Changes In Sensory Characteristics Research Articles

Evaluation of the stability of thighs and drumsticks boneless chicken under different conditions of industrial storage

Abstract The sensory, physical-chemical and microbiological characteristics of boneless chicken thighs and drumsticks stored at different temperatures were evaluated. Samples stored at −6 and −12 °C, in natura and cooked, presented changes in sensory characteristics from the sixth and fifth month of storage, respectively. In natura samples kept at −18 °C presented sensory modification from the eighth month, and cooked samples did not show alterations during 12 months of storage. For lipid oxidation, differences were observed between −6 and −12 °C by the third month and between −12 and −18 °C after 12 months of storage. Related to protein oxidation, samples stored at −18 °C did not differ from the standard (0 days), showing values of 6.03 nmol carbonyl/mg protein after 12 months of storage. Samples under freezing at −6 °C for 12 months presented an increase in psychrotrophic count. This behaviour was not observed in the samples stored at −12 and −18 °C. Considering the different analyzes, the maximum storage period was 6 days at 4 °C, 8 months at –6 and –12 °C and at least 12 months storage at –18 °C.

Changes in Sensory Characteristics of Salted Mullet Fish Products during Storage at Room Temperature

Changes in Sensory Characteristics of Salted Mullet Fish Products during Storage at Room Temperature

Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics

The aim of this study was to perform a descriptive analysis (DA) of bacons smoked with woods from reforestation and liquid smokes in order to investigate their sensory profile. Six samples of bacon were selected: three smoked bacons with different wood species (Eucalyptus citriodora, Acacia mearnsii, and Bambusa vulgaris), two artificially smoked bacon samples (liquid smoke) and one negative control (unsmoked bacon). Additionally, a commercial bacon sample was also evaluated. DA was developed successfully, presenting a good performance in terms of discrimination, consensus and repeatability. The study revealed that the smoking process modified the sensory profile by intensifying the “saltiness” and differentiating the unsmoked from the smoked samples. The results from the current research represent the first methodological development of descriptive analysis of bacon and may be used by food companies and other stakeholders to understand the changes in sensory characteristics of bacon due to traditional smoking process.

Sensory and instrumental study of Taralli, a typical Italian bakery product

Taralli is a bakery snack food, typical of the south of Italy, that has currently become very popular worldwide as a savory snack or bread substitute. However, few studies have focused on its physical and sensory characteristics. The present work aims to select sensory and instrumental information that is able to characterize Taralli with similar formulation and size. For sensory characterization purposes, conventional profiling was applied on samples from different producers. All samples were also subjected to physical analysis of appearance and textural proprieties. Three samples of the set, differing only in storage time, were evaluated to assess changes in sensory characteristics during this period and a discrimination test (triangle test) was also applied for this purpose. The test results confirmed that the sensory analysis allowed a description of the entire range of characteristics resulting from stimulation of senses by physicochemical properties of the food. This methodology was effective in evaluating the quality characteristics and identify differences between Taralli samples during different storage times. Instrumental tests were also applied to assess food quality. The results revealed that a combined approach allowed obtaining more information about the product characteristics and definition of quality standards. This study also suggests the use of physical parameters obtained by simple and rapid instrumental tools can support sensory analysis, especially for evaluations that are fatiguing, when decisions made with the sensory data are critical or to provide objective reference standards that are suitable for training purposes.

Shelf-Life of Indian White Shrimp Fenneropenaeus indicus Stored in Different Icing Conditions

The Shelf-life of farmed Indian white shrimp Fenneropenaeus indicus, formerly Penaeus indicus stored in ice using three different ratios of ice for 22 days was evaluated. During the storage period, changes in sensory characteristics, TMA-N levels, pH values and total bacterial count (TBC) were investigated, where the results showed a clear deterioration in the appearance, texture and odor of F. indicus from the 10th day in the samples stored at a shrimp to ice ratio of 1:1 and from the 12th day in the samples stored at a ratio of 1:2, while no such deterioration was observed in the samples stored at ratio of 1:3 until the 18th day of storage. The TMA-N levels increased with time during the icing storage. The TBC of the normal flora in the flesh of F. indicus increased with the time of storage. Changes in the sensory characteristics were associated with the changes in TMAN, pH and TBC, showing that the 1:2 ratio did not significantly extend the shrimp shelf-life compared to 1:1, whereas 1:3 significantly delayed the deterioration rate of quality, providing the longest shelf-life and the highest quality shrimp. The shelf-life extended to 9, 11 and 17 days at ratios of 1:1, 1:2 and 1:3 (shrimp to ice), respectively. Therefore, for storage purposes in ice, using a large amount of ice at a 1:3 ratio is recommended, as it extended the shelf-life to the greatest extent in this study.

