Optimization of Perilla, Roselle and Zanthoxylum Levels in Pork Patties by Application of Conjoint Analysis

2020 ◽  
Author(s):  
Rongsensusang . ◽  
V. Appa Rao ◽  
R. Narendra Babu ◽  
R. Karunakaran ◽  
R. Palani Dorai ◽  
...  
Keyword(s):  
Conjoint Analysis ◽  
Sensory Quality ◽  
Storage Stability ◽  
Emulsion Stability ◽  
Antimicrobial Properties ◽  
Analysis Procedure ◽  
Rating Score ◽  
Pork Patties ◽  
Different Levels

Background: Perilla, roselle and zanthoxylum are spices which are commonly used in preparation of meat dishes. They provide unique and distinctive flavour and taste which improves the sensory properties of the products to which they are added. In addition, they also possess desirable functional properties like antioxidant and antimicrobial properties of natural origin. The objective of the study was to optimize the inclusion levels in combination with the most acceptable sensory quality and to study the storage stability of pork patties at refrigerated (4±1oC) temperature. Methods: Three different levels of perilla 0.5, 0.7 and 0.9%, roselle 0.2, 0.3 and 0.4% and zanthoxylum 0.1, 0.15 and 0.2% were used in nine (9) different combinations designated as C1, C2, C3, C4, C5, C6, C7, C8, and C9 in the preparation of pork patties, to determine the most preferred combination according to physicochemical and sensory analysis. The patties were analyzed for pH, emulsion stability, colour and sensory evaluation. Sensory quality of patties was conducted and rating score for each profile, contribution of each attribute to the respondent’s preference was calculated by using conjoint analysis procedure. Result: The results of conjoint analysis revealed that the combination with perilla 0.5%, roselle 0.2% and zanthoxylum 0.1% was the most preferred combination as compared to all other combinations. Treated patties show lower oxidative and microbial parameters values and higher sensory scores over a period of 21 days.

scholarly journals Roles of Proteins/Enzymes from Animal Sources in Food Quality and Function

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1988
Author(s):  
Chenyan Lv ◽  
Chen Xu ◽  
Jing Gan ◽  
Zhenghui Jiang ◽  
Yumeng Wang ◽  
...  
Keyword(s):  
Food Quality ◽  
Food Processing ◽  
Sensory Quality ◽  
Antimicrobial Properties ◽  
Nutritional Properties ◽  
Binding Properties ◽  
Quality Of Food ◽  
Fishery Products ◽  
And Function

Animal proteins are good sources of protein for human, due to the composition of necessary amino acids. The quality of food depends significantly on the properties of protein inside, especially the gelation, transportation, and antimicrobial properties. Interestingly, various kinds of molecules co-exist with proteins in foodstuff, and the interactions between these can significantly affect the food quality. In food processing, these interactions have been used to improve the texture, color, taste, and shelf-life of animal food by affecting the gelation, antioxidation, and antimicrobial properties of proteins. Meanwhile, the binding properties of proteins contributed to the nutritional properties of food. In this review, proteins in meat, milk, eggs, and fishery products have been summarized, and polysaccharides, polyphenols, and other functional molecules have been applied during food processing to improve the nutritional and sensory quality of food. Specific interactions between functional molecules and proteins based on the crystal structures will be highlighted with an aim to improve the food quality in the future.

Utilization of grape powder in the development of chocolate and caramel coated designer chhana delights

2018 ◽  
Vol 48 (6) ◽  
pp. 886-898
Author(s):  
Kaur Simranjeet ◽  
Sunil Kumar ◽  
Kaur Ramandeep
Keyword(s):  
Water Activity ◽  
Sensory Quality ◽  
Dairy Product ◽  
Titratable Acidity ◽  
Content Type ◽  
Cent Level ◽  
Powder Addition ◽  
Sensory Parameters ◽  
Different Levels

Purpose The purpose of this paper was to evaluate the effect of grape powder on the proximate, physicochemical and sensory quality of chocolate- and caramel-coated chhana (traditional dairy product obtained by acid coagulation of hot milk) delights. Design/methodology/approach The study was designed to evaluate the effect of grape powder on the quality characteristics of chocolate- and caramel-coated chhana delights. The product was developed by incorporating different levels of grape powder (2, 4 and 6 per cent), and further, the product was analysed for proximate, physicochemical and sensory parameters. Findings In chocolate-coated chhana delights, moisture (p = 0.01), ash (p = 0.03) and water activity (p = 0.02) increased significantly at 6 per cent level of grape powder incorporation, whereas pH (p > 0.01) showed a significant decreasing trend at 4 and 6 per cent level of grape powder incorporation. Chocolate coating loss (p = 0.02) was found to be significantly higher at 6 per cent level of addition. Cooking yield (p > 0.01) of chocolate-coated chhana delights increased significantly at 4 and 6 per cent level of grape powder incorporation. In caramel-coated chhana delights, moisture (p > 0.01) and ash (p = 0.02) content increased significantly at 6 per cent level of grape powder addition, and pH (p > 0.01) value decreased significantly at 6 per cent level of grape powder addition, whereas results were found to be vice versa in case of water activity (p = 0.01) and titratable acidity (p = 0.03) at 6 per cent level of grape powder addition. Originality/value Designer confection could be developed for school going children by incorporating grape powder in the formulation of chocolate- and caramel-coated chhana delights.

