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

Foods ◽  
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.

Influence of Pre-Fried Time and Temperature on the Quality of Microwave Beef Kebabs

2012 ◽  
Vol 554-556 ◽  
pp. 1081-1085
Author(s):  
Shi Xin Liu ◽  
Xiu Fang Xia ◽  
Bao Hua Kong ◽  
Yu Fu
Keyword(s):  
Beneficial Effect ◽  
Shear Force ◽  
Sensory Quality ◽  
Sensory Characteristics ◽  
Frying Time ◽  
Overall Acceptability ◽  
Yield Values ◽  
Cooking Yield

The influence of pre-fried time and temperature on the cooking yield, shear force, color and sensory quality of microwave beef kebabs were evaluated. The beef kebabs were fried for 20 s, 40 s, 60 s and 80 s at 170 ± 2 °C, 180 ± 2 °C or 190 ± 2 °C in the fryer. The results revealed that beef kebabs fried at 190 ± 2 °C for 60 s had significantly higher cooking yield, shear force, redness (a*), yellowness (b*), flavor, color and overall acceptability than the samples fried at 170 ± 2 °C and 180 ± 2 °C for 60 s. Lightness (L*), juiciness and tenderness of beef kebabs fried at 190 ± 2 °C for 60 s were lower than samples fried at 170 ± 2 °C and 180 ± 2 °C for 60 s. In addition, the cooking yield values fried at 190 ± 2 °C for different times was increased by 4.58%, 3.49%, 2.37% and 1.12% over that fried at 170 ± 2 °C. Beef kebabs fried at 190 ± 2 °C for 60 s promoted the color and cooking yield remarkably and had a beneficial effect on sensory characteristics during frying. The optimum frying parameters of kebabs were at 190 ± 2 °C of oil temperature for 60 s of frying time.

scholarly journals Effects of xanthan gum and corn flour on the quality of sponge cake using response surface methodology

2018 ◽  
Vol 36 (No. 4) ◽  
pp. 344-351 ◽  
Author(s):  
Xian Na ◽  
Hu Guohua
Keyword(s):  
Response Surface Methodology ◽  
Physical Properties ◽  
Response Surface ◽  
Specific Volume ◽  
Xanthan Gum ◽  
Partial Replacement ◽  
Corn Flour ◽  
Overall Acceptability ◽  
Positive Effects

Effects of partial replacement of wheat flour with corn flour (2.93–17.07%) blended with xanthan gum (0.1172–0.6828%) on physical properties, textural and sensory characteristics of sponge cakes were evaluated by response surface methodology (RSM). The significant regression models (P ≤ 0.05) were established to explain the influence of corn flour and xanthan (Xan) on the dependent variables and optimize the formulation. Xanthan significantly increased moisture content, hardness and chewiness, but it decreased specific volume and springiness (P ≤ 0.001). Corn flour had significant positive effects on specific volume, hardness, springiness, colour and overall acceptability (P ≤ 0.05). Hence corn flour and xanthan significantly improved the baking quality of sponge cakes (P ≤ 0.05) and thereby augmented the potential for using wheat-corn blend flours in cake baking. Based on RSM optimisation, a balance between amounts of corn flour (12.7%) and xanthan (0.416%) led to products with desired physical properties and acceptable sensory quality.

CHEMICAL COMPOSITION AND SENSORY QUALITY OF SWEETPOTATO CRISPS AS AFFECTED BY VARIETY AND FRYING CONDITIONS

2017 ◽  
Vol 15 (1) ◽  
pp. 108-121
Author(s):  
G O OLATUNDE ◽  
B O OGUNYINKA ◽  
M E ASHIMI ◽  
A G TAIWO
Keyword(s):  
Chemical Composition ◽  
Sensory Quality ◽  
Total Sugar ◽  
Chemical Components ◽  
Frying Time ◽  
Standard Methods ◽  
Overall Acceptability ◽  
Peroxide Values ◽  
The Individual

The effect of frying temperatures ranging from 150-180 °C and frying time of 3-12 mins on the compo-sition and sensory quality of sweetpotato crisps from white-fleshed and yellow-fleshed varieties were investigated in this study. Chemical composition, sensory properties and overall acceptability of the crisps were determined using standard methods. Results obtained showed moisture content (2.37-7.50%), fat (9.77-16.22%), total sugar (1.52-4.44%), carotenoids (31.65-55.29 μg/100 g), free fatty acid (0.11-0.44%) and peroxide values (2.95-12.30 mEq/kg). Each of the chemical components and sensory attributes of the crisps were significantly (p<0.001) affected by the individual and combined effects of variety, frying temperatures and frying duration (time) in minutes. The highest overall accept-ability scores were 8.46 for yellow-fleshed crisps fried at 170 °C/5 min and 7.84 for white-fleshed crisps fried at 180 °C/5 min.

VAPOR HEAT TREATMENT EFFECTS ON MICROBIAL POPULATIONS AND SENSORY QUALITY OF FRESH-CUT BROCCOLI FLORETS

2013 ◽  
pp. 185-191
Author(s):  
P. Renumarn ◽  
V. Srilaong ◽  
A. Uthairatanakij ◽  
S. Kanlayanarat ◽  
P. Jitareerat
Keyword(s):  
Heat Treatment ◽  
Sensory Quality ◽  
Treatment Effects ◽  
Microbial Populations ◽  
Fresh Cut

scholarly journals Optimization of Enset Fermentation in the Production of Kocho Using Response Surface Methodology

2018 ◽  
Vol 22 (2) ◽  
pp. 67-75 ◽  
Author(s):  
Helen Weldemichael ◽  
Shimelis Admassu ◽  
Melaku Alemu
Keyword(s):  
Response Surface Methodology ◽  
Physicochemical Properties ◽  
Response Surface ◽  
Fermentation Process ◽  
Sensory Quality ◽  
Starter Culture ◽  
Coefficient Of Determination ◽  
Categorical Variable ◽  
Fermentation Time

Abstract Response surface methodology (RSM) was used for optimization of enset fermentation process. Two numerical (time and amount of starter culture) and one categorical variable (types of starter strain) was used for evaluation of sensory quality of kocho. The physicochemical properties, proximate composition and color of kocho product were also analyzed. It was found that the coefficient of determination (R2) of the response variables were greater than 80% described that high percentage of the variability was defined by the model. These findings revealed that fermentation time, amount of starter culture and types of starter strain affected the sensory attributes of kocho. The preferred sensory quality of kocho was produced using 2% L. plantarum as starter strain at 6 days of fermentation time.

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