Changes In Sensory Properties Research Articles

Effect of Tartary Buckwheat Peptides on Shelf Life of Tilapia (Oreochromis niloticus) Fillets

Tartary buckwheat peptides (TBPs), produced from tartary buckwheat through solid-state fermentation, were used as a dip treatment solution to preserve tilapia fillets. Fillets were dip treated with different concentrations of TBPs (0.5, 1, and 2% [v/v]) and stored at 4°C for 12 days. The effect of TBPs on thiobarbituric acid, total volatile base nitrogen, surface color, texture profile analysis, total viable counts, and changes in sensory properties of tilapia fillets during storage was investigated. Compared with the control group, the groups treated with TBPs displayed reduced rates of quality deterioration in physicochemical, bacteriological, and sensory characteristics. Based on total volatile base nitrogen content, total viable counts, and sensory scores, the shelf life of control tilapia fillets was 4 days and that for TBP-treated fillets was 8 days, twice as long as that of the control group. Thus, TBPs can be used as preservatives to maintain the quality and extend the shelf life of tilapia fillets stored at 4°C.

Changes in sensory attributes of condiment prepared from Thai pangus (Pangasianodon hypophthalmus) during storage at different temperatures

For value addition, only developing different products from fish muscle /mince is not enough, as maintenance of proper storage condition to keep the sensory attributes in acceptable range and marketing of the developed products very important. Therefore, the study was carried out to observe the changes in sensory attributes of fish condiment prepared from Thai pangus mince, stored at different temperatures. In the development of product and different analysis standard procedures were followed with some modification in the processes. In this study, a detailed survey on consumers’ preference to fish condiment was done at Kamal-Ranjit Market of Bangladesh Agricultural University (BAU), Kewatkhali, Mymensingh town and Faculty of Fisheries (BAU). This study revealed that the sensory attributes of fish condiment decrease throughout the storage period irrespective of storage temperatures (room temperature, 28°C to 32°C; refrigeration temperature, 5°C to 8°C and frozen temperature, -18°C to -20°C). At low temperatures, this product may remain in acceptable condition for more than 120 days. The consumers’ preference study showed that most of the respondents liked fish condiment and also they showed their interest to buy from shop and shop owners showed interest to sell this product. The average price offered by the consumers for the fish condiment was 18.52 taka and by the shopkeepers, 19.51 taka for 10g of condiment in each pack; which were much higher than the production cost. The cost profit analysis showed that the margin of profit for the fish condiment was 35.14%.
 J Bangladesh Agril Univ 17(3): 402–408, 2019

Using fennel and its oil as a preservative and functional food to produce food and Drink products to be used to alleviate cough symptoms

Fennel seeds and their aromatic oil contain ingredients which are biologically active with high nutritional value, as well as their antimicrobial and fungal effects and alleviation of some disease symptoms. The aim of this research was to determine the chemical properties of fennel seeds, their aromatic oil, effect on the growth of microbes and alleviation of respiratory disease symptoms such as cough and sore throat. Drinks of fennel seeds and their aromatic oil were prepared with different ratios and used to treat a group of individuals suffering from cough and compare them with the control group. In addition, biscuits containing different ratios of fennel seeds and their aromatic oil were prepared. The results of this study showed that fennel seeds contained a high percentage of protein, Crude fiber, carbohydrates and minerals. The results also showed that fennel seeds and its aromatic oils contained substances, which had an effect in relieving cough and sore throat. Methanolic extract from fennel seeds had antioxidant and antimicrobial activities. This study also showed that biscuits containing fennel seeds and its aromatic oil could be stored for longer periods than biscuits without fennel seeds and its aromatic oil. No change in sensory properties or microbial growth during storage was observed. Therefore, we can use it as a natural preservative. In addition, biscuits prepared containing the different percentages of fennel seeds and their aromatic oil were accepted by the panelists when they were stored. Its sensory properties were well maintained. The results also showed that drink of fennel seeds and their oil had an effective effect in the treatment of cough.

