Changes In Sensory Characteristics Research Articles

Production of chicken liver pâté with reduced sodium chloride content

The aim of this research was to investigate the possibility of production of pâte in the type of chicken liver pâte with reduced sodium chloride content, as well as to establish changes in sensory characteristics, such as taste, color and texture. In the production of chicken liver pâte, the following raw materials were used: mechanically separated meat, drumstick meat, pork fat, chicken liver and bouillon. Soy isolate and dry onions were added as supplements. Five groups of meat products were prepared, and the amount of the added salt differed between groups. Nitrite salt for curing was added to the stuffing of the first group (control group) in the amount of one percent (1g/100g). The quantity of 3.25 g of nitrite curing salt and 1.75 g of ammonium chloride was added to the stuffing of the second group. The same amount of nitrite curing salt was added to the stuffing of the third group, and the amount of the added ammonium chloride was reduced to a quarter. The quantity of 2.50 g of nitrite curing salt and 0.63 g of ammonium chloride was added to the stuffing of the fourth group. The stuffing of the fifth experimental group did not contain nitrite curing salt, only ammonium chloride in the amount of 1.25 g. Rang test was carried out by seven trained assessors. The colour of the products was in a direct and positive correlation with the added nitrite salt. Reduction of the sodium chloride in cooked sausages in the type of chicken liver pâte contributed to reduced hardness of the product and increased softness. The highest softness was established in the product without added sodium chloride. All products with the reduced content of sodium chloride were sensory acceptable. In regard to the products with the common amount of added sodium chloride (1g/100g) and the product with 50% less sodium chloride, there was no statistically significant difference in the overall acceptability of the product (p > 0,05). Content of sodium chloride of 1g/100g in the product meets 1/6 of the recommended daily intake of salt (6 g), while salt content in the other four groups meets only 1/12 of the recommended daily intake of salt. The production of chicken liver pâte with reduced salt (sodium) content was possible without any impact on sensory characteristics of the product.

Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days

The main role of milk and milk products in the technology of confectionery products (chocolates, caramele-candy products, dairy products, spreads, etc.) is to increase the nutritional value of the final product and to influence some sensory characteristics of quality (appearance, consistence/texture, flavor). In this study, mixtures of milk and cocoa spreads of a new composition with increased content of milk components were produced, and then assessed for sensory quality traits, peroxide value, free fatty acid content and the content of heavy metals (lead, cadmium and copper) during storage from 0-30 to 180 days at room temperature (18 - 20?C). The samples were evaluated using the analytical-descriptive sensory analysis (point system) with description of the dominant properties (appearance-color, surface gloss, consistence-spreadability, dynamic property of melting, the consistence in the oral cavity-oiliness and flavor-odor and taste). The results of sensory analysis were statistically analyzed using two-way analysis of variance MANOVA, LSD and Levene's test. Based on the obtained results it can be concluded that the composition of mixtures of milk and cocoa spreads significantly affects all characteristics, whereas the storage time significantly affects the appearance, consistence, i.e. spreadability and taste of the product.

Effect of koji fermentation on generation of volatile compounds in soy sauce production

SummaryThe generation of aroma compounds and the changes in sensory characteristics through the soy sauce koji fermentation were investigated to evaluate the crucial impact of the koji fermentation on soy sauce aroma. The sensory analysis showed a marked increase in ‘musty’ and ‘soy sauce‐like’ odours, whereas the beany attribute decreased significantly during koji fermentation. Aldehydes and alcohols were the major volatile classes present in the koji samples. Gas chromatography–olfactometry was used to identify the aroma‐active compounds in harvested koji, and the results showed that 1‐octen‐3‐ol, 3‐octanol, (E)‐2‐octenal, di‐epi‐α‐cedrene, benzeneacetaldehyde and 3‐(methylthio)‐propanal exhibited the greatest aroma intensities in harvest koji. Moreover, relative contents of (E)‐2‐octenal, benzeneacetaldehyde, 3‐(methylthio)‐propanal and 2‐phenylpropenal were found to be positively related to ‘musty’ and ‘soy sauce‐like’ odours. Results from principal component analysis showed that the growth and sporulation of Aspergillus oryzae had the important impacts on the volatile evolution.

