Control of Particle Size and the Use of Sensory Evaluation in the Process Standardization of Dambunnama: A Shredded, Dry Meat Product

The aim of this work was to obtain powders of “aguamiel” (AM) (from Agave salmiana) by spray drying using maltodextrin (MD) and Arabic gum (AG) as encapsulates. Three microencapsulated powders were obtained: Powder 1 (P1, AM/MD), Powder 2 (P2, AM/AG/MD; AG:MD, 3:1) and Powder 3 (P3, AM/MD/AG; AG:MD, 1:3) from solutions with 20% (w/w) of solutes. Powders were evaluated according to their physicochemical, antioxidant, microbiological and sensory characteristics. Powders had averages of moisture content of 2.55 ± 0.24%, water activity of 0.34 ± 0.02, and particle size of 29.84 ± 1.4 μm. It was observed that the higher the concentration of Arabic gum, the darker the powders. The physicochemical and color properties of the rehydrated powders were similar to those of fresh “aguamiel”. The microbial load, during 95 days of storage, indicated no significant changes (p > 0.05) between the initial and final values in the three powders; the highest microbial load was observed in powder P3 (6.6x103 CFU/mL and 5.9x103 CFU/mL, initial and final loads, respectively). The content of phenolics in powders P1, P2 and P3 during storage were 212.40 ± 68.22, 350.51 ± 145.00, and 266.25 ± 89.93 mg Gallic acid equivalents/100 g, respectively; the antioxidant capacity was 1,207.13 ± 109.64, 1,172.17 ± 145.80, and 1,183.34 ± 65.17 mg Trolox equivalents/100 g, respectively. According to the sensory evaluation of the rehydrated powders, the better acceptance was obtained with the P3 powder, with better physicochemical and sensorial characteristics.

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Note. Effect of Nixtamal Degermination on Some Physical Properties of Corn Masa and on Sensory Characteristics of Corn Tortillas

Food Science and Technology International ◽

10.1106/uegv-wmc1-daf2-ux9h ◽

2001 ◽

Vol 7 (4) ◽

pp. 363-367

Author(s):

R. L. Vidal-Quintanar ◽

J. A. Love ◽

L. A. Johnson

Keyword(s):

Particle Size ◽

Physical Properties ◽

Sensory Evaluation ◽

Color Difference ◽

Sensory Characteristics ◽

Corn Masa ◽

Total Color Difference ◽

Corn Tortillas

Laboratory-made, whole and degermed corn masa flours (DCM) at 50 and 100% levels were prepared to determine the effects of germs on physical properties and sensory characteristics of masa and corn tortillas. DCM flours were finer in particle size than whole dry masa flour. Whiteness of dry masa flours, calculated as total color difference, increased with degerming. Removal of germs did not modify the dough adhesiveness or the rollability and typical flavor of corn tortillas. The 100% degermed tortillas were significantly more chewy and firm than the whole nixtamal tortilla based on sensory evaluation. Therefore, nixtamal degermination could not be considered as a process to reduce off-odors of stored corn masas.

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Some parameter results of the seasoned and dried horse meat product study

Mongolian Journal of Agricultural Sciences ◽

10.5564/mjas.v29i1.1390 ◽

2020 ◽

Vol 29 (1) ◽

pp. 187-193

Author(s):

Buyanchimeg Baasanjargal ◽

Erkigul Bukyei ◽

Saipolda Togtorbai ◽

Badamkhand Lamjav

Keyword(s):

Moisture Content ◽

Sensory Evaluation ◽

Milk Production ◽

Meat Product ◽

Raw Material ◽

Heat Processing ◽

Processing Methods ◽

Horse Meat ◽

Drying Technology ◽

Product Study

In this study, we determined the suitable technology of new dried horse meat product which meets the requirement of the usage. The technology added the waste raw material of the milk production (whey), and malt juice for improving the taste in muscle flesh of horse meat, then processed by heat processing methods. In the sensory evaluation results, the meat product of the Option II (seasoned by whey, malt juice mix) processed by “b” drying technology (Т=75-80°С, t= 120-150 min) which rated by the highest value (31). The meat product moisture content was 25.07%, salts 3.5%, and meets the requirements of the standards of basic hygiene indicators. Амталж хатаасан адууны махан бүтээгдэхүүний зарим үзүүлэлтийг судалсан дүнгээс Энэхүү судалгааны ажлын хүрээнд адууны булчин махыг соёолжны шүүс, сүүний үйлдвэрийн хаягдал түүхий эд болох шар сүүний холимогоор амтлан, дулааны аргаар хатааж хэрэглээний шаардлагыг бүрэн хангасан шинэ нэр төрлийн хатаасан махны технологийн оновчтой шийдлийг боловсруулсан. Амталж хатаасан адууны махны мэдрэхүйн эрхтний дундаж үнэлгээгээр хувилбар II (шар сүү, соёолжны шүүсний холимог амтлагчтай) болох “б” хатаах технологийн горимоор (T=75-80 -т, t=120–150 мин) боловсруулсан махан бүтээгдэхүүн нь хамгийн өндөр буюу 31 оноог авч, найрлагандаа чийг 25.07%, давс 3.5% тус тус агуулж, эрүүл ахуй аюулгүй байдлын үндсэн үзүүлэлтүүдийн стандартын шаардлагыг хангаж байна. Түлхүүр үг: адууны мах, шар сүү, соёолжны шүүс, амталж хатаасан мах

