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Maturation Time (maturation + time)
Selected AbstractsPhysicochemical and Sensory Characteristics of Fish GelatinJOURNAL OF FOOD SCIENCE, Issue 2 2000S.-S. Choi ABSTRACT: The physicochemical differences between pork and fish gelatin and the effect of melting point on the sensory characteristics of a gelatin-water gel were investigated. Gelatin gel strength (measured as Bloom) and melting point of gelatin gels were measured, and quantitative descriptive analysis sensory tests were performed. The dependence of the gelatin gel strength and the melting point of fish gels on gel concentration, maturation time, maturation temperature, pH, and the influence of NaCl and sucrose were similar to those for pork gelatin. The flavored fish gelatin dessert gel product had less undesirable off-flavor and off-odor and a more desirable release of flavor and aroma than the same product made with an equal Bloom, but higher melting point, pork gelatin. [source] SIMPLIFIED LEXICON TO DESCRIBE FLAVOR CHARACTERISTICS OF WESTERN EUROPEAN CHEESESJOURNAL OF SENSORY STUDIES, Issue 4 2008MARTIN TALAVERA-BIANCHI ABSTRACT Many researchers have developed useful lexicons to describe flavor characteristics of different cheeses. The objectives of this study were to determine if the terminology established in previous studies was adequate to evaluate a wide range of European cheeses, and to determine if a simplified "general" lexicon can be developed for the description of cheese. A descriptive panel evaluated the flavor of 65 western European cheeses that varied in region produced, milk source, maturation time and processing method. The panel reviewed previously published cheese attributes, definitions and references prior to beginning the testing. During testing, the panel detected and added new descriptors and eliminated terms which did not appear in any of the cheeses. Data inspection, in addition to factor analysis, suggests that 25 attributes are needed to explain the common flavor characteristics found in cheese. However, 19 additional attributes may be used occasionally to describe targeted specific flavor characteristics. PRACTICAL APPLICATIONS The flavor of cheese, an increasingly popular food, is critical to producers and consumers. A large number of sensory descriptors can be used to describe flavor characteristics of cheese. The research indicates a lexicon with a reduced number of terms that can be used to describe most general flavor characteristics. Other characteristics are needed occasionally to describe specific characteristics of some cheeses. [source] Female mating success and risk of pre-reproductive death in a protandrous grasshopperOIKOS, Issue 2 2002Raśl Cueva Del Castillo Numerous studies have assessed the adaptive value of protandry for males in several insect species, considering that male emergence is determined by female availability. However, the possible advantage of the time of emergence for females on their mating success in protandrous insect species has only been explored theoretically. By studying the grasshopper Sphenarium purpurascens we evaluated the hypothesis that late emergence could be adaptive for females. If female maturation occurs when the population density is higher and the sex ratio (males/females) is biased to males, their probability of mating increases. Thus, in this study we estimated (1) the opportunity for mating in females as a function of their sexual maturation time, population density, and sex ratio at the moment they reached sexual maturity. In addition, (2) an analysis incorporating female body size and the total number of female matings was performed. Both analyses support the occurrence of protandry in the studied population. Under the first approach, females with intermediate maturation time had a higher probability of being mated than earlier and late matured females. Thus, it suggests that stabilising selection is acting on female maturation time and this may affect selection on male maturation time. Furthermore, the proportion of mated females increased when the sex ratio was biased to males, and stabilising selection on maturation time was detected also. However, the number of matings of a female depended on her body size. Females with larger body size had more matings than smaller ones at the beginning of the reproductive season. Because selection acts differently on maturation time in males and females of S. purpurascens this result is consistent with a condition for the maintenance of protandry in the population. The present results are discussed in the light of the models for the evolution of protandry. [source] | ||||||||||