Development and evaluation of low-fat ready-made dishes prepared by the sous vide process from hybrid sorubim fillets by using different treatments

The aim of this work was to develop and evaluate ready-made dishes of hybrid sorubim fish fillets obtained by the sous vide process. Three treatments were investigated: T1 with brine containing fine-herbs, T2 with brine containing fine-herbs, olive oil, and rosemary; and T3 with the same brine as in T1 but added of 30% of tomato sauce. Results showed the protein content increased according to the type of liquid medium employed, where the lowest value was determined for T1 and the highest value for T3. The sous vide process did not influence the lipid and protein contents of the treatments, be by the addition of olive oil (T2) nor by tomato sauce (T3). Treatments differed for all sensory attributes and presented acceptability indexes above 78.66%. indicating that they are good alternatives for fish consumption. However, T1 had the highest percentage of purchase intention (97.23%), representing the best product for commercialization.

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Low-fat Gouda cheese made from bovine milk-olive oil emulsion: physicochemical and sensory attributes

Journal of Food Science and Technology ◽

10.1007/s13197-015-1736-0 ◽

2015 ◽

Vol 52 (10) ◽

pp. 6749-6755 ◽

Cited By ~ 10

Author(s):

Imène Felfoul ◽

Salwa Bornaz ◽

Aroua Baccouche ◽

Ali Sahli ◽

Hamadi Attia

Keyword(s):

Olive Oil ◽

Bovine Milk ◽

Sensory Attributes ◽

Low Fat ◽

Oil Emulsion ◽

Gouda Cheese

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Determination of volatile thiols in virgin olive oil by derivatisation and LC–HRMS, and relation with sensory attributes

Food Chemistry ◽

10.1016/j.foodchem.2013.10.072 ◽

2014 ◽

Vol 149 ◽

pp. 313-318 ◽

Cited By ~ 3

Author(s):

Stefania Vichi ◽

Nuria Cortés-Francisco ◽

Agustí Romero ◽

Josep Caixach

Keyword(s):

Olive Oil ◽

Virgin Olive Oil ◽

Sensory Attributes ◽

Volatile Thiols

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Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes

International Dairy Journal ◽

10.1016/s0958-6946(02)00043-2 ◽

2002 ◽

Vol 12 (6) ◽

pp. 525-540 ◽

Cited By ~ 117

Author(s):

Ehab A. Romeih ◽

Alexandra Michaelidou ◽

Costas G. Biliaderis ◽

Gregory K. Zerfiridis

Keyword(s):

Bovine Milk ◽

Sensory Attributes ◽

Low Fat

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Gemar Makan Ikan untuk Kecerdasan Anak Sekolah di MTS Al-Maidar Pandan Kabupaten Tapanuli Tengah

Jurnal Pengabdian Masyarakat Universitas Merdeka Malang ◽

10.26905/abdimas.v6i3.5322 ◽

2021 ◽

Vol 6 (3) ◽

pp. 455-464

Author(s):

Emma Suri Yanti Siregar ◽

Tengku Muhammad Ghazali ◽

Rosmasita Rosmasita ◽

Dian Fitria ◽

Juliana Pebrina Siburian ◽

...

Keyword(s):

Amino Acids ◽

Young People ◽

Natural Resources ◽

Protein Content ◽

Community Service ◽

Fish Consumption ◽

Nutritional Value ◽

Daily Consumption ◽

High Protein Content ◽

Service Activity

Indonesia is a maritime country that has many marine natural resources. Central Tapanuli Regency has a position close to the sea. Even though fish has a high protein content with amino acids, students or young people still like to eat fish a little. So it is necessary to provide information and at the same time invite the younger generation to like to eat fish to increase their intelligence. This community service activity was carried out at MTS Al-Maidar Pandan, Pandan District, Central Tapanuli Regency. The method of implementing this service activity is done by providing socialization about the importance of eating fish for MTS Al Maidar students. The outcomes achieved are increasing students' knowledge about the benefits of fish consumption and the nutritional value contained in fish as well as providing students' understanding with the knowledge to be able to distinguish between fish that are suitable for daily consumption or not.

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Effect of sous vide processing on physicochemical, ultrastructural, microbial and sensory changes in vacuum packaged chicken sausages

Food Science and Technology International ◽

10.1177/1082013216658580 ◽

2016 ◽

Vol 23 (1) ◽

pp. 75-85 ◽

Cited By ~ 8

Author(s):

BM Naveena ◽

Panjab S Khansole ◽

M Shashi Kumar ◽

N Krishnaiah ◽

Vinayak V Kulkarni ◽

...

