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Eating Quality (eating + quality)

Distribution by Scientific Domains

Chemistry	88%

Selected Abstracts

EFFECT OF COMBINED UNDERWATER PROCESSING AND MILD PRECUT HEAT TREATMENT ON THE SENSORY QUALITY AND STORAGE OF FRESH-CUT CANTALOUPE MELON

JOURNAL OF FOOD QUALITY, Issue 4 2010
KAREN L. BETT-GARBER
ABSTRACT Improvement of storage quality of fresh-cut cantaloupe using a combination precut heat treatment and a modified underwater cutting treatment was determined. Eating quality was evaluated using descriptive sensory analysis, and fruit integrity was measured with respiration, cell leakage and product weight loss. Treatments included (1) control (no treatment); (2) making the first longitudinal cut underwater; (3) mild precut heat treatment in a water bath at 60C for 60 min; and (4) combination of precut heat treatment and the underwater cutting methods. Precut heating and processing underwater resulted in more intense fruity/melon flavor compared to conventional processed fresh-cut fruit. Reduced electrolyte leakage and enhanced membrane integrity were observed in all three experimental treatments, as evidenced by lower conductivity measurements. The underwater cut and combined treatments significantly reduced respiration during fresh-cut storage, reflecting less physical stress and membrane damage. Weight loss was not significantly affected by any treatment during fresh-cut storage. PRACTICAL APPLICATIONS There is a steady increase in the consumption of fresh-cut produce. To enhance the storage quality of fresh-cut cantaloupe melon, two minimal processing techniques were examined separately and combined. The methods are mild heat treatment of the whole melon at 60C for 60 min then cooling to 4C for 24 h, cutting the cantaloupe in half and removing the seeds while submerged in a calcium chloride and water solution, and the combination of the two treatments. These methods are simple and can be utilized by small or large processors to maintain sensory quality and fruit integrity during storage. [source]

QUALITY CHANGES IN AUSTRALIAN RED CLAW CRAYFISH (CHERAX QUADRICARINATUS) SUBJECTED TO MULTIPLE FREEZING-THAWING CYCLES,

JOURNAL OF FOOD QUALITY, Issue 4 2003
YEN-CHANG TSENG
For each F/T cycle, five raw tails were analyzed for lipid oxidation, proteolysis, and thermal stability, and another five tails were cooked to determine cooking yield and tenderness (shear). Lipid oxidation occurred during repeated F/T treatment, as evidenced by a marked TBARS increase, i.e., from 0.070 mg/kg (fresh) to 1.201 mg/kg (cycle 6). While F/T induced small proteolytic and thermal stability changes, it caused a major loss in cooking yield as well as in tenderness of meat. The results showed an overall susceptibility of the main quality traits of red claw muscle to F/T abuses. Thus, to retain good eating qualities, red claw tails should not be subjected to more than three F/T cycles. [source]

SENSORY EVALUATION OF COOKED RICE IN RELATION TO WATER-TO-RICE RATIO AND PHYSICOCHEMICAL PROPERTIES

JOURNAL OF TEXTURE STUDIES, Issue 1 2007
WEENA SRISAWAS
ABSTRACT The effects of cooking water-to-rice (W/R) ratio on the sensory characteristics of cooked rice eating quality of 14 varieties of Thai rice were investigated in relation to their physicochemical properties. Milled rice samples were cooked with five W/R ratios ranging from 1.3 to 2.5 on a weight basis and presented to 12 trained panelists for sensory evaluation. A three-way analysis of variance and a principal component analysis identified the intensity of sensory hardness as the main characteristic of cooked rice. It decreased with increasing W/R ratio whereas sensory stickiness decreased. The overall acceptability based on appearance, texture and flavor attributes reached peak levels corresponding to optimum W/R ratios for different rice varieties, and was highly correlated with sensory hardness and stickiness. Partial least squares regression models of optimum W/R ratio and peak overall acceptability gave coefficients of determination of 0.991 and 0.980, respectively, thus indicating that the optimum W/R ratio and the acceptability ratings of cooked rice could be reliably predicted from the physicochemical properties such as the apparent amylose content, protein content, gel consistency, alkali-spreading value and grain elongation ratio of milled rice. PRACTICAL APPLICATIONS Sensory evaluation of cooked rice eating qualities is a difficult task to carry out routinely on a day-to-day basis. Presently, rice varieties are categorized according to grain dimensions and selective physicochemical traits that reflect on the eating quality of cooked rice. Though it has been long realized that the amount of water used for cooking and rice physicochemical properties highly influence the eating quality of cooked rice, no information is currently available on the quantitative evaluation of these factors. Results of this study showed that models could be developed to quantify the optimum amount of water for cooking rice of different varieties with the most desirable sensory eating qualities. The prediction of peak overall sensory acceptability scores that correspond to the optimum cooking water-to-rice ratio could be useful for categorizing rice varieties based on their impact on sensory eating quality and for the development of baseline information for consumers by the rice industry. [source]

