scholarly journals Foodomic-Based Approach for the Control and Quality Improvement of Dairy Products

Metabolites ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 818
Author(s):  
Rubén Agregán ◽  
Noemí Echegaray ◽  
Asad Nawaz ◽  
Christophe Hano ◽  
Gholamreza Gohari ◽  
...  
Keyword(s):  
Quality Improvement ◽  
Food Quality ◽  
Dairy Products ◽  
Industrial Processes ◽  
Complex Matrix ◽  
Nutritional Properties ◽  
New Techniques ◽  
Food Research ◽  
Consumer Interests ◽  
Sophisticated Technology

The food quality assurance before selling is a needed requirement intended for protecting consumer interests. In the same way, it is also indispensable to promote continuous improvement of sensory and nutritional properties. In this regard, food research has recently contributed with studies focused on the use of ‘foodomics’. This review focuses on the use of this technology, represented by transcriptomics, proteomics, and metabolomics, for the control and quality improvement of dairy products. The complex matrix of these foods requires sophisticated technology able to extract large amounts of information with which to influence their aptitude for consumption. Thus, throughout the article, different applications of the aforementioned technologies are described and discussed in essential matters related to food quality, such as the detection of fraud and/or adulterations, microbiological safety, and the assessment and improvement of transformation industrial processes (e.g., fermentation and ripening). The magnitude of the reported results may open the door to an in-depth transformation of the most conventional analytical processes, with the introduction of new techniques that allow a greater understanding of the biochemical phenomena occurred in this type of food.

scholarly journals Analysis of Association between the Consumer Food Quality Perception and Acceptance of Enhanced Meat Products and Novel Packaging in a Population-Based Sample of Polish Consumers

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1526
Author(s):  
Dominika Guzek ◽  
Dominika Głąbska ◽  
Marta Sajdakowska ◽  
Krystyna Gutkowska
Keyword(s):  
Quality Improvement ◽  
Food Quality ◽  
Meat Products ◽  
Food Products ◽  
Consumer Acceptance ◽  
Animal Origin ◽  
Computer Assisted ◽  
Random Group ◽  
Food Preservatives ◽  
Expiry Date

The consumer acceptance of novel enhanced-quality products and their willingness to buy such products may be a crucial topic in the field of marketing. The aim of this study was to analyze the association between consumers’ perceptions of food quality and their acceptance of enhanced meat products and novel packaging. The study was conducted using the Computer-Assisted Personal Interview (CAPI) method in a random group of 1009 respondents, who were recruited as a representative sample based on data from the Polish National Identification Number database. The participants were asked about the most important quality determinants of food products of animal origin and about quality improvement methods and their acceptance of those methods. The quality determinants of animal-based food products were indicated as follows: origin, production technology, manufacturer, components and nutritional value, visual and sensory characteristics, expiry date, and cost. The quality improvement methods were clustered into groups that were associated with product enhancement and application of novel packaging, and the acceptance of those methods was also verified. Indicating specific quality determinants of animal-derived food products affects the consumer acceptance of product enhancement (p = 0.0264) and novel packaging as quality improvement methods (p = 0.0314). The understanding that enhancement is applied for the purpose of quality improvement did not influence the acceptance of products (p = 0.1582), whereas the knowledge that novel packaging is applied influenced the acceptance (p = 0.0044). The obtained results suggested that in the case of application of novel packaging, a higher level of knowledge may be a reason for consumer’s rejection of the resulting products, but the appearance and taste of products may contribute to the higher acceptance of novel packaging. Educating consumers may improve their acceptance of product enhancement, as concerns about the addition of food preservatives may lead them to reject enhanced products.

scholarly journals Development of curd product technology with the addition of grape seed oil

2020 ◽  
Vol 175 ◽  
pp. 08006
Author(s):  
Yuri Gerber ◽  
Alexander Gavrilov ◽  
Vladimir Omelchuk ◽  
Ekaterina Oshchepkova
Keyword(s):  
Dairy Products ◽  
Seed Oil ◽  
Raw Materials ◽  
Grape Seed ◽  
Grape Seeds ◽  
Nutritional Properties ◽  
Grape Seed Oil ◽  
Therapeutic Properties ◽  
Product Technology ◽  
The Republic

