Degradation of myofibrillar and sarcoplasmic proteins as a function of marinating time and marinade type and their impact on textural quality and sensory attributes of m. semitendinosus beefsteak

2021 ◽  
Author(s):  
Mona Mazaheri Kalahrodi ◽  
Homa Baghaei ◽  
Bahareh Emadzadeh ◽  
Marzieh Bolandi
Keyword(s):  
Sensory Attributes ◽  
Sarcoplasmic Proteins ◽  
Textural Quality

Assessment of the Textural Quality of Meat Patties: Correlation of Instrumental and Sensory Attributes

1991 ◽  
Vol 56 (6) ◽  
pp. 1465-1469 ◽  
Author(s):  
S.L. BEILKEN ◽  
L.M. EADIE ◽  
I. GRIFFITHS ◽  
P.N. JONES ◽  
P.V. HARRIS
Keyword(s):  
Sensory Attributes ◽  
Textural Quality

Physical and Sensory Attributes of Stimulated and Non-Stimulated Vacuum-Packaged Pork

1989 ◽  
Vol 67 (3) ◽  
pp. 704 ◽  
Author(s):  
E. L. Wiley ◽  
J. O. Reagan ◽  
J. A. Carpenter ◽  
C. E. Davis ◽  
J. A. Christian ◽  
...  
Keyword(s):  
Sensory Attributes

Aversive Textures and Their Role in Food Rejection

2020 ◽  
Author(s):  
Robert Pellegrino ◽  
Curtis Luckett
Keyword(s):  
Cluster Analysis ◽  
Psychological Factors ◽  
Sensory Attributes ◽  
Prominent Feature ◽  
Large Vocabulary ◽  
Common Food ◽  
Sensory Attribute ◽  
Touch Sensitivity

Texture is a prominent feature in foods and consequently can be the reason a food is accepted or rejected. However, other sensory attributes, such as flavor/taste, aroma, sound and appearance may also lead to the rejection of food and motivations other than unpleasantness exist in unacceptance. To date, these motivations for food rejection have been studied in isolation and their relationships with psychological factors have not been tested. This study measured reasons people reject a food and probed into the specifics of texture rejection. A large U.S. sample (N=473) was asked to rate their motivations for rejecting a food, list foods that were disliked due to unpleasant sensory attributes, specify the unpleasant sensory attribute(s), and complete an assessment of general touch sensitivity. Results showed 94% of individuals reject a food due to its texture, a rate comparable to flavor-based rejection. Looking at the number of foods being rejected, flavor was the most common food attribute, followed by texture and then aroma. From a linguistic standpoint, aversive textures encompass a large vocabulary, larger than liked textures, and the same food may be rejected due to a single or combination of texture terms. Viscosity (e.g. slimy) and hardness (e.g. mushy) are the most common aversive texture types, but through cluster analysis subsets of individuals were identified that are more aversive to other textures. This study emphasizes the role of aversive textures in food rejection and provides many avenues for future investigations.

High Oxygen Packaging System Negatively Affects Color Stability and Sensory Attributes of Beef Cuts

2010 ◽  
Author(s):  
Yuan Kim ◽  
Steven M. Lonergan ◽  
Elisabeth J. Huff-Lonergan
Keyword(s):  
Color Stability ◽  
Sensory Attributes ◽  
High Oxygen ◽  
Packaging System

Effects of Monosodium Glutamate (MSG) on Sensory Attributes and Acceptability of Beef and Radish Soup (Korean soegogi-muguk)

2019 ◽  
Vol 48 (5) ◽  
pp. 567-574
Author(s):  
Yehji Chung ◽  
Minjeong Kang ◽  
Dain Kim ◽  
Jinsoo Kang ◽  
Jung-Heun Ha ◽  
...  
Keyword(s):  
Monosodium Glutamate ◽  
Sensory Attributes

Physicochemical Properties, Microbial Quality and Sensory Attributes of Different Black Tea Brands

2017 ◽  
Vol 13 (3) ◽  
Author(s):  
Kobra Keshavarz Faizasa ◽  
Mohammadreza Koushki ◽  
Shiva Roofigary Haghighat
Keyword(s):  
Physicochemical Properties ◽  
Black Tea ◽  
Sensory Attributes ◽  
Microbial Quality

scholarly journals Correction to: Exploring the potential of black gram (Vigna mungo) flour as a fat replacer in biscuits with improved physicochemical, microstructure, phytochemicals, nutritional and sensory attributes

2021 ◽  
Vol 3 (3) ◽  
Author(s):  
Syed Muhammad Ghufran Saeed ◽  
Syed Arsalan Ali ◽  
Rashida Ali ◽  
Syed Asad Sayeed ◽  
Lubna Mobin ◽  
...  
Keyword(s):  
Online Publication ◽  
Sensory Attributes ◽  
Vigna Mungo ◽  
Black Gram ◽  
Fat Replacer

The version of Fig. 5 in the initial online publication was incorrect. The original article has been corrected.

scholarly journals Effect of milk composition on sensory attributes and instrumental properties of Indian Cottage Cheese (chhana)

NFS Journal ◽  
2021 ◽  
Author(s):  
Purba Chakraborty ◽  
U.S. Shivhare ◽  
Santanu Basu
Keyword(s):  
Milk Composition ◽  
Sensory Attributes ◽  
Cottage Cheese
Sign in / Sign up

Export Citation Format

Share Document