scholarly journals Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 669
Author(s):  
Marcio Vargas-Ramella ◽  
José M. Lorenzo ◽  
Rubén Domínguez ◽  
Mirian Pateiro ◽  
Paulo E. S. Munekata ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Thiobarbituric Acid ◽  
Physicochemical Characteristics ◽  
Procrustes Analysis ◽  
Partial Replacement ◽  
Generalized Procrustes Analysis ◽  
Salt Mixtures ◽  
Total Variability ◽  
Tbars Values ◽  
Chloride Salts

The present study aimed to evaluate the effect of NaCl replacement in the physicochemical quality and volatile and sensorial profile of dry-cured deer cecina. Two salt mixtures were used as NaCl substitute: mixture I (30% NaCl-70% KCl) and mixture II (30% NaCl-50% KCl-15% CaCl2-5% MgCl2). Regarding the physicochemical parameters, only ash content, pH and L* values were affected by NaCl replacement. However, lipid oxidation was affected by NaCl replacement. The greatest thiobarbituric acid reactive substances (TBARS) values were observed in the control batch (3.28 mg MDA/kg). The partial replacement of NaCl by salt mixtures affected (p < 0.001) Ca, K, Mg, and Na content. The total amounts of free fatty acids and free amino acids were not affected (p > 0.05) by NaCl replacement. Concerning the volatile compounds, control samples presented the highest concentrations of furans (p < 0.01), while samples produced with mixture II had the lowest (p < 0.001) amounts of esters and acids. Our results indicated that all sensory attributes of the attribute map were affected (generalized procrustes analysis (GPA) explained 100% of the total variability among treatments). Considering the results obtained from the sensorial analysis, only mixture II reduced the overall acceptance and preference of consumers. Control attained significantly (p < 0.05) greater scores of acceptance and preference than mixture II despite the higher TBARS content.

scholarly journals Using Generalized Procrustes Analysis for Evaluation of Sensory Characteristic Data of Lamb Meat

2019 ◽  
Vol 7 (6) ◽  
pp. 840
Author(s):  
Gazel Ser
Keyword(s):  
Procrustes Analysis ◽  
Fasting Period ◽  
Multivariate Statistic ◽  
Generalized Procrustes Analysis ◽  
Alfalfa Hay ◽  
Two Factors ◽  
Total Variability ◽  
Sensory Analyses ◽  
The Difference ◽  
Meat Samples

Generalized Procrustes Analysis (GPA) is a multivariate statistic method that is used at the evaluation of sensory analyses in the food industry. GPA provides benefit in terms of decreasing the difference between the panellists and bringing the data obtained from different panellists together. In this study, the aim was to determine the effect of a pre-slaughter fasting period on sensory characteristics of lambs fed with different rations using GPA. Semi-trained panellists formed from twenty-six persons were requested for evaluation of the meat samples such as tenderness, juiciness, flavour and overall liking rated on a scale of 1(extremely dislike) to 9 (extremely good). The first two factors obtained by GPA explained 66.74% of total variability. As a result of the analysis, it was determined that 12 h and 24 h fasting of lambs fed barley supplemented with alfalfa hay were less preferable when compared to lambs fed alfalfa hay only. In addition, lambs in both groups with 48 h fasting were preferred less by the panellists. In conclusion, GPA analysis provides useful data concerning the sensitivity of each panellist in a sensory panel test.

Microbial Stability and Quality of Seasoned Cracked Green Aloreña Table Olives Packed in Diverse Chloride Salt Mixtures

2013 ◽  
Vol 76 (11) ◽  
pp. 1923-1932 ◽  
Author(s):  
J. BAUTISTA-GALLEGO ◽  
F. N. ARROYO-LÓPEZ ◽  
V. ROMERO-GIL ◽  
F. RODRÍGUEZ-GÓMEZ ◽  
P. GARCÍA-GARCÍA ◽  
...  
Keyword(s):  
Storage Period ◽  
Physicochemical Characteristics ◽  
Partial Substitution ◽  
Partial Replacement ◽  
Chloride Salt ◽  
Table Olives ◽  
Pichia Membranifaciens ◽  
Salt Mixtures ◽  
Microbial Stability ◽  
The Stability

