Department of
Family and Consumer Sciences Research Summaries
Evaluation of Low-fat Ground
Meat Prepared by Supercritical Carbon Dioxide Seo C W
Destruction of Poultry
Pathogens by Use of High Ph Scald and Chill Water Containing...Additives
Mendonca A
Effect of High Ph Animicrobial
Dips on Physical, Chemical & Sensory Quality of Poultry Hinds
MJ
Treatment of Wastewater with
Absorbents Made from NC Agricultural By-products Seo CW
Photovoltaic Energy and Sustainable
Dwelling: Performance, Economics, and User Analysis Turner C S, Shahbazi
A
SADFA Mendonca A
0162350 NC.X NCX-125-5-94-170-1 T 09/30/97
EVALUATION
OF LOW-FAT GROUND MEAT PREPARED BY SUPERCRITICAL
CARBON DIOXIDE
Investigator(s):
SEO C W
Period Covered:
10/01/94 To: 09/30/97
Progress Report:
Fat and cholesterol were extracted from ground beef
with varying lengths of extraction time, temperatures, and pressures using
a commercial supercritical carbon dioxide extraction unit. As extraction
time, temperature, and pressure increased, the amount of fat and cholesterol
extracted from ground beef increased significantly. At 40C and 655 bar
for 40 min, with a CO2 rate of 3L/min, 62.9% of fat and 37.8% of cholesterol
were extracted. The observed level of cholesterol recovery was not as
high as that for fat recovery suggesting that perhaps the majority of
cholesterol may be associated with the phospholipid fraction in meat.
The level of fat recovery rose significantly with increasing extraction
temperatures. At temperatures of 40C, 50C, and 60C, the level of fat recovery
was 63.4%, 65.6%, and 75.5%, respectively, at 655 bar for 50 min with
a C02 flow rate of 2.5L/min. Oil recovery from raw peanuts was 62.6% when
it was extracted over 70 min at 70C and 8950 psi with a CO2 flow rate
of 2.5L/min.
Publications:
__________________
SHAWNDA M. WARREN, 1995. Extraction of Cholesterol from Ground Beef using
Supercritical Carbon Dioxide. M.S. Thesis. North Carolina A&T State
University, Greensboro, NC.
LISA R. BOLDS, 1996. Effect of Supercritical
Carbon Dioxide Extraction Conditions on Fat Recovery from Ground Beef.
M.S. Thesis. North Carolina A&T State University, Greensboro, NC.
SALIMATA C. SIDIBE, 1996. Oxidative stability
of peanut oil and defatted meal extracted by using Supercritical Carbon
Dioxide. M.S. Thesis. North Carolina A&T State University, Greensboro,
NC.
SEO, C. W., LISA BOLDS, SHAWNDA WARREN AND
SARAH WILLIAMSON, 1996. Supercritical Carbon Dioxide Extraction of Fat
from Ground Beef. (Abstract). American Oil Chemists' Society 87th Annual
Meeting, April 28-May 1, 1996, Indianapolis, IN
SEO, C. W. AND SALIMATA SIDIBE, 1997. Supercritical
CO2 Extraction of Oils from Peanut. (Abstract). American Oil Chemists'
Society 88th Annual Meeting, May 12, 1997, Seattle, WA.
0165736 NC.X NCX-134-5-95-170-1 P 09/30/98
DESTRUCTION
OF POULTRY PATHOGENS BY USE OF HIGH PH SCALD AND CHILL WATER CONTAINING...ADDITIVES
Investigator(s):
MENDONCA A
Period Covered:
01/01/97 To: 12/31/97
Progress Report:
Studies were conducted to determine: (i) the effects
of chill water 2 degrees C containing NaOH on the microbial quality of
poultry carcasses, and (ii) the mode of action of trisodium phosphate
(TSP) in destroying selected poultry pathogens. In the first study, carcasses
were immersed in untreated chill water (pH 6.87, control) or 0.08% NaOH
chill water (pH 11) for 30 min, drained, packaged and held at 2 - 4 C
for 7 days. NaOH chill water caused initial log reductions of 0.68. 0.53,
and 0.72, in numbers of mesophiles, psychrotrophs, and Enterobacteriaceae,
respectively; these reductions were maintained up to 7 days of storage.
NaOH chill water reduced the incidence of Salmonella spp. by 20%. In the
second study, S. typhimurium and E. coli O157:H7 were suspended in distilled
water (pH 7.0) or 0.01 - 10% wt/vol TSP solutions (pH 10.7 - 12.5) at
37, 45, or 55C. Leakage of 260 nm absorbing (A260) material from S. typhimurium
and E. coliO157:H7 correlated (r = 0.975) with death rate of these organisms.
TSP solutions adjusted to pH 7.0 prevented both leakage and loss of viability.
Under SEM, cells treated with 1.0 or 10% TSP showed evidence of lysis
not observed in cells treated with those same concentrations TSP adjusted
to pH 7.0. It was concluded that the death of Salmonella and E. coli by
TSP involves cytoplasmic membrane damage due to high pH.
Publications:
__________________
HINDS, M.J. AND A.F. MENDONCA. 1997. Microbial and Sensory Quality of
Poultry Chilled in 0.08% NaOH Solution. 1997 IFT Annual Meeting Book of
Abstracts; Abstr 79C-13.
MENDONCA, A.F. AND M. J. HINDS. 1997. Death
of S. typhimurium and E. coli O157:H7 by TSP Involves Damage to the Cytoplasmic
Membrane due to High pH. 1997 IFT Annual Meeting Book of Abstracts; Abstr
46B.
