Fayrene L. Hamouz

Development and application of multicomponent edible coatings and films: a review.

Combining the advantages of polysaccharides, proteins and/or lipids offers multicomponent edible films and coatings good mass transfer barrier properties. Multicomponent edible films and coatings could be beneficial to the food industry by leading to innovative applications. The barrier properties of these systems strongly depend upon their structure and chemistry, the interaction between different film components as well as surrounding environment conditions. Future researches on these multicomponent systems need to concentrate on the following goals: (1) investigation of the optimal film compositions and specific film-forming conditions for different food systems; (2) study of the film responses in their barrier properties to environmental factors such as RH and temperature; (3) fundamental research of the mechanism of mass transfer and the interaction of different films components and foods; (4) exploration of the feasibility of potential applications in the food industry.

Microbial evaluation of vegetable ingredients in salad bars

Vegetable salad ingredients (lettuce, tomatoes, broccoli, and cauliflower) purchased from three grocery-store deli operations were analyzed for total plate count, coliforms, yeasts, and molds. The temperature of the vegetable ingredients was measured at the time of purchase and the pH was measured on all samples within one-half hour after purchase. In the second phase, fresh broccoli was processed into florets, inoculated with E. coli ATCC 23742, and subjected to three washing treatments. The temperature of the salad ingredients ranged from 5.1°C to 18.9°C. The pH ranges for the vegetables were broccoli, 5.46 to 6.39; cauliflower, 5.82 to 6.65; lettuce, 4.92 to 6.38; and tomatoes, 3.30 to 4.47. The total aerobic count for the vegetables ranged from 5.51 to 6.63 log CFU/g. Coliforms on the vegetables ranged from 4.89 to 6.30 log CFU/g. Yeasts and molds were found on all vegetables. The results of the study indicate that the temperature conditions and pH ranges for the broccoli, cauliflower, and lettuce could support microbial growth. The pH range of the tomatoes was below 4.6, but if contaminated and added to low acid foods, the tomatoes may also act as a vehicle for microbial contamination. When a chlorine wash solution was used, it slightly reduced the aerobic microbial load on previously inoculated broccoli and reduced the coliform population of the broccoli by approximately one log unit.

Use of Edible Films and Tocopherols in the Control of Warmed Over Flavor

Abstract Growing demands of consumers for convenience has increased the market for frozen food entrees. This has challenged the meat scientist to find new methods of improving the quality of precooked meat items. Warmed over flavor (WOF) development has been identified as a problem in precooked meat products. Edible films and natural antioxidants are known to inhibit WOF and may improve precooked meat quality. Film physical property testing demonstrated that the ZN films had lower % elongation and tensile strength compared to SA films. Oxygen permeability (O 2 P) of the SA films was 0.613–5.818cm 3 .μm/m 2 .d.kPa, whereas water vapor permeability (WVP) was 5.20–7.09g.m/s.Pa and 5.61–6.12 × 10 −9 g.m/s.Pa for the SA and ZN films respectively. After physical property determination, the following five film treatments were applied to the chops: control, SA, starch alginate + 4% (w/v) TOC (SAT), ZN, and zein + 4% (w/v) TOC (ZNT). Thiobarbituric acid reactive substance test (TBARS) was performed on 0, 3, 6, and 9 days of refrigerated storage, and sensory panelists determined off-flavor and juiciness on days 0, 3, and 6. TBARS values for the chops coated with the SAT, ZN and ZNT films were significantly lower than control and SA treated chops on days 6 and 9. Sensory panelists rated samples coated with SA and SAT as significantly juicier than other treatments and SAT, ZN, and ZNT as having significantly higher off-flavor on all days. The SAT, ZN and ZNT films appeared to be lowering the amount of lipid oxidation as shown by the TBARS but may impart an off-flavor. With the removal of unwanted flavors from edible films and natural antioxidants, their application may help improve the quality of precooked meats used in convenience food products.

The Development of Culinary Arts and Food Science Into a New Academic Discipline—Culinology ®

The concept of Culinology®—the blending of culinary arts and food science—was introduced in 1996 by the Research Chefs Association. The result has quickly changed the way Americas food industry develops new food products. A Culinology program of study incorporates elements from both the culinary arts and food science disciplines, enabling the student to understand the science behind the food while mastering the culinary arts. As a new academic discipline, Culinology will revolutionalize the food industry, and its practitioners will define the future of food.

Vegetable Choices and Cookery Methods of Nebraskans

A telephone survey of a random sample of adult Nebraskans was conducted to identify the vegetables they consumed and the methods they used to cook these vegetables. Subjects were called in the evening after the last meal of the day, and were asked to respond to questions about the vegetables they had eaten that day. Results indicated 15% of the 538 respondents did not eat a vegetable on the day they were contacted, 26% ate 1 vegetable, 25% ate 2 vegetables, and 34% ate 3 or more vegetables. Mean vegetable consumption was 2.2 vegetables per person per day. Twenty-one different vegetables were eaten and 4 of these, potatoes, lettuce, carrots, and tomatoes, accounted for 48% of vegetables consumed. One third of the vegetables were eaten raw. When they were cooked, the cookery method used most often was on the stove top (i.e., boiling). This method was used more than twice as often as the microwave for cooking vegetables. Results of this survey indicate that nutrition education programs need to encourage increased vegetable consumption and the use of vegetable cookery methods that maximize nutrient retention.