Effect of feed supplementation based on extruded linseed meal and fish oil on composition and sensory properties of raw milk and ultra-high temperature treated milk

The objectives of this study were to test the influence of a recently developed rumen protected feed supplement containing extruded linseed meal and fish oil (LFO), which was fed to lactating Holstein-Friesian cows for 10 weeks at the rate of 800 g day−1 per animal, on the chemical and fatty acid (FA) composition of raw and ultra-high temperature (UHT) treated milks and to evaluate changes in sensory properties of UHT milk by both instrumental analysis and a panel of human assessors. Inclusion of LFO in the diet did not affect milk yield or the protein and fat contents of raw and UHT milks; however, it improved the FA composition of the milk fat by increasing the concentrations of health-enhancing polyunsaturated FA and beneficially decreasing the n-6/n-3 FA ratio without adversely affecting the sensory properties of the final product (UHT milk).

A multivariate approach to evaluating the chemical and sensorial evolution of South African Sauvignon Blanc and Chenin Blanc wines under different bottle storage conditions.

Volatile compound composition contributes to the aroma profile of wine and is susceptible to change due to oxidation which may occur during storage and transportation, especially at high temperatures. Changes in sensory attributes may also occur, altering the sensory profile of wine. Classical univariate analysis only looks at the deviations for one factor at a time and may overlook the overall effect of treatments. In this study, changes in South African Sauvignon Blanc and Chenin Blanc wine sensory profile, volatile and antioxidant-related parameters resulting from storage under different temperatures (room temperature, 15 °C and 25 °C) and durations (0, 3 and 9 months) were investigated using a multivariate approach. Bottled, unwooded wines of both cultivars from six wineries were used. As expected, the chemical evolution of the wines was characterised by increases in absorbance at 420 nm (browning), colour density and hue with prolonged storage at high temperatures. To be able to compare the evolution of the sample sets regardless of the initial (T0/control) wine profile and composition, multivariate regression analysis in the form of regression vector (RV) coefficients were used to assess the correlations in the sensory and chemical changes relative to the control in each set. Using Pivot©Profile for the first time in this type of stability assessment and applying a new algorithm for data handling in addition to the classical one, this study showed that prolonged exposure to higher temperatures resulted in the change from fruity to toasted aroma attributes.

Quality Changes in Deep-Sea Shrimp (Aristeus alcocki) During Ice Storage: Biochemical and Organoleptic Changes

The exploration of deep-sea fisheries for food uses is recommended worldwide and particularly in India. In the present work, quality changes in deep-sea shrimp, Aristeus alcocki, during the ice storage period of 7 days have been studied. Quality indicators such as trimethylamine nitrogen, total volatile base nitrogen (TVBN), peroxide value, free fatty acid value, pH and total plate count increased significantly (P < 0.05) during the storage period and reached the value of 4.5 mgN/100 g, 18.88 mgN/100 g, 4.09 % of lipids as oleic acid, 17.73 milliequivalent of O2 /kg, 8.05 and 1.93 × 105 cfu/g at the end of the study, respectively. Other biochemical parameters such as α-amino nitrogen, non-protein nitrogen and water soluble protein contents were found to decrease significantly (P < 0.05). Changes in sensory attributes had significant correlation with quality indicating parameters. It was found that during ice storage, A. alcocki retained the prime quality up to 4 days; thereafter, the rate of quality deterioration was high and reached the lower margin of overall acceptability on the 7th day. The overall acceptability score of 4.20 on the 7th day, indicating that the shrimps were acceptable by the panelist. The total plate count up to 7 days of ice storage was low indicated that the quality deterioration in deep-sea shrimp was mainly because of biochemical deterioration rather than the microbial putrefaction.

Determination of suitability of black carrot (Daucus carota L. spp. sativus var. atrorubens Alef.) juice concentrate, cherry laurel (Prunus laurocerasus), blackthorn (Prunus spinosa) and red raspberry (Rubus ideaus) for kombucha beverage production

Kombucha is a traditional refreshing beverage usually prepared by fermentation of sweetened black or green tea. In this study, it was aimed to investigate the effects of different raw material usage on composition and sensory properties of kombucha beverage. For this aim, cherry laurel, red raspberry, blackthorn fruits and black carrot juice concentrate were added to green tea infusion. After 40 h of fermentation at 28 ± 2 °C, beverages were stored at 4 °C for 10 days. During fermentation and storage; total acidity, pH, brix, colour, total phenolic matter content, antioxidant capacity (DPPH, FRAP and CUPRAC assays) and total monomeric anthocyanin content of the samples were analyzed. Furthermore, the changes in sensory properties were determined periodically. Total phenolic content and antioxidant capacities of the products were increased when compared to uncultivated substrates. The results demonstrated that use of anthocyanin rich raw materials together with green tea for fermentation contributed nutritional value, functional and sensory properties of the kombucha beverage.

