Lulu Henson - Academia.edu (original) (raw)
Papers by Lulu Henson
The effect of added iron on lipid oxidation in reheated cooked beef products and the thermal deco... more The effect of added iron on lipid oxidation in reheated cooked beef products and the thermal decomposition products of methyl arachidonate were examined. Ferrous acetate was added to beef roasts and steaks at 15 to 300 ppm of iron, cooked, and stored at 3.3$\sp\circ$C for 48 hrs. TBA values and off-flavor scores indicated that iron addition enhanced lipid oxidation. Vacuum packaging was effective in minimizing lipid oxidation in the cooked beef products. The thermal decomposition products of methyl arachidonate (oxidized 48 hrs at 37$\sp\circ$C) were separated by capillary GC and identified by GC/MS. Various aldehydes, ketones, aldehyde esters, hydrocarbons and alcohols were identified. The major products included hexanal, methyl 5-oxopentanoate, pentane, methyl butanoate, and 2,4-decadienal. Odor analysis of the oxidation products by GC effluent sniffing showed 22 regions wherein distinct odors could be detected which consisted of green/grassy, cheesy, mushroom, citrusy, floral, fishy, fatty, waxy, among others. These odors could be important to off-odors and off-flavors developed in oxidized food systems containing arachidonate.U of I OnlyETDs are only available to UIUC Users without author permissio
A method for preventing the growth of bacteria in meat, poultry, and shellfish products, the meth... more A method for preventing the growth of bacteria in meat, poultry, and shellfish products, the method comprising: adding to the meat, poultry or shellfish product an aqueous solution comprising a polyphosphate and an organic acid and / or a salt of an organic acid; wherein: after the addition of the aqueous solution, the resulting product of meat, shellfish, or poultry contains 0.3% to 7% by weight of organic acid and / or salt thereof and 0.01% to 2% in polyphosphate weight; polyphosphate is a sodium polyphosphate, a potassium polyphosphate, a mixed sodium / potassium polyphosphate, or a mixture thereof; polyphosphate is soluble in water and has a chain length of at least two; and organic acid is an edible organic acid.
Flavour and Fragrance Journal, 2010
A mechanical device was fabricated to simulate mastication of chewing gum; this device allowed us... more A mechanical device was fabricated to simulate mastication of chewing gum; this device allowed us to perform a mass balance on the volatiles and non-volatiles added to chewing gum during simulated mastication. Model volatiles (ethyl butyrate, isoamyl acetate and limonene) released from the gum into the gas phase were quantified using a proton transfer reaction mass spectrometer (PTR-MS). The chewing device was equipped to simulate salivation (saliva in) and swallowing (saliva out) using water as simulated saliva. The model compounds released into simulated saliva were extracted and quantified using gas chromatography. Sugar alcohols (sorbitol and xylitol) and glycerin were quantified using HPLC-MS. High-potency sweeteners (acesulfame-K, sucralose, rebaudioside A and sodium saccharin) were quantified using UPLC-MS. The model volatiles initially added to the chewing gum were distributed in two or three fractions: the masticated gum (43–84%); the simulated saliva (ethyl butyrate and isoamyl acetate were recovered from the water at 9–11% and 14–17%, respectively) and the gas phase (ethyl butyrate and isoamyl acetate were recovered from the gas phase at 7–10% and 29–40%, respectively). Limonene could not be detected in the simulated saliva, and >80% remained in the gum after mastication. Almost all (>90%) of the water-soluble polyols and high-potency sweeteners were extracted from the gum into the simulated saliva by mastication. Given the presented validation of the device, we feel the device could be used to evaluate and potentially screen and evaluate ingredients in chewing gum formulations. By using a device to circumvent the variability of human subjects, a more consistent and efficient throughput of samples could be achieved.
The effect of added iron on lipid oxidation in reheated cooked beef products and the thermal deco... more The effect of added iron on lipid oxidation in reheated cooked beef products and the thermal decomposition products of methyl arachidonate were examined. Ferrous acetate was added to beef roasts and steaks at 15 to 300 ppm of iron, cooked, and stored at 3.3$\sp\circ$C for 48 hrs. TBA values and off-flavor scores indicated that iron addition enhanced lipid oxidation. Vacuum packaging was effective in minimizing lipid oxidation in the cooked beef products. The thermal decomposition products of methyl arachidonate (oxidized 48 hrs at 37$\sp\circ$C) were separated by capillary GC and identified by GC/MS. Various aldehydes, ketones, aldehyde esters, hydrocarbons and alcohols were identified. The major products included hexanal, methyl 5-oxopentanoate, pentane, methyl butanoate, and 2,4-decadienal. Odor analysis of the oxidation products by GC effluent sniffing showed 22 regions wherein distinct odors could be detected which consisted of green/grassy, cheesy, mushroom, citrusy, floral, fishy, fatty, waxy, among others. These odors could be important to off-odors and off-flavors developed in oxidized food systems containing arachidonate.U of I OnlyETDs are only available to UIUC Users without author permissio
A method for preventing the growth of bacteria in meat, poultry, and shellfish products, the meth... more A method for preventing the growth of bacteria in meat, poultry, and shellfish products, the method comprising: adding to the meat, poultry or shellfish product an aqueous solution comprising a polyphosphate and an organic acid and / or a salt of an organic acid; wherein: after the addition of the aqueous solution, the resulting product of meat, shellfish, or poultry contains 0.3% to 7% by weight of organic acid and / or salt thereof and 0.01% to 2% in polyphosphate weight; polyphosphate is a sodium polyphosphate, a potassium polyphosphate, a mixed sodium / potassium polyphosphate, or a mixture thereof; polyphosphate is soluble in water and has a chain length of at least two; and organic acid is an edible organic acid.
Flavour and Fragrance Journal, 2010
A mechanical device was fabricated to simulate mastication of chewing gum; this device allowed us... more A mechanical device was fabricated to simulate mastication of chewing gum; this device allowed us to perform a mass balance on the volatiles and non-volatiles added to chewing gum during simulated mastication. Model volatiles (ethyl butyrate, isoamyl acetate and limonene) released from the gum into the gas phase were quantified using a proton transfer reaction mass spectrometer (PTR-MS). The chewing device was equipped to simulate salivation (saliva in) and swallowing (saliva out) using water as simulated saliva. The model compounds released into simulated saliva were extracted and quantified using gas chromatography. Sugar alcohols (sorbitol and xylitol) and glycerin were quantified using HPLC-MS. High-potency sweeteners (acesulfame-K, sucralose, rebaudioside A and sodium saccharin) were quantified using UPLC-MS. The model volatiles initially added to the chewing gum were distributed in two or three fractions: the masticated gum (43–84%); the simulated saliva (ethyl butyrate and isoamyl acetate were recovered from the water at 9–11% and 14–17%, respectively) and the gas phase (ethyl butyrate and isoamyl acetate were recovered from the gas phase at 7–10% and 29–40%, respectively). Limonene could not be detected in the simulated saliva, and >80% remained in the gum after mastication. Almost all (>90%) of the water-soluble polyols and high-potency sweeteners were extracted from the gum into the simulated saliva by mastication. Given the presented validation of the device, we feel the device could be used to evaluate and potentially screen and evaluate ingredients in chewing gum formulations. By using a device to circumvent the variability of human subjects, a more consistent and efficient throughput of samples could be achieved.