sensory attributes
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Meat Science ◽  
2022 ◽  
Vol 184 ◽  
pp. 108675
Author(s):  
Elaine M. LaRoche ◽  
Wan Jun Wu ◽  
Patricia Garcia ◽  
Baohui Song ◽  
Colin K.Y. Chun ◽  
...  

2022 ◽  
Vol 54 (1) ◽  
Author(s):  
Vanessa Pereira Macedo ◽  
Rebeca Dantas Xavier Ribeiro ◽  
Sergiane Alves de Araújo ◽  
Mateus Neto Silva Souza ◽  
Ederson Américo de Andrade ◽  
...  

2022 ◽  
Vol 12 (1) ◽  
pp. 1
Author(s):  
Sara Basiri ◽  
Mohamamd Hashem Yousefi ◽  
Seyed Shahram Shekarforoush

The effects of adding brown linseed at different concentrations (3, 4, and 5%) on physicochemical and sensory attributes of beef burgers were analyzed. Linseed powder increased the protein and fat content and decreased the moisture of the raw burgers and the fat absorption after frying. It also increased the ω3, ω6, ω9 level, PUFA/SFA ratio, and reduced the ω6:ω3 fraction. Improving the cooking yield and water holding capacity were other benefits of this fortification. The linseed did not change the texture and sensory properties of burgers but improved the flavor and general acceptance. Adding the linseed powder to the beef burger formulation is a good way for improving the yield and simultaneously improving the physicochemical property and nutritional value of the beef burger.


Metabolites ◽  
2022 ◽  
Vol 12 (1) ◽  
pp. 30
Author(s):  
Hadi Akbar Dahlan ◽  
Yosuke Nambu ◽  
Sastia Prama Putri ◽  
Eiichiro Fukusaki

Tempe is a fermented soybean food that is globally renowned for its high protein content. Methods of preparing tempe vary worldwide, and include soaking in vinegar before fermentation. This study aimed to determine the effects of soaking in vinegar by metabolome analysis, gas chromatography/mass spectrometry, and sensory attribute evaluation. Vinegar affected metabolism during tempe fermentation, which led to altered metabolite profiles in the final product. We validated the metabolite profiles of two types of tempe using triangle tests and rate-all-that-apply (RATA) tests, which revealed that the sensory attributes of a golden-brown color, ammonia smell, pleasant smell, salty flavor, and acceptance significantly differed (p < 0.05) between the two types of tempe. A high concentration of specific amino acids in the control tempe explained a strong ammonia smell, saltiness, and darker golden-brown sensory attributes. Tempe soaked in vinegar contained high concentrations of metabolites associated with a roasted aroma and cooked meat. In conclusion, most RATA panelists who were being introduced to tempe preferred that soaked in vinegar to the control that was not.


2022 ◽  
pp. 3-39
Author(s):  
Vicente Ferreira ◽  
Arancha de la Fuente ◽  
María Pilar Sáenz-Navajas

2021 ◽  
Vol 56 (4) ◽  
pp. 263-270
Author(s):  
EA Akande ◽  
OW Alawode ◽  
OT Owopetu ◽  
OO Oyesiji

Robo is a widely consumed Nigeria snack made from local food ingredients. Snacks are often subjectively classified as junk food, possibly because they naturally have little or no nutritional value, and unhealthy snacks consumption are associated with the risk of developing non-communicable diseases. The effects of producing Robo from melon and groundnut seeds at different ratios from 20 to 50% wereevaluated for proximate composition, physicochemical/functional and sensory attributes. The results showed an increase in crude protein (38.56a - 42.8d), crude fiber(15.01±0.014d), fat content (35.20e) and ash content (18.02e), but decreased in moisture content (2.43a - 3.30e). Hardness properties decrease from (240a- 720e). Robo from blends of melon and groundnut seeds have improved sensory attributes in terms of flavour, crispness, taste and overall acceptability, particularly at supplementation of 60% melon and 40% groundnut seeds. Thus, improved Robo will increase consumer’s nutrients intake and prevent health problems associated with snack intake. Bangladesh J. Sci. Ind. Res.56(4), 263-270, 2021


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