Search results for "ensory analysis"

Natural colorants improved the physicochemical and sensorial properties of frozen Brazilian sausage (linguiça) with reduced nitrite

2020

Made available in DSpace on 2021-06-25T12:18:24Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-01-01. Added 1 bitstream(s) on 2021-07-15T15:05:51Z : No. of bitstreams: 1 S0103-90162021000300902.pdf: 246305 bytes, checksum: 130e2a2703383287ec0721e788c1b83e (MD5) Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) The use of natural colorants in meat products can keep its coloring attractive as well as meet the demand from consumers interested in products that are healthier. Nitrite is added as a preservative to these products and it is also a precursor of the generation of a specifically desired color in meat products. However, its use has been associated with the dev…

Influence of the addition of different origin sources of protein on meat products sensory acceptance

2019

The effect of the addition of different protein sources on the sensory properties of meat products was evaluated. Pork liver pâte, turkey patties, cooked turkey breast, fresh pork sausages, and marinated turkey breast were elaborated with soybean (control), and other protein sources, such as aspea, lentil, bean, Chlorella, Spirulina, and dairy protein. Physicochemical parameters (pH, color, and hardness), taste profile, acceptance, and preference were assessed. The incorporation of different protein sources in meat products modified the sensorial characteristics, which differentially influenced the acceptance of panelists, generating panelist groups with different preference profiles. Meat …

Effects of almond gum as texture and sensory quality improver in wheat bread

2016

International audience; The aim of this work was to investigate the effect of almond gum as dietary fibre source in enhancing the wheat bread quality. Different amounts of almond gum (2%, 5% and 10% (w/w)) were used in bread formulation. The volume, texture, crust and crumb colour, as well as the sensorial properties, were evaluated and compared to control (without almond gum). The obtained results showed that almond gum addition enhanced significantly the volume of bread. The highest volume was obtained using 2% almond gum concentration with 23.6% increase, compared to control. Using almond gum in bread formulation improved considerably its texture with a notable decrease in hardness by 61…

Food Quality, Sensory Attributes and Nutraceutical Value of Fresh “Osteen” Mango Fruit Grown under Mediterranean Subtropical Climate Compared to Impo…

2020

Mango is a fruit with a very short shelf-life due to its rapid ripeness after harvest

Valorization of indigenous dairy cattle breed through salami production

2016

The aim of the research was to produce salami manufactured with meat of three different commercial categories of bovine breed: cow on retirement, beef and young bull. A total of six experimental productions, at small-scale plant, were carried out with and without starter culture inoculums. The evolution of physico-chemical parameters in all trials followed the trend already registered for other fermented meat products. Several LAB species were found during process with different levels of species diversity and frequency of isolation among inoculated (mainly Pediococcus pentosaceus and Staphylococcus xylosus) and uninoculated (mainly Enterococcus devriesei, Lactobacillus curvatus and Lactoba…

Cultivation trials of hop (Humulus lupulus L.) in semi-arid environments

2020

Abstract The recent developments in the market and craft beer industry in Italy have led to an increasing demand for local raw materials, such as barley malt and hops. Few works have been addressed to evaluate suitability and productivity of hop in semi-arid Italian environments. With this purpose, two experiments were carried out in 2018 and 2019, testing the suitability to cultivation of three commonly used hop varieties (Cascade, Chinook and Nuggett) in two typical semi-arid environments in Sicily. Phenological stages were also evaluated, and GDDs accumulated in vegetative and reproductive stages were calculated according to 9 different methods, dealing with three Tbase temperatures (0 °…

Effect of the mechanical harvest of drupes on the quality characteristics of green fermented table olives

2015

BACKGROUND Because of damage caused by mechanical harvesting, the drupes for table olive production are traditionally hand harvested. Until now, no data have been available on the microbiological and chemical features of mechanically harvested drupes during fermentation. RESULTS Drupes mechanically harvested and inoculated with Lactobacillus pentosus OM13 were characterized by the lowest concentrations of potential spoilage microorganisms. On the other hand, drupes mechanically harvested and subjected to spontaneous fermentation showed the highest concentration of Enterobacteriaceae and pseudomonads during transformation. The lowest decrease of pH (4.20) was registered for the trials inocul…

2018

Chardonnay wines from Burgundy, obtained from musts with three levels of clarification (Low, Medium and High) during two consecutive vintages (2009 and 2010) and for two kinds of closures (screw caps and synthetic coextruded closures) were analyzed chemically and sensorially. Three bottles per turbidity level were opened in 2015 in order to assess the intensity of the reductive and/or oxidative aromas (REDOX sensory scores) by a trained sensory panel. The chemical analyses consisted in polyphenols and colloids quantification, followed by a proteomic characterization. For the two vintages, the REDOX sensory scores appeared to be driven both by the type of closure and to a lesser extent by th…

Canonical Variate Analysis of Sensory Profiling Data

2015

Principal Component Analysis (PCA) of product mean scores is generally used to obtain a product map from sensory profiling data. However, this approach does not take into account the variance of the product mean scores due to the individual panelist variability. Therefore, Canonical Variate Analysis (CVA) of the product effect in the two-way multivariate analysis of variance (MANOVA) should be considered as a natural alternative analysis to PCA. Indeed, it is the extension of the classical univariate approach used for the analysis of each descriptor separately. This analysis generates successive components maximizing product discrimination as measured by the usual Fisher statistics in analy…

Grapes: a method and a SAS program for graphical representations of assessor performances

1994

GRAPES computes individual and global analyses of variance for sensory profiling data, consisting of several sessions in which all the panelists gave scores to all the products for a number of attributes. The fitted model takes into account the session effect. GRAPES summarizes the results by means of graphical assessor scatterplots which allow to check and to compare panelist performances, such as the way of using scale, the reliability, the discrimination power and the agreement with the panel. In addition, GRAPES detects the outliers for each of these criterion. The usefulness of GRAPES for the panel leader will be demonstrated using texture and flavor profiling of 4 restructured steaks …