Search results for "sensory analysi"
showing 10 items of 141 documents
The role of mucilage of Opuntia ficus-indica Mill. on sweet cherry fruit during storage
2022
Sweet cherry (Prunus avium L.) is an important crop from temperate areas and is widespread and much appreciated by the consumers when the pedicel is green. The objective of this work was to evaluate the quality of sweet cherry fruit treated with a mucilage coating, extracted from cladodes of Opuntia ficus-indica L. Mill (OFI). The cultivar ‘Ferrovia’ was harvested at the commercial ripeness stage from an orchard in Puglia (Italy), stored for 14 days at 2°C and RH 92% and to evaluated by the variation of color and other qualitative parameters such as physical-chemical, nutraceutical and sensory analysis. Fruits were transferred at 10°C to postharvest laboratory of University of Palermo after…
Evaluation of quality attributes and consumer preference of fresh or imported mangoes in Italy
2018
Mango is a climacteric fruit with a very short shelf-life due to its rapid ripeness after harvest. Generally, fruit from tropical countries and directed to longer transportation (EU markets), are in general harvested firm, before complete ripening (mature-green stage). This harvest practice usefully for mango fruit storability and transportability, generally causes fruits quality and taste decrease. The present study was conducted to evaluate quality attributes and consumer preference of fresh or imported mangoes in Italy. Mango fruit imported from abroad (cv Keitt, Kent and Osteen) were collected from 2 different large-scale organized distribution markets (LD). Mango fruits (cv Keitt, Kent…
Monitoring the Shelf-Life of Minimally Processed Fresh-Cut Apple Slices By Physical–Chemical Analysis and Electronic Nose
2014
Fresh-cut apples, in slices or in cubes, are minimally processed products, which are currently collecting a great interest by fruit marketers for their promising diffusion. Their shelf life, from a microbiological point of view, has been fixed about 2 or 3 weeks under refrigeration. However in a few days they undergo biochemical degradations with production of off-flavors and texture breakdown. In this work, the change of aromatic fingerprint of apple slices packaged in air and in a modified atmosphere (with 100% N2) and stored at 4°C was measured, by using a commercial electronic nose. The obtained data were also compared with sensory evaluation of judge’s panel. Moreover, quality paramete…
Calcium Ascorbate Coating Improves Postharvest Quality and Storability of Fresh-Cut Slices of Coscia and Abate Fétel Pears (Pyrus communis L.)
2022
Flesh firmness is closely related to fruit ripeness and is typically a reliable indicator of shelf-life potential so it could be considered a crucial quality index for the determination of pear quality. Flesh softening after cutting could considerably affect consumer acceptance of fresh-cut pears (Pyrus communis L.). Indeed, mechanical stress (cutting, peeling, etc.) could lead to ethylene production that results in the hydrolysis of pectic substances in the cell walls. The effectiveness of an edible coating treatment on the physical-chemical, nutraceutical, and sensorial analysis was evaluated on two pear cultivars: the summer-ripening ‘Coscia’ and the late-ripening ‘Abat…
Instrumental and sensory analysis of eating quality of peaches and nectarines
2010
The influence of flesh firmness on consumer acceptance and its relationship with total soluble solids concentration (TSSC), titratable acidity (TTA) and sensory analysis was studied to understand their interaction in determining acceptance judgments, for different organoleptic typologies of peaches and nectarines. The investigation was carried out during summer 2006 on fruit of ‘September Sun’ and ‘Sweet September’ (low acid) peach (Prunus persica (L.) Batsch), and ‘Maria Dolce’ (low acid) and ‘Venus’ nectarines (Prunus persica (L.) Batsch, var. nucipersica). Sensory descriptors for peaches and nectarines were Flesh firmness, Sweetness, Sourness, Aroma, and Acceptability. The panel was able…
Effect of farming system and cheesemaking technology on the physicochemical characteristics, fatty acid profile, and sensory properties of Caciocaval…
2012
Abstract Caciocavallo Palermitano is a typical stretched-curd cheese that has been produced over the centuries in Sicily according to traditional cheesemaking technology and using raw milk from autochthonous cow breeds reared at pasture. The objective of this experiment was to evaluate the effects of the farming system and processing technology on the characteristics of Caciocavallo Palermitano cheese, with particular regard to the fatty acid profile. The farming system was either extensive, using autochthonous cows fed a pasture-based diet, or intensive, with specialized dairy cow breeds fed mainly hay and concentrate. The cheese-processing technology was either artisanal, using traditiona…
Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses.
2010
The production of five different green table olive cultivars was studied by a combined strategy consisting of chemical, microbiological and sensory analyses. Cultivable microflora of samples collected during processing was monitored by plate counts on seven synthetic culture media. In all samples Enterobacteriaceae, Pseudomonaceae, staphylococci, lactic acid bacteria and spore-forming bacteria were undetectable. Yeasts and moulds were countable from the day 42 (2 log CFU/ml) till the end of fermentation (6 log CFU/ml). The use of three different approaches for microorganism detection, including a culture-independent methodology, revealed the presence of barely three yeast species during the…
Modeling of Sensory Characteristics Based on the Growth of Food Spoilage Bacteria
2016
During last years theoretical works shed new light and proposed new hypothesis on the mechanisms which regulate the time behaviour of biological populations in different natural systems. Despite of this, the role of environmental variables in ecological systems is still an open question. Filling this gap of knowledge is a crucial task for a deeper comprehension of the dynamics of biological populations in real ecosystems. In this work we study how the dynamics of food spoilage bacteria influences the sensory characteristics of fresh fish specimens. This topic is crucial for a better understanding of the role played by the bacterial growth on the organoleptic properties, and for the quality …
Effect of mechanically deboning of chicken on the rheological and sensory properties of chicken sausages
2019
The current study was aimed to investigate the effects of different types and percentage of mechanically deboned chicken meat (MDC) on the textural and sensory properties of sausages in fried and nonfried condition. Cutting behavior, hardness, stringiness, gumminess, cohesiveness, chewiness, and resilience were evaluated on sausage with different percentage of MDC, using chicken fillet as a control. The result of the textural analysis showed that with a high percentage of MCD, the shear force, hardness, and stringiness increased in sausages. The cohesiveness and resilience often decreased with the rising of MDC percentage. Evaluation of shear force in fried products showed that the MDC perc…
Influence of composition(CO2 and Sugar) on aroma release and perception of mint-flavored carbonated beverages
2009
The aim of the present work was to identify and quantify physical mechanisms responsible for in-nose aroma release during the consumption of mint-flavored carbonated beverages in order to better understand how they are perceived. The effect of two composition factors (sugar and CO(2)) was investigated on both the sensory and physicochemical properties of drinks by studying in vitro and in vivo aroma release. Sensory results revealed that the presence of CO(2) increased aroma perception regardless of the sugar content. In agreement with volatility parameters, in vivo measurements showed that carbonated drinks released a greater quantity of aroma compounds in the nose space than non-carbonate…