This work was conducted to determine the effect of the partial replacement of NaCl by KCl and CaCl2 (expressed as percentages, wt/vol) on the microbial stability and physicochemical characteristics of seasoned cracked olives using a simplex centroid mixture design. Neither Enterobacteriaceae nor lactic acid bacteria were found during the 50 days that olive packages were monitored. Therefore, microbial instability was considered due to the growth of yeasts, which were the only detected microorganisms; Saccharomyces cerevisiae and Pichia membranifaciens were the most relevant species. Yeasts decreased during the first 21 to 30 days after packing, but their populations rose to 3.5 log CFU/ml by the end of the storage period, clearly causing product deterioration. The partial substitution of NaCl with the other chloride salts slightly altered the phase of microbial inhibition and regrowth. Most of the quality characteristics were not affected by the use of the alternative salt mixtures, but the pH values and Cl− concentrations in brine decreased as the CaCl2 concentration increased. Hence, seasoned cracked table olives can be produced using a lower proportion of NaCl without causing significant changes in the shelf life and product quality, although further detailed studies are necessary to guarantee the stability of products packed with specific salt mixtures.

scholarly journals  Evaluation of sensory characteristics of sheep and goat meat by Procrustes Analysis

2012 ◽  
Vol 57 (No. 11) ◽  
pp. 516-521 ◽  
Author(s):  
S. Keskin ◽  
A. Kor ◽  
S. Karaca
Keyword(s):  
Two Dimensions ◽  
Sensory Characteristics ◽  
Procrustes Analysis ◽  
Goat Meat ◽  
Sheep And Goats ◽  
Generalized Procrustes Analysis ◽  
Feeding Type ◽  
Total Variability ◽  
Hedonic Scale ◽  
Feeding Systems

Relationships between sensory variables, species, feeding systems, and panelists were examined by Procrustes Analysis. Six meat groups considering species and feeding type combinations were evaluated by ten panelists for five sensory characteristics (colour, texture, odour, taste, and acceptability). These characteristics were assessed using a nine-point hedonic scale (9 = extremely enjoy, 1 = extremely dislike). Generalized Procrustes Analysis was performed and 61.11% of the total variability was explained by the first two dimensions that correspond to Factor 1 and Factor 2. The first one accounted for 33.99% and the second for 27.12%. Results showed that pasture conditions were reflected in all sensory characteristics of meat of Hair goat as well as Karakas sheep. This study concluded that meat of sheep and goats reared in pasture conditions was more preferable as concerns sensory characteristics than that of fattening animals or those reared in intensive conditions. &nbsp;

Perfil descriptivo de néctares de melocotón. Evaluación de jueces y de atributos con el análisis de Procrustes generalizado/Sensory profile of peach nectars. Evaluation of assessors and attributes by generalized Procrustes analysis

1996 ◽  
Vol 2 (4) ◽  
pp. 219-230 ◽  
Author(s):  
M.V. Pastor ◽  
E. Costell ◽  
L. Izquierdo ◽  
L. Durán
Keyword(s):  
Profile Analysis ◽  
Principal Component ◽  
Procrustes Analysis ◽  
Sensory Profile ◽  
Average Response ◽  
Generalized Procrustes Analysis ◽  
Trained Panel ◽  
Total Variability ◽  
The Mean ◽  
Similar Sample

A trained panel evaluated eight peach nectars by conventional descriptive profile analysis. Two- way analysis of variance showed significant (α ≤ 0.05) differences between samples for the 13 attributes evaluated. For nine of them, interaction between samples and assessors was also signif icant. The internal structure of the data was analysed by generalized Procrustes analysis. It was found that two attributes (granularity and aftertaste) were not good discriminators between samples and that two assessors (1 and 2) differed considerably from the average response. Principal component analysis was applied to the mean scores of samples, considering all attributes and computing means for all assessors and after removing the data for two attributes and two asses sors. Similar sample configurations were obtained in both cases. The two first axes explained more of the total variability in the second case (78.8% vs 69.6%).

scholarly journals Development and Characterization of Crackers Substitution of Wheat Flour With Jellyfish

2021 ◽  
Vol 8 ◽  
Author(s):  
Suchada Maisont ◽  
Wisutthana Samutsri ◽  
Wuttichai Phae-ngam ◽  
Pichet Limsuwan
Keyword(s):  
Wheat Flour ◽  
Storage Time ◽  
Thiobarbituric Acid ◽  
Physicochemical Characteristics ◽  
Chemical Conditions ◽  
Tbars Values ◽  
Physical And Chemical ◽  
Different Levels

