Sensory analysis for stuffed cheese with Penicillium nalgiovense superficial growth

2021 ◽  
pp. 108201322110236
Author(s):  
Alfonsina Moavro ◽  
Fernando Pino ◽  
Macarena Sanchez-Díaz ◽  
Lucrecia Delfederico ◽  
Vanesa Ludemann
Keyword(s):  
Relative Humidity ◽  
Protective Effect ◽  
Oxidative Stability ◽  
Sensory Analysis ◽  
Pilot Plant ◽  
Descriptive Analysis ◽  
Dehydration Process ◽  
High Fat ◽  
Ripening Process ◽  
Penicillium Nalgiovense

Sensory analysis for stuffed cheese with Penicillium nalgiovense superficial growth using a descriptive analysis was performed. Cheeses were manufactured in a pilot plant. Penicillium nalgiovense was superficially inoculated and the cheeses were ripened at 12 °C and 90% relative humidity until packaged using a microperforated polyethylene film on day 14. The ripening process continued at either 5 °C or 12 °C for 21 days. Results showed that P. nalgiovense not only confers the external desirable appearance but also has a protective effect against dehydration process. Inoculated cheeses showed descriptors of odour and flavour associated with moulds. Ammonia notes were perceived only for inoculated cheeses on day 35 being more pronounced at 12 °C than 5 °C. The high fat content of the cheeses and the transparent and microperforated packaging might affect the oxidative stability of cheeses at the end of the ripening.

scholarly journals Variety Characterization and Influence of Olive Maturity in Virgin Olive Oils from the Area Assigned to the Protected Designation of Origin “Aceite de la Alcarria” (Spain)

Agronomy ◽  
2019 ◽  
Vol 10 (1) ◽  
pp. 38 ◽  
Author(s):  
José Emilio Pardo ◽  
Jacinto Tello ◽  
Mariano Suárez ◽  
Adrián Rabadán ◽  
Concepción De Miguel ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Special Interest ◽  
Pilot Plant ◽  
Virgin Olive Oils ◽  
Ripening Process ◽  
Olive Oils ◽  
Protected Designation Of Origin ◽  
Main Variety ◽  
Made In

In this first contribution to the study of virgin olive oils from the area assigned to the Protected Designation of Origin (PDO) “Aceite de la Alcarria” (Spain), both monovarietal oils obtained under ideal conditions in a pilot plant, as well as blend oils made in the oil mills located in the study area, were characterized. Special interest was focused on the influence of the ripening state of the fruits. The oils from the Castellana variety, the main variety found in the study area, were characterized by a high content of tocopherols, medium oxidative stability and high content in palmitic, palmitoleic and linolenic acids. As the ripening process progresses, the oils lose fruitiness, bitterness, pungency, stability, and some organoleptic defects appear, to the point of lowering the category (from extra virgin to virgin) in some of the Castellana samples. Thus, early collection of olives of this variety is recommended.

Ethanol Extract of Crataegus Oxyacantha L. Ameliorate Dietary Non-Alcoholic Fatty Liver Disease in Rat

Drug Research ◽  
2018 ◽  
Vol 68 (10) ◽  
pp. 553-559
Author(s):  
Golbahar Saeedi ◽  
Fereshteh Jeivad ◽  
Mohammadhadi Goharbari ◽  
Gholamreza Gheshlaghi ◽  
Omid Sabzevari
Keyword(s):  
Fatty Liver ◽  
Protective Effect ◽  
High Fat Diet ◽  
Normal Diet ◽  
Oxidative Stress Marker ◽  
Histopathological Study ◽  
Potential Candidate ◽  
Diet Change ◽  
High Fat ◽  
Alcoholic Fatty Liver

Abstract Background Non-alcoholic fatty liver (NAFLD) is one the most prevalent disease worldwide which characterized by fat accumulation in liver with no established efficient therapy. We designed this study to investigate protective and therapeutic effect of Crataegus oxyacantha L. (C. oxyacantha) on NAFLD induced by high fat diet in rat models. Methods NAFLD was induced by High Fat Diet+fructose (HFD), 45 Wistar rats were divided to 8 groups including control, HFD, HFD+diet change, HFD+diet change+C. oxyacantha 20 mg/kg, co treatment of HFD+C. oxyacantha 10, 20 and 40 mg/kg, and normal diet+C. oxyacantha 40 mg. C. oxyacantha was administered orally. Effectiveness of the C. oxyacantha was assessed through measuring the biochemical factors, and oxidative stress marker (FRAP, GSH, and MDA). Histopathological study was performed using H & E staining. Results The diet change from high fat to low fat ameliorated liver damage. However, consumption of C. oxyacantha (10 & 20 mg/kg) caused significant reduction in the level of all examined liver biomarkers specially LDH, that showed C. oxyacantha can restore the hepatocyte damage due to HFD. The C. oxyacantha showed a protective effect which was more prominent in the animals treated with the 20 mg/kg C. oxyacantha. The administration of C. oxyacantha caused increased antioxidant status (GSH and FRAP levels) and decreased lipid peroxidation in treated animals. Major Conclusion Accordingly, C. oxyacantha have both therapeutic and protective effect for NAFLD and may be a potential candidate for further assessments in clinical studies.

scholarly journals Panel and Panelist Performance in the Sensory Evaluation of Black Ripe Olives from Spanish Manzanilla and Hojiblanca Cultivars

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 562 ◽  
Author(s):  
López-López ◽  
Sánchez-Gómez ◽  
Montaño ◽  
Cortés-Delgado ◽  
Garrido-Fernández
Keyword(s):  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Descriptive Analysis ◽  
Quantitative Descriptive Analysis ◽  
Repeatability And Reproducibility ◽  
Good For ◽  
Quantitative Descriptive ◽  
Different Origins ◽  
Discriminant Power

There is vast experience in the application of sensory analysis to green Spanish-style olives, but ripe black olives (≈1 × 106 kg for 2016/2017) have received scarce attention and panelists have less experience on the evaluation of this presentation. Therefore, the study of their performance during the assessment of this presentation is critical. Using previously developed lexicon, ripe olives from Manzanilla and Hojiblanca cultivars from different origins were sensory analysed according to the Quantitative Descriptive Analysis (QDA). The panel (eight men and six women) was trained, and the QDA tests were performed following similar recommendations than for green olives. The data were examined while using SensoMineR v.1.07, programmed in R, which provides a diversity of easy to interpret graphical outputs. The repeatability and reproducibility of panel and panelists were good for product characterisation. However, the panel performance investigation was essential in detecting details of panel work (detection of panelists with low discriminant power, those that have interpreted the scale in a different way than the whole panel, the identification of panelists who required training in several/specific descriptors, or those with low discriminant power). Besides, the study identified the descriptors of hard evaluation (skin green, vinegar, bitterness, or natural fruity/floral).

The Protective Effect of High Fat Diets on Immature Rats Fed Thyroid

1950 ◽  
Vol 42 (2) ◽  
pp. 279-284 ◽  
Author(s):  
Samuel M. Greenberg ◽  
Harry J. Deuel
Keyword(s):  
Protective Effect ◽  
High Fat ◽  
High Fat Diets ◽  
Immature Rats ◽  
Fat Diets
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