0169336 NC.X NCX-137-5-96-170-1 P 09/30/98
EFFECT OF HIGH
PH ANIMICROBIAL DIPS ON PHYSICAL, CHEMICAL & SENSORY QUALITY OF POULTRY
Investigator(s):
HINDS MJ
Period Covered:
01/01/97 To: 12/31/97
Progress Report:
Chemical and physical quality of poultry processed
in chill waters (2-4C, 15 min) containing 0.01% or 0.5% sodium hydroxide
(NaOH), or 20 ppm chlorine (control) were evaluated up to 7, 9, and 5
dys storage, respectively. Commercially defeathered and eviscerated broilers
were chilled, rinsed (2-4C, 15 min), drained, bagged and stored at 2-4
degrees C. Tests were carried out daily on carcasses from each chill treatment.
Chemical analyses included GC headspace flavor volatiles, sodium content
and pH. Physical tests were color, water activity, and texture. Surface
pH of breast skins from NaOH treatments were higher than controls. NaOH
did not affect sodium content, pH of ground samples, volatiles in skins,
nor hues and chromas. C7-C9 straight chain aldehydes were present in similar
quantities in meats at maximum shelf life. Color-lightness of corresponding
tissues were similar on their final storage day. Water activity of breast
skin from dy-9 0.5% NaOH was the least. At maximum shelf-life, 0.5% NaOH
thigh skins and meats were the toughest, but breast tissues were similar
to controls. Results suggest that chill waters containing <0.5%NaOH
would have no adverse effect on physical and chemical quality of poultry.
Publications:
__________________
HINDS, M. 1997. Microbial and sensory quality of poultry chilled in 0.08%
sodium hydroxide (NaOH) solution. No. 79C-13, Book of Abstracts: '97 Meeting
of the Institute of Food Technologists (IFT).
HINDS, M. 1997. Death of Salmonella typhimurium
and Escherichia coli O157:H7 by trisodium phosphate involves damage to
the cytoplasmic membrane due to high pH. No. 46B-9, Book of Abstracts:
'97 IFT Meeting.
HINDS, M. 1997. Development of a Lexicon for
Chicken Skin using Descriptive Sensory Analysis. Book of Abstracts, p86:
11th Biennial Association of Research Directors.
0168859 NC.X NCX-9503600 P 08/31/98
TREATMENT
OF WASTEWATER WITH ABSORBENTS MADE FROM NC AGRICULTURAL BY-PRODUCTS
Investigator(s):
SEO CW
Period Covered:
01/01/97 To: 12/31/97
Progress Report:
Peanut shells were subjected to three initial treatments,
unwashed, water washed, and base washed. The pretreated samples were further
treated with two different acids, citric and phosphoric acid, for the
final modification. The modified non-pyrolyzed peanut shells were then
analyzed to determine the adsorption efficiency for the selected metals.
Samples pretreated with base and treated with phosphoric acid, and samples
preheated with base and treated with citric acid, adsorbed lead ions 15
and 20 times greater than untreated peanut shells, respectively.
Publications:
NO PUBLICATIONS REPORTED THIS PERIOD
0172529 NC.X NCX-142-5-97-170-1 T 09/30/99
PHOTOVOLTAIC
ENERGY AND SUSTAINABLE DWELLING: PERFORMANCE, ECONOMICS, AND USER ANALYSIS
Investigator(s)
1)TURNER C S
2)SHAHBAZI A
Period Covered:
01/01/97 To: 12/31/97
Progress Report:
This study investigated the application of solar
photovoltaic (PV) systems in North Carolina residences. A survey of home
owners who have installed solar photovoltaic systems provided a baseline
measure of not only the usage level but also user experiences and motivations.
The sample development was a challenge due to the lack of solid networks
that regularly tract residential photovoltaic use. The NC Solar Center,
PV owners, PV installers, requests in Solar Power magazine and Cooperative
Extension agents provided contacts for sample development. Data were collected
through a mail survey. Of the eighteen home owners respondents, the majority
were male (76%), fully employed (72%), Caucasian (100%), and had incomes
below $40,000 (53%). Half of the respondents were located in the Mountains
region (50%), while 39% were in the Piedmont region and 11% were in Coastal
region. The majority had a stand-alone system (66%) and thus did not rely
on any utility generated power. The remaining had dual power, where they
could use the utility generated power if needed. System satisfaction was
highest for system reliability (71%), safety (65%) and durability (59%).
Conclusions include the following: (1) there are few PV users, (2) a PV
network would assist in research and educational efforts, (3) environmental
reasons are motivators for PV usage, either for avoiding utility nuclear
power (81%), or wanting to rely on renewable energy (75%).
Publications:
__________________
TURNER, C. (OCTOBER, 1997). "Adoption and Use of Photovoltaics for
Household Electricity by North Carolina Residents." Abstract, Proceedings
of Association of Research Directors, San Antonio,Texas.
0000175478 NC.X NCX-9703110 P 08/31/00
SADFA
Investigator(s):
MENDONCA A
Period Covered:
01/01/97 To: 12/31/97
Progress Report:
Preparations were made for the first set of studies
that involve investigation of heat treatment required to give a specified
lethality for foodborne pathogens such as C. perfringens, E. coli O157:H7,
Listeria monocytogenes, Salmonella enteritidis, and Salmonella spp. These
preparations included ordering of major equipment (eg. ESRB-7/TU-16D Programmable
water bath, Submerged coil apparatus, and Luxtron temperature meter, Model
790), and laboratory supplies. In addition, experiments have been designed
for determining the impact of multiple food barriers on the heat destruction
of selected foodborne pathogens, and appropriate literature searches have
been completed.
Publications:
NO PUBLICATIONS REPORTED THIS PERIOD
|