Keyword(s):

Lipid Oxidation ◽

Gel Electrophoresis ◽

Shear Force ◽

Microbial Growth ◽

Protein Quality ◽

Polyacrylamide Gel Electrophoresis ◽

Sodium Dodecyl ◽

Sensory Attributes ◽

Sous Vide ◽

Quality And Shelf Life

The processing of sous vide chicken sausages was optimized under vacuum packaging condition and cooking at 100 ℃ for 30 min (SV30), 60 min (SV60) and 120 min (SV120) and compared with aerobically cooked control at 100 ℃ for 30 min. Sous vide processing of chicken sausages (SV30) produced higher ( p < 0.05) cooking yield, Hunterlab a* values and sensory attributes without affecting proximate composition and shear force values relative to control. The sodium dodecyl sulphate-polyacrylamide gel electrophoresis and scanning electron microscopy results revealed no significant changes in protein quality and emulsion ultra-structure due to SV30 processing relative to control sausages. Sous vide processing of chicken sausages enriched with rosemary diterpene phenols retained the freshness and quality up to 120 days during storage at 4 ± 1 ℃ relative to control sausages that were spoiled on 20th day. Lipid oxidation and microbial growth remained below the spoilage levels for all the SV-processed sausages throughout the storage and addition of rosemary diterpene mixture at 0.02% v/w reduced the microbial growth and improved ( p < 0.05) the sensory attributes. Our results demonstrate that sous vide processing minimizes lipid oxidation and microbial growth of chicken sausages with improved product quality and shelf-life at 4 ± 1 ℃.

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Impact of organic and “protected designation of origin” labels in the perception of olive oil sensory quality

British Food Journal ◽

10.1108/bfj-07-2020-0596 ◽

2021 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Sara Spognardi ◽

Domenico Vistocco ◽

Lucio Cappelli ◽

Patrizia Papetti

Keyword(s):

Olive Oil ◽

Purchase Intention ◽

Virgin Olive Oil ◽

Blind Test ◽

Physical Point ◽

Content Type ◽

Organic Certification ◽

Olive Oils ◽

Protected Designation Of Origin ◽

The Impact

PurposeInvestigate the behaviour and the habits of the consumers from central-southern Italy in relation to extra olive oil consumption, focussing on the impact of protected designation of origin (PDO) and EU–organic certification on purchase intention and quality perception.Design/methodology/approachA specific questionnaire was submitted to 160 consumers; a subsample of ten experts, ten semi-experts and ten habitual consumers of olive oil tested, through a blind test first and a normal one then, three Italian samples: an extra-virgin olive oil (EVOO) without certification, an organic EVOO and a PDO EVOO, which were characterised also from a chemical-physical point of view. The answers provided during the tastings were statistically analysed and compared.FindingsPeople interviewed prefer local olive oils; they are positively influenced by PDO/organic certification, while price is not a decisive factor on the purchasing choices. According to tasting panel results: experts gave consistent answers preferring organic olive oil, semi-experts are positively influenced by the PDO brand contrary to what they claimed; non-experts would buy EVOO, although they are positively influenced by the PDO brand and negatively by the organic certification.Practical implicationsOnly knowledge and experience can aid consumers make consistent and aware choices. Information campaigns could help them to distinguish products, correctly identify food attributes and overcome their scepticism towards quality of organic products.Originality/valueFew works investigated the impact of quality and sustainability labelling on perception of olive oils, valuing the consistency between answers provided before and after sensory assessments.

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Impact of Common Food Labels on Consumer Liking in Vanilla Yogurt

Foods ◽

10.3390/foods8110584 ◽

2019 ◽

Vol 8 (11) ◽

pp. 584 ◽

Cited By ~ 3

Author(s):

Theresa Li ◽

Robin Dando

Keyword(s):

