scholarly journals Effect of different sterilization methods on sensory quality and volatile flavor of flavor crab meat sauce

2021 ◽  
Vol 13 (3) ◽  
pp. 1-9
Author(s):  
Yajun Zhu ◽  
Haoran Wu ◽  
Futian Wang ◽  
Shaotong Jiang ◽  
Lin Lin ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Viable Count ◽  
Sterilization Method ◽  
Volatile Flavor ◽  
Sensory Score ◽  
Aldehydes And Ketones ◽  
Microwave Sterilization ◽  
New Type ◽  
Total Ester ◽  
Crab Meat

Flavor crab meat sauce (FCMS) is a new type of aquatic condiment that is not only rich in nutrition but also unique in terms of flavor. However, very little is known about how sterilization methods affect the sensory quality and volatile flavor of FCMS. In the present study, canned FCMS was subjected to the following sterilization methods: pasteurization (PS), microwave sterilization (MS), ultrasonic sterilization (US), and high temperature sterilization (HTS). Each sterilization method was evaluated on the basis of texture, color, sensory score, volatile flavor, and total viable counts in FCMS observed after sterilization. Results demonstrated that the total viable count decreased to 28, 26, 58, and 18 CFU/g respectively after PS, MS, US, and HTS treatments; no coliform group was detected in any of these samples. PS and MS had no significant effect on the texture of FCMS (P > 0.05), but US and HTS reduced hardness and viscosity of FCMS. MS and HTS significantly reduced the L*, a*, and b* values of FCMS (P < 0.05). The original brightness and red value of FCMS remained the same after PS and US. MS and HTS reduced the sensory score of FCMS to a great extent, while PS and US maintained the original sensory score of FCMS. Assessment of volatile flavor profile of FCMS post different sterilization treatments revealed that MS and HTS reduced the total ester content, while US reduced the total amount of alcohols in FCMS. However, PS not only maintained the original total amount of esters in FCMS, but also increased the content of alcohols, aldehydes, and ketones. Therefore, PS could be selected as a feasible sterilization method for FCMS among the four different sterilization methods.

Effect of Processing and Drying on Quality Evaluation of Ready-To-Cook Jackfruit

2021 ◽  
Vol 7 (2) ◽  
pp. 19-29
Author(s):  
Md. Hafizul Haque Khan ◽  
◽  
Mohammad Mainuddin Molla ◽  
Ashfak Ahmed Sabuz ◽  
Md. Golam Ferdous Chowdhury ◽  
...  
Keyword(s):  
Citric Acid ◽  
Nutritional Quality ◽  
Sensory Quality ◽  
Quality Evaluation ◽  
Antioxidant Activities ◽  
Physicochemical Characteristics ◽  
Quality Attributes ◽  
Citric Acid Solution ◽  
Sensory Score ◽  
Low Potassium

The study was conducted with the aim of processing and developing ready to cook jackfruit to evaluate their nutritional and sensory quality attributes. In this study, green tender jack fruits were harvested from 60 to 70 days after synthesis. Then the fruits were washed, peeled and cut into slices. The slices were treated by dipping into different solutions for each treatments viz. control (T1), 0.5% salt solution (T2), 0.2% citric acid solution (T3), 1000 ppm potassium metabisulfite (KMS) (T4), 1000 ppm KMS + 0.5% salt (T5), 1000 ppm KMS + 0.2% citric acid (T6), 0.5% salt + 0.2% citric acid (T7) and 1000 ppm KMS+ 0.2% citric acid+ 0.5% salt (T8). Then the treated sliced was steam blanched at 85°C temperature for 8 min. The roasted beef spices were mixed and then dried at 50°C, 60°C and 70°C temperature owing to preparation of ready to cook. Results revealed that ready to cook dried at 50°C, 60°C and 70°C temperature took 72 hrs, 48 hrs and 36 hrs respectively. Low potassium metabisulfite residue was observed with increasing blanching time and drying temperature. The physicochemical characteristics, phytochemical and antioxidant activities were retained more and the highest sensory score was obtained at 60°C temperature. The marketable life of the RTC jackfruit could be extended to more than 6 months. However, the findings suggest that green tender jackfruit treated with 1000 ppm KMS, blanched for 8 min and dried at 60°C is a quick and healthy option in terms of good marketable life, nutritional and sensory quality attributes. Keywords:Tender jackfruit, ready to cook, nutritional quality, sensory attributes, marketable life

scholarly journals Research and Exploration on the Process of mangosteen Compound Effervescent Tablets

