Textural, Color, Hygroscopic, Lipid Oxidation, and Sensory Properties of Cookies Containing Free and Microencapsulated Chia Oil

2018 ◽  
Vol 11 (5) ◽  
pp. 926-939 ◽  
Author(s):  
Melina Maynara Carvalho de Almeida ◽  
Cristhian Rafael Lopes Francisco ◽  
Anielle de Oliveira ◽  
Sabrina Silva de Campos ◽  
Ana Paula Bilck ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Sensory Properties ◽  
Chia Oil

scholarly journals Correction to: Textural, Color, Hygroscopic, Lipid Oxidation, and Sensory Properties of Cookies Containing Free and Microencapsulated Chia Oil

2018 ◽  
Vol 11 (5) ◽  
pp. 940-940 ◽  
Author(s):  
Melina Maynara Carvalho de Almeida ◽  
Cristhian Rafael Lopes Francisco ◽  
Anielle de Oliveira ◽  
Sabrina Silva de Campos ◽  
Ana Paula Bilck ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Sensory Properties ◽  
Chia Oil

scholarly journals Effect of Ilex x meserveae Aqueous Extract on the Quality of Dry-Aged Beef

2021 ◽  
Vol 2021 ◽  
pp. 1-6
Author(s):  
Anna Marietta Salejda ◽  
Aleksandra Szmaja ◽  
Łukasz Bobak ◽  
Anna Zwyrzykowska-Wodzińska ◽  
Anna Fudali ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Lipid Oxidation ◽  
Fatty Acid Profile ◽  
Aqueous Extract ◽  
Shear Force ◽  
Sensory Properties ◽  
Beef Quality ◽  
Sensory Acceptability ◽  
Color Parameters

The effect of meat marinating with aqueous extract of Ilex meserveae dried leaves on dry-aged beef quality was investigated. Shear force, TBARS value, color parameters, fatty acid profile, and sensory properties were evaluated in beef cuts dry-aged for 21 days. The use of Ilex meserveae dried leaves as marinade at 0.5, 1.0, and 2.0% w / v did not affect the shear force and color parameters of dry-aged beef. The marinating of beef cuts with Ilex meserveae resulted in efficient prevention of lipid oxidation without impairing sensory acceptability. Aqueous extract Ilex meserveae can be applied as a natural ingredient in meat marinade to prevent peroxidation.

The investigation of the use of dried Morchella conica powder on lipid oxidation, colour, textural and sensory properties of sucuks during fermentation

2020 ◽  
Vol 49 (3) ◽  
pp. 330-338
Author(s):  
Y. Çelebi Sezer
Keyword(s):  
Lipid Oxidation ◽  
Sensory Properties ◽  
Butylated Hydroxytoluene ◽  
Quality Properties ◽  
Sensory Acceptance ◽  
Peroxide Values ◽  
Morchella Conica ◽  
Sensory Features ◽  
And Control ◽  
Control Samples

The influences of dried Morchella conica powder (MCP) on quality and sensory properties of sucuks were determined. Sucuks were prepared by adding 0% (control), 1.5% MCP, 3% MCP, 0.02% butylated hydroxytoluene (BHT), and sodium nitrate/nitrite (0.01% NaNO 3 /0.005% NaNO 2 ) and lipid oxidation, colour, texture, and sensory features were analysed. Sucuks with the addition of MCP had much lower (P<0.05) peroxide values than with the addition of BHT and nitrate/ nitrite and the control samples. It was found that the L* and a* values of sucuks with the addition of 1.5% and 3.0% MCP decreased significantly (P<0.05) compared to sucuks with nitrate/nitrite and BHT addition and control samples during fermentation. Hardness and chewiness values decreased with the addition of MCP (P<0.05) during fermentation. The sucuks with MCP added at 1.5% and 3% showed the highest overall sensory acceptance. Thus, proper amount of dried MCP addition may be effective on enhancing sucuk quality properties.

Effect of glaze and selected herbal extracts on lipid oxidation and sensory properties of frozen Atlantic herrings (Clupea harengusL.)

2013 ◽  
Vol 42 (2) ◽  
pp. 236-244 ◽  
Author(s):  
L. Mesarčová ◽  
S. Marcinčák ◽  
J. Nagy ◽  
P. Popelka ◽  
M. Bača ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Sensory Properties ◽  
Herbal Extracts

Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage

Meat Science ◽  
2015 ◽  
Vol 110 ◽  
pp. 9-14 ◽  
Author(s):  
Patrícia Leal de Almeida ◽  
Silvério Nepomuceno de Lima ◽  
Luciene Lacerda Costa ◽  
Cintia Cristina de Oliveira ◽  
Karina Aparecida Damasceno ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Sensory Properties ◽  
Refrigerated Storage ◽  
Microbial Stability ◽  
Peel Extract

Sensory Properties and Lipid Oxidation in Prerigor Processed Fresh Pork Sausage

1981 ◽  
Vol 46 (6) ◽  
pp. 1659-1661 ◽  
Author(s):  
D. L. DRERUP ◽  
M. D. JUDGE ◽  
E. D. ABERLE
Keyword(s):  
Lipid Oxidation ◽  
Sensory Properties ◽  
Pork Sausage

scholarly journals The progression of lipid oxidation, β-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage

2021 ◽  
Author(s):  
Deepa Agarwal ◽  
Lim Mui ◽  
Emma Aldridge ◽  
James McKinney ◽  
Louise Hewson ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Shelf Life ◽  
Sweet Potato ◽  
Sensory Perception ◽  
Sensory Properties ◽  
Sweet Potatoes ◽  
Potato Crisps ◽  
Β Carotene

Lipid oxidation markers, degradation markers of β-carotene and changes in sensory properties were tracked in fried sliced sweet potatoes over shelf life and under different frying conditions.

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