scholarly journals Color, Textural Characteristics and Sensory Quality of Strawberry Puree-Substituted Kochujang during Fermentation

2008 ◽  
Vol 13 (2) ◽  
pp. 112-116 ◽  
Author(s):  
Eun-Ju Seog ◽  
Hui-Jeong Kim ◽  
Jun-Ho Lee
Keyword(s):  
Sensory Quality ◽  
Textural Characteristics

Effect of Grill Type on Sensory Quality of Meat Steaks

2007 ◽  
Vol 22 (3) ◽  
pp. 525-533
Author(s):  
Katarzyna Tkacz ◽  
Agnieszka Troszyńska ◽  
Grzegorz Lamparski
Keyword(s):  
Sensory Quality

EFEK PENAMBAHAN EKSTRAK AIR JAHE (Zingiber officinale Roscoe) DAN PENYIMPANAN DINGIN TERHADAP MUTU SENSORI IKAN TUNA (Thunnus albacores)

2010 ◽  
Vol 6 (1) ◽  
pp. 36
Author(s):  
Silvana Dinaintang Harikedua
Keyword(s):  
Sensory Quality ◽  
Zingiber Officinale ◽  
The Other ◽  
Ginger Extract ◽  
Other Hand ◽  
Storage Treatment ◽  
Zingiber Officinale Roscoe ◽  
Hedonic Scale ◽  
And Storage

The objective of this study was to investigate the effect of ginger extract addition and refrigerate storage on sensory quality of Tuna through panelist’s perception. Panelists (n=30) evaluated samples for overall appearance and flavor attribute using hedonic scale 1–7. The sample which is more acceptable by panelists on flavor attributes having 3% gingers extract and storage for 3 days. The less acceptable sample on flavor attribute having 0% ginger extract and storage for 9 days. On the other hand, the sample which is more acceptable by panelists on overall appearance having 0% ginger extract without storage treatment. The less acceptable sample on overall appearance having 3% ginger extract and storage for 9 days.

Sensory Quality, Textural Characteristics and Hydroxyproline Content of Irradiated Beefsteaks

1998 ◽  
Author(s):  
Gary W. Shults ◽  
Joseph S. Cohen ◽  
Eugen Wierbicki ◽  
Vera C. Mason
Keyword(s):  
Sensory Quality ◽  
Hydroxyproline Content ◽  
Textural Characteristics

Evaluation of sensory quality of calf chops: A new methodological approach

Meat Science ◽  
2013 ◽  
Vol 94 (1) ◽  
pp. 105-114 ◽  
Author(s):  
I. Etaio ◽  
P.F. Gil ◽  
M. Ojeda ◽  
M. Albisu ◽  
J. Salmerón ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Methodological Approach

Nutritional, textural, and sensory quality of oil fried donut enriched with extracted dietary fiber and okara flour

2021 ◽  
Author(s):  
Safinaj Huq ◽  
Pabitra Chandra Das ◽  
Md. Ahmadul Islam ◽  
Md. Fahad Jubayer ◽  
Thottiam Vasudevan Ranganathan ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Sensory Quality

scholarly journals Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1610
Author(s):  
Wiesław Przybylski ◽  
Danuta Jaworska ◽  
Katarzyna Kajak-Siemaszko ◽  
Piotr Sałek ◽  
Kacper Pakuła
Keyword(s):  
Heat Treatment ◽  
Sensory Quality ◽  
Treatment Method ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Breast Meat ◽  
Sous Vide ◽  
The Impact ◽  
Cooked Meat

