IMPACT OF EDIBLE COATINGS ON CHEMICAL COMPOSITION, QUALITY CRITERIA AND SENSORY PROPERTIES OF SOME COMMON CARP FISH PRODUCTS

The tannin and polysaccharide profiles and therefore sensory properties of wine are influenced by fruit maturity at harvest, and practices employed during winemaking. This study investigated the extent to which commercial winemaking supplements (skin and seed tannins, and mannoprotein (MP)) can enhance the mouthfeel properties of red wine, in particular, wine made from grapes harvested before commercial ripeness (early-harvest). Supplements were added to wines made from Shiraz grapes harvested at 20.8 and 24.5 °Brix. The chemical composition and mouthfeel properties of wines were then determined by high performance liquid chromatography and descriptive analysis (DA), respectively. Wines made from riper grapes had higher levels of tannin than wines made from early-harvest grapes, but similar polysaccharide levels were observed. The addition of seed oenotannin yielded higher tannin levels than addition of skin oenotannin, particularly for wines made from early-harvest grapes. The DA panel perceived sensory differences between H1 and H2 wines, but could not perceive any effect of supplementation on wine mouthfeel properties, with the exception of a minor increase in sweetness, attributed to mannoprotein addition to H1 wines, even when MP was added to wines at 2.5 times the level recommended for use in Australia.

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Application of sequential and orthogonalised-partial least squares (SO-PLS) regression to predict sensory properties of Cabernet Sauvignon wines from grape chemical composition

Food Chemistry ◽

10.1016/j.foodchem.2018.02.120 ◽

2018 ◽

Vol 256 ◽

pp. 195-202 ◽

Cited By ~ 10

Author(s):

Jun Niimi ◽

Oliver Tomic ◽

Tormod Næs ◽

David W. Jeffery ◽

Susan E.P. Bastian ◽

...

Keyword(s):

Chemical Composition ◽

Least Squares ◽

Partial Least Squares ◽

Sensory Properties ◽

Cabernet Sauvignon ◽

Pls Regression

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Quality characteristics, chemical composition, and sensory properties of butter from cows on pasture versus indoor feeding systems

Journal of Dairy Science ◽

10.3168/jds.2016-11271 ◽

2016 ◽

Vol 99 (12) ◽

pp. 9441-9460 ◽

Cited By ~ 35

Author(s):

Tom F. O’Callaghan ◽

Hope Faulkner ◽

Stephen McAuliffe ◽

Maurice G. O’Sullivan ◽

Deirdre Hennessy ◽

...

Keyword(s):

Chemical Composition ◽

Quality Characteristics ◽

Sensory Properties ◽

Feeding Systems

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Effect of Rosemary (Rosmarinus officinalis L.) Supplementation on Probiotic Yoghurt: Physicochemical Properties, Microbial Content, and Sensory Attributes

Foods ◽

10.3390/foods10102393 ◽

2021 ◽

Vol 10 (10) ◽

pp. 2393

Author(s):

Haider I. Ali ◽

Mithun Dey ◽

Azalldeen Kazal Alzubaidi ◽

Sadiq Jaafir Aziz Alneamah ◽

Ammar B. Altemimi ◽

...

Keyword(s):

Chemical Composition ◽

Bifidobacterium Longum ◽

Sensory Attributes ◽

Rosmarinus Officinalis ◽

Sensory Properties ◽

Lactobacillus Delbrueckii ◽

Rosemary Extract ◽

Total Phenolic ◽

Study Results ◽

Rosmarinus Officinalis L

Rosemary (Rosmarinus officinalis L.) is a natural aromatic plant that belongs to the family of Lamiaceae. The rosemary plant has been utilized to preserve food due to its ability to prevent oxidation and microbial contamination. This study aimed to investigate the effect of fortifying yoghurt with rosemary extracts and probiotic bacteria (LAB) (Bifidobacterium longum ATCC15707 and two lactic acid bacteria, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) on its chemical composition, total phenolic compounds, antioxidant capacity, and sensory properties. The study results revealed significant differences in the total solids, protein, and ash content when rosemary concentration increased beyond 2%. However, there were no significant differences among the treatments in acidity and pH value. The sensory evaluation results indicated that the addition of aqueous extract of rosemary affected the sensory properties of yoghurt (flavour, body and texture, appearance, and overall grade), wherein an increasing concentration of rosemary extract increased score of flavour, body and texture, appearance, and overall grade. On the other hand, rosemary extract did not affect the sensory properties and chemical composition. To sum up, it can be stated that rosemary was used in the preparation of yoghurt with increased health benefits, acceptable sensory attributes, and the production of synbiotic yogurt.

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PENGARUH PENAMBAHAN Eucheuma cottonii DAN Sargassum sp. TERHADAP KOMPOSISI KIMIA, AKTIVITAS ANTIOKSIDAN SERTA SIFAT SENSORI SELAI UBI JALAR UNGU (Ipomoea batatas Poir)

Jurnal Fish Protech ◽

10.33772/jfp.v3i1.11603 ◽

2020 ◽

Vol 3 (1) ◽

pp. 43

Author(s):