Vitamin Fortification of Fluid Milk.

Vitamin concentrates with vitamins A and D are used for fortification of fluid milk. Although many of the degradation components of vitamins A and D have an important role in flavor/fragrance applications, they may also be source(s) of off-flavor(s) in vitamin fortified milk due to their heat, oxygen, and the light sensitivity. It is very important for the dairy industry to understand how vitamin concentrates can impact flavor and flavor stability of fluid milk. Currently, little research on vitamin degradation products can be found with respect to flavor contributions. In this review, the history, regulations, processing, and storage stability of vitamins in fluid milk are addressed along with some hypotheses for the role of vitamin A and D fortification on flavor and stability of fluid milk.

Nuts as raw material for confectionary industry

Abstract The aim of this paper was to explore chemical and sensory stability of walnuts during their storage. We determined fatty acids composition, as well as chemical indicators of lipid oxidative stability (peroxide and thiobarbituric values and conjugated dienes) during accelerated storage of walnuts. Besides this, a thorough descriptive analysis was performed. The accelerated storage of walnuts was shown to cause the significant changes in sensory characteristics of walnuts, as well as the significant increase of peroxide and thiobarbituric values and contents of conjugated dienes.

The Study of Oxidative Processes in Walnut Fats during Storage

Objectives: The aim of this paper was to explore chemical and sensory stability of walnuts during their storage. Methods/ Statistical Analysis: We have determined fatty acid composition, chemical parameters of lipid oxidation (peroxide and thiobarbituric values and conjugated dienes) during storage of walnuts. The accelerated storage of walnuts was used to reveal changes in sensory characteristics of walnuts, as well as significant increase of peroxide and thiobarbituric values and conjugated dienes contents. Findings: The results of our studies allowed establishing a correlation between physico-chemical parameters of oxidative damage of walnuts and their organoleptic characteristics. Determination of volatile compounds revealed the substances that caused the appearance of rancid taste and smell. Determination of fatty acid composition showed that during storage an increase of amount of saturated fatty acids and decrease of amount of polyunsaturated fatty acids occur. Application/Improvements: The research results can be used to predict shelf life of nuts, and to develop the methods of its increasing.

Characterization of specific spoilage organisms (SSOs) in vacuum-packed ham by culture-plating techniques and MiSeq next-generation sequencing technologies.

Knowledge regarding microaerophilic and anaerobic specific spoilage organisms (SSOs) is crucial for an appropriate evaluation of vacuum-packed ham. The objective of this study was to characterize the SSO community in vacuum-packed ham by a culture-dependent technique and MiSeq next-generation sequencing (NGS) platform. The relation between changes among the SSO group in the ham and changes in sensory characteristics of the product was also assessed. In the study, conventional microbiological analyses were employed in order to establish the participation of several groups of microorganisms in the deterioration of vacuum-packed ham. The diversity of the SSO group in the product was further assessed with the use of MiSeq NGS technology. The bacteria identified in sliced cooked ham belonged mostly to four phyla, namely Actinobacteria, Proteobacteria, Firmicutes and Bacteroidetes. A temperature of 4 °C favoured the development of mesophilic and psychrophilic/psychrotrophic flora, mainly Lactobacillaceae, Enterobacteriaceae and Micrococcaceae families. A high ratio of Brochothrix thermosphacta species and new, cold-tolerant Clostridium spp. was also observed. The growth of these microorganisms facilitated changes in the pH value and organoleptic characteristics of the product. This study confirms that the combination of culturing and MiSeq NGS technology improves the microbial evaluation of food. © 2016 Society of Chemical Industry.

