TEMPERATURE DEPENDENCE OF SENSORY QUALITY CHANGES DURING THERMAL PROCESSING

1980 ◽  
Vol 45 (4) ◽  
pp. 836-839 ◽  
Author(s):  
THOMAS OHLSSON
Keyword(s):  
Temperature Dependence ◽  
Thermal Processing ◽  
Sensory Quality ◽  
Quality Changes

scholarly journals Effect of Inulin on the Physical, Chemical and Sensory Quality Attributes of Polish Chicken Burgers

2012 ◽  
Vol 1 (1) ◽  
pp. 169 ◽  
Author(s):  
Aneta Cegielka ◽  
Krzysztof Tambor
Keyword(s):  
Thermal Processing ◽  
Nutritional Value ◽  
Sensory Quality ◽  
Raw Material ◽  
Font Size ◽  
Control Product ◽  
Physical Chemical ◽  
Sensory Analyses ◽  
Addition Level

<span style="font-family: Times New Roman; font-size: small;"> </span><p>Four formulations of chicken burger were prepared: control product without inulin, and products with 1.0, 2.0 or 3.0 % of inulin (in relation to the weight of meat, fatty raw material, and water), respectively. Physical, chemical and sensory analyses were made to evaluate the effect of inulin on the quality of cooked burgers. The results showed that the application of inulin did not cause significant decrease of the thermal processing yield nor the shear force of the products. However, the addition of inulin resulted in slight, but significant differences (P &lt; 0.05) in chemical composition and energy value of burgers. Burgers of all formulations were acceptable in sensory characteristics. The addition level of inulin not higher than 1.0 %, did not result in deterioration of physical, chemical and sensory quality characteristics of chicken burgers. To improve the nutritional value of chicken burgers, the modification of fatty acid composition is recommended.</p><span style="font-family: Times New Roman; font-size: small;"> </span>

Anomaly of Nuclear Quadrupole Relaxation in Cu2O Prepared at Low Temperatures

1986 ◽  
Vol 41 (1-2) ◽  
pp. 382-385 ◽  
Author(s):  
J. Kasprzak ◽  
J. Lus ◽  
J. Pietrzak
Keyword(s):  
Temperature Dependence ◽  
Cuprous Oxide ◽  
Thermal Processing ◽  
Low Temperatures ◽  
Room Temperature ◽  
Quadrupole Relaxation ◽  
Temperature Dependences ◽  
Powder Samples ◽  
Nuclear Quadrupole ◽  
Nuclear Quadrupole Relaxation

The 63Cu and 65Cu NQR transitions in powder samples of cuprous oxide have been investigated from 77 to 500 K and at room temperature after annealing up to 1100 K Significant differences in T1 , NQR linewidth Δv, and their temperature dependences were found among the samples prepared in different ways. For C u20 samples obtained in low temperatures (below 380 K), the temperature dependence of T1 below 380 K is o f activation character with Ea = 0.07 eV. These results are interpreted in terms of an electron hopping mechanism. Thermal processing of these samples permits to obtain irreversible electronic state and then the spectroscopic parameters are the same as for the samples obtained in high temperatures (above 1320 K).

Temperature dependence of the resistance in the Pt/Ti nonalloyed ohmic contacts top‐InAs induced by rapid thermal processing

1990 ◽  
Vol 68 (8) ◽  
pp. 4141-4150 ◽  
Author(s):  
A. Katz ◽  
S. N. G. Chu ◽  
B. E. Weir ◽  
W. C. Dautremont‐Smith ◽  
R. A. Logan ◽  
...  
Keyword(s):  
Temperature Dependence ◽  
Thermal Processing ◽  
Ohmic Contacts ◽  
Rapid Thermal Processing

Chemical and sensory quality changes of fish fingers, made from mirror carp (Cyprinus carpio L., 1758), during frozen storage (−18°C)

2006 ◽  
Vol 99 (2) ◽  
pp. 335-341 ◽  
Author(s):  
Bahar Tokur ◽  
Serhat Ozkütük ◽  
Esin Atici ◽  
Gülsün Ozyurt ◽  
Caner Enver Ozyurt
Keyword(s):  
Cyprinus Carpio ◽  
Sensory Quality ◽  
Frozen Storage ◽  
Quality Changes ◽  
Mirror Carp ◽  
Carp Cyprinus Carpio

