Variation in physicochemical and sensory quality of sour orange (Citrus aurantium L.) marmalade from the Cap Bon region in North-East Tunisia

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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Evaluation of sensory quality of calf chops: A new methodological approach

Meat Science ◽

10.1016/j.meatsci.2013.01.003 ◽

2013 ◽

Vol 94 (1) ◽

pp. 105-114 ◽

Cited By ~ 7

Author(s):

I. Etaio ◽

P.F. Gil ◽

M. Ojeda ◽

M. Albisu ◽

J. Salmerón ◽

...

Keyword(s):

Sensory Quality ◽

Methodological Approach

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Nutritional, textural, and sensory quality of oil fried donut enriched with extracted dietary fiber and okara flour

Journal of Food Processing and Preservation ◽

10.1111/jfpp.15310 ◽

2021 ◽

Author(s):

Safinaj Huq ◽

Pabitra Chandra Das ◽

Md. Ahmadul Islam ◽

Md. Fahad Jubayer ◽

Thottiam Vasudevan Ranganathan ◽

...

Keyword(s):

Dietary Fiber ◽

Sensory Quality

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Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat

Foods ◽

10.3390/foods10071610 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1610

Author(s):

Wiesław Przybylski ◽

Danuta Jaworska ◽

Katarzyna Kajak-Siemaszko ◽

Piotr Sałek ◽

Kacper Pakuła

Keyword(s):

Heat Treatment ◽

Sensory Quality ◽

Treatment Method ◽

Poultry Meat ◽

Chicken Breast ◽

Breast Meat ◽

Sous Vide ◽

The Impact ◽

Cooked Meat

An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and products for increasingly demanding consumers. The sous-vide technique is increasingly being used to give new sensory attributes to dishes in gastronomy. The study aimed to assess the impact of the heat treatment method, i.e., the sous-vide method, as compared to traditional cooking, on the sensory quality of poultry meat, as well as the efficiency of the process with regard to technological quality. The cooking yield with the sous-vide method of processing poultry meat was higher than with the traditional method of cooking in water (88.5% vs. 71.0%, respectively). The meat was also found to be redder (a* = 254 vs. 074) and less yellow (b* = 1512 vs. 1649), as well as more tender. The sensory quality of chicken breast meat obtained by the sous-vide method was higher in terms of attributes such as color tone, tenderness, juiciness, and overall quality. At the same time, it was lower in terms of the odor of cooked meat and the flavor of cooked meat as compared to meat subjected to traditional cooking.

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Finishing season and feeding resources influence the quality of products from extensive-system Gascon pigs. Part 2: muscle traits and sensory quality of dry-cured ham

animal ◽

10.1016/j.animal.2021.100305 ◽

2021 ◽

pp. 100305

Author(s):

B. Lebret ◽

H. Lenoir ◽

A. Fonseca ◽

J. Riquet ◽

M.J. Mercat

Keyword(s):

Sensory Quality ◽

Extensive System ◽

Dry Cured Ham ◽

Quality Of Products ◽

Feeding Resources

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The Sensory Quality and the Textural Properties of Functional Oolong Tea-Infused Set Type Yoghurt with Inulin

Foods ◽

10.3390/foods10061242 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1242

Author(s):

Katarzyna Świąder ◽

Anna Florowska ◽

Zuzanna Konisiewicz

Keyword(s):

Sensory Quality ◽

Bitter Taste ◽

Profile Analysis ◽

Textural Properties ◽

Sweet Taste ◽

Oolong Tea ◽

Quantitative Descriptive ◽

Semi Solid ◽

Positive Effect

Set type yoghurts are characterised by a semi-solid texture, which is created during the fermentation process. The tea infusion in this type of yoghurt production can influence the quality of the final product. Therefore, the aim of the experiment was to evaluate the influence of the addition of 3, 6 and 9% inulin to oolong tea-infused yoghurts on the sensory quality. It has been evaluated by trained experts using a Quantitative Descriptive Profile analysis and by consumers using hedonic scaling, as well as on instrumentally evaluated features such as texture, stability and visual parameters. The addition of oolong tea to yoghurt resulted in positive changes in the perception of sweet, peach and nectar odours and flavours, and also creaminess, as well as negative changes in the presence of a bitter taste, the whey presence and a colour intensification towards dark cream (p ≤ 0.05). The addition of inulin to the tested oolong tea yogurts caused a decrease in the whey presence and brightened the yoghurt’s colour (6% and 9%, p ≤ 0.05, respectively), as well as an improved creaminess and an increase in the sweet taste of the yoghurt. It was also observed that the addition of oolong tea deteriorated the instrumentally evaluated texture of the set yoghurts, while inulin at a higher concentration (9%, p ≤ 0.05) increased the firmness and adhesiveness. Moreover, the addition of inulin also had a positive effect on the yoghurt’s stability. The addition of inulin to oolong tea-infused set yoghurts may be valuable both as a source of prebiotic fibre in functional products and as a factor improving the quality of these products.

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Perceived quality of care among people with type 2 diabetes mellitus in the north east region of peninsular Malaysia

BMC Public Health ◽

10.1186/s12889-021-10320-y ◽

2021 ◽

Vol 21 (1) ◽

Author(s):

Noorfariza Nordin ◽

Suhaily Mohd Hairon ◽

Najib Majdi Yaacob ◽

Anees Abdul Hamid ◽

Seoparjoo Azmel Mohd Isa ◽

...

Keyword(s):

Quality Of Care ◽

Perceived Quality ◽

Peninsular Malaysia ◽

North East ◽

The North ◽

East Region ◽

Perceived Quality Of Care ◽

Significant Difference

Abstract Background People with type 2 diabetes mellitus (T2DM) are best managed by a chronic care model that is associated with enhanced quality of care and improved patient outcome. Assessing patients’ perceived quality of care is crucial in improving the healthcare delivery system. Hence, this study determined the perceived quality of care among people with T2DM and explored its associations with (i) sociodemographic and clinical characteristics and (ii) types of healthcare clinics to guide future planning. Methods A cross-sectional study involving 20 primary healthcare clinics in the North East Region of Peninsular Malaysia and people with T2DM as the sampling unit was conducted from February to May 2019. The pro forma checklist, interview-guided Skala Kepuasan Interaksi Perubatan-11, and Patient Assessment of Chronic Illness Care (Malay version; PACIC-M) questionnaire were used for data collection. Univariate analysis and linear regression were used to determine the status of perceived quality of care and the factors associated with the perceived quality of care, respectively. Results Overall, data from 772 participants were analyzed. The majority was from the Malay ethnic group (95.6%) with a mean (standard deviation [SD]) glycated hemoglobin A1c (HbA1c) level of 8.91% (2.30). The median (interquartile range [IQR]) of the number of medical officers available at each clinic was 6 (7), with Family Doctor Concept (FDC) clinics having a higher number of medical officers than non-FDC clinics (p = 0.001). The overall mean (SD) PACIC-M score was 2.65 (0.54) with no significant difference between scores of patients treated in the two clinic types (p = 0.806). Higher perceived quality of care was associated with lower number of medical officers (adjusted regression coefficient [Adj.β], − 0.021; p-value [p], 0.001), and greater doctor–patient interaction in all domains: distress relief (Adj.β, 0.033; p, < 0.001), rapport (Adj.β, 0.056; p, < 0.001), and interaction outcome (Adj.β, 0.022; p, 0.003). Conclusion Although there was no significant difference found between clinic type, this study reflects that patients are comfortable when managed by the same doctor, which may support a better doctor-patient interaction. A larger specialized primary care workforce could improve diabetes care in Malaysia.

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