Optimization of an Acidified Sodium Chlorite Solution for Reducing Pathogenic Bacteria and Maintaining Sensory Characteristics of Poultry Meat in Simulation Slaughter Process

Chicken breast meat was inoculated with Salmonella Typhimurium and Listeria monocytogenes and then washed with an acidified sodium chlorite (ASC) solution under conditions simulating those used in a commercial chicken processing plant. We evaluated the effects of ASC (concentrations ranging from 0 to 1 g/L, pH at 2.5, 3.5 and 6.5) on the reduction of microbial numbers, meat pH, color, total acceptability and chilled storage characteristics. The results showed that bacterial numbers were significantly reduced with increasing concentrations of ASC and with decreasing pH, reaching maximum reductions of 2.17 and 3.03 log cfu/g for S. Typhimurium and L. monocytogenes when washing with 1 g ASC/L at pH 2.5, respectively. Except for the treatment with 1 g ASC/L at pH 2.5, which resulted in a significant reduction of total acceptability of chicken meat, other treatments were all within an acceptable range. Considering the inactivation of bacteria and the changes in sensory characteristics of meat, we selected 0.8 g ASC/L at pH 2.5 as being optimal for our purpose.

SENSORY LEXICON FOR MANGO AS AFFECTED BY CULTIVARS AND STAGES OF RIPENESS

ABSTRACTA lexicon consisting of 20 flavor attributes and 11 texture attributes was developed by a highly trained descriptive panel to describe sensory characteristics of nine cultivars of ripe and green mangoes grown in Thailand. Results showed that the attributes were able to describe great variation both in flavor and texture characteristics among samples. Principal component analysis grouped the attributes into six key dimensions that explained 73.3% of total variability of all mango samples. However, all the attributes were needed to explain the complete variation among samples. Attributes such as mango identity, woody, various fruit notes, floral/perfumy, earthy, sweet, mealy, fiber amount and size, slickness, chemical, peel‐like, sour, bitter, piney and spicy differentiated among cultivars. Other attributes such as viney, green, firmness, cohesiveness of mass, astringent, particle amount and size, slimy, fermented, animalic, pulpy residue and starchy explained changes in sensory characteristics occurring during ripening of the fruit.PRACTICAL APPLICATIONMango is growing in popularity around the world. Mango cultivars vary greatly in aroma, flavor and texture, especially among the main types, ripe and green mango. This research provided information on how sensory characteristics, especially flavor and texture, differed among mango cultivars and how those characteristics changed during ripening of the fruit. This information could be useful for mango producers in selecting highly desirable traits while slowly eliminating less desirable traits of certain cultivar, and useful for mango exporters in selecting cultivars that will be successful in their target markets. The lexicon could also be used for future sensory research on mangoes.

Meat Quality of Lambs Fed on Palm Kernel Meal, a By-product of Biodiesel Production

This study aimed to establish the optimum level of palm kernel meal in the diet of Santa Ines lambs based on the sensorial characteristics and fatty acid profile of the meat. We used 32 lambs with a starting age of 4 to 6 months and mean weight of 22 ±2.75 kg, kept in individual stalls. The animals were fed with Tifton-85 hay and a concentrate mixed with 0.0, 6.5, 13.0 or 19.5% of palm kernel meal based on the dry mass of the complete diet. These levels formed the treatments. Confinement lasted 80 days and on the last day the animals were fasted and slaughtered. After slaughter, carcasses were weighed and sectioned longitudinally, along the median line, into two antimeres. Half-carcasses were then sliced between the 12th and 13th ribs to collect the loin (longissimus dorsi), which was used to determine the sensorial characteristics and fatty acid profile of the meat. For sensorial evaluation, samples of meat were given to 54 judges who evaluated the tenderness, juiciness, appearance, aroma and flavor of the meat using a hedonic scale. Fatty acids were determined by gas chromatography. The addition of palm kernel meal to the diet had no effect on the sensorial characteristics of meat juiciness, appearance, aroma or flavor. However, tenderness showed a quadratic relationship with the addition of the meal to the diet. The concentration of fatty acids C12:0, C14:0 and C16:0 increased with the addition of palm kernel meal, as did the sum of medium-chain fatty acids and the atherogenicity index. Up to of 19.5% of the diet of Santa Ines lambs can be made up of palm kernel meal without causing significant changes in sensorial characteristics. However, the fatty acid profile of the meat was altered. (Key Words : By-products, Fatty Acids, Organoleptic, Palmist, Ruminants)