Changes in sensory characteristics and their relation with consumers' liking, wanting and sensory satisfaction: Using dietary fibre and lime flavour in Stevia rebaudiana sweetened fruit beverages

The beverage industry has long revolved around sugar reduction as a response to heightened calorie and health awareness. More recently dietary fibre has also garnered attention to meet the consumer's demands for low calorie and yet more satiating food and beverages. From a health perspective the sweetener Stevia rebaudiana and the fibre β-glucan seem like very good solutions, as stevia is the only natural non-nutritive sweetener and β-glucans have been related to various health benefits besides increasing satiety. However, both also have distinctive perceptual effects on the sensory characteristics of the products they are added to. To gain knowledge on the sensory characteristics of fruit based beverages sweetened with S. rebaudiana and added β-glucans and lime flavour, and how consumers respond to the products, sensory descriptive analysis and a consumer study were conducted. The sensory characteristics of the fruit drinks were affected by stevia and the addition of β-glucans. However, the addition of lime flavour was able to mask the side effect of the aftertaste caused by S. rebaudiana. Further, by adding lime flavour to the fruit beverages, the side effects of increased fibre concentration “Unfresh odour” and “Metallic odour” could also be counteracted to such an extent that the β-glucans containing fruit beverages were evaluated just as favourably in terms of liking, wanting and sensory satisfying as the fruit beverages not containing β-glucans.

Antimicrobial Substances Production at Refrigeration Temperatures by <i>Lactobacillus delbrueckii</i> MH10: A Candidate for Food Biopreservation

The objective of this study was to determine formation of antibacterial substances in supernatants of L. delbrueckii during cold storage and evaluate whether the application of this bacteria to raw ground beef would result in significant reductions of E. coli O157:H7 during refrigerated storage. Antibacterial activity of a newly isolated Lactobacillus delbrueckii MH 10 at refrigeration temperatures against food-borne pathogen Escherichia coli O157: H7 was studied. The size of inhibition zone depends on concentration of LAB cells. The cells (~109 CFU/ml) of L. delbrueckii roduced significant amount of antibacterial substances mainly hydrogen peroxide ~ 35 μg/ml in sodium phosphate buffer (0.2 M, pH 6.5) and ~ 40 μg/ml in beef broth at 5°C during submerged cultivation without of growth. Submerged cocultivation of E. coli O157: H7 with lactobacilli in NB broth at 5°C reducing the total number of the pathogen more than 3 log for 5 days. The cell suspension intendent for treatment must contain 108-9 CFU/ ml of LAB. L. delbrueckii reduced initial amount 2x105/sup> of E. coli O157: H7 in ground beef cocultivation up to 3 log for 3 days and become undetectable after 7 days. The application of L. delbrueckii bacteria does not cause any changes in sensory characteristics of ground beef by itself; moreover promote expanding of shelf-life due to inhibition of psychrophilic spoilage microorganisms.

Mutational Improvement of <i>Lactobacillus acidophilus</i> GH 201 Intended for Ground Beef Preservation in Refrigerator Storage

Lactic acid bacteria widely used in food preservation at refrigerator temperatures due to their ability produce high amount of hydrogen peroxide and/or other antibacterial substances at refrigerator temperatures to inhibit food-borne pathogens and psychrophilic spoilage microorganisms. In order to improve of bio-preservation efficacy of Lactobacillus acidophilus GH 201 mutations causing resistance to rifampicin (rif) were used. Among UV-mutagenized population of L. acidophilus five Rif mutants producing high amounts of H2O2 were selected. Rif mutants produced significant amounts of hydrogen peroxide 50-55 μg/ml in sodium phosphate buffer (0.2 M, pH 6.5) and in beef broth (BB) at 5°C for 5 days submerged cultivation without of growth. The mutants possess higher impact against food-borne pathogen Escherichia coli O157: H7 at refrigeration temperatures and for 3 days reduces the pathogen total amount practically undetectable level. Rif mutants L. acidophilus reduced initial amount 2x10<sup5 of E. coli O157: H7 in ground beef up to 3 log for 3 days of solid-state cocultivation when the wild strain reduced only 2 log. The application of L. acidophilus GH 201 mutants did not cause any changes in sensory characteristics of ground beef, moreover promotes expanding of shelf-life due to inhibition of psychrophilic spoilage microorganisms.

