DHN 304: Experimental Foods:

Preliminary Plan
Name:

Hillary McLean

What recipe will you be modifying? Southern Fried Cabbage

Hypothesis and Objectives
Objective: To develop an easy-to-make reduced-fat recipe using turkey bacon and locally
grown fresh cabbage that will help Kentuckians enjoy the meals that they love, while also
introducing a healthier variation.
Hypothesis: It is hypothesized that the reduced-fat cabbage will have an appealing mouth
feel, taste, and appearance, which will increase acceptance by local consumers.
Background/Review of Literature
A study by Hong S (et al.) highlighted cabbage as a Korean dish (called Kimchi) that
is becoming a growing trend in the Western diet. Cabbage is the main ingredient, but
seafood and seasonings are also added. The popularity, in this article, was attributed to
the specialized taste and the health benefits, including its anti-oxidant and ani-mutagenic
properties. This experiment used gel electrophoresis to do an in-depth study of the
bacteria in the individual ingredients of final Kimchi product. The major bacteria found
included Pediococcus, pentosaceus, Lecuconostoc citreum, Leuconostoc gelidum, and
Leuconostoc mesenteroides. Other minor bacteria were found as well. The goal of
collecting all this information is to learn more about the biologically active components of
kimchi so that they can be fully taken advantage of.
Another study by Liu S. and his peers looked at the genes of a particular type of
cabbage Bassica napus. The focus was to use gene mapping to locate the genes that are
responsible for seed oil content. They found that chromosome A5 can increase the amount
of available seed oil by almost 2%. As studies continue, they hope to be able to genetically
modify this plant so that more seed oil can be extrapolated (or the yield will increase).

Sources:
Hong S., et al. Microbial Community Structure of Korean Cabbage Kimchi and Ingredients
with Denaturing Gradient Gel Electrophoresis. J Mcrobiol Biotechnol. 2016 February
24.
Liu S, et al. A Genome-Wide Association Study Reveals Novel Elite Allelic Variations in Seed
Oil Content of Brassica napus. Theor Appl Genet. 2016 February 25.

Materials and Methods

Original Recipe

Your Modified Recipe

3 Slices of Bacon, Cut into Thirds

1/3 Cup of Vegetable Oil
1 Teaspoon of Salt, or to Taste
1 Teaspoon of Ground Black Pepper, or to
Taste
1 Head of Cabbage, Cored and Sliced
1 White Onion, Chopped
1 Pinch of White Sugar

2 Slices of Turkey Bacon

1/3 Cup of Olive Oil
Dash of Basil (or to taste)
Dash of Oregano (or to taste)
1 Teaspoon of Ground Black Pepper
1 White Onion, Chopped

Instructions for preparing each recipe:

Original:
1. Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and
pepper.
2. Cook for about 5 minutes, or until bacon is crisp.
3. Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until
tender.
Modified:
1.
2.
3.
4.
5.
6.

Chop 1 head of cabbage.

Chop up the slices of turkey-bacon into thirds.
In a skillet, cook turkey-bacon with Olive Oil and seasonings until crisp.
Set a pot of water to boil over medium heat.
Chop the onions and add it, along with the cabbage, to the pot of boiling water.
Cook for 4 minutes so more nutrients will be maintained but the cabbage will still be
tender.
7. Drain the water and then add Italian Dressing Tomato Sauce.
8. Add the turkey-bacon to the cabbage mixture.
9. Enjoy!
Subjective Attached.
Objective - Choose two instruments you can use to evaluate your product. If not feasible with
the instruments available in lab, you can simply evaluate the fruit or vegetable you are working
with.
Penetrometer: to measure the tenderness of the cabbage.
Shortometer: to measure the tenderness of the baked, crispy turkey bacon.
Supplies Needed:
Food: In the Modified Recipe Sheet on Canvas.
Equipment: List of objective instruments we plan on using.
Penetrometer

Shortometer

Discrimination - Difference
Paired Comparison
Samples A and B are provided. Please rate the bitterness of the samples as either equal or
different by checking the corresponding box below.

Equal

Different

Duo-Trio Test
There are three unknown cabbage samples. Taste the reference sample A, followed by the other
two (Samples B and C). Identify with a check mark which Sample (B or C) differs from the
reference sample.

Sample
B

Sample
C

Descriptive:
Number Scaling
Rank the bitterness of the two samples:
1

2
Not Bitter

3
Mildly Bitter

4
Very Bitter

Extremely Bitter

Descriptor Scaling
Not Bitter
Sample A
Sample B
Affective:
Hedonic

Slightly Bitter

Moderately Bitter

Extremely Bitter

Rate Sample A.
Dislike Extremely

Facial Hedonic
Rate Sample A

7 8 9

Like Extremely