Sensory Profile of a Model Energy Drink with Varying Levels of Functional Ingredients—Caffeine, Ginseng, and Taurine

Energy drinks have increased in popularity in recent years due to the claimed energy boost provided by functional ingredients. A multitude of functional ingredients have been utilized; however, there is limited research on their sensory effects in energy drink formulations. A 13-member descriptive analysis panel was conducted to investigate the effects on the sensory and rheological properties of 3 common functional ingredients-caffeine, ginseng, and taurine-in a noncarbonated model energy drink solution. Combinations of these functional ingredients at 3 levels (low, medium, high) were added to create a total of 27 different solutions (3 x 3 x 3 factorial design). Analysis of variance was performed to evaluate the sensory effects of the varying concentrations of functional ingredients in solution. Principal component analysis (PCA) was performed to summarize the relationship among the attributes and solutions. In general, high levels of caffeine in solution resulted in low ratings of fruity attributes and high ratings of bitter tea and fruit bitter attributes. The high level of ginseng in solution was characterized by high ratings of bitter attributes. A horns effect was observed as the sweet, artificial lemon-lime, pear, mango, and pineapple attributes were rated lower in intensity with increased ginseng levels. Taurine levels of up to 416 mg/100 mL had no significant effect on the sensory attribute ratings of the model energy drink solutions. These findings can be utilized to predict the changes in sensory characteristics when formulating energy drinks containing these popular functional ingredients.

Effect of steam blanching on quality of custard apple pulp

The study on the organoleptic evaluation of custard apple pulp stored up to 70 days was carried out in the Department of Agricultural Process Engineering, C. A. E. T., and M. A. U., Parbhani in the year 2005 - 2006. Statistical analysis and sensory evaluation of the data was carried out and it was observed that effect of storage of custard apple pulp at - 4 and -18°C temperature up to 70 days on scores for sensorial quality of pulp viz appearance, color, flavor, taste, texture and overall acceptability increases from 7.25 - 8.20, 7.3 - 8.0, 6.0 to 7.25, 6.0 - 7.25, 6.25 - 7.0, and 6.30 - 7.5, respectively. The application of heat facilitates molecule damage of constituents of pulp by denaturation of protein, evaporation of volatile constituents and gelatinization of starchy material. This may lead to the changes in sensorial characteristics of the pulp like increased viscosity loss of flavor and taste and change in color. Key words: HDPE - high density polyethylene, COH - carbohydrates, PPO – polyphenoloxidase, TSS -total soluble solids.

Influence of n-3 and n-6 polyunsaturated fatty acids on sensory characteristics of chicken meat

The relationship between different levels of n-6 and n-3 PUFA in chicken breast and thigh meat and sensory characteristics of meat was studied. Chickens were fed diets containing 1, 3, 5 or 7 percent of oil made of seeds either of the linseed cultivar Atalante (A) with a high content of α-linolenic acid or of the cultivar Lola (L) with a predominating content of linoleic acid. The meat of chickens fed L showed better sensory characteristics than the meat of birds fed A. If the tissue contained more than 180 mg/100 g of n-3 PUFA, i.e. the thigh meat when chickens were fed 3% or more A and the breast meat when chickens were fed 7% A, significant fishy odour and taste as well as slight oily aftertaste were recorded. Texture, tenderness and juiciness of breast meat did not differ significantly (<I>P</I> > 0.05) in groups fed different diets. Thigh meat in the group with 1% A was significantly (<I>P</I> < 0.05) more fibrous than in the group with 7% L; however, there were no differences in texture between the other groups. The thigh meat of chickens fed L was tenderer, juicier and tastier than the meat of those fed A. Tenderness and juiciness were the highest in the group fed 7% of L. There is only a limited possibility to increase the intake of n-3 PUFA without any risk of changes in sensory characteristics of meat. If the levels of α-linolenic acid in the diet were 6.5 and 31 g/kg and the n-6/n-3 PUFA ratios in the meat were 3.3:1 and 0.9:1, respectively, the sensory value of TM and BM was not significantly deteriorated.