Kinetic Parameters of Changes in Sensory Characteristics of Minimally Processed Rambutan

ABSTRACTThe aim of this work was to develop kinetic models to describe the sensory changes of minimally processed rambutan. Quality was assessed by a trained panel. The attributes that most decreased were freshness, aroma, and appearance (17–38%), and the defects that were more increased were off-odors and off-flavors (28–67%). Although whole fruit is sensitive to chilling injury, minimally processed rambutan is preserved better at 4.6 °C. Color, sweetness, and off-odor changes were adjusted to first-order kinetic and the other characteristics to zero order. Sourness, aroma, and color have higher activation energies (235–297.4 KJ mol–1), and these characteristics would change faster if failure in the cold chain occurs.

Storage-induced changes in the sensory characteristics and volatiles of conventional and lactose-hydrolyzed UHT processed milk

Storage-induced changes are known to be more prominent in lactose-hydrolyzed (LH) milk compared to conventional milk. Therefore the present study aimed at identifying off-flavors resembling from formation of volatiles during storage of ultra-high temperature treated (UHT) LH milk and conventional UHT milk. Further, the influence of heat processing, indirect or direct, on UHT LH milk was also examined. Storage-induced changes in sensory attributes, volatiles and primary amines were investigated during a 4 months period. Conventional UHT milk (with 5 % lactose) processed using indirect heat treatment (CONVI) and two types of UHT LH milk (with less than 0.01 % lactose) produced using either direct heat treatment (LHD) or indirect heat treatment (LHI) were represented in the study. Sensory descriptive analysis showed that fresh samples of CONVI, LHI and LHD differed in sensory properties and the samples could be differentiated according to boiled and stale aroma as well as color saturation. Differentiation of the fresh samples based on the volatile gas chromatography–mass spectrometry profile was not achievable. During storage, samples developed differently with respect to sensory characteristics, volatiles and the amount of primary amines. Partial least squares models (PLS1) including only methyl ketones and aldehydes showed that 2-butanone, 2-pentanone, 2-heptanone, 2-nonanone, heptanal, octanal and nonanal predicted stale flavor. Bitter taste, on the other hand, correlated with the amount of primary amines (Pearson’s correlation, r 2 = 0.71). This finding indicates that storage-induced changes in sensory characteristics, volatiles and primary amines depend on both differences in lactose content and the applied heat processing.

Reducing the Sodium Chloride Content in Chicken Pate by Using Potassium and Ammonium Chloride

The aim of this research was to investigate possibility of chicken pate production with reduced sodium chloride content, as well as to establish changes in sensory characteristics. In the study, six experimental groups of chicken pate were produced with the same basic ingredients, but different amounts of added salts. Sensory evaluation was performed in order to determine general taste acceptability, and of the sodium and potassium levels in the chicken pate. The pate from EI and EII groups in which the amount of added sodium chloride was reduced and/or partially substituted with ammonium chloride had a most acceptable taste.

Diagnóstico das condições higiênico-sanitárias da produção de doces por agricultores familiares do Programa de Aquisição de Alimentos no município de Cardoso Moreira, RJ

The Food Acquisition Program (PAA — Programa de Aquisicao de Alimentos) has an option in which family farmers can sell their produced crops to the government and directly deliver it to an assistance network, which aids people in need of food and nutrition. In 2012, representatives of the municipality of Cardoso Moreira attended the PAA meeting that addressed the changes in sensory characteristics of jams provided by some producers. This study aimed to provide a diagnosis of the sanitary conditions of jam production sites in Cardoso Moreira. The methods involved the application of a questionnaire on basic knowledge of food safety and foodborne illnesses and a checklist to evaluate the processing plants. In total, 11 producers were evaluated. Two producers showed > 76% compliance and were included in group 1, as classified by (ANVISA). Seven producers showed 51%-75% compliance and were included in group 2. Two producers showed < 50% compliance results and poor conditions for jam production and were included in group 3. The results demonstrated the need for training of farmers about good manufacturing practices to ensure product quality and safety.