An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and products for increasingly demanding consumers. The sous-vide technique is increasingly being used to give new sensory attributes to dishes in gastronomy. The study aimed to assess the impact of the heat treatment method, i.e., the sous-vide method, as compared to traditional cooking, on the sensory quality of poultry meat, as well as the efficiency of the process with regard to technological quality. The cooking yield with the sous-vide method of processing poultry meat was higher than with the traditional method of cooking in water (88.5% vs. 71.0%, respectively). The meat was also found to be redder (a* = 254 vs. 074) and less yellow (b* = 1512 vs. 1649), as well as more tender. The sensory quality of chicken breast meat obtained by the sous-vide method was higher in terms of attributes such as color tone, tenderness, juiciness, and overall quality. At the same time, it was lower in terms of the odor of cooked meat and the flavor of cooked meat as compared to meat subjected to traditional cooking.

scholarly journals The Sensory Quality and the Textural Properties of Functional Oolong Tea-Infused Set Type Yoghurt with Inulin

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1242
Author(s):  
Katarzyna Świąder ◽  
Anna Florowska ◽  
Zuzanna Konisiewicz
Keyword(s):  
Sensory Quality ◽  
Bitter Taste ◽  
Profile Analysis ◽  
Textural Properties ◽  
Sweet Taste ◽  
Oolong Tea ◽  
Quantitative Descriptive ◽  
Semi Solid ◽  
Positive Effect

Set type yoghurts are characterised by a semi-solid texture, which is created during the fermentation process. The tea infusion in this type of yoghurt production can influence the quality of the final product. Therefore, the aim of the experiment was to evaluate the influence of the addition of 3, 6 and 9% inulin to oolong tea-infused yoghurts on the sensory quality. It has been evaluated by trained experts using a Quantitative Descriptive Profile analysis and by consumers using hedonic scaling, as well as on instrumentally evaluated features such as texture, stability and visual parameters. The addition of oolong tea to yoghurt resulted in positive changes in the perception of sweet, peach and nectar odours and flavours, and also creaminess, as well as negative changes in the presence of a bitter taste, the whey presence and a colour intensification towards dark cream (p ≤ 0.05). The addition of inulin to the tested oolong tea yogurts caused a decrease in the whey presence and brightened the yoghurt’s colour (6% and 9%, p ≤ 0.05, respectively), as well as an improved creaminess and an increase in the sweet taste of the yoghurt. It was also observed that the addition of oolong tea deteriorated the instrumentally evaluated texture of the set yoghurts, while inulin at a higher concentration (9%, p ≤ 0.05) increased the firmness and adhesiveness. Moreover, the addition of inulin also had a positive effect on the yoghurt’s stability. The addition of inulin to oolong tea-infused set yoghurts may be valuable both as a source of prebiotic fibre in functional products and as a factor improving the quality of these products.

scholarly journals Influence of Non-Saccharomyces Strains on Chemical Characteristics and Sensory Quality of Fruit Spirit

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1336
Author(s):  
Fatjona Fejzullahu ◽  
Zsuzsanna Kiss ◽  
Gabriella Kun-Farkas ◽  
Szilárd Kun
Keyword(s):  
Volatile Compounds ◽  
Sensory Quality ◽  
Alcoholic Beverage ◽  
Sugar Consumption ◽  
Mixed Culture Fermentation ◽  
Organic Acid Production ◽  
Mixed Inocula ◽  
Sensorial Attributes ◽  
Saccharomyces Yeasts

The use of non-Saccharomyces yeasts for alcoholic beverage improvement and diversification has gained considerable attention in recent years. The effect of pure and mixed inocula (of Torulaspora delbrueckii, Lachancea thermotolerans, and Saccharomyces cerevisiae) on apple mash fermentation has been determined for the production of Hungarian fruit spirit (Pálinka), with a special emphasis on the chemical, volatile, and sensory attributes. The enological parameters were followed during the fermentation process. Sugar consumption and organic acid production were determined by HPLC, whereas the aromatic profile of the distillates was characterized by GC-FID. According to the results, single and mixed cultures showed similar characteristics during mash fermentation. The identified volatile compounds included aldehydes, esters, and higher alcohols. Mixed culture fermentation trials revealed a significantly higher concentration of volatile compounds and better sensorial attributes compared to those exhibited by the pure culture of S. cerevisiae.

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