Home About us Contact
|
Home About us Contact | ||
|
|
||
Sensory Assessment (sensory + assessment)
Selected AbstractsMicrobial and Sensory Assessment of Milk with an Electronic NoseJOURNAL OF FOOD SCIENCE, Issue 2 2002F. Korel ABSTRACT: An electronic nose (e-nose) was used to assess milk odor inoculated with Pseudomonas fluorescens or Bacillus coagulans, and odors were correlated with microbial loads and sensory scores. Sterile whole, reduced-fat, and fat-free milk were inoculated, stored at 1.7, 7.2, and 12.8 °C, and evaluated at d 0, 3, 5, 7, and 10 by e-nose and sensory panel. Aerobic plate counts were performed. E-nose readings, microbial counts, and sensory data were analyzed using discriminant function analysis. The e-nose discriminated differences in odor due to microbial load and sensory data. This may lead to a rapid method for determining sensory evaluation and microbial loads of milk. [source] Microbiological, chemical and sensory changes of whole and filleted Mediterranean aquacultured sea bass (Dicentrarchus labrax) stored in iceJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 13 2003Dimitra Taliadourou Abstract The effect of filleting on the microbiological, chemical and sensory properties of aquacultured sea bass (Dicentrarchus labrax) stored in ice was studied. Pseudomonads, H2S-producing bacteria (including Shewanella putrefaciens) and Brochothrix thermosphacta were the dominant bacteria at the end of the 16 day storage period in ice for both whole ungutted and filleted sea bass. Enterobacteriaceae were also found in the spoilage microflora of whole ungutted and filleted sea bass, but their counts were always lower than those of pseudomonads, H2S-producing bacteria (including S putrefaciens) and B thermosphacta. Total viable counts for whole ungutted sea bass were always lower than those for filleted sea bass samples. Of the chemical indicators of spoilage, TMA (trimethylamine) values of whole ungutted sea bass increased very slowly, whereas significantly higher values were obtained for filleted samples, with respective values of 0.253 and 1.515 mg N per 100 g muscle being reached at the end of their shelf-life (days 13 and 9 respectively). TVB-N (total volatile basic nitrogen) values showed a slight increase for whole ungutted sea bass during storage, reaching a value of 26.77 mg N per 100 g muscle (day 13), whereas for filleted fish a corresponding value of 26.88 mg N per 100 g muscle was recorded (day 9). TBA (thiobarbituric acid) values increased slowly for whole ungutted and filleted sea bass samples throughout the entire storage period, reaching final values of 4.48 (day 13) and 13.84 (day 9) mg malonaldehyde kg,1 respectively. Sensory assessment of raw fish using the EC freshness scale gave a grade E for up to 5 days for whole ungutted sea bass, a grade A for a further 4 days and a grade B for an additional 4 days, after which sea bass was graded as C (unfit). Overall acceptability scores for odour, taste and texture of cooked whole ungutted and filleted sea bass decreased with increasing time of storage. The results of this study indicate that the shelf-life of sea bass stored in ice, as determined by overall acceptability sensory scores and microbiological data, is 8,9 days for filleted and 12,13 days for whole ungutted fish. Copyright © 2003 Society of Chemical Industry [source] Evaluation of canola oils as alternative lipid resources in diets for juvenile red seabream, Pagrus auratusAQUACULTURE NUTRITION, Issue 5 2003B. Glencross Abstract This study examined three potential oil resources, crude and refined canola oil and refined soybean oil as replacements for added dietary fish oil in diets for juvenile red seabream. These oil resources were evaluated for their potential to replace added fish oil (40 g kg,1) in fishmeal based (600 g kg,1) diets, with 100 g kg,1 of total lipids. Each of the three plant oils was used to replace 25%, 50%, 75% or 100% of the added dietary fish oil. Each of the three plant oils showed potential as a replacement for dietary fish oil, although a significant reduction in growth and feed utilisation was observed with the complete (100%) replacement of added fish oil by crude canola oil. No other significant effects of oil type or inclusion level on growth were apparent. A negative control (no added fish oil or plant oil, 60 g kg,1 of total lipid) yielded poorer growth than all treatments except the diet containing 40 g kg,1 of added crude canola oil (100% replacement). This observation confirmed that the added oils were utilized by the fish. A positive control diet containing 80 g kg,1 of added fish oil (140 g kg,1 total dietary lipid) sustained the best growth in the study, confirming that the 13 experimental diets were energy limiting as planned. Notably, few effects of