioxidant activity in peanut paste and cooked chicken muscle model systems. Work is ongoing on the characterization and identification of the active compounds and to optimize extraction procedures.
Impacts
Proper selection of peanut varieties for use in roasted in-shell products can increase shelf life of these highly perishible products, reduce product recall costs for processors and provide higher quality products for consumers. With the increasing pressure on peanut farmers to sustain profitability, peanut varieties that have superior properties to imported peanuts could become a valuable market for Virginia farmers. Utilization of low economic value peanut skins and hulls could lead to higher value of peanuts for farmers.
Publications
- O'Keefe, S.F. 2002. Lipid nomenclature and classification, Chapter 1 in Lipid Chemistry 2nd Edition, C. Akoh and D. Min Eds., American Oil Chemists Society, Champaign, IL pp. 1-40.
- Baker, G.L, Gorbet, D.G., Sanders, T.H., Sims, C.A., and O'Keefe, S.F. 2002. Storage water activity effects on oxidation and sensory properties of high-oleic peanuts. J. Food Sci. 67:1600-1603 .
- Reed, K.A., Sims, C.A., Gorbet, D.W. and O'Keefe, S.F. 2002. Storage water activity affects flavor fade in high and normal oleic peanuts. Food Research International 35:769-774.
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