Browsing by Subject "Food -- Sensory evaluation"
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Item Acceptability of beef/pork blends varying in protein source, lean maturity and fat source(Texas Tech University, 1982-05) Williams, Allen ConnellNot availableItem Acceptability of Beef/Pork Hamburger Patties(Texas Tech University, 1980-05) Parizek, Elizabeth AnnNot Available.Item Acceptability of Microwave and Conventionally Baked Norgold Busset and Viking Potatoes Grown in West Texas(Texas Tech University, 1979-05) Trevino, Julie ElizabethNot Available.Item Effects of antioxidants on visual and palatability attributes of hot and cold processed pork loin chops.(Texas Tech University, 1984-05) Clarke, Andrew DouglasNot availableItem Effects of mechanically separated beef as a raw material in restructured steaks(Texas Tech University, 1985-05) Irizarry, HugoNot availableItem Electrical stimulation and cooking method effects on hot processed pork(Texas Tech University, 1985-12) Wang, Shan ShueNot availableItem Improving palatability of beef and hot processed pork loins(Texas Tech University, 1986-08) Harmon, Celia JeanNot availableItem Niacin retention and consumer acceptability of chicken tetrazzini prepared for cook/chill and cook/freeze foodservice systems(Texas Tech University, 1978-12) Shu, Gloria Shu-Yi ChangNot availableItem Nutritional and sensory evaluations of steamed southern pea (Vigna unguiculata) food product(Texas Tech University, 1985-05) Lasekan, John BayodeA popular West African steamed southern pea product that 5s traditionally prepared from the dehulled Blackeye pea cultivar is called moin-moin. Preparations of moin-moin from hulled and dehulled Texas Cream (T) and Chinese Red (C) peas as coTrpared to that from California Blackeye (B) peas were investigated. Because peas are deficient in sulfur amino acids (SAA), moin-moins were prepared from B peas supplemented with SAA sufficient 10% and 20% melon (Citrullus spp.) seed (M) or pollack (Polachius spp.) fish (F) flours. Moin-moin samples were analyzed for proximate composition and Agtron color characteristics. Samples were e^'aluated for color, texture, flavor and acceptability by trained West African and American sensory panelists. Since moin-moins are mostly consumed by adults, supplemented moir-moin samples were biologically evaluated in 4 month old rats at 4.8% protein level for 28 days. The proximate analysis showed that moin-moin samples made from T peas had highest protein content. All the supplementations investigated improved the protein content of B moin-moin. The protein contents of B, 10%M, 20%M, 10%F and 20%F samples were 20.5, 21.8, 25.9, 33.4 and 43.5% (dry wt. basis), respectively. The dehulling process was found to reduce the fat content of peas. The sensory analysis showed that moin-moins of good ruality could be made from hulled and dehulled T peas and dehulled C peas. Therefore, moln-moin made from hulled T peas makes the strenuous dehulling process unnecessary. Moin-moin samples prepared from supplemented B peas were all rated higher (p < 0.05) than the sample vith 20%F. Consequently, the sample with 20%F was not used in the rat study. American panelists and West African panelists rated moin-moin sarnies similarly. Sensory attributes and Agtron color values were positively correlated (p < 0.01). The rat study showed higher (p < 0.05) liver moisture contents for casein, 10%F and 20%M diet groups compared with B diet group. All the supplemented diet groups had higher liver nitrogen content and better nitrogen balance than B diet group. These results showed that 10%M, 20%M and 10%F supplementations could Improve the nutritive quality of moin-moin prepared from B peas.Item Nutritional evaluation of honey mesquite pod and seed (Prosopis glandulosa)(Texas Tech University, 1984-05) Zolfaghari, RezaNot availableItem Quality and customer acceptability of frozen cantaloupe(Texas Tech University, 2004-05) Park, Oak-HeeThe food service industry is faced with challenges related to cost, food quality, and safety. However, these critical issues cannot be addressed without technological support. In experiment I, 33 fresh cantaloupes were washed and cut into 2-cm^2 cubes and then vacuum-packaged. Each sample was frozen in a blast freezer (BF), or frozen with a high-speed immersion system (HS). Fresh samples were prepared 2 hrs before serving. Frozen samples were thawed to 2°C for 1 h prior to serving 9 trained panelists in order to assess appearance, flavor, texture, and overall quality. In experiment II, 140 customers evaluated fresh and frozen (BF and HS) different cantaloupe samples for appearance, flavor, texture, and overall acceptability. In experiment III, 113 fresh cantaloupes were minimally processed in the same way as experiment I. The samples were soaked in three different solutions (70% sucrose, 2% calcium lactate, and 70% sucrose + 1% calcium lactate solution). Prepared samples were frozen in a blast freezer or a high-speed immersion system until they reached -18°C. Before evaluation by 9 trained panelists, samples were thawed in the same manner as experiment I. For the data analysis, the completely random design (one-way ANOVA with Tukey test) was used to determine significant differences at p< 0.05 among treatments. The main results were that highspeed immersion samples were not significantly different from blast freezing samples, but panelists (both consumers and trained panelists) preferred the high-speed immersion samples because of flavor, mouth-feel, and firmness. In experiment III, samples of 70% sucrose + 1% calcium lactate solution had a significantly higher score on overall quality (p<0.05).Item Slaughter and processing method effects on pork yield and palatability(Texas Tech University, 1985-08) Hoes, Tommy LeoNot availableItem The use of mechanically separated beef and other functional additives and extenders in restructured beef products(Texas Tech University, 1984-05) Miller, Markus F.Not available