the alternative oils were seen on the proximate composition of the fish. However, the influence of the alternative oils on the tissue fatty acid composition was considerable, irrespective of plant oil type or processing grade. Particularly notable was the overall increase in the level of polyunsaturated fatty acids in the tissues of the fish fed the plant oil diets, with these trends becoming more apparent with the greater levels of fish oil replacement. Minimal reductions in the levels of the long-chain polyunsaturated fatty acids of eicosapentaenoic (20:5n-3) and docosahexaenoic (22:6n-3) acid were observed from any of the plant oil treatments. Sensory assessment, by an Australian taste panel, of the fish fed the fish oil reference, or the 100% replacement by refined canola or refined soybean diets showed a preference in order of canola oil > soybean oil > fish oil fed fish. Clearly, both canola and soybean oils have considerable potential as replacements of fish oils in diets for this species. [source] Evoked Human Oesophageal Hyperalgesia: A Potential Tool for Analgesic Evaluation?BASIC AND CLINICAL PHARMACOLOGY & TOXICOLOGY, Issue 2 2009Anne Estrup Olesen Therefore, in the development and testing of analgesics for the treatment of visceral pain, it is important to establish an experimental pain model of visceral hypersensitivity. Such a model will mimic the clinical situation to a higher degree than pain models where the receptors and peripheral afferents are briefly activated as with, for example, electrical, thermal, and mechanical stimulations. In this study, a model to evoke experimental hyperalgesia of the oesophagus with a combination of acid and capsaicin was introduced. The study was a randomised, double-blind, cross-over study. Fifteen healthy volunteers were included. Sensory assessments to mechanical, heat, and electrical stimulations were done in the distal oesophagus, before and after perfusion with a 200 ml solution of acid+capsaicin (180 ml HCL 0.1 M and 2 mg capsaicin in 20 ml solvent) or saline. Oesophageal pain assessment and referred pain areas were evaluated. There were reproducible pain assessments between repetitions within the same day and between days (all P > 0.05). Acid+capsaicin perfusion induced 56% reduction of the pain threshold to heat (P = 0.04), 19% reduction of the pain threshold to electrical stimuli (P < 0.001), 78% increase of the referred pain areas to mechanical stimulation (P < 0.001) and 52% increase of the referred pain areas to electrical stimulus (P = 0.045). All volunteers were sensitised to one or more modalities by acid+capsaicin. The model was able to evoke consistent hyperalgesia and may be useful in future pharmacological studies. [source] Objective emotional assessment of tactile hair properties and their modulation by different product worldsINTERNATIONAL JOURNAL OF COSMETIC SCIENCE, Issue 3 2002W. Boucsein Synopsis Tactile properties of cosmetic products constitute weak stimuli and thus can be expected to be easily modified by mental images. In order to enhance an intended positive-emotion-inducing effect of such a product, its experience can be embedded in a certain ,world' that generates a positive emotional imagination. The present study investigated such an influence in 12 males and 12 females, half of each being laymen and experts in sensory assessment. Two product worlds (emotional and technical) and three different hair samples, two of them treated with different shampoos and an untreated one as control, were presented to each subject in counter-balanced order of all six combinations. An objective emotional assessment using a psychophysiological technique developed in an earlier study was applied and compared with a traditional sensory assessment. Among the physiological measures, peripheral blood volume and facial muscular activity were the most sensitive in revealing effects of and interactions between the product worlds and hair samples. A multivariate evaluation of the physiological data revealed three discriminant functions that explained 78.4% of the total variance and enabled a re-classification considerably better than chance. The first discriminant function clearly separated the treated from the untreated hair samples which was not possible by subjective ratings or traditional sensory assessment. The two other discriminant functions comprised a hedonistic and a product world factor. The emotional product world exerted the largest influence in case of the weakest tactile differences between the hair samples, and its influence was larger on laymen than on experts. Gender effects were most prominent in the subjective domain. In conclusion, multivariate psychophysiological methodology is superior to traditional sensory assessment in revealing subtle differences