The objective of this study was to investigate the possibility of using jellyfish (Lobonema smithii) for the production of nutritionally improved crackers. In this study, ground jellyfish were incorporated into different levels (20, 30, and 40%) to replace wheat flour in cracker formula. Physicochemical characteristics (linear expansion, hardness, and color) and sensory quality of the developed crackers were examined and compared with control crackers. The crackers with jellyfish were found significantly darker, with more brittleness, and less consumer accepted than the control samples (p &lt; 0.05). Moisture content, aw, and thiobarbituric acid reactive substances (TBARS)-values of jellyfish crackers increased while the hardness of the jellyfish crackers decreased with increasing the storage time for both crackers stored at 35 and 45°C. The substitution of wheat flour with jellyfish led to high protein content in the crackers. The cracker with 30% of jellyfish gained characteristics of cracker, liking scores, as well as the subjective quality of the final product and had good physical and chemical conditions, being able to be consumed for 12 weeks stored at 35°C.

scholarly journals Microbial, Physical and Sensory Properties of Three Novel Yogurt Flavors: Molasses, Mulberry and Amaretto

2017 ◽  
Vol 6 (3) ◽  
pp. 65
Author(s):  
Wannee Tangkham ◽  
Frederick LeMieux
Keyword(s):  
Moisture Content ◽  
Ph Value ◽  
Thiobarbituric Acid ◽  
Physicochemical Characteristics ◽  
Purchase Intent ◽  
Valuable Insight ◽  
E Coli ◽  
Microbial Counts ◽  
Tbars Values ◽  
Hedonic Scale

Many consumers incorporate yogurt into their diet as a healthy alternative to other food choices. Providing a variety of flavor choices to the yogurt consumer is important to maintain eating satisfaction. The objective of this study was to evaluate specific attributes of three novel yogurt flavors. These flavors, sweetened with low calorie stevia, include molasses, amaretto and mulberry. Through sensory testing, each flavor was evaluated for consumer product acceptance and purchase intent. Additionally, the yogurt products were assayed for certain physicochemical characteristics and microbial counts. Using a 9-point hedonic scale, fifty-eight participants (23 males and 35 females) evaluated the yogurt flavors for acceptability of appearance, color, flavor, sweetness, sourness, texture and overall liking. Physicochemical characteristics were evaluated for % moisture content, pH value, color (L*, a* and b* values) and lipid oxidation (thiobarbituric acid-reactive substances (TBARS) protocol) every 7 days for 28 days. Through plating techniques, yogurt was assayed for two microbial counts: Escherichia coli and Staphylococcus aureus every 7 days for 28 days. Overall liking scores from the hedonic analysis indicate that mulberry flavor was the most desirable (5.67), followed by amaretto (5.32), and molasses (5.07). From the acceptability, mulberry yogurt scored the highest at 70.69%. From the purchase intent questionnaires, amaretto yogurt scored the highest at 44.83%. In general, there were no outstanding differences in the physiochemical characteristics among the three yogurts tested. However, % moisture content and L* values (lightness) increased in all samples over the 28 days of storage. The TBARS values were higher in molasses flavor at 5.84 mg MDA/kg. No E. coli or S. aureus were detected. This study provides valuable insight into the quality, safety, shelf-life and consumer acceptance of the three novel yogurt flavors.

THYMUS VARIABILITY IN WHITE RATS EXPOSED TO FORMALDEHYDE

2019 ◽  
pp. 105-116
Author(s):  
V.N. Voloshin ◽  
I.S. Voloshina ◽  
I.Yu. Vash
Keyword(s):  
White Male ◽  
Principal Component ◽  
Middle Part ◽  
Procrustes Analysis ◽  
Male Rats ◽  
Canonical Variables ◽  
Generalized Procrustes Analysis ◽  
White Rats ◽  
Main Component ◽  
Formaldehyde Inhalation

