Sensory Evaluation of Allium sativum - Cheddar Cheese in the Presence and Absence of Fish Collagen during Ripening and Refrigerated Storage

The main objective of this study was to determine what effect the additionof sodium fluoride would have on the Cheddar cheese quality. Raw milk waspasteurized and separated for three treatments as follows: control, supplementedwith 4 ppm and 40 ppm fluoride. Cheddar cheese was processed for eachtreatment and ripened for 120 days at 7oC and sampled at 60 and 120 days.Analyses performed included both sensory evaluation and gas chromatographywith headspace sampling (GCHS). Under conditions of this study significantP< 0.05 higher mean flavor and body/texture scores were observed in both thecontrol cheese samples and those with 4 ppm added fluoride than those with 40ppm added fluorides.The predominant flavor criticisms in Cheddar cheese treated with 40 ppm addedfluoride after 120 days were flat, lacks flavor and bitter. The predominantbody/texture criticisms noted in Cheddar cheese treated with 40 ppm addedfluoride after 120 days were open, mealy, corky, crumbly, pasty and curdy.GCHS results showed that Acetone, 2- butanone, ethanol, 2-pentanone andpropanol increased significantly (P< 0.05) with aging of the Cheddar cheese.However after 60 days of ripening, the control cheese had significantly (P<0.05) lower Acetone, 2-pentanone and higher ethanol values than the fluoridatedcheese. By 120 days, the control cheese had significantly (P< 0.05) higher 2-butanone values than both treated cheese and higher ethanol than the cheesefluoridated at 40 ppm.

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Sensory evaluation of Cheddar cheese: Order of tasting and carryover effects

Food Quality and Preference ◽

10.1016/0950-3293(91)90050-o ◽

1991 ◽

Vol 3 (3) ◽

pp. 141-145 ◽

Cited By ~ 66

Author(s):

D.Donald Muir ◽

E.Anthony Hunter

Keyword(s):

Sensory Evaluation ◽

Cheddar Cheese ◽

Carryover Effects

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Effects of Coriander (Coriandrum sativum L.) and Garlic (Allium sativum L.) Essential Oil on the Quality and Fishy Smells During Refrigerated Storage of Restructured Product from Silver Carp (Hypophthalmichthys molitrix) Surimi

Nanoscience and Nanotechnology Letters ◽

10.1166/nnl.2019.3022 ◽

2019 ◽

Vol 11 (10) ◽

pp. 1470-1476 ◽

Cited By ~ 1

Author(s):

Dehua Zhang ◽

Yaoguang Zhong

Keyword(s):

Essential Oil ◽

Allium Sativum ◽

Silver Carp ◽

Refrigerated Storage ◽

Hypophthalmichthys Molitrix ◽

Restructured Product ◽

Frozen Surimi ◽

Water Holding ◽

Garlic Essential Oil

In order to study the effect of natural plant essential oil on the fishy smell and refrigeration quality of surimi products, silver carp surimi was treated with 2 mL/100 g coriander essential oil, 2 mL/100 g garlic essential oil, 1 mL/100 g coriander essential oil with 1 mL/100 g garlic essential oil, respectively. The deodorization and preservation effects of coriander and garlic essential oil on frozen surimi products were analyzed by means of electronic nose, sensory evaluation, whiteness, texture, total colonies, volatile base total nitrogen (TVB-N), water holding capacity and NMR detection. The results showed that coriander and garlic essential oils could effectively reduce the fishy smell of surimi products, significantly inhibit the growth of microorganisms, reduce the oxidation of protein and water loss in surimi, and improve the quality of surimi products during cold storage. However, 2 mL/100 g coriander essential oil could affect the color of surimi products, the results showed that adding 2 mL/100 g garlic essential oil or 1 mL/100 g coriander essential oil with 1 mL/100 g garlic essential oil could reduce the fishy smell of surimi products, improve their refrigeration quality and prolong shelf life.

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