Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona — a traditional Spanish fermented sausage

Meat Science ◽  
2001 ◽  
Vol 59 (3) ◽  
pp. 251-258 ◽  
Author(s):  
E Muguerza ◽  
O Gimeno ◽  
D Ansorena ◽  
J.G Bloukas ◽  
I Astiasarán
Keyword(s):  
Olive Oil ◽  
Sensory Quality ◽  
Lipid Fraction ◽  
Fermented Sausage ◽  
Emulsified Olive Oil

The effect of addition of olive oil and “Aceto balsamico di Modena” wine vinegar in conjunction with active atmosphere packaging on the microbial and sensory quality of “Lollo Verde” lettuce and rocket salad

Anaerobe ◽  
2011 ◽  
Vol 17 (6) ◽  
pp. 303-306 ◽  
Author(s):  
Ioannis S. Arvanitoyannis ◽  
Achilleas D. Bouletis ◽  
Eirini A. Papa ◽  
Dimitrios C. Gkagtzis ◽  
Christos Hadjichristodoulou ◽  
...  
Keyword(s):  
Olive Oil ◽  
Sensory Quality ◽  
Wine Vinegar

Roasting and packaging in nitrogen atmosphere protect almond var. Guara against lipid oxidation

2011 ◽  
Vol 17 (6) ◽  
pp. 529-540 ◽  
Author(s):  
P. Sanchez-Bel ◽  
I. Egea ◽  
M.T. Pretel ◽  
F.B. Flores ◽  
F. Romojaro ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Relative Humidity ◽  
Protective Effect ◽  
Sensory Quality ◽  
Lipid Fraction ◽  
Storage Period ◽  
Nitrogen Atmosphere ◽  
Conjugated Dienes ◽  
Contrary Effect

The effect of packaging in nitrogen (N2) atmosphere or in air on the quality of peeled and roasted almond var. Guara during storage for 20 weeks at 20 °C ± 1 °C and 65–70% relative humidity (RH) was studied. No changes in the sugar, fat, protein or fiber contents were observed during the storage period nor in color. Only the lipid fraction showed significant changes with the kind of packaging atmosphere. The composition of fatty acids remained unchanged during the 5 month storage in all the samples. Packaging in N2 atmosphere was seen to have a protective effect against the accumulation of conjugated dienes (CD) in peeled almonds, while in roasted almonds, the protective effect was lower and even nil by the end of storage. The contrary effect was observed for the ultraviolet (UV; K270) index which increased more slowly in the roasted samples packaged in N2, while in peeled samples it reached the same levels at the end of storage regardless of the packaging atmosphere. No effect of the packaging atmosphere was observed on the evolution of the peroxide value in the tested samples (peeled or roasted almonds). None of these changes in the lipid fraction was reflected in the final sensory quality of the samples and the taster panel found no changes in the sensory quality in any case.

scholarly journals Mechanical Strategies to Increase Nutritional and Sensory Quality of Virgin Olive Oil by Modulating the Endogenous Enzyme Activities

2014 ◽  
Vol 13 (2) ◽  
pp. 135-154 ◽  
Author(s):  
Maria Lisa Clodoveo ◽  
Rim Hachicha Hbaieb ◽  
Faten Kotti ◽  
Giacomo Scarascia Mugnozza ◽  
Mohamed Gargouri
Keyword(s):  
Olive Oil ◽  
Enzyme Activities ◽  
Sensory Quality ◽  
Virgin Olive Oil

scholarly journals Effect of malaxation temperature on the physicochemical and sensory quality of cv. Cobrançosa olive oil and its evaluation using an electronic tongue

LWT ◽  
2021 ◽  
Vol 137 ◽  
pp. 110426
Author(s):  
Ítala M.G. Marx ◽  
Nuno Rodrigues ◽  
Ana C.A. Veloso ◽  
Susana Casal ◽  
José A. Pereira ◽  
...  
Keyword(s):  
Olive Oil ◽  
Sensory Quality ◽  
Electronic Tongue

scholarly journals How does the added fat source affect sensory quality of sheep and goat pâtés?