The article is dedicated to the study of the raw materials in the Republic of Crimea, as well as to the assortment of enriched dairy products and the development of an enriched curd product. The relevance and novelty of this technology lies in the fact that the oil obtained from grape seeds is used as the added component. It has therapeutic properties that have been repeatedly proven. The objectives of the work were to substantiate the production technology of the curd product with the addition of grape seed oil for therapeutic purposes and to develop the technology, which will allow to obtain a product with high nutritional properties, the physicomechanical structure required by the standard, as well as to minimize the loss of beneficial components that make up grape seed oil.

scholarly journals Iogurte adicionado de polpa de abacaxi, base mel: Elaboração, perfil microbiológico e físico-químico

2015 ◽  
Vol 10 (2) ◽  
pp. 22
Author(s):  
Y. F. Paiva ◽  
J. N. V. Deodato ◽  
E. E. V. Silva ◽  
E. V. Silva ◽  
A. S. Araújo
Keyword(s):  
Dairy Products ◽  
Consumer Preference ◽  
Physicochemical Analysis ◽  
Soluble Solids ◽  
Aerobic Bacteria ◽  
Consumer Market ◽  
Nutritional Properties ◽  
Microbiological Profile ◽  
Physico Chemical ◽  
Microbiological Parameters

<p>Os produtos lácteos, são fonte importante para se obter nutrientes necessários para um bom funcionamento do organismo humano. Com o mercado consumidor em alta, sentiu-se a necessidade de adicionar ingredientes que auxiliam tanto na aceitação do produto final, quanto o tornando uma refeição mais nutritiva. Objetivou-se a elaboração de iogurte natural que uniu as propriedades nutritivas do abacaxi e do mel de abelha. As três formulações do produto (A,B e C) foram submetidas à análises microbiológicas (Coliformes à 35ºC e 45ºC, <em>Salmonella</em> sp/25g., <em>Staphylococcus</em> spp., Contagem total de bactérias aeróbias Mesófilas (CTM) e Psicotróficas) seguindo metodologia descrita por Silva (2010) e à análises físico-químicas (Umidade, Cinzas, Sólidos Solúveis (ºBrix), pH, Acidez e Proteínas) utilizando metodologia do Instituto Adolfo Lutz (2008). As três formulações apresentaram ausência emtodos os parâmetros microbiológicos analisados, exceto para CTM, apresentando valores de 1x 10 e 1,5x 10UFC/g, estando dentro dos padrões estabelecidos. Nas análises físico-químicas, esteve dentro dos padrões para acidez (0.803, 0.904 e 0.934) e proteínas (2.98, 3.75 e 4.39) e fora dos padrões para ºBrix (37.1, 37.4 e 41.5), não existindo padrões específicos para os demais parâmetros. Conclui-se que todas as formulações estão aptas a comercialização, dependendo apenas da preferência sensorial dos consumidores.</p><p align="center"><strong><em>Yogurt added pineapple pull, honey base: Development, microbiological profile and physicochemical</em></strong></p><p><strong>Abstract</strong><strong>: </strong>Dairy products are an important font to obtain nutrients necessary for proper functioning of the human body. In the consumer market for high, felt the need to add ingredients which assist both the acceptance of the final product, as becoming a more nourishing meal. Aimed to the development of natural yogurt that united the nutritional properties pineapple and honey. The three product formulations (A, B and C) were subjected to microbiological tests (Coliformes at 35 ° C and 45 °C, <em>Salmonella</em> sp/25g., <em>Staphylococcus</em> spp., Total count of aerobic bacteria mesophile (CTM) and psicotrophic) following the methodology described by Silva (2010) and physicochemical analysis (humidity, ash, soluble solids (° Brix), pH, acidity and protein) using the methodology of the Adolfo Lutz Institute (2008). All three formulations presented absence in all microbiological parameters analyzed, except for CTM, with values of 1x 10 and 1.5x 10UFC/g, and within established standards. The physico-chemical analysis, was within the standards for acidity (0803, 0904 and 0934) and protein (2.98, 3.75 and 4.39) and non-standard for Brix (37.1, 37.4 and 41.5), and there are no specific standards for the other parameters. It is concluded that all formulations are suitable for consumption, depending only on sensory consumer preference.</p>

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.

Sign in / Sign up

Export Citation Format

Share Document