Effects of Minimal Processing Technologies on Jackfruit (Artocarpus heterophyllus Lam.) Quality Parameters

Jackfruit (Artocarpus heterophyllus Lam.) is a tropical fruit with high nutritional value and reported health benefits, but its commercialization is hindered by its mass (> 10 kg) and difficulty to peel. Jackfruit bulbs (JFBs) are often sold fresh, washed only with water and packaged in polypropylene containers, which minimizes their shelf life and makes it necessary to consume them shortly after purchase. Minimally processed products (MPPs) are ready-to-eat fresh-cut products, and the technologies used to produce them to allow better utilizing fruits, extending their shelf life and freshness as much as possible. This review describes reported advantages and limitations that minimal processing methods exert on JFBs. These methods include low temperatures, anti-browning agents, anti-respiratory substances, texturizing agents, controlled atmospheres, edible coatings, osmotic agents, preservatives, and UV treatments among others. Their effects on physiological and physicochemical parameters, as well as effects on shelf life and sensory attributes are also discussed. Evidence shows that minimal processing techniques are a viable option that can be used on JFBs, which preserve quality and sensory attributes by reducing metabolic reactions like respiration rate (RR) and ethylene production. Shelf life can be extended up to 50 days without changes in sensory attributes, and higher retention of bioactive compounds in comparison with untreated JFBs, but results vary with each specific treatment. Minimal processing technologies are a rapid, efficient, and reliable alternative that retain quality and extend the shelf life of fresh JFBs. With further improvements in preservation and standardization, the commercialization of jackfruit could be brought to bear.

Estudio de nuevas fórmulas de golosinas de bajo índice glucémico

Introduction: Candies or sweets are foods rich in simple sugar, with a high glycemic index (GI). The high intake of high-GI foodstuffs has been associated with major incidence of chronic diseases such as obesity, diabetes, etc. The aim of this study was to assess proximate composition, GI and consumer acceptance of two newly developed low-GI jelly sweets. Materials and methods: The 2 jelly sweets were developed by a local industry, one by modifying the standard recipe to reduce the simple sugar content and other by using fruit syrup as ingredient. Proximate composition of jelly sweets was analyzed by AOAC official methods and GI was assessed in a group of volunteers. Sensory attributes were evaluated by a panel according to NORMA UNE-87/020/93 . Results: In comparison to the standard jelly sweet, reformulation led to significantly lower GI, due to lower sugar content of the modified products, and detectable changes in sensory attributes (color, taste, flavor, toughness and dental adhesiveness). Conclusion: Although the standard jelly sweet was preferred by the panel, low-GI sweets were well accepted too. Thus, the newly developed jelly sweets can be considered a suitable product to serve as an alternative for consumers.

English

Tomato (Lycopersicon esculentum) is processed into different products including tomato sauce. The aim of this study was to determine the quality attributes of homemade tomato sauce during storage at 6 and 30&deg;C for 8 weeks. At 4 weeks, there were no significant changes in sensory attributes during storage at both 6 and 30&deg;C. There were significant differences (PË‚0.05) of sensory attributes after 6 weeks. Sauce stored at 30&deg;C had higher microbial load than at 6&deg;C. Both sensory mean scores and pH were inversely related to microbial growth. Therefore, the shelf-life of homemade tomato sauce could be increased at low temperature (6&deg;C). Key words: Homemade tomato sauce, storage temperatures, sensory, attributes.

