Effect of partial reduction of pork meat on the physicochemical and sensory quality of dry ripened sausages: Development of a healthy venison salchichon

ABSTRACT Ozone is used in many countries for the treatment of effluents, becoming a viable alternative in sanitation of coffee wastewater. However, the strong ozone oxidation, responsible for its germicidal effect, can also compromise grain and beverage quality. The objective of this study was to evaluate the quality of Arabica coffee in different periods of treatment with ozonated water and its effect after drying. Coffee fruits were subjected to ozonation at regular intervals of 0, 5, 10, 20, and 30 min, with continuous stirring promoted by a recirculating water system at constant rate of 1 ppm of solubilized ozone. The design was completely randomized with five treatments and four replicates. After obtaining the data, the analysis of variance was performed and means were compared by Tukey test (p ≤ 0.05). The results showed a partial reduction of fungi after washing with ozonated water, but the same effect was not observed after drying. For coffee quality analysis, the longest times of exposure to the solubilized gas in the water produced some negative results in electrical conductivity and total and reducing sugars. However, the sensory quality of the beverage was maintained.

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Sensory quality of meat from crossbred boars in relation to their age and slaughter weight

Czech Journal of Food Sciences ◽

10.17221/151/2018-cjfs ◽

2018 ◽

Vol 36 (No. 5) ◽

pp. 415-419

Author(s):

Lenka Kouřimská ◽

Jaroslav Čítek ◽

Kateřina Zadinová ◽

Monika Okrouhlá ◽

Zdeňka Panovská ◽

...

Keyword(s):

Sensory Quality ◽

Subcutaneous Fat ◽

Boar Taint ◽

Pork Meat ◽

Slaughter Weight ◽

Sensory Evaluations ◽

Meat Samples ◽

Effect Of Age ◽

Entire Male

The aim of this study was to evaluate the effect of age of boars and their slaughter weights on the pleasantness and intensity of pork meat taste and odour. A total of 652 sensory evaluations of meat samples from sixteen crossbred entire male pigs aged 121 to 136 days with slaughter weight of 80–120 kg were performed by sensory profiling method. The age was a greater factor influencing the level of boar taint than the slaughter weight of animals. There were significant differences in the intensity of boar odour between categories of young animals (121 days) and old animals (135–136 days) (P = 0.0473) and between categories of adult animals (128 days) and old animals (P = 0.0194). Among the evaluated descriptors stronger correlations were calculated between olfactometric than between taste descriptors. Significant correlations were found between androstenone levels in subcutaneous fat and the results of sensory evaluation of muscle samples from the oldest animals aged 135–136 days.

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Sensory Quality of Culinary Pork Meat in Relation to Slaughter and Technological Value

Food Science and Technology Research ◽

10.3136/fstr.15.65 ◽

2009 ◽

Vol 15 (1) ◽

pp. 65-74 ◽

Cited By ~ 2

Author(s):

Danuta JAWORSKA ◽

Wiesław PRZYBYLSKI ◽

Katarzyna KAJAK-SIEMASZKO ◽

Ewa CZARNIECKA-SKUBINA

Keyword(s):

Sensory Quality ◽

Pork Meat ◽

Technological Value

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Effect of partial replacement of pork meat with an olive oil organogel on the physicochemical and sensory quality of dry-ripened venison sausages

Meat Science ◽

10.1016/j.meatsci.2014.03.001 ◽

2014 ◽

Vol 97 (4) ◽

pp. 575-582 ◽

Cited By ~ 22

Author(s):

M.C. Utrilla ◽

A. García Ruiz ◽

A. Soriano

Keyword(s):

Olive Oil ◽

Sensory Quality ◽

Partial Replacement ◽

Pork Meat

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Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification

Foods ◽

10.3390/foods10030578 ◽

2021 ◽

Vol 10 (3) ◽

pp. 578

Author(s):

Krystyna Szymandera-Buszka ◽

Justyna Piechocka ◽

Agata Zaremba ◽

Monika Przeor ◽

Anna Jędrusek-Golińska

Keyword(s):

Sensory Quality ◽

Thiamine Pyrophosphate ◽

Thiamine Hydrochloride ◽

Pork Meat ◽

Good Source ◽

Freeze Dried ◽

Frequent Consumption ◽

The Impact ◽

Dried Vegetables

The aim of the study is to explore the possibility of vegetables being used as carriers of thiamine. The influence of carrier type (thiamine hydrochloride—TCh and thiamine pyrophosphate—TP) for the thiamine stability were investigated. Two varieties of pumpkin, Muscat and Hokkaido, as well as Cauliflower and Broccoli, were used as a matrix for the thiamine applied. The impregnated and freeze-dried vegetables were stored (230 days) with changing access to light (access to and restriction of light) and temperature (21 °C and 40 °C). The analyzed carriers were also used in the production of gnocchi dumplings. The content of thiamine was analyzed using the thiochromium method. In the study, consumer tests (n = 199) and sensory profiling were used to assess the impact of thiamine carriers on the sensory quality of gnocchi dumplings. It was found that the introduction of dried vegetables at the level of 30% allows for high sensory desirability of analyzed products, as well as suggesting the possibility of their frequent consumption. Such a product could potentially become an alternative to pork meat as a good source of thiamine. However, it should be noted that the thiamine losses may occur during the storage of dried vegetables and their culinary preparation.

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Effect of Grill Type on Sensory Quality of Meat Steaks

Polish Journal of Natural Science ◽

10.2478/v10020-007-0046-z ◽

2007 ◽

Vol 22 (3) ◽

pp. 525-533

Author(s):

Katarzyna Tkacz ◽

Agnieszka Troszyńska ◽

Grzegorz Lamparski

Keyword(s):

Sensory Quality

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EFEK PENAMBAHAN EKSTRAK AIR JAHE (Zingiber officinale Roscoe) DAN PENYIMPANAN DINGIN TERHADAP MUTU SENSORI IKAN TUNA (Thunnus albacores)

JURNAL PERIKANAN DAN KELAUTAN TROPIS ◽

10.35800/jpkt.6.1.2010.115 ◽

2010 ◽

Vol 6 (1) ◽

pp. 36

Author(s):

Silvana Dinaintang Harikedua

Keyword(s):

Sensory Quality ◽

Zingiber Officinale ◽

The Other ◽

Ginger Extract ◽

Other Hand ◽

Storage Treatment ◽

Zingiber Officinale Roscoe ◽

Hedonic Scale ◽

And Storage

The objective of this study was to investigate the effect of ginger extract addition and refrigerate storage on sensory quality of Tuna through panelist’s perception. Panelists (n=30) evaluated samples for overall appearance and flavor attribute using hedonic scale 1–7. The sample which is more acceptable by panelists on flavor attributes having 3% gingers extract and storage for 3 days. The less acceptable sample on flavor attribute having 0% ginger extract and storage for 9 days. On the other hand, the sample which is more acceptable by panelists on overall appearance having 0% ginger extract without storage treatment. The less acceptable sample on overall appearance having 3% ginger extract and storage for 9 days.

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