2020 ◽  
Vol 189 ◽  
pp. 02018
Author(s):  
Zidan Ma
Keyword(s):  
Absorption Rate ◽  
Moisture Absorption ◽  
Optimal Level ◽  
Peg 6000 ◽  
Sensory Score ◽  
New Type ◽  
Surface Analysis Method ◽  
Sensory Condition ◽  
Effervescent Tablet ◽  
Main Formula

This article mainly studies a new type of compound effervescent tablet for hot pot soup base, which is made of mangosteen as the main material, adding mangosteen glycoside and kumquat to improve the taste, and adding starch slurry and PEG-6000 as a granulating agent. A single factor test was used to select the optimal level of each factor, the sensory score was used as the response value, and the response surface analysis method was used to optimize the formulation of the compound effervescent tablet, and the moisture absorption rate and sensory condition of the finished tablet after several days of placement were determined. The results showed that the optimized main formula of mangosteen compound effervescent tablets was: mangosteen powder 5.3%, kumquat powder 1.3%, mangosteen glycoside 1.3%, effervescent disintegrant 90.7%, of which citric acid: bicarbonate Sodium is 1.6:1. In this process, starch slurry and PEG-6000 are used as the granulation agent for the semi-dry tableting method. The composite effervescent tablet prepared after drying at 50°C for 3 hours is sweet and sour, rich in special aroma, short in foaming time, and has the lowest moisture absorption rate. The sensory score was 94.96 points.

scholarly journals Proximate composition, sensory evaluation and microbial quality of a dairy product (Special Kheersa) formulated with psyllium husk and malta peel powder

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 1871-1877
Author(s):  
A.A. Mamun ◽  
A. Matin ◽  
M.R. Badsha
Keyword(s):  
Proximate Composition ◽  
Dairy Product ◽  
Viable Count ◽  
Cow Milk ◽  
Microbial Quality ◽  
Powder Formulation ◽  
Psyllium Husk ◽  
Sensory Score ◽  
Significant Difference

The research study was conducted to develop a suitable formulation of dairy products (Special Kheersa) using fresh cow milk with sugar and other ingredients such as psyllium husk, bread crumb, and malta peel powder in different proportions. Among four types of formulation, no psyllium husk and malta peel powder were used in Formulation (F1), but in Formulation (F2) 1.5 g psyllium husk and 30 g malta peel powder, Formulation (F3) 2.5 g psyllium husk and 30 g malta peel powder, Formulation (F4) 5 g psyllium husks and 30 g malta peel powder were used respectively. This study also assessed the proximate composition, sensory attributes and microbial quality of the Special Kheersa formulated with psyllium husk and malta peel powder. The results of the proximate analysis showed a significant difference (p<0.05) in all parameters. Special Kheersa prepared with 2.5 g of psyllium husk and 30 g of malta peel powder showed the maximum sensory score. Total viable count, Coliform, E. coli and Salmonella count of the Special Kheersa were determined after 0, 24, 48 and 72 hrs of its preparation. The formulated Special Kheersa is nutritionally acceptable like commercially available kheer and sufficient to meet the nutritional requirements as a dessert item.

scholarly journals Influence of Frying Methods on Quality Characteristics and Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Meatballs

