Assessing Consumer Emotional Responses in the Presence and Absence of Critical Quality Attributes: A Case Study with Chicken Eggs.

Unlabelled: Effects of attribute presence and absence on the emotional profile and consumer acceptability of products with varying qualities were assessed using eggs as an example. An online survey (n = 320) was used to evaluate emotional responses and acceptability to 5 types of egg quality attributes: intrinsic, aesthetic, extrinsic, expediency, and wholesome/safety, for both present and absent conditions. Attribute absence rather than presence evoked greater consumer discriminating emotions associated with eggs.

Oil coating affects internal quality and sensory acceptance of selected attributes of raw eggs during storage.

Unlabelled: Four (coconut, palm, rice bran, and soybean) edible oils and glycerol were applied on eggshell. All noncoated and coated eggs were stored for 5 wk at 25 ± 2 °C and drawn weekly for quality evaluation. All oil coatings were more effective in preserving internal quality of eggs than was glycerol coating.

Anti-inflammatory activities of an ethanol extract of Ecklonia stolonifera in lipopolysaccharide-stimulated RAW 264.7 murine macrophage cells.

Ecklonia stolonifera is a brown alga that was shown to have antioxidant, anti-inflammatory, tyrosinase inhibitory, and chemopreventive activities. However, the molecular mechanisms underlying its anti-inflammatory activity remain unclear. In this study, we investigated the molecular mechanism of the anti-inflammatory action of E.

Internal quality and shelf life of eggs coated with oils from different sources.

Unlabelled: Selected internal quality and shelf life of eggs coated with oils from differences sources (mineral oil, canola oil, corn oil, grape seed oil, olive oil, soybean oil, and sunflower oil) were evaluated during 5 wk of storage at 25 °C. As the storage time increased, weight loss increased whereas Haugh unit and yolk index values decreased. Throughout the 5 wk of storage, eggs coated with oils, regardless of oil sources, possessed better albumen and yolk quality than the control noncoated eggs.

Mineral oil-chitosan emulsion coatings affect quality and shelf-life of coated eggs during refrigerated and room temperature storage.

Effects of mineral oil (MO) and 4 emulsions (prepared with different emulsifier types) of MO and chitosan solution (CH) at a fixed ratio of MO:CH = 25:75 as coating materials in preserving the internal quality of eggs were evaluated during 5 wk at 25 °C and 20 wk at 4 °C. Generally, as storage time increased, Haugh unit and yolk index values decreased whereas weight loss increased. However, MO and/or 4 emulsion coatings minimized the weight loss (<1.

Physicochemical properties and consumer acceptance of wheat-germinated brown rice bread during storage time.

Selected physicochemical properties and consumer acceptance of bread prepared from composite flour (wheat:germinated brown rice:germinated glutinous brown rice flours at 60:30:10 ratio) were evaluated during storage for 0, 3, and 5 d, and compared with wheat bread (0 d, control). During storage, color profiles and water activity (from 0.947 to 0.

Selected quality and shelf life of eggs coated with mineral oil with different viscosities.

Selected quality and shelf life of eggs coated with mineral oil having 6 different viscosities (7, 11, 14, 18, 22, and 26 cP) were evaluated during 5 wk of storage at 25 degrees C. As the storage time increased, weight loss and albumen pH increased whereas Haugh unit and yolk index values decreased. After 5 wk of storage, eggs coated with 11, 14, 18, 22, or 26 cP oil possessed better quality than the control noncoated eggs and eggs coated with 7 cP oil.

Sensory optimization of a mayonnaise-type spread made with rice bran oil and soy protein.

The optimum formulation for mayonnaise-type spreads containing rice bran oil (RBO) and soy protein concentrate (SPC) was determined based on sensory acceptability. RBO and SPC were used due to their health benefit claims such as lowering risk of heart disease. The effects of the proportions of high-impact ingredients (RBO, SPC, and water) on sensory acceptability of the spreads were determined.

Stability of chitosan powder during long-term storage at room temperature.

Physicochemical and functional properties of two chitosan products [low viscosity (LV) with 16.8 mPa s; high viscosity (HV) with 369.4 mPa s] were evaluated during 9-month storage at room temperature.

Effect of preservatives on microbial safety and quality of smoked blue catfish (Ictalurus furcatus) steaks during room-temperature storage.

The microbial safety and quality of smoked blue catfish (Ictalurus furcatus) steaks treated with antimicrobials and antioxidants were examined during 6-week ambient storage. Five pre-smoking soaking treatments were applied: 25% NaCl and 1% ascorbic acid for 30 min or 1h, 3% sodium lactate with or without 5% rosemary extract for 30 min, and 5% sorbic acid alone for 30 min. After smoking, cooled catfish steaks were packed and analyzed at 0, 2, 4, and 6 weeks of ambient storage.

Evaluation of biomolecular interactions of sulfated polysaccharide isolated from Grateloupia filicina on blood coagulation factors.

An edible marine red alga, Grateloupia filicina, collected from Jeju Island of Korea was hydrolyzed by cheap food-grade carbohydrases (Viscozyme, Celluclast, AMG, Termamyl, and Ultraflo) to investigate its anticoagulant activity. Among the tested enzymatic extracts of G. filicina, a Termamyl extract showed the highest anticoagulant activity.

Effect of molecular weight, type of chitosan, and chitosan solution pH on the shelf-life and quality of coated eggs.

Effects of the molecular weight and type of chitosans and pH of chitosan solution on antibacterial activity against Salmonella enterica Enteritidis and on internal quality of chitosan-coated eggs were evaluated during 4 wk of storage at 25 degrees C. Two types of chitosans were studied: alpha-chitosans with 4 different molecular weights (Mw = 282, 440, 746, and 1110 kDa) and beta-chitosan (Mw = 577 kDa). The alpha-chitosan with 282 kDa exhibited stronger bactericidal effects than did other alpha- and beta-chitosans.

Comparison of physicochemical, binding, and antibacterial properties of chitosans prepared without and with deproteinization process.

Physicochemical, binding, and antibacterial properties of chitosans prepared without and with deproteinization (DP) process (5, 10, 15, and 30 min at 15 psi/121 degrees C) were compared. Chitosan from DP 0 min had comparable nitrogen content, lower degree of deacetylation and solubility, but higher molecular weight and viscosity than chitosans from DP 5-30 min. The latter four chitosans showed differences only in molecular weight.

Antibacterial activity of chitosans and chitosan oligomers with different molecular weights.

Antibacterial activities of six chitosans and six chitosan oligomers with different molecular weights (Mws) were examined against four gram-negative (Escherichia coli, Pseudomonas fluorescens, Salmonella typhimurium, and Vibrio parahaemolyticus) and seven gram-positive bacteria (Listeria monocytogenes, Bacillus megaterium, B. cereus, Staphylococcus aureus, Lactobacillus plantarum, L. brevis, and L.