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Rancid Odor (rancid + odor)
Selected AbstractsEvaluation of Garam Masala Spices and Phosphates as Antioxidants in Cooked Ground BeefJOURNAL OF FOOD SCIENCE, Issue 5 2006Mihir N. Vasavada ABSTRACT:, This study determined antioxidant effects and sensory attributes of individual ingredients (black pepper, caraway, cardamom, chili powder, cinnamon, cloves, coriander, cumin, fennel, ginger, nutmeg, salt, star anise) of an Indian spice blend (garam masala) in cooked ground beef. Thiobarbituric acid (TBA) values were measured as an indicator of rancidity for cooked samples on 1-, 8-, or 15-d refrigerated storage. Cooked samples were evaluated by a trained panel (n= 13) for the intensity of rancid odor/flavor, beef flavor, and spice flavor and correlated with TBA values of same day samples. We also investigated possible additive effects between spice antioxidants and iron binding (type II) antioxidants on lipid oxidation by measuring TBA values. All spices had antioxidant effects on cooked ground beef, compared to controls. Among spices, cloves were the most effective in controlling lipid oxidation, with TBA values of 0.75, after 15-d refrigerated storage. All spices at their recommended levels lowered rancid odor and flavor in cooked ground beef, compared to controls. As expected, most spices also imparted distinctive flavors to cooked ground beef. There was a positive correlation (0.77) between TBA values on 15-d refrigerated storage and rancid odor/flavor. Type II antioxidants (iron-binding phosphate compounds) were more effective than individual type I antioxidants (spices and butylated hydroxytoluene; BHT) for maintenance of low TBA values in cooked ground beef during storage. Additive effects were observed with rosemary + milk mineral or sodium tripolyphosphate (STP) compared to rosemary alone. [source] Prediction of Microbial and Sensory Quality of Cold Smoked Atlantic Salmon (Salmo salar) by Electronic NoseJOURNAL OF FOOD SCIENCE, Issue 9 2005Gudrun Olafsdottir ABSTRACT: Quality changes of cold smoked salmon from 4 different smokehouses in Europe were monitored by a prototype gas-sensor array system, the FishNose. Samples were stored in different packaging (vacuum and Modified Atmosphere Packaging [MAP]) for up to 4 wk under controlled storage conditions at 5 °C and 10 °C. Quality criteria based on sensory attributes (sweet/sour, off, and rancid odor), and total viable counts and lactic acid bacteria counts were established and used for classification of samples based on the responses of the FishNose. The responses of the gas-sensors correlated well with sensory analysis of spoilage odor and microbial counts suggesting that they can detect volatile microbially produced compounds causing spoilage odors in cold-smoked salmon during storage. The system is therefore ideal for fast quality control related to freshness evaluation of smoked salmon products. Partial least squares (PLS) regression models based on samples from single producer showed better performance than a global model based on products from different producers to classify samples of different quality. [source] SENSORY CHARACTERIZATION OF BOAR TAINT IN ENTIRE MALE PIGSJOURNAL OF SENSORY STUDIES, Issue 4 2000MARIA FONT I FURNOLS ABSTRACT Boar taint has been associated with the pork from entire males. Sensory profiles have been carried out in several studies showing the multidimensional property of boar taint. However, no agreement on the number and kind of descriptors has been reached. The aim of this study was to describe the sensory characteristics of boar taint using a modified Free Choice Profiling technique. The pig meat samples were selected according to their different analytical levels of androstenone and skatole and were sensorially evaluated in duplicate. After selecting the discriminant descriptors for each assessor a Generalized Procrustes Analysis was carried out. Samples with the highest analytical levels of androstenone were characterized by " urine", " sweat", " chemical" and " rancid" odor and flavor, " turpentine", " viscera", " pig/animal" and " naphthalene" odor, and " piquant" flavor. Samples with the highest analytical levels of skatole were characterized by " sweat" odor and flavor, " stable", " manure" and " naphthalene" odor and " pig/animal" flavor. In general the results suggested that both compounds are responsible for certain sensory defects, although the samples with a high androstenone content displayed the majority of them. [source] EFFECTS OF ANTIOXIDANTS ON IRRADIATED BEEF COLORJOURNAL OF FOOD QUALITY, Issue 3 2010LAKSHMANAN RAMAMOORTHI ABSTRACT Fresh beef was dipped into ascorbic acid (AA; 500 ppm), butylated hydroxyanisole (BHA, 150 ppm), butylated hydroxytoluene (BHT, 100 ppm) or propyl gallate (PG; 100 ppm); control samples were dipped in deionized water. Samples were vacuum packaged, then irradiated (0, 1.25 or 2.50 kGy). After irradiation, samples were stored (0, 7 or 14 days) at 4C. Color was assessed instrumentally (L*, a*, b*values, hue angles, chroma) and visually. All antioxidants increased L*value by two units (lighter); however, irradiation dose had no effect. Irradiation increased wet dog and rancid odors of beef; however, it decreased sour odor, a*value, chroma and hue angle, and increased visual green and brown colors, indicating that it reduced redness and color intensity. Antioxidants reduced L*(decreased lightening) and a*values (redness) compared to controls. BHA had the greatest effect on a*value. AA decreased visual green color the most; however, BHA and BHT were also effective. Antioxidants had inconsistent effects on b*value, chroma and hue angle. Storage decreased L*and a*values, and chroma. BHA and PG were most effective at maintaining low thiobarbituric acid-reactive substances when samples were irradiated. PRACTICAL APPLICATIONS Irradiation has the potential to reduce microbial load, increasing both the safety and shelf life of red meat products; however, it has the potential to damage fresh meat color, resulting in unacceptable discoloration. Irradiation can increase off-odors (wet dog, rancid) of beef; however, it can decrease sour odor, instrumental measures of red color, and increase visual green and brown colors. Use of antioxidants including ascorbic acid, butylated hydroxytoluene, butylated hydroxyanisole and propyl gallate can help maintain the color of irradiated beef held in refrigerated storage for up to 2 weeks. 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