2021 ◽  
Vol 2021 ◽  
pp. 1-10
Author(s):  
Wengang Jin ◽  
Jinjin Pei ◽  
Xiaohua Chen ◽  
Jingzhang Geng ◽  
Dejing Chen ◽  
...  
Keyword(s):  
Principal Component ◽  
Fat Content ◽  
Flavor Compounds ◽  
Deep Fat Frying ◽  
Flavor Compound ◽  
Volatile Flavor Compounds ◽  
Hot Air ◽  
Volatile Flavor ◽  
Sensory Score ◽  
Before And After

Effects of deep fat frying and hot air frying on texture, color difference, sensory score, yield, fat content, and volatile flavor compounds of giant salamander meatballs before and after frying were investigated. The results showed that, compared with the deep fat frying group, hot air-fried giant salamander meatballs had higher hardness, elasticity, and L ∗ ( p < 0.05 ), but lower a ∗ , b ∗ value, fat content, and yield ( p < 0.05 ). There was little distinction in sensory score, cohesiveness, and chewiness between the two frying methods ( p > 0.05 ). Gas chromatography ion migration chromatography (GC-IMS) was used for flavor compound analysis, and 50 flavor compounds were analyzed, containing 22 aldehydes, 11 ketones, 6 olefins, 4 acids, 3 esters, 3 alcohols, and 1 phenol. Compared with the samples before frying, the relative contents of aldehydes and ketones of fried giant salamander meatballs increased significantly, while the relative contents of esters and alkenes decreased significantly. Principal component analysis showed that the GC-IMS spectra of volatile flavor compounds before and after deep fat frying and hot air frying varied greatly, and the cumulative contribution rate of the two principal components reached 86.1%, indicating that the GC-IMS technology might be used to distinguish giant salamander meatballs before and after frying, or with different frying methods. These results may offer a note for development and quality control of the precooked giant salamander meatballs in the future.

scholarly journals Nutritional Benefit, Acceptability and Safety of Cookies from Blanched Coconut and Wheat Flour

2020 ◽  
pp. 94-102
Author(s):  
Abiodun Omowonuola Adebayo- Oyetoro ◽  
Okereke Jane A. ◽  
Ogunnubi, Ebunoluwa I. ◽  
Ukwenya, Anita A. ◽  
Ogundipe, Flora O. ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Calorific Value ◽  
Viable Count ◽  
Total Viable Count ◽  
Crude Fibre ◽  
Standard Methods ◽  
Sensory Score ◽  
Microbial Analysis ◽  
Level Of Significance ◽  
Flour Blends

Cookies were made from wheat and blanched coconut flour blends in ratios 90:10, 85:15, 80:20, 75:25, 70:30, 60:40 and 55:45 respectively with 100% wheat as control. Proximate, sensory and microbial analysis of the cookies were assessed using standard methods and established level of significance difference (p<0.5). Results showed that moisture, crude fibre, fat and calorific value ranged between 5.72%-7.80%, 5.77%-7.80%, 9.81-17.21% and 197.08-312.85 Kcal/100g respectively showing increased parameters with increased substitution levels. Carbohydrate and protein ranged from 49.27%-78.21% and 12.69%-15.66% respectively. Mean sensory score for colour, crunchiness and flavor ranged between 7.30-8.50, 7.01-8.02 and 6.30-8.50 respectively while sample 70:30 was the most acceptable in most of the parameters assessed. Total viable count ranged from 1.4x104 cfu/g- 2.5x104 cfu/g between 2nd -5th week of storage while most samples had no fungi growth for the five weeks except for sample 60:40 and 55:45 with growth ranging from 4.0-7.1x104 Cfu/g. Safe and nutritious cookies can be made from wheat-blanched coconut flour.

scholarly journals Yield and quality characteristics of paneer made from milk blend containing homogenized milk

2018 ◽  
Author(s):  
Janki Suthar ◽  
A.H. Jana ◽  
Hiral Modha ◽  
Smitha Balakrishnan
Keyword(s):  
Sensory Quality ◽  
Control Sample ◽  
Cost Savings ◽  
Textural Properties ◽  
Low Pressure ◽  
Quality Characteristics ◽  
Chemical Characteristics ◽  
Yield And Quality ◽  
Physico Chemical ◽  
Sensory Score