in the tactile perception of cosmetic products. Résumé Les propriétés tactiles des produits cosmétiques constituent de faibles stimuli, de sorte que l'on peut s'attendre à ce qu'elles soient facilement modifiées par des images mentales. Afin d'intensifier l'effet intentionnellement incitant à une émotion positive envers un tel produit, son expérience peut être introduite dans un certain ,environnement' qui engendrerait une imagination émotionelle positive. La présente étude a testé telle influence sur 12 hommes et 12 femmes, la moitié de chaque groupe étant noninitiée et l'autre experte en évaluation sensorielle. Nous avons présentéà chaque sujet, par ordre contrebalancé des six possibilités, deux ,environnements' du produit (émotif et technique), et trois différents échantillons capillaires dont deux où les cheveux étaient traités par différents shampooings, et, pour le contrôle, un échantillon de cheveux nontraités. Nous avons employé une évaluation émotionelle objective par une technique psychophysiologique développée durant une étude précédente et l'avons comparée à une évaluation sensorielle traditionnelle. Parmi les mesures physiologiques, le volume sanguin périphérique et les activités des muscles faciaux étaient exceptionnellement sensibles à manifester les effets des ,environnements' du produit, et des échantillons, ainsi que les interactions entre eux. Une évaluation multivariante des données physiologiques dévoila trois fonctions discriminantes expliquant les 78.4% de l'ensemble de la variance, et permettant une re-classification considérablement meilleure que le hasard. La première fonction discriminante a nettement distingué les échantillons de cheveux traités de ceux nontraités; ce qui n'était pas possible à travers une évaluation subjective ou des mesures sensorielles traditionnelles. Les deux autres fonctions discriminantes comportaient un facteur hédoniste et d'environnement du produit. Dans le cas des plus faibles différences tactiles entre les échantillons capillaires, l'environnement émotif du produit a exercé plus d'influence sur les noninitiés que sur les experts. Les effets du genre humain étaient surtout marquants dans le domaine subjectif. En conclusion, pour dévoiler les subtiles différences dans la perception tactile des produits cosmétiques, la méthodologie psychophysiologique multivariante est supérieure à l'évaluation sensorielle traditionnelle. [source] Characterisation of oregano water extracts and their effect on the quality characteristics of cooked porkINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2009Jonas Dama Summary The present study characterises oregano water extracts and reports their effects on the shelf life and quality characteristics of cooked pork. Some changes in oregano extract taking place during its thermal treatment were observed. The main volatile compound in the unheated and heated extracts was carvacrol; however, the second major constituent in the unheated extract ,-caryophyllene was absent in the heated one. Colour changes during heating were characterised by an International Commission on Illumination (CIE L a b) method. The heated extract better scavenged 1,1-diphenyl-2-picryl hydrazyl radicals, most likely owing to the formation of stronger radical-scavenging derivatives during thermal treatment. The effect of oregano extracts on the shelf life and colour characteristics of stored meat samples in most cases was not significant; however, sensory assessment clearly showed that the addition of extracts had some negative influence on meat flavour and colour. [source] INTEGRATED STUDIES ON THE FRESHNESS OF RAINBOW TROUT (ONCORHYNCHUS MYKISS WALBAUM) POSTMORTEM DURING CHILLED AND FROZEN STORAGEJOURNAL OF FOOD BIOCHEMISTRY, Issue 3 2004CARMEL C. WILLS Rainbow trout were killed by two methods, asphyxiation and clubbing. The concentration of ATP in specimens of skeletal muscle taken immediately after death was significantly (P<0.01) higher in clubbed (4.41 ± 0.86 ,mol/g) than in asphyxiated (2.00 ± 0.69 ,mol/g) fish. The shear force (Warner-Bratzler) required to cut the muscle was higher (P<0.05) in clubbed (8.33 ± 0.61 N) than in asphyxiated (6.85 ± 0.98 N) fish. Changes in the concentration of adenine nucleotides and in shear force were measured at intervals during storage at 3C and - 30C. The K value was calculated and was found to be correlated inversely with changes in shear force, Torrymeter readings and sensory assessment. There were no significant differences in the concentrations of ATP and metabolites between muscle sites. There were no differences in shear force measurements between the locations sampled nor between muscle taken from the right and left sides of the fish. [source] INFLUENCE OF STORAGE TEMPERATURE ON COOLING INTENSITY OF TOPICAL EMULSIONS CONTAINING