Influence of different levels of sodium chloride and of a reduced-sodium salt substitute on volatiles formation and sensory quality of wheat bread

2018 ◽  
Vol 79 ◽  
pp. 518-526 ◽  
Author(s):  
Antonio Raffo ◽  
Marina Carcea ◽  
Elisabetta Moneta ◽  
Valentina Narducci ◽  
Stefano Nicoli ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Sodium Salt ◽  
Sensory Quality ◽  
Wheat Bread ◽  
Salt Substitute ◽  
Different Levels

scholarly journals Performances and sensory quality of broilers fed with different levels of extruded rapeseed meal

2012 ◽  
Vol 28 (4) ◽  
pp. 827-834
Author(s):  
D. Milic ◽  
V. Stanacev ◽  
V. Stanacev ◽  
N. Milosevic ◽  
N. Puvaca ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Rapeseed Meal ◽  
Control Group ◽  
Hybrid Line ◽  
Breast Meat ◽  
Heat Treated ◽  
Negative Effect ◽  
Treated Breast ◽  
Different Levels

In this paper the effect of extruded rapeseed meal on the performance and sensory quality of the breast meat of broilers was investigated. The experiments were performed with hybrid line ROSS 308. The control group was fed soybean meal, and two levels of extruded rapeseed meal were added in experimental groups, 4% and 8% during a period of 42 days. Final body masses of chicken in the experimental groups were lower for 1.79% and 3.05% than the control group. Conversion of feed was satisfactory in all groups, and the best in the control group. Including extruded rapeseed meal in the meal did not show negative effect on the sensory quality, the smell and the colour, of fresh breast meat. Sensory quality (smell, taste and sensitivity) of heat-treated breast meat of the chickens in the control and experimental groups was marked as "very good", or optimal.

Emulsion Stability and Sensory Quality of Beef Frankfurters Produced at Different Fat or Peanut Oil Levels

1989 ◽  
Vol 54 (4) ◽  
pp. 867-870 ◽  
Author(s):  
E.J. MARQUEZ ◽  
E.M. AHMED ◽  
R.L. WEST ◽  
D.D. JOHNSON
Keyword(s):  
Sensory Quality ◽  
Emulsion Stability ◽  
Peanut Oil

Effect of aerobic packaging on storage quality of functional restructured spent hen meat slices at refrigeration temperature

2017 ◽  
Vol 47 (3) ◽  
pp. 423-431 ◽  
Author(s):  
Swati Gupta ◽  
B.D. Sharma
Keyword(s):  
Design Methodology ◽  
Sensory Quality ◽  
Storage Stability ◽  
Thiobarbituric Acid ◽  
Refrigerated Storage ◽  
Storage Quality ◽  
Content Type ◽  
Modified Atmospheric Packaging ◽  
Spent Hen

Purpose The aim of this work was to study the effect of aerobic packaging on storage quality of functional restructured spent hen meat slices (FRSHMS) at refrigerated temperature (4 ± 1°C). Design/methodology/approach FRSHMS were prepared by replacing the lean meat with different binders and extenders in pre-standardized restructured spent hen meat slices formulation. The slices of control and FRSHMS were aerobically packaged in LDPE and analyzed for physicochemical, microbiological and sensory quality. Findings The pH of FRSHMS was significantly higher (p = 0.03) than control on 0 and 7th day. Thiobarbituric acid (TBA) values of both control and FRSHMS increased significantly on 21st day of storage as compared to 0 day. TBA value of FRSHMS was significantly lower (p = 0.04) as compared to that of control on 21st day. Psychrophils were detected on 14th day of storage and thereafter increased significantly (p = 0.00) in both control and FRSHMS. Coliforms were detected only on 21st day of storage in both control and FRSHMS. The sensory attributes of control, and FRSHMS were affected from 14th day onwards, but the products remained quite acceptable with sensory rating between good to very good up to 21 days during refrigerated storage. Research limitations/implications The trials can be further carried in modified atmospheric packaging to evaluate storage stability of developed restructured spent hen meat slices. Originality/value The paper has demonstrated that the FRSHMS could be stored safely in aerobic packaging for 21 days at refrigeration temperature.

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