Composition and functional properties of rice

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 8 2002
Zhongkai Zhou
Summary Starch, protein and lipids are the main rice grain components that affect cooking and eating quality. An analysis of the literature indicates that rice of good eating quality shows the following characteristics: low amylose and low protein contents and large breakdown as measured by an amylograph. However, there are significant cultural differences in quality preferences and the most important acceptance factors for Asian consumers living in the United States are cooked rice appearance and aroma. This review examines the major constituents of rice (starch, lipid and protein) and their impact on eating quality as reflected by the functional properties of rice. [source]

SENSORY EVALUATION OF COOKED RICE IN RELATION TO WATER-TO-RICE RATIO AND PHYSICOCHEMICAL PROPERTIES

Flavor quality of fruits and vegetables

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 11 2008
Adel A Kader
Abstract Fruits and vegetables are important sources of vitamins, minerals, dietary fiber, and antioxidants. The relative contribution of each commodity to human health and wellness depends upon its nutritive value and per capita consumption; the latter is greatly influenced by consumer preferences and degree of satisfaction from eating the fruit or vegetable. Flavor quality of fruits and vegetables is influenced by genetic, preharvest, harvesting, and postharvest factors. The longer the time between harvest and eating, the greater the losses of characteristic flavor (taste and aroma) and the development of off-flavors in most fruits and vegetables. Postharvest life based on flavor and nutritional quality is shorter than that based on appearance and textural quality. Thus, it is essential that good flavor quality be emphasized in the future by selecting the best-tasting genotypes to produce, by using an integrated crop management system and harvesting at the maturity or ripeness stage that will optimize eating quality at the time of consumption, and by using the postharvest handling procedures that will maintain optimal flavor and nutritional quality of fruits and vegetables between harvest and consumption. Copyright © 2008 Society of Chemical Industry [source]

Influence of ripening stage on volatiles composition, physicochemical indexes and sensory evaluation in two varieties of muskmelon (Cucumis melo L var reticulatus Naud)

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 8 2005
Emilio Senesi
Abstract The quality parameters of muskmelon (Cucumis melo L var reticulatus Naud) are often related to sugar content and aroma composition. A study of aroma composition using two different extraction techniques (GC-HS and GC-MS extraction concentration) was performed in order to find correlations with sensory descriptors, other quality indices and ripening stage. Two muskmelon varieties (Calypso and Pamir) were assayed at three different ripening stages (unripe, ripe, overripe). Chemical, physical and sensory analyses were performed on the muskmelon samples just after harvest and after 7 days of cold storage. Solid soluble content (SSC) changed from about 10°Bx in unripe samples to about 15°Bx in ripe and overripe samples. Different aroma composition and sensory evaluation were found depending on the ripening stages. The main flavour components detected were esters which increased 10,15-fold from unripe to ripe and overripe stages. The acceptance judgements by panellists were strongly correlated with the sensory descriptor flavour. High statistical correlations were also found between sensory descriptor flavour and some classes of aroma compounds, mainly with total esters (about 0.66,0.69), formates (0.70) and acetates (0.64 and 0.72). The paper demonstrates that some classes of esters are very important to assess the sensory flavour and overall eating quality of muskmelons. Copyright © 2005 Society of Chemical Industry [source]

Modified atmosphere packaging affects lipid oxidation, myofibrillar fragmentation index and eating quality of beef

PACKAGING TECHNOLOGY AND SCIENCE, Issue 2 2009
Ina Clausen
Abstract The objective of this study was to evaluate the effects of different modified atmosphere packaging (MAP) systems applied during ageing and retail display on the quality of beef longissimus dorsi. The quality of the steaks was measured by sensory analysis, thiobarbituric acid-reactive substances (TBARS), myofibrillar fragmentation index (MFI), protein oxidation, weight loss, cooking loss and vitamin E content. The study included 11 different packaging systems investigated in two separate trials, using O2, CO2, N2 gas and vacuum in combination or alone during ageing and retail display. In some systems, loins were sliced into steaks before packaging, and in other systems, loins were vacuum packed and aged for 14,18 days, and thereafter were sliced and repacked in different atmospheres. Systems including high O2 MAP resulted in a large increase in warmed-over flavour and in TBARS as well as a decrease in juiciness, tenderness and vitamin E content, compared to anaerobic systems. Also, MFI was lower in high O2 MAP steaks, and an increase in protein oxidation was seen, suggesting that the decrease in meat tenderness was due to reduced proteolysis and/or protein oxidation. In addition, the cooked steaks of high O2 MAP looked well done, although the internal temperature was only 62°C, indicating premature browning. Ageing of steaks in N2 did not affect any measured parameter compared to vacuum thermoforming packed muscle. Steaks stored in vacuum skin pack for 20 days were less tender than steaks stored in 100% N2 for 18 days followed by 2 days in atmospheric air. In conclusion, packaging in high O2 concentrations compromises several aspects of meat quality. Copyright © 2008 John Wiley & Sons, Ltd. [source]