ENCAPSULATED MENTHOLJOURNAL OF SENSORY STUDIES, Issue 1 2008VIVIAN ZAGUE ABSTRACT The cooling intensity of topical emulsions added with encapsulated or free menthol was evaluated by a screened and trained panel recruited based on the American Society for Testing and Materials method. A sensory panel composed of 10 trained judges performed the evaluation of samples stored at 22 ± 2C for 24 h and, after 28 days of storage, at 37.0 ± 0.5C. The obtained data were analyzed by analysis of variance and Tukey's test. The results showed an increase of cooling intensity as a function of encapsulated menthol concentration. The opposite was observed in samples added with free menthol, which may have caused sensory fatigue. Storage at 37 ± 0.5C for 28 days had no impact on the cooling intensity of emulsions containing encapsulated menthol, demonstrating high stability and suggesting its application in cooling skin care products. In contrast, emulsions added with free menthol showed a drastic decrease of cooling intensity at 37 ± 0.5C. PRATICAL APPLICATIONS This article deals with sensory assessment of the cooling intensity of topical emulsions added with encapsulated menthol under accelerated storage conditions. In all, the work is a major contribution to (1) investigating the feasibility of sensory analysis for evaluating the sensory properties of topical products during storage; (2) verifying the cooling intensity of topical emulsions containing encapsulated menthol; and (3) evaluating the effect of encapsulation of menthol on its stability during accelerated storage conditions. [source] PHYSICAL AND SENSORY PROPERTIES OF MEATSTICK PRODUCTS AS AFFECTED BY FORMULATION AND DRYING: SENSORY-INSTRUMENTAL RELATIONSHIPSJOURNAL OF FOOD QUALITY, Issue 6 2002ANN BARRETT Shelf-stable meats are of interest to industry and are important in military ration development. Stability is commonly achieved through control of pH and water activity. However, reduction in moisture as a means to lower aw can significantly affect texture. Other ingredients, such as fat, can also potentially affect texture and possibly mitigate hardening due to lowered moisture. Meatsticks dried to three water activities, 0.88, 0.90, and 0.92, each from batters at three fat levels, 14, 17, and 21%, were produced, yielding products varying in both moisture and fat content. Products were subjected to mechanical and sensory testing and image and color analysis. Meatstick modulus, shear force, L* value, and percent of area of cut surfaces covered by separated fat were correlated with sensory assessments of interior hardness, hardness with skin, color, and visual fat, respectively. These parameters were significantly influenced by composition, particularly fat and protein contents and fat-protein interaction. [source] The analgesic effect of intravenous ketamine and lidocaine on pain after spinal cord injuryACTA ANAESTHESIOLOGICA SCANDINAVICA, Issue 4 2004A. Kvarnström Background:, Pain following spinal cord injury (SCI) is a therapeutic challenge. Only a few treatments have been assessed in randomized, controlled trials. The primary objective of the present study was to examine the analgesic effect of ketamine and lidocaine in a group of patients with neuropathic pain below the level of spinal cord injury. We also wanted to assess sensory abnormalities to see if this could help us to identify responders and if treatments resulted in changes of sensibility. Methods:, Ten patients with spinal cord injury and neuropathic pain below the level of injury were included. The analgesic effect of ketamine 0.4 mg kg,1 and lidocaine 2.5 mg kg,1 was investigated. Saline was used as placebo. The drugs were infused over 40 min. A randomized, double-blind, three-period, three-treatment, cross-over design was used. Systemic plasma concentrations of ketamine and lidocaine were assessed. Pain rating was performed using a visual analogue scale (VAS). Sensory function was assessed with a combination of traditional sensory tests and quantitative measurement of temperature thresholds. Results:, Response to treatment, defined as 50% reduction in VAS-score during infusion, was recorded in 5/10 in the ketamine, 1/10 in the lidocaine and 0/10 in the placebo groups. Neither ketamine nor lidocaine changed temperature thresholds or assessments of mechanical; dynamic and static sensibility. Nor could these sensory assessments predict response to treatment in this setting. Lidocaine and particularly ketamine were associated with frequent side-effects. Conclusion:, Ketamine but not lidocaine showed a significant analgesic effect in patients with neuropathic pain after spinal cord injury. The pain relief was not associated with altered temperature thresholds or other changes of sensory function. [source] | |||||||||||||