감마선 조사에 의한 바닐라 아이스크림의 물리화학적 및 관능적 특성 평가

본 연구는 면역력이 약한 영유아 및 면역결핍환자를 위한 아이스크림을 개발하기 위하여 시판중인 바닐라 아이스크림의 품질을 여러 선량의 감마선 조사 후에 평가하였다. 감마선 조사에 의해 바닐라 아이스크림의 일반성분(수분, 지방 및 단백질) 및 지방산의 함량변화는 유의적으로 차이가 없었다. 또한 감마선 조사에 의해 바닐라 아이스크림의 명도, 적색도 및 황색도는 약간 감소하였고, TBARS를 이용한 지질산패도를 측정한 결과 5 kGy 이상의 조사선량에서 산패도가 증가하였다. 감마선 조사에 의한 바닐라 아이스크림의 관능검사 결과 색 변화는 유의적으로 차이가 없었으나 향, 맛, 전체적인 기호도가 조사선량에 따라 감소하였으며, 특히 5 kGy 이상에서는 심각한 차이를 보였다. 따라서 바닐라 아이스크림의 품질변화를 최소화 하기 위한 최적조사선량은 3 kGy 이하인 것으로 판단되며 감마선 조사기술과 특정 향 및 항산화제 첨가 등의 병용처리를 통한 품질 개선 실험이 필요하다고 판단된다. This study evaluated the physicochemical and sensory characteristics of vanilla ice cream treated with gamma irradiation. The general composition of the vanilla ice cream used for the study was 45.4-53.3% moisture, 5.5-5.9% fat and 3.9-4.1% protein, and these values did not change following gamma irradiation. The Hunter L, a and b values were slightly decreased following gamma irradiation. The fatty acid composition of the ice cream included caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid and stearic acid, and there was no detectable change following irradiation. There was no significant difference in TBARS (2-thiobarbituric acid reactive substances) values between non-irradiated and irradiated samples at a dose of 3 kGy or less (p<0.05). Sensory evaluation indicated that gamma-irradiated vanilla ice cream did not show any difference in color relative to non-irradiated ice cream. However, gamma irradiation did affect the flavor, taste and overall acceptability of ice cream at doses above 3 kGy. These results indicate that gamma irradiation at 3 kGy is an effective treatment for sustaining the physicochemical characteristics of vanilla ice cream with minimal changes in sensory characteristics, though further studies should be carried out to reduce the deterioration of sensory qualities induced by gamma irradiation.

Sensory evaluation of salted trans fat‐free french fries vs. salted trans fat french fries

AbstractThis sensory analysis study sought to determine consumer preferences of two fry oils and two types of french fries according to taste, texture and appearance characteristics. Specifically, the aim was to assess the acceptability of substituting trans fat‐free french fries and oil while focusing on the possible change in sensory characteristics. The fries were salted for testing in order for consumers to consume a fry product similar to what they would receive in a restaurant. Overall, the 94 taste panelists preferred the trans fat‐free fries to the regular version, and seemed to rate fries cooked in trans fat‐free oils higher on overall appearance, color, initial taste impression, texture, taste intensity and quality. Based on these findings, the industry might consider using the trans fat‐free versions of french fries and frying oils in order to reduce trans fats in foods and to lower heart disease in the American population.

Preservation of raspberry fruits by freezing: physical, physico-chemical and sensory aspects

Physical, physico-chemical, and sensory analysis were performed during freezing and long-term frozen storage (12 months) at –24 °C of four Spanish raspberry cultivars (Rubus idaeus), Heritage, Autumn Bliss (early cultivars), Zeva and Rubi (late cultivars). The purpose was to study the effect of the genetic origin and seasonal period of harvesting on the quality of the processed fruit with the aim of selecting the most suitable cultivar for frozen storage. Samples were evaluated by panellists through a 1-year period of storage at –24 °C in terms of three sensory attributes: firmness, colour, and taste/flavour. These sensory aspects were compared to the experimental physical and physico-chemical measurements of colour (L*, a*, b*, h, C and ΔE) and taste components (soluble solids content, titratable acidity, and quality index: °Brix/acidity). The freezing process itself did not produce significant changes in the more commonly assessed sensory quality parameters of firmness, colour, and taste/flavour. However, during storage at –24 °C, changes in sensory characteristics occurred and became more evident as storage continued (>6 months), especially in the late cultivars Zeva and Rubi. This evidence supports the notion that the early cultivars, Heritage and Autumn Bliss, could be more suitable for long-term frozen storage in terms of sensory aspects.