Effects of Coatings of Polyethyleneimine and Thyme Essential Oil Combined with Chitosan on Sliced Fresh Channa argus during Refrigerated Storage

AbstractThe coating effects of polyethyleneimine (PEI) and thyme essential oil (T) combined with chitosan (Ch) on the quality of sliced fresh Channa argus during refrigerated storage at 4 ± 1C were investigated. Solutions of Ch, Ch + PEI (2% w/v Ch + 1% v/v PEI) and Ch + T (2% w/v Ch + 1% v/v T) were used as coatings. The treatments were compared by analyzing changes in sensory characteristics, total viable count and physicochemical parameters (texture, pH, thiobarbituric acid and total volatile basic nitrogen). The results indicated that all three treatments retarded the decay of the fish fillets and significantly extended the shelf life by approximately 4–5 days compared with control treatment (without treatment). Based on microbiological, physicochemical and sensory evaluations, the Ch/PEI treatment exhibited superior preservation ability in maintaining the quality of C. argus among the three treatments. And the preservation ability of the Ch/T treatment was better than that of the Ch treatment.Practical ApplicationsIn the recent years, people have paid more attention to health and food quality throughout the world. Bacterial contamination reduces the shelf life of fish products. In order to meet the consumers' demand, the antibacterial coating has been applied to the field of food. This paper gives a report on the changes of quality of Channa argus treated with coatings of polyethyleneimine (PEI) and thyme essential oil combined with chitosan. From the results obtained, C. argus without treatment deteriorates much quicker than samples treated with coatings because of antimicrobial action of coating solution, and PEI combined with chitosan has the best effect on maintaining the quality. The outcome demonstrates that the combination of PEI and chitosan is significantly effective in limiting microbial spoilage in sliced fresh C. argus and enhancing the shelf life. This work will provide useful information for fish preservation.

Antimicrobial edible films and coatings for meat and meat products preservation.

Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC) added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage and pathogenic microorganisms. This review gathers updated research reported over the last ten years related to antimicrobial EFC applied to meat and meat products. In addition, the films gas barrier properties contribute to extended shelf life because physicochemical changes, such as color, texture, and moisture, may be significantly minimized. The effectiveness showed by different types of antimicrobial EFC depends on meat source, polymer used, film barrier properties, target microorganism, antimicrobial substance properties, and storage conditions. The perspective of this technology includes tailoring of coating procedures to meet industry requirements and shelf life increase of meat and meat products to ensure quality and safety without changes in sensory characteristics.

Physical-Chemical Evaluation of Wines Subjected to Gamma Irradiation for Aging

The wine is a beverage made from the fermentation of sugars contained in grapes or grape juice, using yeast. Wines can be classified according to the amount of sugar they contain: dry, soft or sweet. Depending on the need for aging, they may be classified as young or aged. Modern methods of aging use gamma irradiation. There are several reasons for these types of procedure in wines, among them are: sterilization of the wort, changes in sensory characteristics of the wine, and accelerated aging. In this study, samples of soft red wine were obtained in the city of Sao Pedro in the local market, all bottles being of the same batch. The samples and the control were directly irradiated with gamma irradiation in polyethylene bags with doses of 1KGy and 3KGy, at a rate of 0.396kGy/h. The evaluation parameters were tartaric acid, brix, pH, alcohol content and color. For statistical purposes, the Tukey test at 5% significance level was used. From the results obtained, it may be concluded that by the physicochemical analysis for soft red wines the best dose was 6kGy and the color and the pH are presented as possible indicators of aging.

Changes in postharvest physicochemical and sensory characteristics of hardy kiwifruit (Actinidia arguta and its hybrid) after cold storage under normal versus controlled atmosphere

Changes in sensory and physicochemical characteristics of fruit of Actinidia arguta and its hybrid after cold storage (1°C and 85%RH) in air (AS) versus controlled atmosphere (CA) with low oxygen concentration (1.5%O2+1.5%CO2) were examined over a period of four and eight weeks. The investigation was carried out on two cultivars, ‘Ananasnaya’ (A. arguta) and ‘Bingo’ (Actinidia purpurea×A. arguta) harvested at two stages of maturity (6.5–8% and 8–9.5% soluble solids, respectively). During long-term storage the strongest changes in fruit characteristics were in fruit firmness and acidity. Air storage was an adequate method of refrigerated storage of fruit over a short period of 4 weeks. Application of CA can be very useful for storing hardy kiwifruit over a longer, 8 week period. The sensory characteristics of fruit stored in CA and then ripened during simulated shelf-life were similar to those of vine ripe fruit. The most significant negative change in the sensory characteristics of fruit after long-term cold storage was the increase in the intensity of their bitter taste.