Public Health ◽

Protein Content ◽

Eating Habits ◽

High Protein ◽

Food Marketing ◽

Food Labels ◽

Low Fat ◽

Product Success ◽

Consumer Test ◽

Product Concepts

As competition on super market shelves is higher than ever, the importance of product concepts, communicated through labels, can dictate a product’s success or failure. However, it is possible for labels to affect a consumer’s experience, changing the overall response to the product. In this study, we tested samples of vanilla yogurt with one of four commonly used labeling concepts (high-protein, low-fat, made with stevia and all-natural) on sensory perception, consumer liking, expected consumption amount, and willingness to pay (WTP) in a consumer test (n = 108). Each participant evaluated five samples of the same vanilla yogurt identified with one of the labels, or an unlabeled control. Results showed panelists liked the samples labeled with low-fat and high-protein to the greatest degree, with all-natural scoring the lowest. Those more concerned with protein content found the samples less satiating, dependent on sex. Sweetness was also perceived more highly in younger panelists, with panelists WTP dependent on their liking of the labels. Results highlight the importance of labeling as an extrinsic cue affecting liking ratings, with potential ramification for ultimate product success. Understanding consumers’ response to labels, as well as their attitudes, has broad implications for food marketing, as well as public health and the study of eating habits.

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Dietary lipids modify receptor- and non-receptor-dependent components of alpha 1-adrenoceptor-mediated contraction

AJP Regulatory Integrative and Comparative Physiology ◽

10.1152/ajpregu.1991.261.6.r1465 ◽

1991 ◽

Vol 261 (6) ◽

pp. R1465-R1469 ◽

Cited By ~ 1

Author(s):

D. D. Hodgkin ◽

R. J. Boucek ◽

R. E. Purdy ◽

W. J. Pearce ◽

I. M. Fraser ◽

...

Keyword(s):

Olive Oil ◽

Contractile Response ◽

Corn Oil ◽

Dietary Lipids ◽

High Fat ◽

Low Fat ◽

Alpha Adrenoceptor ◽

Abdominal Aortic ◽

High Fat Diets ◽

Fat Diets

Dietary lipid modulation of alpha-adrenoceptor (adrenergic receptor)- and non-adrenoceptor-mediated contractile properties of isolated rat abdominal aortic segments were assessed during the early developmental period. Rats were raised from conception to 90 days of age on semisynthetic diets containing various types and amounts of lipids. Aortic segments from three groups of rats fed high-fat diets (15% wt/wt) consisting of olive oil, corn oil, or lard as the sole lipid sources were compared with those from rats fed a low-fat control diet containing corn oil (5% wt/wt). alpha-Adrenoceptor activities were assessed by measuring the norepinephrine dose response of the tissue rings with and without partial inactivation of alpha-receptors by benextramine. alpha-Adrenoceptor sensitivity to norepinephrine increased, whereas receptor affinity decreased significantly in rats raised on high-fat diets. Qualitative features of dietary lipids influenced non-adrenoceptor-dependent aspects of vascular contractility. Diets rich in polyunsaturated fatty acids (high- and low-fat corn oil) raised the maximum response to norepinephrine and the contractile response to 60 mM potassium compared with more-saturated diets (olive oil and lard). These results demonstrate an effect of chronic feeding of high dietary fat on alpha-adrenoceptor-mediated contractility of abdominal aortic rings from young Sprague-Dawley rats. Qualitative features of dietary lipids also appear to modify receptor-independent parameters of the contractile response of the arterial tissue rings in these animals.

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Sensory Evaluation and Rheological Behavior of Commercial Mayonnaise

International Journal of Food Engineering ◽

10.2202/1556-3758.1094 ◽

2007 ◽

Vol 3 (1) ◽

Cited By ~ 10

Author(s):

Dayane Izidoro ◽

Maria-Rita Sierakowski ◽

Nina Waszczynskyj ◽

Charles W. I. Haminiuk ◽

Agnes de Paula Scheer

Keyword(s):

Shear Stress ◽

Yield Stress ◽

Sensory Evaluation ◽

Rheological Behavior ◽

Oil Content ◽

Sensory Attributes ◽

Rheological Parameters ◽

Low Fat ◽

Concentric Cylinder ◽

Rheological Characterization

The effects of ingredients on the sensory evaluation and rheological behavior of two brands of mayonnaise were examined in this work. Mayonnaise samples were examined by Analytical Descriptive Test and Ranking Test of Preference. The rheological parameters were determined at 25°C using a concentric cylinder Brookfield rheometer with a spindle SC4-34. The results showed that standard mayonnaise as opposed to low-fat mayonnaise gained higher grades for most sensory attributes. All samples were found to exhibit non-Newtonian pseudoplastic behavior described by HerschelBulkley model. A decrease in the yield stress, viscosity and shear stress with the decrease in oil content was observed in all products, which confirm that the rheological characterization is capable of distinguishing rather well between mayonnaises made with different formulation.

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