Quality characteristics of carabeef nuggets as affected by pomegranate rind powder

Pomegranate rind powder (PRP) was incorporated at three different levels (2, 4 and 6%) in buffalo meat (carabeef) nuggets. Effects of different incorporation levels on physicochemical, sensory attributes, color, and antioxidant capacity of carabeef nuggets were evaluated. The pH, emulsion stability, cooking yield, crude protein, ether extract, ash content and moisture content decreased significantly (p < 0.05) with the increase in PRP level, however there was a significant (p < 0.05) increase in crude fiber and antioxidant capacity. Buffalo meat nuggets prepared at 4% incorporation level of pomegranate rind powder were considered the best in terms of overall acceptability as per the sensory score. The standardized final product was then packed under aerobic and vacuumized conditions along with control sample and stored at refrigerator temperature for upto 14 days, which showed no profound change in sensory properties and other quality attributes during the cold storage period.

Changes in Sensory and Quality Characteristics of S. Aethiopicum (Shum) and A. Lividus (Linn) Leafy Vegetables along the Supply Chain

Changes in sensory attributes of vegetables over time under different conditions have been reported, however, little has been done regarding profiling and assessing changes in sensory attributes of raw leafy vegetables particularly Solanum aethiopicum (S.) and Amaranthus lividus (L.). This study therefore fills an important knowledge gap of profiling sensory attributes and assessing changes in color, texture and appearance of S.aethiopicum and A.lividus leafy vegetables over time after harvest. A complete randomized design in a 3 ×3 factorial arrangement (each vegetable sample was subjected to three treatments (Time of the day) and three replicates) and data was collected by use of quantitative descriptive sensory analysis. Descriptive data was entered into Microsoft excel spread sheets, averages computed and graphs generated. The data was further subjected to ANOVA and a least significant difference test was used to compare means of samples for all attributes at 95% confidence interval. Correlation analysis using Statistical Package for Social Scientients’ (SPSS version 16.0) was also performed to assess relationship between sensory attributes. Descriptive sensory analysis results showed that all 9:00hrs samples were rated highly for each attribute compared to the 12:00hrs and 15:00hrs samples. ANOVA results for S. aethiopicum showed statistical significant (p<0.05) difference for all the attributes except for light green color of leaf stalk (p<0.05) whereas that for A. lividus showed significant differences for moist appearance, well spread appearance, smoothness and overall quality. Correlation results showed significant positive relationship (p<0.05) among attributes. This study observed that sensory attributes of leafy vegetables change with time after harvest andtraders are therefore encouraged to adopt local cooling systems to help preserve the sensory attributes of vegetables.

Ultrasound-vacuum infusion effect on jalapeño pepper (Capsicum annuum L.) blanching and thermal behavior of its pectin methylesterase

Blanching treatment is an indispensable operation on fruit and vegetable processing, nevertheless, it is also capable to produce significant changes in sensory properties of such products, mainly texture and color. Pectin methylesterase (PME) treatments are an important process for texture improvement. These treatments can be applied either by means of endogenous PME activation or by infusion of exogenous PME in combination with or without a calcium salt; along with the use of temperatures around 60 °C, in order to attain the maximum activity of PME. In the present study, jalapeño pepper PME showed its highest activity at 55 °C. Likewise, it displayed a great thermal stability below 50 °C, as well as a long-time retention of its initial activity at such temperature. In the same way, when a solution of 15 U·mL−1 of PME with 10 mM CaCl2 was applied through ultrasound-assisted vacuum-infusion for 5 min, blanching-induced changes in texture and exocarp color of jalapeño pepper were reduced. Simultaneously, an increase of fruit tissue PME activity was observed with specific treatment conditions.

Wheat bread quality attributes using jet milling flour fractions

The potential use of an ultrafine flour fraction obtained by jet milling pulverization of a commercial white wheat flour in breadmaking was explored in this study. Three bread formulations were made by mixing the commercial flour with different levels of the ultrafine fraction (0, JM0, control; 50% JM50; and 100%, JM100), having flour median particle size values, d50, 75, 24 and 21 μm, respectively. With decreasing flour particle size the loaf specific volume, crust lightness and pore size decreased, whereas crust and crumb hardness increased. Upon storage, starch retrogradation, crumb hardness and crust moisture increased, while crust hardness, and crumb elasticity, cohesiveness and moisture decreased due to the staling events. A trained panel detected the changes in sensorial attributes upon storage, but differences between JM0 and JM100 breads (fresh and staled) were not perceived.