연포장재 필름으로 개별포장한 수삼의 저장 중 관능특성 및 화학성분 변화

50 g내외의 4년근 수삼을 물로 세척한 후 한 뿌리씩 산소투과도가 낮은 기능성 연포장재 필름 주머니(ONY/LDPE/L-LDPE; 200<TEX>$\times$</TEX>300 mm, 90 <TEX>$\mu\textrm{m}$</TEX>)에 넣고 밀봉하여 <TEX>$25^{\circ}C$</TEX>에서 보관기간별로 수삼의 외관품질 변화를 조사하고 외관품질이 양호하게 유지된 정상 수삼, 곰팡이가 발생한 수삼 및 연화가 일어난 수삼의 관능특성과 이화학적 특성을 비교 조사하였다. 수삼의 외관품질은 주로 연화에 의하여 불량해졌으며 보관 20일째에는 불량률이 전체의 75%에 달하였다. 연화가 일어난 수삼은 정상 수삼에 비하여 경도가 약하였고 끈적거리는 정도가 강하였으며 자극적인 냄새와 신 냄새가 매우 강하였고 단 냄새, 신맛 및 단맛이 비교적 강했던 반면에 인삼 냄새, 신선한 냄새는 매우 약하였고 쓴맛은 비교적 약하였다. 한편 연화가 일어난 수삼은 경도와 pH가 정상 수삼보다 낮았고 수분과 일반성분의 함량은 정상 수삼과 비슷한 수준을 나타내었다. 또, 연화가 일어난 수삼의 diol계 사포닌성분 함량 및 불포화지방산과 포화지방산의 비(USFA/SFA)는 정상 수삼보다 낮았고 수용성 펙틴질 함량은 정상 수삼보다 높았다. The changes in sensory characteristics, physical and chemical properties of raw ginseng (4-year-root, 50 g/root) were investigated when they were packaged individually in a soft film bag (ONY/LDPE/L-LDPE ; 200<TEX>$\times$</TEX>300 ㎜, 90 ㎛) and stored at 25<TEX>$\^{C}$</TEX> for twenty days. Seventy-five percentages of sixty raw ginseng samples were adulterated and the most phenomenon of adulterating the raw ginseng was softening. Softened ginsengs were softer and stickier and they had stronger pungent and sour odors, stronger sour and sweet tastes than normal ginseng but had weaker ginseng and fresh odors. In addition, softened ginsengs exhibited lower hardness and pH, lower contents of diol-type ginsenosides, lower ratios of unsaturated fatty acids to saturated fatty acids and higher contents of water-soluble pectins than normal ginseng while contents of moisture, crude protein, ether-soluble materials and crude ash of the softened ginsengs were similar to those of normal ginseng.

Preservation of hermaphrodite and female papaya fruits ( Carica papaya L ., Cv Sunrise, Solo group) by freezing: physical, physico-chemical and sensorial aspects

The physical, physico-chemical and sensorial changes that occur during the freezing and frozen storage of hermaphrodite and female papaya slices (Carica papaya L., cv Sunrise, Solo group) were studied. Samples were evaluated by panellists throughout a 1-year period of storage at –24°C; the panellists described the fruit in terms of physico-chemical measurements of texture (firnmess and total pectins content), colour [L, a L , b L , peroxidase (POD) and polyphenoloxidase (PPO) activities] and flavour/taste [soluble solids content, pH, tritatable acidity and quality index (oBrix/acidity)], and ranked them in order of preference. Desserts prepared from frozen slices of hermaphrodite and female papaya fruits mixed with orange, lemon and sugar were also evaluated. The freezing process itself did not result in significant changes in the more commonly assessed quality parameters of texture, colour and flavour/taste. However, during storage at –24°C, changes in sensorial characteristics occurred that became more evident as storage continued (≤ 9 months). Nevertheless, these quality changes can be masked by using these papaya slices as an ingredient in fruit products, with frozen female papaya slices being especially suitable for this purpose.