Umi Kalsum ◽

Asnani Asnani ◽

Kobajashi Togo Isamu

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Water Content ◽

Sweet Potato ◽

Ipomoea Batatas ◽

Sensory Properties ◽

Crude Fiber ◽

Test Results ◽

Purple Sweet Potato ◽

Eucheuma Cottonii

The effect of addition of Eucheuma cotttonii and Sargassum sp. on chemical composition, antioxidant activity and sensory properties of purple sweet potato jam (Ipomoea batatas Poir) ABSTRACT This study aims to determine the effect of the addition of Eucheuma cottonii and Sargassum sp. on chemical composition, antioxidant activity and sensory properties of purple sweet potato jam. This study used a Completely Randomized Design (CRD) consisting of four treatments using the combination of Sargassum sp., E. cottonii and purple sweet potatoes respectively: 45: 5: 50% (S1), 40: 10: 50% (S2), 35 : 15 : 50 % (S3), 30 : 20 : 50% (S4) and repeat three times. The results of the research obtained showed a real effect on sensory values which included color, aroma, and texture. The test results of the chemical content of jam showed water content between 27.62 %, ash content 1.59 %, crude fiber 1.44 % and carbohydrates 88.96 %. The test results of antioxidant content with percentage inhibitor (IC50) that is 337.81 μg / mL respectively. The results of this study indicate that there is an influence on the content of water content, ash, crude fiber, total carbohydrates and antioxidant content present in the purple sweet potato jam in each treatment.Keywords: Eucheuma cottonii, Ipomoea batatas, chemical composition and antioxidants, Sargassum sp., Jam, Sensory test ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan rumput laut jenis Eucheuma cottonii dan Sargassum sp. terhadap komposisi kimia, aktivitas antioksidan dan sifat sensori selai ubi jalar ungu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan kombinasi penggunaan Sargassum sp., E. cottonii dan ubi jalar ungu, yaitu berturut-turut: 45: 5: 50 % (S1), 40: 10: 50 % (S2), 35: 15: 50 % (S3), serta 30: 20: 50 % (S4), ulangan sebanyak tiga kali. Hasil penelitian yang diperoleh menunjukkan pengaruh nyata terhadap nilai sensori yang meliputi warna, aroma dan tekstur. Hasil uji kandungan kimia selai menunjukkan kadar air 27,62 %, kadar abu 1,59%, serat kasar 1,44 % dan karbohidrat 88,96 %. Hasil uji kandungan antioksidan dengan nilai persentase penghambat (IC50) yaitu 337,81 g/mL. Hasil penelitian ini menunjukkan bahwa terdapat pengaruh terhadap kandungan kadar air, abu, serat kasar, karbohidrat total dan kandungan antioksidan yang ada pada selai ubi jalar ungu pada setiap perlakuan.Kata kunci: Eucheuma cottonii, Ipomoea batatas Poir, komposisi kimia dan antioksidan, Sargassum sp., Selai, uji sensori.

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DEVELOPMENT OF BIODEGRADABLE POLYSACCHARIDE-PROTEIN EDIBLE GEL COAT WITH ANTIMICROBIAL PROPERTIES FOR FOOD PRODUCTS

Progress on Chemistry and application of Chitin and its Derivatives ◽

10.15259/pcacd.26.013 ◽

2021 ◽

Vol 26 ◽

pp. 148-161

Author(s):

Elena E. Kuprina ◽

◽

Anastasiya N. Yakkola ◽

Andrey N. Manuylov ◽

Elena I. Kiprushkina ◽

...

Keyword(s):

Food Production ◽

Food Packaging ◽

Protein Hydrolysate ◽

Antimicrobial Properties ◽

Edible Coatings ◽

Processing Waste ◽

Fish Products ◽

Double Extraction ◽

Microbiological Properties ◽

Important Milestone

Food edible coatings are an important milestone in food production and one of the innovations in food packaging development. This article presents materials on the development of the formulation and technology for the manufacture of a novel composite coating based on sodium alginate, chitosan and protein hydrolysate obtained by the electrochemical method of double extraction from cod processing waste to obtain edible coatings for semi-finished fish products. Furthermore, the physicochemical, physical, mechanical and microbiological properties of this material are described.

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Chemical composition and sensory properties of soy-tiger nut cheese

Ceylon Journal of Science ◽

10.4038/cjs.v48i4.7676 ◽

2019 ◽

Vol 48 (4) ◽

pp. 353

Author(s):

M. A. Balogun ◽

S. A. Oyeyinka ◽

F. L. Kolawole ◽

J. K. Joseph ◽

G. E. Olajobi

Keyword(s):

Chemical Composition ◽

Sensory Properties

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Effect of milk chemical composition and clotting characteristics on chemical and sensory properties of Reblochon de Savoie cheese

Journal of Dairy Research ◽

10.1017/s0022029996001975 ◽

1997 ◽

Vol 64 (1) ◽

pp. 157-162 ◽

Cited By ~ 29

Author(s):

BRUNO MARTIN ◽

JEAN-FRANÇOIS CHAMBA ◽

JEAN-BAPTISTE COULON ◽

ERIC PERREARD

Keyword(s):

Chemical Composition ◽

Milk Composition ◽

Sensory Properties ◽

Seasonal Differences ◽

Nutritional Factors ◽

Stage Of Lactation ◽

Milk Coagulation ◽

Quality Of Milk ◽

Milk Characteristics

Success in making a cheese acceptable in both flavour and texture depends partly on curd properties which determine the retention of fat and moisture and, thus, cheese yield and composition (Green & Grandison, 1993). When considering farmhouse and/or Appelation d'Origine Contrôlée cheese where milk treatments are not allowed, curd properties depend only on milk composition and clotting characteristics, which are subject to wide fluctuations over the year owing to the cow's stage of lactation and nutritional factors (O'Keeffe, 1984; Macheboeuf et al. 1993). These variations often result in seasonal differences in the chemical or sensory properties of the cheese (Kefford et al. 1995) which are sometimes difficult to understand (Grandison et al. 1985). Only a few studies have assessed the cheesemaking quality of milk by actually making ripened cheese; most studies report milk coagulation properties and curd firmness.The object of this work was to study the influence of the chemical composition and clotting characteristics of the milk on the chemical and sensory properties of ripened cheeses when milk characteristics vary widely.

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