2019 ◽  
Vol 49 (5) ◽  
Author(s):  
Sandra Rodrigues ◽  
Samanta Almeida ◽  
Etelvina Pereira ◽  
Alfredo Teixeira
Keyword(s):  
Olive Oil ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Taste Panel ◽  
Procrustes Analysis ◽  
Taste Intensity ◽  
Texture Attributes ◽  
Different Sources

ABSTRACT: Sensory quality of sheep and goat pâtés with different sources and percentage of fat (10% or 30%, and pork belly or olive oil) were evaluated. A trained taste panel performed sensory analysis and consumers were consulted to perceive their preferences. Generalised Procrustes Analysis was used to test the differences found by panellists. Panellists were able to find sensory differences between sheep and goat pâtés, and also fat percentages. Goat pâtés had higher values of juiciness and sheep pâtés had higher values of taste intensity. Ten percent pork belly fat pâtés had the highest values of colour and cohesiveness attributes and also aroma intensity, while 30% olive oil pâtés had the highest values of texture attributes, except cohesiveness. Although, differences between pâtés were found by panellists, consumers had no particular preference for one of them.

scholarly journals Genome Wide MeDIP-Seq Profiling of Wild and Cultivated Olives Trees Suggests DNA Methylation Fingerprint on the Sensory Quality of Olive Oil

Plants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1405
Author(s):  
Oussama Badad ◽  
Naoufal Lakhssassi ◽  
Nabil Zaid ◽  
Abdelhalim El Baze ◽  
Younes Zaid ◽  
...  
Keyword(s):  
Dna Methylation ◽  
Phenotypic Plasticity ◽  
Secondary Metabolites ◽  
Olive Oil ◽  
Sensory Quality ◽  
Methylation Status ◽  
Genome Wide ◽  
Pharmaceutical Properties ◽  
Methylation Profiling

Secondary metabolites are particularly important to humans due to their pharmaceutical properties. Moreover, secondary metabolites are key compounds in climate change adaptation in long-living trees. Recently, it has been described that the domestication of Olea subspecies had no major selection signature on coding variants and was mainly related to changes in gene expression. In addition, the phenotypic plasticity in Olea subspecies was linked to the activation of transposable elements in the genes neighboring. Here, we investigated the imprint of DNA methylation in the unassigned fraction of the phenotypic plasticity of the Olea subspecies, using methylated DNA immuno-precipitation sequencing (MeDIP-seq) for a high-resolution genome-wide DNA methylation profiling of leaves and fruits during fruit development in wild and cultivated olives from Turkey. Notably, the methylation profiling showed a differential DNA methylation in secondary metabolism responsible for the sensory quality of olive oil. Here, we highlight for the first time the imprint of DNA methylation in modulating the activity of the Linoleate 9S lipoxygenase in the biosynthesis of volatile aromatic compounds. Unprecedently, the current study reveals the methylation status of the olive genome during fruit ripening.

Response Surface Evaluation of the Sensory Quality of Turkish Dry Fermented Sausage (sucuk) as Affected by Ripening Period, Nitrite Level and Heat Treatment

2012 ◽  
Vol 8 (4) ◽  
Author(s):  
Şükrü Kurt ◽  
Ömer Zorba
Keyword(s):  
Heat Treatment ◽  
Response Surface ◽  
Sensory Quality ◽  
Fermented Sausage ◽  
Ripening Period ◽  
Overall Acceptability ◽  
Nitrite Level ◽  
Quadratic Effects ◽  
Sensory Parameters

Abstract In order to determine the potential for the reduction of nitrite levels and ripening period with heat treatment, the effects of the ripening period (1, 3, 7, 11 and 13 days), nitrite level (45, 70, 120, 170 and 195 ppm) and heat treatment (30, 40, 60, 80 and 90 °C) on the sensory quality of sucuk were investigated using central composite rotatable design setup based upon response surface methodology. The linear and quadratic effects of the ripening period and heat treatment were found to be significant for the sensory quality. However, the effects of higher nitrite levels on the sensory parameters of sucuk were not found to be significant (p>0.05). Optimum values for the ripening period, heat level and nitrite level for overall acceptability were 8 days, 59.3 °C and 109.4 ppm, respectively.

scholarly journals Olive oil: a review on the identity and quality of olive oils produced in Brazil

2021 ◽  
Vol 43 (3) ◽  
Author(s):  
Paula Freitas Filoda ◽  
Fabio Clasen Chaves ◽  
Jessica Fernanda Hoffmann ◽  
Cesar Valmor Rombaldi
Keyword(s):  
Olive Oil ◽  
Volatile Compounds ◽  
Sensory Quality ◽  
Cultivation Conditions ◽  
Olive Oils

Abstract The sensory quality of olive oils is influenced by the diversity and concentration of volatile and non-volatile compounds that vary according to cultivar, and edaphic, climatic, and cultivation conditions, which allows for establishing the origin of the product. In addition, since this crop has been recently introduced in Brazil, little is known about the performance of cultivars in this region, where investments in this activity have been made. Thus, relevant aspects about the chemical and sensory quality of olive oils are presented and discussed, as well as how these aspects influence the identity of the product.

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