Patti C. Coggins, Ph.D.

Assistant Research Professor

Office: Herzer - Garrison Laboratory 100
E-mail: pcoggins@ra.msstate.edu,
pcoggins@foodscience.msstate.edu
Phone: 662-325-4002

Recent Publications & Book Chapters:
• Coggins, P.C. & Chamul, R.S. 2004. Food Sensory Attributes. In: Handbook of Frozen Foods. pp. 93 - 148. Edited by Hui, et al. Marcel Dekker, Inc., New York, NY 10016.

• Coggins, P.C. 2005. Methodology of Sensory Evaluation (Part 1. Principles). In: Sensory Evaluation of Muscle Foods. Edited by Hui, Y.H., Coggins, P.C., Kerth, Hyldig, & McKee. Marcel Dekker, Inc. New York, NY 10016. In publication.

• Coggins, P.C. 2005. Attributes of Muscle Foods: Color, Texture, Odor, Aroma, and Flavor. In: Sensory Evaluation of Muscle Foods. Edited by Hui, Y.H.,

• Coggins, P.C., Kerth, Hyldig, & McKee. Marcel Dekker, Inc. New York, NY 10016. In publication.

• Coggins, P.C. & Chamul, R.S. 2005. Food Sensory Attributes. In: Handbook of Food Science. Edited by Hui et al. Marcel Dekker, Inc., New York, NY 10016. In publication.
• Capella, L.M., Glueck-Chaloupka, Coggins, P.C. 2005. Food Product Development, Food Regulations and Policies - Compatible or Not? In: Government Policy and Program Impacts on Technology Development, Transfer and Commercialization: International Perspectives. Hayworth Press. In publication.

• Coggins, P.C. 2001. Spices and their usages in meats: In: Hui, et al, ed. Meat Science and Applications, Marcel Dekker, New York, NY.

Associate Editor:
• Marcel Dekker Publishing Company, New York, NY 10016; Book Title: Sensory Evaluation of Muscle Foods

Peer Reviewed Journals:
• Chamul, R.S. & Coggins, P.C. 2005. Effects of low-pressure treatment and a modified tumbling wet marination system on the mechanism of water holding capacity of poultry breast meat. J. Poultry Science. (submitted and accepted for publication)

• Capella, L.M., Glueck-Chaloupka, A. A., & Coggins, P.C. 2004. Food Product Development, Food Regulations and Policies - Compatible or Not? In: Journal of Nonprofit and Public Sector Marketing. Vol. 13, No. 1 - 2.

• Pollard, A. N., Coggins, P.C., & Knight, P. R. 2004. Sensory Evaluation of Edible Daylilies (Hemerocallis sp.). J. HortScience. Vol. 39, No. 4. (Abstract) (In press)
Coker, C., Knight, P., Fain, G., Anderson, M., Coggins, P.C., Pollard, A. 2004. Daylilies: Flower or food? HortScience 39:652-653. (Abstract) (In press)

• Pal, A., D. L. Marshall, P.C. Coggins, L.S. Andrews. 2004. Sensory quality difference between U.S. farm-raised catfish fillets and Vietnamese basa fish fillets. Journal of Food Science (submitted).

Bulletins, Booklets, Reports, Findings:
• Posadas, R., Coggins, P.C., & Andrews, L.S. 2004. Mississippi Oyster Recipes. Mississippi State University & Mississippi Department of Marine Resources.

• Andrews, L. S. & Coggins, P.C. 2004. Consumer Acceptability of Post-Harvest Processed and Value-Added Oysters - Year 2. In: T. Jamir, et. al. 2004. Final Report: Integrated Oyster Market Research, Product Development, Evaluation, Promotion and Consumer Education for the Gulf of Mexico's Oyster Industry. pp. 74 - 83. Sea Grant Contract #NA16RG2195 (GSAFF # 88) Project R/LR-Q-23 Year II. Gulf and South Atlantic Fisheries Foundation, Inc. Tampa, FL.

• Jamir, T.V.C., Jamison, J., Posada, R., Smith, E., Mitchell, T., McNeely, J., Balthrop, P., Posadas, B., Andrews, L. S., Coggins, P. C. 2004. Gulf Oyster Manual. A Publication of Gulf & South Atlantic Fisheries Foundation, Inc. Supported by National Sea Grant College Program with support from the National Oceanic and Atmospheric Administration, Office of Sea Grant, U.S. Department of Commerce. Grant No. NA16RG2195 (GSAFFI #81 & #88) Project R/LR-Q-23. Year 1 & 2.

• Balaa, M.F.A., P.C. Coggins, D.L. Marshall. 2003. Sensory qualities of catfish fillets treated with selected organic acids. Proceedings of the 1996 Catfish Processors Workshop, Bulletin 1121, Mississippi Agricultural and Forestry Experiment Station. pp. 10 - 13.

Professional Presentations
• Pollard, A. N., Coggins, P.C., Knight, P. R., Coker, C. E., 2005. Quantitative Descriptive Analysis Methodology for the Determination of the Optimum Month for Consumption of Daylilies (Hemerocallis spp.) Presented at the One Hundred and Second Annual Meeting for Southern Association of Agricultural Scientists. Horticultural Section. Little Rock, Arkansas. February 2005.

• Pollard, A.N., Coggins, P.C., Coker, C.E., Fain, G. B., Knight, P.R. 2004. Sensory Evaluation of Edible Daylilies (Hemerocallis). 32 Annual Horticulture Field Day, Mississippi State University, South Mississippi Branch Experiment Station, Costal Research and Extension Center, Mississippi Agricultural and Forestry Experiment Station, Poplarville, Mississippi, October 7, 2004.

• Coggins, P.C. 2004. Sensory Differences of Gulf Post Harvest Processed (PHP) Oysters. Presented at: Gulf and South Atlantic Fisheries, Inc. Annual Meeting (Sept). New Orleans, LA.

• Pollard, A. N., Coggins, P.C., & Knight, P. R. 2004. Sensory Evaluation of Edible Daylilies (Hemerocallis sp.) Presented at: American Horticulture Society Association (July) Austin, TX.

• Coggins, P.C. 2004. Sensory Differences of Gulf Post Harvest Processed (PHP) Oysters. Presented at: Seafood Science & Technology Workshop. (April) Biloxi, MS.

• Coggins, P.C. 2004. Sensory Differences in Mississippi Gulf Oysters Processed by High Heat Pasteurization, High Pressure Treatment, and Individual Quick Freezing. Presented at: Louisiana Seafood Promotion and Marketing Board Conference (July), New Orleans, LA.

• Andrews, L.S. & Coggins, P.C. 2004. The Consumer Acceptability of Post Harvest Treated Oysters. Presented at: Louisiana Seafood Promotion and Marketing Board Conference (July), New Orleans, LA.