Search results for "Flesh"

Effects of progressive decrease of feeding frequency and re-feeding on production parameters, stomach capacity and muscle nutritional value in rainbo…

2020

Abstract Feeds and feeding constitute the major part of costs in intensive aquaculture. Any action to reduce feeding costs without negatively affecting fish production parameters and flesh quality would improve profitability of farming. Therefore, we studied the effects of feeding frequency on production parameters, stomach capacity and nutritional value of muscle in juvenile rainbow trout (Oncorhynchus mykiss) in an experiment with two stages. First, during the nine-week “starvation period” we fed rainbow trout (initial weight c. 40 g) with four different feeding protocols in an attempt to adapt the fish to a progressive decrease in the number of feeding days. During the second stage, a fo…

The Influence of Fruit Ripening Stage at Harvest and Storage Temperature on ‘Bianca di Bivona’ White Flesh Peaches

2015

‘Bianca di Bivona’ is a white-flesh peach cultivar, which ripens during the last week of July and the first of August. Its fruit are known because of their distinct flavor and aroma, which make them highly accepted, particularly in the local markets. However, nothing is known about their postharvest physiology and storage conditions. In order to investigate the effect of: (a) fruit ripening stage at harvest and, (b) storage temperatures, ‘Bianca di Bivona’ peaches were picked at mature-green, (60.0±1.3 N), and ripe stage (30.7 ± 2.1 N) determined by flesh firmness, and then stored at 0°C and 5°C (90% RH). Flesh firmness, total soluble solids, titratable acidity, weight loss and DA index, me…

Variability of sensory profile and quality characteristics for ‘Pesca di Bivona’ and ‘Pesca di Leonforte’ peach (Prunus persica Batsch) fresh-cut sli…

2015

Abstract Peach genotypes in Southern Italy include the white-flesh ‘Pesca di Bivona’ (‘Murtiddara’, ‘Bianca’, ‘Agostina’ and ‘Settembrina’) and the yellow-flesh ‘Pesca di Leonforte’ (‘Settembrina’, ‘Giallone’ and ‘Ottobrina’ ) landraces, with non-melting clingstone fruit, characterized by a persistent aroma and an excellent flavor that is highly appreciated by consumers. The aim of this work was to assess the suitability of these white- and yellow-flesh landraces to be processed as fresh-cut product with regard to the persistence of their quality and sensory profiles. Fruit of ‘Pesca di Bivona’ and ‘Pesca di Leonforte’ landraces were cut into slices and stored at 5 °C for 3, 5, 7, 12 d. Fre…

Instrumental and sensory evaluation of eating quality of peaches and nectarines

2012

The influence of flesh firmness on consumer acceptance and its relationship with total soluble solids (TSS), titratable acidity (TTA) and sensory analysis were studied for fruits of ‘September Sun’ and ‘Sweet September’ (low acid) peach (Prunus persica (L.) Batsch), and ‘Maria Dolce’ (low acid) and ‘Venus’ nectarine (Prunus persica (L.) Batsch, var. nucipersica) cultivars. Sensory descriptors, assessed by a short-trained panel, were firmness, sweetness, sourness, aroma, acceptability. Different stages of fruit firmness did not always result in significant differences of TSS, TTA and their ratio, but the panel was able to discriminate fruit ripening stages, in terms of fruit firmness, aroma …

Effect of Drying Condition on the Quality of Dry Late Peaches of Leonforte

2015

The Late Peach of Leonforte [Prunus persica (L.) Batsch] grown in Southern Italy matures in September and October and as late as November. Fruits are wrapped in paper bags to protect them from parasites and are harvested only when fully ripe. Protected inside the bags, they ripen late and take on a bright yellow colour with red streaks. Highly aromatic, the peach has yellow, firm flesh that is high in soluble solids and has a distinctive, slightly caramelized flavour. The aim of this work was to deter¬mine the best method of drying peach as a means of conserving the fruit after harvest due to its very limited shelf-life. Drying processes were carried out in a pilot plant utilising differen…

Influence of pasteurization temperature on flesh firmness of table olives cv. Nocellara del Belice

2013

The application of heat treatment is especially important in maintaining the organoleptic characteristics of fermented agro-food products, which potential consumers perceive as reflecting the quality of these foodstuffs. The aim of this study was to evaluate the influence of pasteurization time and temperature on the flesh firmness of table olives cv. Nocellara del Belice, packaged in glass jars, and to study their effect on the microbial community of table olives. Four different treatments were applied, one for each of the pasteurization temperatures adopted: 65 °C, 75 °C, 85 °C and 95 °C. A control test was also carried out (test Tc, not pasteurized). Each test was repeated with treatment…

David Cronenberg's Having to Make the Word Be Flesh

2004

International audience; Cet article part d'une remarque faite par Cronenberg dans un entretien où il dit vouloir « transformer le mot en chair ». La démarche créatrice que décrit le cinéaste, démarche en trois temps — écriture, mise en scène des corps et objets, et « mise en cadre » — est comparée à la représentation de ces étapes dans ses films, de sorte que la première conclusion à laquelle on arrive est que Cronenberg est, en quelque sorte, cinéaste malgré lui : un cinéaste qui se passerait de la « mise en cadre ». Aussi, la formule de Cronenberg, qui subvertit le texte biblique en inversant la création divine, apparaît comme une pique contre le littéralisme puritain qui habite le cinéma…

Caratterizzazione di tipi locali di Solanum melongena L. diffusi in Sicilia

2006

Bioactive Compounds, Nutritional Quality and Antioxidant Capacity of the Red-Fleshed Kirkwood Navel and Ruby Valencia Oranges

2022

Kirkwood Navel and Ruby Valencia are two spontaneous bud-mutations of the ordinary Washington Navel and Valencia late oranges characterized by the red coloration of their flesh. The purpose of this study was to analyze the physiological features, internal fruit quality, contents of relevant bioactive compounds and antioxidant capacity in the pulps of the red-fleshed fruits compared with the ordinary oranges during late development and maturation. In general, the content of sugars, organic acids, vitamin C, tocopherols, total phenolics and flavonoids, the hydrophilic antioxidant capacity and their changes during maturation were similar in the red-fleshed oranges and in the corresponding blon…