Effect of Cooking Method, Distiller's Grains, and Vitamin E Supplementation on the Vitamin Content of Value Cuts from Beef Steers Fed Wet Distiller's Grains and Solubles and Supplemental Vitamin E

Vitamin E, thiamin, riboflavin, niacin, vitamin B(6), and vitamin B(12) concentrations of flat iron steaks and petite tenders from steers fed finishing rations containing 0% and 40% corn wet distillers grains and solubles (WDGS) with and without supplemental vitamin E were determined. Feeding treatment groups were: 0% WDGS with basal vitamin E, 0% WDGS with supplemental vitamin E (500 IU daily), 40% WDGS with basal vitamin E, and 40% WDGS and supplemental vitamin E. Cattle can be fed 40% WDGS diets more economically than corn diets. The incorporation of 40% WDGS, with and without vitamin E, was hypothesized to have little effect on the vitamin concentrations of these value meat cuts. Flat iron steaks and petite tenders were broiled and/or grilled to 70 degrees C internal temperature. Mean cooking yields ranged from 68.7% to 78.2%. The majority of the vitamin concentrations of broiled and of grilled meat were significantly different (P < 0.05) from that of raw meat. Vitamin E concentrations of raw and cooked meat from steers that received supplemental vitamin E were significantly higher (P < 0.05) than those fed basal vitamin E. Significant differences in thiamin, riboflavin, vitamin B(6), and vitamin B(12) concentrations in raw flat iron steaks and in vitamin B(6) in raw petite tenders were observed by WDGS. Thiamin, vitamin B(6), and vitamin B(12) concentrations of broiled flat iron steaks were significantly different (P < 0.05) than grilled. A few differences in vitamin concentrations of the flat iron steaks and petite tenders were observed by WDGS, vitamin E supplementation, and cooking treatments, but most of the vitamin concentrations were statistically similar.

Food Preparation Methods Used And Nutritional Information Provided by Nebraska Restaurants

Abstract LEARNING OUTCOME: To develop strategies for marketing nutritious menu items on restaurant menus. Consumer interest in nutrition and health impacts the restaurant industry as a greater proportion of meals are eaten away from home than at home. This study examined menu item preparation methods and determined the availability of nutrition information on menus in Nebraska restaurants. After piloting and revision, a survey was mailed to 1043 restaurants. A total of 537 were returned which represents a 51.5% response rate; however, only 428 were useable surveys. Statistical Analysis System (SAS) Procedure Frequency was used to determine response frequency and percentages. Comparisons were made using Pearsons chi-square, Likelihood chi-square, and Fishers exact test. Restaurants (42.9%) were located in cities with a population greater than 15,000 or in cities (38.6%) with populations under 3,000. Most restaurants had seating capacities of 50-99 seats (35.6%), were independently owned and had gross sales under

College and University Foodservice Perceptions of Employee Training on Productivity and Turnover

299,999. Mangers reported increased consumer interest (60.8%) in nutritious menu selection. Chefs developed 41% of menu item selections and nutrition programs and food distributors provided 33.6% of menu item selections and 32.6% of nutrition program information. The majority of restaurants did not label or market menu items as nutritious. One-hundred twenty-three restaurants label or market 25% or less of their menu items as nutritious. Over half of the beef and pork was prepared using low fat methods of cookery (steam, bake, saute, & roast). Forty-seven percent of poultry, 43% of seafood, and 39% of fish were prepared using low fat methods. Consumers are wanting more nutritious menu selections, but the industry is not aggressively marketing nutritious selections. Consumers want a combination of foods, that are low fat, low calorie, and low salt but also the comfort foods found on the restaurant menu.

Competency Based Training Model

Abstract Three major types of training--orientation, skill based and growth and development--may be used to change employee performance. Employee training is common in college and university foodservice but its impact on productivity and turnover is not well defined. A survey instrument was developed to assess differences between training for part-time and full-time employees and to determine if training programs were effective in reducing turnover and increasing productivity. After piloting, the revised survey was mailed to 528 National Association of College and University Foodservices (NACUFS) Directors. Two hundred eighty eight surveys were returned and 264 were usable for data analysis. Continuous data was transformed using sin-arc sin procedure prior to general linear analysis and discrete data was analyzed using the Chi-Square procedure. Ninety eight percent of the organizations had some form of training with orientation the most common (85.6%). Sixty one percent reported using all three types of training. Training significantly increased retention and productivity of permanent part-time and temporary part-time employees. Participation in orientation and skill based training increased job tenure for permanent and temporary part-time employees. Managements commitment to training and training policies {budget money for training, training during work hours, offer retraining, recording critical incidents} significantly increased productivity and job tenure for permanent full-time employees. Promotion within the organization significantly reduced full-time employee turnover. Morale and productivity increased as a result of training for all three employee categories. For the full-time employee, training does not impact turnover but may address other employee needs such as recognition that are not being met by the organization. College and university food service directors may realize the greatest return on investment in training programs for permanent and temporary part-time employees.

Impact of Ingredient Ratios on Ground Beef Loaf Quality

Abstract A competency based, learner focused training program entitled the Career-Track Training Program (C-TTP) has been adapted from a prominent foodservice systems model. The model describes training systems inputs, controls, transformation processes, feedback loops, outcomes, and interactions with the larger foodservice organization. This model was developed in response to a formal training needs assessment that delineated job competency standards, and assessed employees abilities and attitudes towards the use of modern instructional technologies in workplace training. Qualitative analysis indicated a need to allay computer aversion, develop training competency standards and incorporate a system wide attitude that training is important. A Project Action Team (PAT) has completed job description analysis and determined applicable skill, knowledge and attitude competencies. Computer aversion is being addressed with the introduction of Computer Based Training. Visual mnemonics (buses, bus stops, transfer tickets, bus route concepts) aid in creating a workplace training culture. Developing an organizational training culture based on employees needs, as measured against competency criterion, is important to todays practitioner.