Physico-chemical characteristics and sensory quality of two date varieties under commercial and industrial storage conditions

The composition of apple base wine was found to be suitable for conversion into vermouth. The spices extract contained more TSS, tannins, esters, volatile acid but lower titrable acid than apple base wine. To optimize and develop apple vermouth with different ethanol concentrations (12%, 15%, 18%), sugar content (4%, 8%) and spices extract (2.5% and 5.0%) was prepared and was evaluated. Significant differences in physico-chemical characteristics and sensory quality amongst the vermouths having different levels of alcohol, sugar and spices extract were noted. Generally, increasing ethanol content decreased titrable acidity, tannins, macroelements and colour units while micro-elements, viscosity and total esters were increased. Increased sugar level affected TSS, apparent viscosity, pH, esters, free aldehyde, total sugar, K, Cu and Mn contents. Level of spices extract (2.5 & 5.0) did not effect TSS (ºB), titrable acidity, colour, total sugar, total tannins, volatile acidity, increased mineral contents except for K, esters and aldehyde contents. Increase in alcohol content upto 15% increased the sensory score of the product. Increased quantity of spices extract, however, decreased the mean sensory quality of vermouth. However, sensory scores for 4 or 8% sugar and 2.5 or, 5.0% spices extracted were similar. A product with 15% alcohol, 4% sugar and 2.5% spices extract was preferred the most in overall sensory quality. The studies revealed that apple fruit is suitable for making vermouth by the method described. The spices, herbs, their parts and the quantities used are also reported.

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Physico Chemical Analysis of Sapota (Manilkara zapota) Coated by Edible Aloe Vera Gel

International Journal of Applied Sciences and Biotechnology ◽

10.3126/ijasbt.v3i1.11703 ◽

2015 ◽

Vol 3 (1) ◽

pp. 20-25 ◽

Cited By ~ 6

Author(s):

N. Padmaja ◽

S. John Don Bosco ◽

J. Sudhakara Rao

Keyword(s):

Chemical Analysis ◽

Aloe Vera ◽

Ascorbic Acid Content ◽

Chemical Characteristics ◽

Manilkara Zapota ◽

Aloe Vera Gel ◽

Physico Chemical ◽

Dramatic Decline ◽

Physical And Chemical

The physical and chemical characteristics of the fruit have immense significance as they ultimately affect the quality of processed productsprepared from them. Over ripening of Sapota (Manilkara zapota) fruits at the post-harvest stage usually results in dramatic decline in quality.In the present study, physico chemical analysis (which includes Weight loss, Colour, Texture, TSS, pH, TA and Ascorbic acid content) ofedible Aloe vera gel coated Sapota fruits packed in LDPE and stored at 15 ± 2? were studied at regular intervals of 5 days i.e., 0th,5th, 10th,15thand 20th days. The dip treatment of Aloe vera gel coating 1:2, 7 minutes had best retained the physico chemical characteristics than the othertreatments performed and was found to be the most effective treatment in maintaining the fruit quality attributes along with the shelf lifeextension of about 20 days.DOI: http://dx.doi.org/10.3126/ijasbt.v3i1.11703 Int J Appl Sci Biotechnol, Vol. 3(1): 20-25

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Effect of Physico-chemical Characteristics of Raw Muscles from Three Iberian × Duroc Genotypes on Dry-cured Meat Products Quality

Food Science and Technology International ◽

10.1177/1082013207088371 ◽

2007 ◽

Vol 13 (6) ◽

pp. 485-495 ◽

Cited By ~ 1

Author(s):

M.R. Ramirez ◽

R. Cava

Keyword(s):

Sensory Quality ◽

Meat Products ◽

Biceps Femoris ◽

Raw Material ◽

Meat Production ◽

Reciprocal Crosses ◽

Physico Chemical ◽

Cured Meat ◽

The Difference

The effect of raw material characteristics (longissimus dorsi and biceps femoris) on dry-cured loin and ham quality from three different Iberian · Duroc genotypes was studied: GEN1: ♂ Iberian · ♀ Duroc1, GEN2: ♂ Duroc1 · ♀ Iberian; GEN3: ♂ Duroc2 · ♀ Iberian. GEN1 and GEN2 are reciprocal crosses, while the difference between GEN2 and GEN3 is the Duroc sire line. The line Duroc1 (DU1) was selected for the manufacture of dry-cured meat products, whereas the line Duroc2 (DU2) was selected for meat production with low carcass fat. Raw material and dry-cured meat products did not differ between reciprocal crosses (GEN1 vs. GEN2). However, the genotype of the Duroc sire line affected the quality of meat and dry-cured meat products. GEN1 and GEN2 had higher adipogenic nature and higher postmortem pH than GEN3, and as a result, these dry-cured meat products had better instrumental and sensory quality than those from GEN3. By contrast, meat from GEN3 had lower pH, fat content, and oxidative stability which decreased the quality of dry-cured meat products. Therefore, there was a close connection between raw material and dry-cured meat products quality as it was affected by characteristics related to the genotype such as the adipogenic character and meat quality traits associated with pH.

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