Effect of the spontaneous fermentation and the ageing on the chemo-sensory quality of Brazilian organic cachaça

This study verified the effect of the spontaneous fermentation/natural ferment (NF) on the chemo-sensory quality of cachaça, comparing to the commercial ferment (CF). The effect of ageing (maturation) was also analysed in the beverage. Microbiological analysis (plating on selective media for total/wild yeast and bacteria counting) and physico-chemical analysis (pH, acidity and soluble solids) were performed in the samples of the must and the ferment collected during three cycles of fermentation in a semi-industrial scale. Samples of cachaça were stored in 5-L oak containers for 45 days, subsequently analyzing the physico-chemical characteristics (pH, acidity, alcohol content, copper and secondary compounds) and sensory acceptability (aroma, flavour, colour, body and global impression). The fermentation with NF showed higher number of wild yeasts; however there was no difference in the number of bacteria comparing to CF. An intense acidification occurred during the preparation of NF, which was also observed in the initial cycles of fermentation, but decreased afterwards. Greater alterations in cachaça composition were found to be more exclusively related to the maturation than to the type of ferment, except for the acidity. However, there was a significant loss of aroma, flavour and global impression after maturation but only in cachaça produced with the CF. The results revealed a strong interaction between ferment and maturation of the beverage, suggesting that substances produced by the microorganisms from different inocula during fermentation reacted differently with the wood components of the barrels influencing the sensory attributes.

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Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽

10.25081/fb.2018.v7.3664 ◽

1970 ◽

pp. 19-23

Author(s):

Nawal Abdel-Gayoum Abdel-Rahman

Keyword(s):

Sensory Quality ◽

Chemical Properties ◽

Storage Period ◽

Gum Arabic ◽

Raw Material ◽

Soluble Solids ◽

Hibiscus Sabdariffa ◽

Overall Acceptability ◽

Physico Chemical ◽

Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

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Effect of Physico-chemical Characteristics of Raw Muscles from Three Iberian × Duroc Genotypes on Dry-cured Meat Products Quality

Food Science and Technology International ◽

10.1177/1082013207088371 ◽

2007 ◽

Vol 13 (6) ◽

pp. 485-495 ◽

Cited By ~ 1

Author(s):

M.R. Ramirez ◽

R. Cava

Keyword(s):

Sensory Quality ◽

Meat Products ◽

Biceps Femoris ◽

Raw Material ◽

Meat Production ◽

Reciprocal Crosses ◽

Physico Chemical ◽

Cured Meat ◽

The Difference

The effect of raw material characteristics (longissimus dorsi and biceps femoris) on dry-cured loin and ham quality from three different Iberian · Duroc genotypes was studied: GEN1: ♂ Iberian · ♀ Duroc1, GEN2: ♂ Duroc1 · ♀ Iberian; GEN3: ♂ Duroc2 · ♀ Iberian. GEN1 and GEN2 are reciprocal crosses, while the difference between GEN2 and GEN3 is the Duroc sire line. The line Duroc1 (DU1) was selected for the manufacture of dry-cured meat products, whereas the line Duroc2 (DU2) was selected for meat production with low carcass fat. Raw material and dry-cured meat products did not differ between reciprocal crosses (GEN1 vs. GEN2). However, the genotype of the Duroc sire line affected the quality of meat and dry-cured meat products. GEN1 and GEN2 had higher adipogenic nature and higher postmortem pH than GEN3, and as a result, these dry-cured meat products had better instrumental and sensory quality than those from GEN3. By contrast, meat from GEN3 had lower pH, fat content, and oxidative stability which decreased the quality of dry-cured meat products. Therefore, there was a close connection between raw material and dry-cured meat products quality as it was affected by characteristics related to the genotype such as the adipogenic character and meat quality traits associated with pH.

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Co-culturing of probiotics influences the microbial and physico-chemical properties but not sensory quality of fermented dairy drink made from goats’ milk

Small Ruminant Research ◽

10.1016/j.smallrumres.2016.01.016 ◽

2016 ◽

Vol 136 ◽

pp. 104-108 ◽

Cited By ~ 25

Author(s):

C. Senaka Ranadheera ◽

Craig A. Evans ◽

Michelle Adams ◽

Surinder K. Baines

Keyword(s):

Sensory Quality ◽

Chemical Properties ◽

Physico Chemical ◽

Fermented Dairy

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Effects of the Degree of Maturity on the Chemical Composition, Physical Characteristics and Sensory Attributes of Peach (Prunus persica) cv. Caterin