Microbiological and sensory quality changes in blood pancakes and cooked ring sausage during storage

1985 ◽  
Vol 2 (5) ◽  
pp. 279-292 ◽  
Author(s):  
H. Korkeala ◽  
S. Lindroth ◽  
M. Suihko ◽  
A. Kuhmonen ◽  
P.-L. Penttilä
Keyword(s):  
Sensory Quality ◽  
Quality Changes

scholarly journals Kinetics of Quality Changes ofPangasiusFillets at Stable and Dynamic Temperatures, Simulating Downstream Cold Chain Conditions

2017 ◽  
Vol 2017 ◽  
pp. 1-9 ◽  
Author(s):  
Nga Mai ◽  
Van Huynh
Keyword(s):  
Storage Time ◽  
Sensory Quality ◽  
Storage Conditions ◽  
Cold Chain ◽  
Quality Changes ◽  
Acceptable Limit ◽  
Chain Conditions ◽  
Supporting Tool ◽  
Kinetics Of ◽  
Microbiological Analyses

This study was about the quality changes ofPangasiusfillets during storage under simulated temperature conditions of downstream cold chain. Sensory, chemical, and microbiological analyses were conducted over storage time and bacterial growth was modelled. Sensory quality index (QI), at five stable (1, 4, 9, 15, and 19 ± 1°C) and three dynamic temperatures, progressed faster at higher temperatures, especially with sooner temperature abuses. Total volatile basic nitrogen remained under the acceptable limit throughout all the storage conditions. Total viable psychrotrophic counts (TVC) were around 5.68 ± 0.24 log CFU g−1at the beginning and exceeded the limit of 6 log CFU g−1after 216, 96, 36, 16, and 7 h at 1, 4, 9, 15, and 19 ± 1°C, respectively. Meanwhile,Pseudomonascounts started at 3.81 ± 0.53 log CFU g−1and reached 4.60–6.36 log CFU g−1by the time of TVC rejection. Since lower shelf lives were given by TVC rather than QI, it should be appropriate to base the product shelf life on the TVC acceptable limit. Kinetics models based on the Baranyi and Roberts and square root models, developed for TVC andPseudomonasspp., gave acceptable bacterial estimations at dynamic temperatures, with over 80% of observed counts within the acceptable simulation zone, revealing promising model applicability as a supporting tool for cold chain management. However, further improvement and validation of the models are needed.

Microbiological and Sensory Quality Changes in Unwrapped and Wrapped Sliced Watermelon

1988 ◽  
Vol 51 (7) ◽  
pp. 531-533 ◽  
Author(s):  
S. D. ABBEY ◽  
E. K. HEATON ◽  
D. A. GOLDEN ◽  
L. R. BEUCHAT
Keyword(s):  
Escherichia Coli ◽  
Sensory Quality ◽  
Structural Integrity ◽  
Storage Temperature ◽  
Objective Measurement ◽  
Quality Changes ◽  
Subjective Ratings ◽  
Temperature Growth ◽  
Sensory Qualities

Experiments were done to determine the major genera and groups of microflora which grow on unwrapped and wrapped slices of watermelon stored at 5 and 25°C for up to 8 d. Changes in sensory qualities of stored watermelon were also monitored. Pseudomonas, Escherichia coli, Enterobacter and micrococci comprised the predominant microflora, regardless of storage temperature. Growth was slower on wrapped watermelon than on unwrapped watermelon. Subjective ratings for color, aroma, appearance, flavor and texture of unwrapped watermelon stored at 5°C decreased more rapidly than ratings for wrapped slices. Results from objective measurements of color suggested that dulling and darkening was most rapid on the surface of unwrapped watermelon, and this was attributed to more rapid oxidation of pigments when exposed to air. Objective measurement of firmness showed that wrapped watermelon retained structural integrity for a longer time than unwrapped watermelon; however, subjective ratings for texture were not correlated with these values, indicating that texture is less critical than color and flavor when overall judgments are made on sensory quality of stored watermelon.

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