The research was carried out to ascertain the feasibility of preparing paneer from milk blend containing low pressure homogenized milk to avail the benefits rendered by homogenization. Standardized milk was subjected to two-stage homogenization (4.90 and 0.98 MPa respectively) and then blended with unhomogenized standardized milk in three proportions (i.e. 3:7, 4:6 and 1:1, w/w). It was necessary to add calcium chloride to the milk blend to improve the firmness of resultant paneer. The experimental paneer samples obtained from ‘milk blend’ containing homogenized milk, as well as control sample (only from unhomogenized milk) were studied for their proximate composition, physico-chemical characteristics, textural properties and sensory quality. Paneer obtained from milk blend (homogenized:unhomogenized; 4:6 w/w) resulted in greater fat recovery and moisture content culminating in significantly higher yield compared to control paneer (CP). The hardness of paneer obtained from blended milks was lower, but the springiness of BMP3:7 sample was greater than that of CP. The total sensory score of experimental paneer BMP4:6 was similar to the score associated with CP, but greater than the scores associated with paneer samples BMP3:7 and BMP1:1. Blending of homogenized (low pressure) milk with unhomogenized milk in 4:6 proportion helped in obtaining paneer with superior fat recovery and yield compared to use of unhomogenized milk, without any adverse effect on sensory properties and with concomitant cost savings.

Quality Characteristics of Fresh Blue Crab Meat Held at 0 and 4°C in Tamper-Evident Containers

1996 ◽  
Vol 59 (3) ◽  
pp. 299-305 ◽  
Author(s):  
KEITH W. GATES ◽  
YAO-WEN HUANG ◽  
AMANDA H. PARKER ◽  
DAVID P. GREEN
Keyword(s):  
North Carolina ◽  
Shelf Life ◽  
Blue Crab ◽  
Clostridium Botulinum ◽  
Sensory Quality ◽  
Microbial Growth ◽  
Toxin Production ◽  
Quality Characteristics ◽  
Industry Standard ◽  
Crab Meat

There has been a regulatory movement toward the required use of tamper-evident containers for fresh blue crab meat. North Carolina passed tamper-evident regulations in 1993. Blue crab processors had little information on possible changes in head-space gases, microbial growth, chemical decomposition, sensory quality, or shelf life caused by the new containers. Chemical, microbiological, physical, and sensory changes in fresh crab meat were monitored during 18 days of storage in ice and 13 days of storage refrigerated at 4°C. “Special” blue crab meat, chosen for the study, is the least expensive commercial form of white crab meat. The crab meat was packaged in four retail containers: copolymer polyethylene cups with polyethylene snap-on lids, copolymer polyethylene cups with snap-on polyethylene lids fastened to the cup with heat-shrink low-density polypropylene seals, copolymer polyethylene cans with aluminum easy-open ends, and copolymer polypropylene cups with a tamper-evident pull-tab on the lid. Control samples packaged in industry standard copolymer polyethylene cups maintained higher oxygen levels than meat stored in tamper-evident containers. No consistent differences in quality or shelf life were detected among the containers. Market shelf life was limited to 6 days for meat held at 4°C and 15 days for meat held at 0°C. Sensory quality deteriorated 6 days earlier for crab meat held at 4°C than meat held at 0°C. Collateral work showed that toxin production by Clostridium botulinum neither occurred following 18 days of storage at 4°C nor after 15 days of storage at 10°C. Definite spoilage occurred before any toxin production. The study suggests that blue crab processors can safely use the new tamper-evident packaging, which has little or no effect on product quality or shelf life. Processors may choose appropriate packaging options using price, packaging quality, market appearance, and ease of production as the deciding criteria.

Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese

LWT ◽  
2008 ◽  
Vol 41 (6) ◽  
pp. 1037-1046 ◽  
Author(s):  
Haíssa R. Cardarelli ◽  
Flávia C.A. Buriti ◽  
Inar A. Castro ◽  
Susana M.I. Saad
Keyword(s):  
Sensory Quality ◽  
Viable Count

scholarly journals Ginger (Zingiber officinale) powder from low temperature drying technique

2021 ◽  
Vol 56 (2) ◽  
pp. 133-140
Author(s):  
AK Sarker ◽  
M Rashid ◽  
DC Roy ◽  
M Musarrat ◽  
UH Bithi
Keyword(s):  
Low Temperature ◽  
Sensory Quality ◽  
Ascorbic Acid Content ◽  
Zingiber Officinale ◽  
Saponin Content ◽  
Sensory Score ◽  
Drying Techniques ◽  
Ginger Powder ◽  
Low Temperature Drying

Ginger powder was prepared using different low temperature drying techniques and their nutritional, phytochemicals, functional and sensory quality were investigated. Moisture content was significantly (p<0.05) higher (7.16±0.04%) in shade dried powder and lowest in oven dried powder. Protein, fat and fiber contents varied with drying techniques ranging from 6.08±0.05 to 6.68±0.07%, 1.08±0.16 to 1.39±0.25% and 3.86±0.13 to 5.11±0.06% respectively. Highest alkaloid content was found in mechanical dried powder (4.44±0.04%), while highest flavonoid content was found in oven dried ginger powder (4.67±0.07%) and maximum saponin content was recorded in shade dried powder (2.67±0.10%). Highest ascorbic acid content (3.53±0.08 mg/100g) was found in shade dried powder and lowest was recorded in oven dried ginger powder (3.53±0.08 mg/100g). Sun drying technique exhibited better nutritional and sensory quality. The sensory score demonstrated that acceptance of all dried ginger powder was in the range of liked very much to liked moderately by the panelist. Low temperature drying techniques have positive significance on retaining phytochemicals and sensory quality of processed ginger. Bangladesh J. Sci. Ind. Res.56(2), 133-140, 2021

scholarly journals Studies on textural and sensory quality attributes of biscuits using wheat, sorghum and groundnut blend flour

2020 ◽  
Vol 11 (2) ◽  
pp. 151-157
Author(s):  
Rohit Kumar Maurya ◽  
Devendra Kumar ◽  
Devendra Singh ◽  
Vipin Kumar Verma
Keyword(s):  
Sensory Quality ◽  
Storage Period ◽  
Quality Attributes ◽  
Sensory Characteristics ◽  
Maximum Hardness ◽  
Textural Characteristic ◽  
Overall Acceptability ◽  
Texture Analyzer ◽  
Textural Quality ◽  
Sensory Score

Experiments were conducted to evaluate quality attributes of biscuits using wheat, sorghum and groundnut blend flour. Study was also conducted to see the effect of blend flours treatments on textural characteristic and sensory evaluation. Flours blend were prepared with various combination of wheat, sorghum and groundnut as W80: S15: G05 (T1), W70: S20: G10 (T2) and W60: S25: G15 (T3). Textural characteristics viz., fracturability, hardness, cohesiveness, adhesiveness through texture analyzer. The sensory characteristics viz., colour, odor, flavour, taste, texture and overall acceptability were evaluated for fresh, 30, 60 and 90 days of storage period. The maximum hardness was found in sample prepared for treatment T2 (2752.70 g), whereas higher cohesiveness value was obtained in sample of treatment T1 (1.67). The adhesiveness and springiness were obtained maximum in sample of treatment T3 (8.47 g.s) and treatment T2 (2.09 mm), respectively. The gumminess and chewiness value were found highest in sample of treatment T2 (4349.26 g) and treatment T2 (9056.48 g.mm), respectively. Sensory characteristics as colour, odor, flavour, taste and overall acceptability were scored highest rating in T2 treatment as compared to T1 and T3 treatments. Sensory score was decreased with increase of storage period in all treatments. Fresh biscuit samples prepared with wheat 70% + sorghum 20% + groundnut 10% rated highest score (7.8) than other treatments. The treatment (T2) gave better product in view of colour, odor, flavour, taste and overall acceptability as well as textural quality attributes.

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