Cassava and soyabean flours and resting time effects on sensory and physical characteristics of reconstitutedmiondo

Sensory and physical characteristics of miondo made with three types of cassava flour (CF) (CFI, shredding of roots and drying; CF2, shredding of roots, 24-h natural fermentation, and drying; CF3, 3-day steeping of roots and drying) containing 0, 5 and 10% of added soybean flour (SF) were evaluated after 0, 1, 2, 3 and 4 h of resting (RT) before cooking to determine the optimum CF and SF levels and RT. Results indicated that miondo made with CF3 were more palatable (P < 0.05) and firmer (P < 0.05) than those of CF1 and CF2. Upon resting, there was no significant changes in sensory characteristics of cooked miondo, although the instrumental firmness (hardness) of miondo (made with CF3) increased (P < 0.05). Upon addition of SF, products became less palatable, more yellow in colour, softer, less sticky; weight loss of raw miondo decreased; water retention ratio (WRR), crude protein contents, and total ashes of CF3 increased. WRR and protein content of CF3-SF blends correlated negatively with hardness of miondo (r = -0.90 and -0.99, respectively). CF3 with no added SF was most appropriate for making palatable miondo, regardless of the resting time.

The effect of cask charring on Scotch whisky maturation

SummaryThe developing chemical composition and aroma attributes of whisky distillates maturing in uncharred and charred American oak casks were compared at intervals over a total maturation period of 3 years. Chemical variables were selected to encompass a wide range considered to contribute to the flavour of maturing distillate. Descriptive sensory analysis was used to generate detailed sensory profiles which were very different for the charred and uncharred cask samples throughout the maturation period. the charred cask samples were rated significantly higher for terms characteristic of mature distillates and significantly lower for terms characteristic of immature distillates. There were significant differences in syringaldehyde, conifer‐aldehyde, sinapaldehyde, vanillic acid, total phenols and absorbance between the charred and uncharred cask samples but these differences did not completely account for the changes in sensory characteristics.

Quinoa saponins—analysis and preliminary investigations into the effects of reduction by processing

AbstractA gas chromatographic method has been developed for the analysis of saponins in quinoa (Chenopodium quinoa Willd). The method, which involves separation and quantitation of the trimethylsilylated sapogenols, has been applied to the analysis of the UK‐grown crop obtained by selection from lowland Chilean ecotypes. Total saponin contents of 1·03 and 1·19% were found for material grown in 1987 and 1988. The major aglycone in the quinoa saponin mixture was identified as phytolaccagenic acid (&gt;40% total), with hederagenin (∼25%) and oleanolic acid (30%) aglycones also being present. The effects of washing and abrasion on total and individual saponin content were investigated; the data obtained suggest differential cellular locations of the individual saponins. The processing of quinoa led to changes in sensory characteristics; removal of saponins was associated with reductions in bitterness and astringency. Microscopic analysis revealed considerable differences in washed and abraded samples, both before and after cooking; in particular the abraded samples showed a greater degree of cellular disruption.

Thermally Processed Hard Cooked Eggs

Peeled hard cooked eggs were held in .1 N citric acid containing .2% sodium benzoate at 4 C for 4 days. The eggs were then packed in sealed metal cans and in retortable pouches in a dilute organic acid. They were retorted for 15 min at 121 C. Other eggs in retortable pouches were immersed in boiling water for 15 min.The previously hard cooked eggs endured the stresses of retorting or immersion in boiling water with no detectable changes in sensory characteristics. Microbiological examination of thermally processed eggs after 1 week, 4 weeks, 3 months, and 5 months storage at 4 C or 21 C gave no evidence of growth of microorganisms. Hard cooked eggs can be packaged and thermally processed without harm to sensory qualities. Such eggs could be merchandised with or without refrigeration.