Food Science and Technology International ◽

10.1177/1082013205057943 ◽

2005 ◽

Vol 11 (5) ◽

pp. 345-352 ◽

Cited By ~ 16

Author(s):

A. I. Cascales ◽

E. Costell ◽

F. Romojaro

Keyword(s):

Sensory Quality ◽

Prunus Persica ◽

Sensory Attributes ◽

Soluble Solids ◽

Chemical Parameters ◽

Colour Intensity ◽

Physical And Chemical Parameters ◽

Degree Of Maturity ◽

Physical And Chemical

Sensory quality of peach during ripening to assess the best state for consumption was analysed. Physical and chemical parameters commonly used for establishing the commercial quality of this fruit were also determined: Soluble solids, acidity, sugars, organic acids, chlorophyll, carotenoids, resistance to compression and to penetration and colour. Relationships among these parameters and sensory characteristics were also analysed. A panel of eight trained assessors evaluated intensities of 12 sensory attributes (1 for odour, 2 for colour, 4 for flavour and 5 for texture). The sensory attributes selected allowed the description of perceivable differences between peaches of different degrees of maturity, although the variation in intensity of the attributes followed different trends. Colour intensity increased and acidity, firmness and crispness decreased significantly with ripening. Intensity of flavour, sweetness and fruitiness increased significantly from the under-ripe to semi-ripe states, and then decreased on reaching ripeness. It can be concluded that the most suitable time for harvesting and consumption of this peach variety was the state described herein as semi-ripe, and that a high correlation existed between colour intensity and hardness and the instrumental measurements of colour and texture.

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Effect of Frozen Storage on the Physico-chemical, Microbiological and Sensory Quality of Low Fat Restructured Chicken Block Incorporated with Gizzard

International Journal of Meat Science ◽

10.3923/ijmeat.2011.62.69 ◽

2010 ◽

Vol 1 (1) ◽

pp. 62-69 ◽

Cited By ~ 2

Author(s):

K. Sudheer ◽

C. Das ◽

P.K. Mandal ◽

U.K. Pal ◽

V.K. Rao

Keyword(s):

Sensory Quality ◽

Frozen Storage ◽

Low Fat ◽

Physico Chemical

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Effect of Chilled-frozen Storage on the Physico-chemical, Microbial and Sensory Quality of Farmed Bighead Carp (Hypophthalmichthys nobilis)

Journal of Fisheries and Aquatic Science ◽

10.3923/jfas.2013.686.696 ◽

2013 ◽

Vol 8 (6) ◽

pp. 686-696 ◽

Cited By ~ 4

Author(s):

Laila D. Latip ◽

Wahidu Zzaman ◽

Tajul A. Yang

Keyword(s):

Sensory Quality ◽

Frozen Storage ◽

Bighead Carp ◽

Physico Chemical ◽

Hypophthalmichthys Nobilis

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Consumer Understanding of the Date of Minimum Durability of Food in Association with Quality Evaluation of Food Products After Expiration

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph17051632 ◽

2020 ◽

Vol 17 (5) ◽

pp. 1632 ◽

Cited By ~ 6

Author(s):

Dorota Zielińska ◽

Beata Bilska ◽

Katarzyna Marciniak-Łukasiak ◽

Anna Łepecka ◽

Monika Trząskowska ◽

...

Keyword(s):

Shelf Life ◽

Laboratory Tests ◽

Sensory Quality ◽

Quality Evaluation ◽

Significant Proportion ◽

Food Products ◽

Public Benefit ◽

Physico Chemical ◽

Food Wastage

Food labelled with a “best before” date has a long shelf life. This study aimed to examine the respondents’ knowledge and understanding regarding the labelling on food products, as well as to assess the microbiological, physico–chemical and the sensory quality of selected durable food products on and after the date specified by the manufacturer. Two methods were used—a survey and laboratory tests. It was found that the majority of respondents have difficulty distinguishing and understanding the terms on the label and that a significant proportion of the respondents consume food products after the “best before” date. Laboratory tests of milk, pasta, mayonnaise and jam confirmed the microbiological safety of the products even six months after the “best before” date. Other features (texture, colour and sensory quality) slightly changed after one month for milk and mayonnaise (the colour had become more yellow) and after three months for pasta (its hardness had decreased) and jam (it had become browner). The possibility of extending the “best before” dates of selected durable foods could be considered, which could allow such products to legally be handed over to public benefit organisations, thereby reducing food wastage.

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