QUALITY CHANGES OF SARDINES (Sardinella neopilchardus) AT INDONESIAN AMBIENT TEMPERATURE

In tropical countries such as Indonesia, high ambient temperature and a lack of icing cause very rapid spoilage of fish. Leaving fish uniced while waiting for processing is a common practice resulting in lower quality of the end products, and consequently lower price of the products. To study the spoilage pattern of sardines ( Sardinella neophilchardus ) in a tropical region, and to investigate a simple and quick method to judge the degree of spoilage, observations on the deterioration of sardines were carried out by incubating fish in a humidity chamber adjusted to 28-30 o C. RH 70-80% for up to 14 h. The changes of sensory attributes based on demerit point score. pH, and total volatile base nitrogen (TVB-N) were monitored to determine the degree of spoilage. Although the appearance of sardines was still bright after 6-h incubation time, fish were not as fresh as those without incubation and the belly and tissue were softened. After incubation time of 10 h, fish showed slight to moderate signs of spoilage with demerit point score of 25 out of the maximum score of 39, and a TVB-N content of 20 mg%N. This is similar to the fish quality commonly used in the commercial production of dried-salted fish in Indonesia. Fish incubated for 12 h or more appeared completely spoiled and were rejected by sensory panel. A high correlation between demerit point score and TVB-N was noted, therefore the demerit point system which was more suitable, quicker, and easier could be used to determine the degree of fish spoilage.

Identification of Aging-Associated Food Quality Changes in Citrus Products Using Untargeted Chemical Profiling.

Chemometric techniques have seen wide application in biological and medical sciences, but they are still developing in the food sciences. This study illustrated the use of untargeted LC/MS chemometric methods to identify features (retention time_m/z) associated with food quality changes as products age (freshness). Extracts of three citrus fruit varietals aged over four time points that corresponded to noted changes in sensory attributes were chemically profiled and modeled by two discriminatory multivariate statistical techniques, projection partial least-squares discrimant analysis (PLS-DA) and machine learning random forest (RF). Age-associated compounds across the citrus platform were identified. Varietal was treated as a nuisance variable to emphasize aging chemistry, and further variable selection using age-related piecewise model generation and meta filtering to emphasize features associated with general aging chemistry common to all the citrus extracts. The identified features were further replicated in a validation study to illustrate the validity and persistence of these markers for applications in citrus food platforms.

Herbal Extracts for Ensuring Pork Meat Quality during Cold Storage

Abstract Oxidation and microbial spoilage have a negative effect on the quality of meat and meat products, causing changes in their sensory and nutritional properties. Herbs contain biologically active compounds, like phenols with antioxidative and antimicrobial properties. Phenols can be used as substitutes for commercial antioxidants to prevent lipid oxidation, thus maintaining the colour and flavour of the product. The aim of the study was to investigate the the potential use of herbal extracts in ethanol/water application for the maintenance of pork meat quality during storage. Four herbs growing in Latvia — nettle (Urtica dioica L.), lovage (Levisticum officinale L.), oregano (Origanum vulgare), and horseradish (Armoracia rusticana L.) were chosen for the study. An optimal ethanol concentration for the extraction of the phenolic compounds was obtained with ethanol 50%/water 50% concentration (v/v). Prepared herbal extracts were added to chilled pork to determine the quality of the pork during storage. Changes in meat quality and its sensory properties for chilled pork without extracts appeared on day 18 of storage. Negative changes in sensory properties of meat samples with nettle extract were observed on day 22 of storage, and with lovage, oregano, and horseradish extracts on day 32. Statistically significant differences (p ≤ 0.05) were observed for microbiological indices between pork samples with herbal extracts and the control sample.

