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Sensory Acceptance (sensory + acceptance)
Selected AbstractsLipid damage in farmed rainbow trout (Oncorhynchus mykiss) after slaughtering and chilled storageEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 12 2008Jaime Ortiz Abstract The flow ice system including ozone (OFI condition) was tested for slaughtering and storage (up to 16,days) of farmed rainbow trout (Oncorhynchus mykiss). Lipid damage analyses were carried out and compared to sensory acceptance and instrumental colour changes. Comparison to individuals processed with the flow ice system in the absence of ozone (FI condition) was undertaken. Rainbow trout slaughtered and chilled under FI and OFI conditions showed a low lipid damage development, according to lipid oxidation and hydrolysis events and lipid composition (polyunsaturated fatty acids, phospholipids and endogenous antioxidants) changes. Additionally, both icing conditions led to largely good quality and shelf life times and to the absence of changes in colour properties. It is concluded that flow ice as such, or including the presence of ozone, can be considered as ideal strategy to be employed as slaughtering and storage system during the commercialisation of the actual farmed species. The ozone presence has shown some profitable effects as leading to an extended shelf life time by quality retention of several sensory parameters; in contrast, some negligible negative effects could be observed on the secondary and tertiary lipid oxidation development. However, the oxidation values reached by individuals kept under OFI conditions cannot be considered as particularly high. [source] Qualities and antioxidant properties of bread as affected by the incorporation of yam flour in the formulationINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2004Chin-Lin Hsu Summary Yams (the tubers of Dioscorea spp.) are widely consumed but are also regarded as a medicinal food in China. Traditional Chinese herbal medicines using yams are only available on a seasonal basis, as yams quickly deteriorate during winter storage. Yam (Dioscorea purpurea, a major variety of yams in Taiwan) was freeze-dried and ground to obtain yam flour. Bread was made by replacing up to 25% of wheat flour with yam flour. Although the loaf volume decreased with the addition of yam flour, the results showed that up to 20% of yam flour could be included in bread formulation without altering the sensory acceptance of the blended bread. The incorporation of yam flour in bread markedly increased the antioxidant capacity of the bread as tested by both DPPH free radical scavenging and total antioxidation tests. Breads containing yam flour can broaden the utilization of yams and may be regarded as possible health-promoting foods. [source] Mortadella Sausage Formulations with Partial and Total Replacement of Beef and Pork Backfat with Mechanically Separated Meat from Spent Layer HensJOURNAL OF FOOD SCIENCE, Issue 3 2005Marco A. Trindade ABSTRACT: Mortadella sausages were formulated with 0%, 20%, 40%, 60%, 80%, and 100% mechanically separated layer hen meat (MSLM) replacing the beef and pork backfat as raw materials. Treatments were compared by determination of shear force, sensory acceptance, and stability during cold storage (microbial analysis, thiobarbituric acid-reactive substances [TBARS], color, and descriptive sensory analysis). Mortadella with higher MSLM presented lower shear force values. TBARS index and sensory rancidity were not affected. The greater the amounts of MSLM used, the paler was the pink color observed in the sensory evaluations and the lower were the CIE a* values. All treatments presented minimal increase in the microbiological counts evaluated during storage. The limiting factor in the acceptance of the product was the perception of bone particles in mortadella containing 60% or more MSLM. [source] FORMULATION OF A SOY,COFFEE BEVERAGE BY RESPONSE SURFACE METHODOLOGY AND INTERNAL PREFERENCE MAPPINGJOURNAL OF SENSORY STUDIES, Issue 2010ILANA FELBERG ABSTRACT Coffee consumers (n = 60) tasted and rated samples of a new soy,coffee beverage made from instant coffee, soymilk powder and sugar. Ingredient concentrations (independent variables) varied according to a 23central composite design for overall degree of acceptance. Data were analyzed by analysis of variance (ANOVA), least square difference and response surface methodology, followed by internal preference mapping (IPM) with cluster analysis. ANOVA from the consumers' acceptance data revealed that samples differed significantly (P , 0.05). Although soymilk content did not influence significantly the consumers' acceptance in the tested range, IPM with cluster analysis indicated that at least part of the acceptance differences was based on the soy beverage consumption habit. The final beverage formulation was evaluated cold and hot for overall acceptability (9-point structured hedonic scale) by 112 coffee consumers and the cold beverage reached a good acceptability mean score (6.2) among the participants. PRACTICAL APPLICATIONS The consumption of soy products has been reported to reduce the risk of several diseases and a number of recent studies have found beneficial health properties attributed to coffee. Considering the current consumer trend for healthier alternatives in food products, we decided to combine the health benefits of these two important Brazilian commodities in a functional beverage. In order to optimize the formulation and maximize sensory acceptance, we performed consumers' tests using response surface methodology. Internal preference mapping and cluster analyses were also applied to provide information on the variability of the consumer individual opinions and segment them in groups of similar preference criteria. [source] | ||||||||||