The aim of the paper is to study thymus variability in white rats, which were exposed to formaldehyde, and to compare these data with the indicators in control animals. Materials and Methods. The trial enrolled 72 white male rats, initial body weight 40–50 g. The animals were divided into 2 groups (36 rats in each). The first group consisted of control rats. Animals of the second group were exposed to formaldehyde inhalation, 2.766 mg/m3. To characterize the variability of the organ size, centroids were determined. The superposition of landmark configurations was performed using the generalized Procrustes analysis method, MorphoJ 1.06d program. The principal component analysis and canonical analysis of the obtained data were carried out. Results. One-Way ANOVA revealed a high level of intergroup differences in Procrust distance (F=1.34; p<0.0001). The significant effect of the duration of formaldehyde exposure on centroid size was established. The Kruskal-Wallis criterion was 19.778 (p=0.0014). The analysis of the principal components indicated that each of the first 10 components stands for more than 1 % of Procrustes coordinate variance. In this case, the first 7 components compatibly explain 91.398 % of thymus variability. The proportion of the first main component to the total variance of the Procrustes coordinates is 40.236 %. PC1 (-) shows changes in the thymus shape, mostly affecting the tops of its lobes, the middle part of the right boundary and the entire left thymus boundary. The scattering ellipses of the thymus ordinates in rats exposed to formaldehyde, in the first two canonical variables are located higher than those in the control animals. Conclusion. Formaldehyde inhalation leads to thymus changes in white rat. The most significant differences with control data are determined along the second canonical variable. Keywords: thymus, form, rat, formaldehyde, geometric morphometry. Цель. Изучение изменчивости формы тимуса белых крыс, находившихся в условиях влияния формальдегида, и сравнение этих данных с показателями, полученными у контрольных животных. Материалы и методы. Работа выполнена на 72 белых крысах-самцах с начальной массой тела 40–50 г. Животные были разделены на 2 серии (по 36 крыс). Первую серию составляли контрольные крысы. Животные второй серии подвергались ингаляционному воздействию формальдегида (ФА) в концентрации 2,766 мг/м3. Для характеристики изменчивости размеров органов определяли размер их центроидов. Процедуру суперимпозиции конфигураций ландмарок выполняли методом генерализованного прокрустова анализа с использованием программы MorphoJ 1.06d. Проводили анализ главных компонент и канонический анализ полученных данных. Результаты. Однофакторный дисперсионный анализ выявил высокий уровень межгрупповых различий по показателю прокрустовых расстояний (F=1,34; р<0,0001). Установлено значительное влияние продолжительности нахождения животных в условиях воздействия ФА на размер центроида. Критерий Краскела–Уоллиса составил 19,778 (р=0,0014). Анализ главных компонент указывал на то, что каждая из первых 10 компонент объясняет более 1 % дисперсии прокрустовых координат. При этом первые 7 компонент совместно объясняют 91,398 % изменчивости формы тимуса. Вклад первой главной компоненты в общую дисперсию прокрустовых координат составляет 40,236 %. РС1 (–) показывает изменения формы тимуса, в большей степени затрагивающие верхушки его долей, среднюю часть правого контура и весь левый контур тимуса. Эллипсы рассеивания ординат тимусов, принадлежащих крысам, подвергавшимся влиянию ФА, в пространстве первых двух канонических переменных расположены выше по отношению к таковым контрольных животных. Заключение. Ингаляционное воздействие формальдегида приводит к изменению формы тимуса белых крыс. Наибольшие различия с контрольными данными определяются вдоль второй канонической переменной. Ключевые слова: тимус, форма, крыса, формальдегид, геометрическая морфометрия.

scholarly journals Influence of partial replacement of NaCl with KCl on formation of volatile compounds in Jinhua ham during processing

2016 ◽  
Vol 25 (2) ◽  
pp. 379-391 ◽  
Author(s):  
Yingyang Zhang ◽  
Haizhou Wu ◽  
Jing Tang ◽  
Mingming Huang ◽  
Jianying Zhao ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Partial Replacement ◽  
Jinhua Ham

scholarly journals Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Iulia Movileanu ◽  
Máryuri T. Núñez de González ◽  
Brian Hafley ◽  
Rhonda K. Miller ◽  
Jimmy T. Keeton
Keyword(s):  
Lipid Oxidation ◽  
Ground Beef ◽  
Thiobarbituric Acid ◽  
Antioxidant Effect ◽  
Butylated Hydroxytoluene ◽  
Rosemary Extract ◽  
Thiobarbituric Acid Reactive Substances ◽  
Beef Patties ◽  
Tbars Values ◽  
Dose Levels

Fresh ground beef patties with (1) no antioxidant (control), (2) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), (3) 3% dried plum puree, or (4) 0.25% rosemary extract were aerobically packaged, irradiated at target doses of 0, 1.5, or 2.0 kGy (1.7 and 2.3 kGy actual doses), and stored at C. The samples were evaluated for lipid oxidation on 0, 3, 7, 14, 21, and 28 days of storage after irradiation. When compared to the control, all antioxidant treatments were effective in retarding () irradiation-induced lipid oxidation during storage as determined by 2-thiobarbituric acid reactive substances (TBARs) values. Rosemary extracts had the same antioxidant effect () as BHA/BHT in irradiated and nonirradiated beef patties, followed by the dried plum puree treatment. Irradiation increased TBARs values, but no differences were noted in oxidation between irradiation dose levels.

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