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Comparison of quality parameters of the cooked salami „Gothajský“ in dependence on used salt content and additives

Potravinarstvo Slovak Journal of Food Sciences ◽

10.5219/1117 ◽

2019 ◽

Vol 13 (1) ◽

pp. 390-395

Author(s):

Miroslav Jůzl ◽

Markéta Piechowiczová ◽

Kamila Řehůřková

Keyword(s):

Czech Republic ◽

Sensory Evaluation ◽

Monosodium Glutamate ◽

Salt Content ◽

Meat Product ◽

Meat Products ◽

Quality Parameters ◽

High Income ◽

The Subject ◽

Reduced Salt

Consumers in Czech Republic have high income of salt from food, therefore, there are efforts to reduce its content in meat products. The subject of this work was to examine differences in sensory evaluation of sliced cooked salami (Gothajský salami), manufactured according to various recipes. This type of meat product is well known primarily to the older generation of consumers, so the aim was to find out the differences in the perception of various samples between generations. The monitoring factors were salt content (1.6% or 2.0%), presence of monosodium glutamate (PG = presence or AG = absence) and group of evaluators (YC = 18 – 26 years old or OC = more than 60 years old). Older sensory panellists (OC; against YC) significantly (p ˂0.05) evaluated all samples more positively, especially in the taste and odour descriptors. Samples with monosodium glutamate (PG1.6 and PG2.0) were rated in the taste significantly better (p ˂0.05), regardless of the age of the assessors (YC and OC). Samples with reduced salt, without glutamate (AG1.6) were significantly worst evaluated (p ˂0.05) by both the groups (YC and OC) than PG2.0 samples.

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Microbiological and Sensory Evaluation of a Dehydrated Turkey Meat Product

Poultry Science ◽

10.3382/ps.0540091 ◽

1975 ◽

Vol 54 (1) ◽

pp. 91-95 ◽

Cited By ~ 2

Author(s):

J.L. Oblinger ◽

C.I. Draper ◽

V.T. Mendenhall

Keyword(s):

Sensory Evaluation ◽

Meat Product ◽

Turkey Meat

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Sensory and compression evaluation of facial powders obtained by different manufacturing processes

Scientific Electronic Archives ◽

10.36560/1262019911 ◽

2019 ◽

Vol 12 (6) ◽

pp. 127

Author(s):

A. M. Ribeiro ◽

M. C. Baptista ◽

M. N. Aihara ◽

T. M. P. Toledo ◽

T. F. B. X. Silva ◽

...

Keyword(s):

Particle Size ◽

Sensory Evaluation ◽

Sensory Analysis ◽

Consumer Preferences ◽

Raw Materials ◽

Drop Test ◽

Manufacturing Processes ◽

Hammer Mill ◽

Compression Tests ◽

Mill Addition

The aim of this study was to evaluate different manufacturing processes of compact powders and establish consumer preferences through sensory analysis. Four compact powders were formulated with the following treatments: micronization, hammer mill, addition of raw materials that modify the sensory, and simple mixture. The powders were compressed, passing the tests for glazing, detachment of color and drop test, and later forwarded to sensory evaluation by 45 volunteers. In the compression tests, drop test, glazing and detachment of color, the micronized sample obtained the best results showing the reduction of particle size influences the packaging of powders and improves the compression of the product, but in the sensory analysis the sample obtained by simple mixture was the preference of most of the volunteers. It was felt that, despite the best compaction results are obtained for samples micronized, the preference of the volunteers is still linked to older manufacturing processes where the resulting powder shows more coarse and form a thicker layer on the skin.

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Technological and Sensory Properties of Baby Purees Formulated with Andean Grains and Dried with Different Methods

Proceedings ◽

10.3390/proceedings2020053013 ◽

2020 ◽

Vol 53 (1) ◽

pp. 13

Author(s):

María Dolores Jiménez ◽

Manuel Oscar Lobo ◽

Norma Cristina Sammán

Keyword(s):

Particle Size ◽

Water Absorption ◽

Sensory Evaluation ◽

Absorption Capacity ◽

Drying Methods ◽

Water Absorption Capacity ◽

Dry Powders ◽

Texture Profile ◽

Particle Size And Morphology ◽

Size And Morphology

The aim of this work was to compare different cooking–drying methods to obtain dehydrated baby purees. Flours of quinoa and amaranth (native and germinated) were used to formulate them. Dry powders (DPs) were obtained by lyophilization (LD), convection (CD), and extrusion (ED). Proximal composition, particle size and morphology, water absorption capacity, and solubility were evaluated in DPs. Color, texture profile (TP), and sensory characteristics were determined in fresh pure and rehydrated powders (RPs). The LD particles were smaller and homogeneous; CD showed collapsed particles, and ED presented agglomerated particles. Different drying methods influenced the rehydration properties of DPs, as well as the color, TP, and sensory evaluation of RPs. The best method to obtain dehydrated baby purees was extrusion.

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