Utilization of Eggshells By-Product as A Mineral Source for Fortification of Bread Strips

Eggshell powder can be used as an attractive source of calcium (Ca) in human diet. Therefore, this work was done to compare different kinds of eggshells (white chicken (WC), brown chicken (BC), duck and quail). The proximate chemical composition and mineral content of different eggshells were determined. In addition, the influence of eggshell powders supplementation (5, 10 and 15%) on minerals content, physical and sensory properties of bread strips was studied. The obtained results indicated that, the content of ash was 96.67, 96.18, 95.99 and 93.42 % for WC, BC, duck and quail eggshells, respectively. The duck eggshell contained the highest calcium content followed by quail, WC and BC eggshells. Meanwhile, quail eggshells exhibited the highest magnesium (Mg) content followed by BC, WC and duck eggshells. Addition of eggshell powders led to a noticeable increase of Ca, Mg contents and water absorption ratio in the supplemented bread strips. Moreover, minor changes in sensory properties of bread strips were recorded by judges. The obtained data revealed that, we can recommend the possibility of using eggshell powders as dietary calcium supplement to fortify bread at home up to 10% level. Also, the lack of information on the using of eggshell suggests that there is a promising area to be discovered.

Consumer's expectation of changes in fruit based on their sensory properties at purchase. The case of banana (Musa Cavendish) appearance evaluated on two occasions: Purchase and home consumption

AbstractThe objective of this work was to estimate the expectation of change in sensory properties of fruits by analyzing the different choice criteria at purchase and consumption occasions. Bananas were taken as a case study, evaluated with consumers from Argentina, Ecuador, and Spain. A set of 10 digital images of bananas ranging from totally green to overly ripe were first submitted to a trained panel to ensure there were significant differences between them on a ripening scale. These images were then presented to 300 consumers in total from Argentina, Ecuador, and Spain. Consumers assessed each image choosing between under‐ripe, ok, or over‐ripe; considering two different occasions: when purchasing the bananas and when consuming the bananas in their homes. Based on hue‐angle measurements, survival analysis statistics were applied to estimate the optimum ripening indexes (ORI). ORI for purchase occasions were lower than for home consumption occasions, that is, bananas are bought greener, with the expectation that they would ripen to the adequate stage in the period between purchase and consumption. There were also differences between the ORI estimated over the three countries. On average, Argentine consumers preferred riper bananas than Ecuador or Spanish consumers.Practical applicationsFor certain fruits, such as bananas shown in this study, consumers consciously choose or ask for a not totally ripe product with the expectation that it will reach optimum ripeness on the consumption occasion. Retail stores should consider this fact in marketing their products providing recommendations for consumers, such as “keep at room temperature and consume after 2 or 3 days”; or “we recommend you consume this melon today.” For the particular case of bananas, the current commercial chart used to estimate banana maturity based on sensory appearance would not always be adequate. This work provides a range of maturation based on consumer input, both for purchase and home‐consumption situations. These ranges could serve as a guide for retail stores that sell bananas in different countries.

The effect of addition of Nigella sativa L. oil on the quality and shelf life of pork patties

The aim of the study was to determine the effect of the addition of different levels of Nigella sativa L. oil to minced pork on the quality and shelf life of pork patties. During the studies lipid oxidation, fatty acids profile, color as well as a total number of aerobic bacteria of raw pork patties stored under refrigeration conditions in the period of 8 days were determinated. Furthermore, sensory evaluation of roasted patties were performed. Results showed that the addition of Nigella sativa L. oil to pork has an impact on the properties of patties. The radical scavering activity of Nigella sativa L. oil was also indicated. It can be concluded that there is the potential of using Nigella sativa L. oil in the development of functional pork products with favorable volatile compounds and beneficial for people fatty acids profile. Practical applications Synthetic antioxidants have been used to prevent lipid oxidation in meat. However, the addition of synthetic antioxidants to food products has been restricted because of possible of health risks and toxicity. Therefore, there is an increasing interest in the addition of natural antioxidants to prevent oxidative processes in meat products. The study presents the effect of Nigella sativa L. on quality changes of pork patties under refrigerated conditions. The work has shown the positive effect of Nigella sativa L. oil on fatty acids profile in raw pork patties and volatile compounds profile in roasted pork patties. Samples with the addition of oil characterized up to 60% slower oxidative process of lipids than control samples; simultaneously without a negative changes of sensory properties.