Differences In Sensory Evaluation Research Articles

Development of Sustainable Vegan Pea Protein-Zinc Complex: Characterization, In Vitro Cellular Mineral Uptake, and Application in Functional Biscuit Production

This study aimed to investigate the potential of pea protein concentrate (PPC) to form protein-mineral composites, with a specific focus on its zinc- (Zn-) binding capabilities. In addition, the physical and functional properties of PPC were evaluated. PPC, a potential protein source, was found to possess lipophilic properties, suggesting its suitability for various applications in food production. The investigation involved a comprehensive characterization of pea protein concentrate-zinc complex (PPC-Zn) composites, utilizing various analytical techniques such as Fourier transform infrared spectroscopy, scanning electron microscopy, particle size analysis, zeta potential measurement, and thermogravimetric analysis. The findings of this study indicated that the protein content of PPC-Zn (79.02 ± 1.33%) insignificantly increased as compared to PPC (78.86 ± 1.16%). Furthermore, PPC demonstrated improved functional properties, including increased protein solubility (2.55%), enhanced water-holding (13.09%) and oil-holding capacity (11.17%), and improved foaming capacity and stability (2.08% and 6.07%, respectively). These improvements in functional properties were likely attributed to the unique surface structure observed in SEM micrographs. The research also highlighted the maximum binding capacity of PPC for zinc, which was observed at concentrations of 5 mM (95.35 ± 1.86%). This binding of zinc ions to PPC induced changes in the characteristics and internal structures of the protein concentrate. Notably, the presence of functional groups such as -COOH, -OH, and –NH2 in PPC suggested their involvement in coordinating with zinc ions to form PPC-Zn composites. This investigation demonstrated a significant increase (2.26%) in the mineral bioavailability of PPC-Zn. Additionally, the cellular uptake, retention, and transport of PPC-Zn were improved by 9.79%, 7.84%, and 9.51%, respectively. Fortified biscuits (B2) demonstrated enhanced cellular uptake (2.79%), retention (4.84%), and transport (3.51%) compared with control biscuits. Fortified biscuits (B2) had higher microbial counts (total plate count is 3.57 ± 0.03 and the yeast-mold count is 3.96 ± 0.07 cfu/g) than control biscuits (B1) (total plate count is 2.49 ± 0.13 and the yeast-mold count is 3.44 ± 0.11 cfu/g) at the end of storage, and there is no difference in sensory evaluation between the control and fortified biscuits. Furthermore, the key findings indicated that PPC could serve as a promising carrier for mineral supplements, binding with zinc effectively.

Sensory Evaluation of Gulu Naga Ijo as a Complementary Finger Food Product

The development of four-star complementary foods for breast milk (Makanan Pendamping ASI or MP-ASI) products signifies the inclusion of four nutritional elements, i.e. carbohydrates, animal protein, vegetable protein, and vegetables, needed to support the growth and development of children. This study aimed to determine the sensory evaluation, including taste, texture, aroma, appearance, and color, as well as the acceptability test of finger food products known as “Gulu Naga Ijo” made from a combination of corn, eggs, dragon fruit, and green bean flour. This research was an experimental study with a completely randomized design (CRD) on five treatment variations (P0: 0% composite flour, P1: 25% composite flour, P2: 50% composite flour, P3: 75% composite flour, and P4: 100% composite flour). This study revealed a significant difference in sensory evaluation of products and composite flour substitution (p<0.05). Overall, two samples (P1 and P3) obtained the highest preference from the panelists in the sensory evaluation, prompting for test acceptability score of the products The acceptability test for toddlers resulted in scores of 1.3 for formula P3 and 1.8 for formula P1. The use of composite flour has a significant effect on the sensory evaluation and acceptance of finger food product development.

Sensory Evaluation and Fiber Content Analysis of Analog Rice with Moringa Leaf Flour Substitution

Analog rice, also known as artificial rice, is a rice substitute made from a combination of local flours, including sorghum flour, mocaf flour, and glucomannan. Incorporating Moringa leaves into analog rice flour offers potential health benefits due to its anti-diabetic and antihyperglycemic effects, which lowers blood sugar levels and HbA1C levels in individuals with Diabetes Mellitus. This study aims to develop analog rice using a combination of sorghum, mocaf, and glucomannan flour and to determine its sensory properties and fiber content. This study employed an experimental design, with Moringa leaf flour substitutions divided into P1 (0%), P2 (2%), P3 (4%), P4 (6%), P5 (8%), and P6 (10%), using a Completely Randomized Design (CRD). Sensory evaluation was done using the hedonic test, involving 25 trained panelists who assessed taste, aroma, color, and texture. Fiber content was analyzed using the enzymatic gravimetric test. Data were analyzed using a one-way ANOVA test, followed by Duncan’s test if p<0.005. The results showed a significant effect of Moringa leaf flour substitution on sensory evaluation and fiber content (p<0.001 for all comparisons). Based on sensory evaluation, panelists preferred analog rice P2 (2%). The fiber content of analog rice with Moringa leaf flour substitution ranged from 11.16 to 13.65% for insoluble dietary fiber, 0.60 to 0.99% for soluble dietary fiber, and 11.80 to 14.62% for total dietary fiber. Moringa leaf flour substitution had a significant difference in sensory evaluation and fiber content of analog rice. The highest preference level was found in P2 (2%) analog rice, while the highest total fiber content was found in P5 (8%) analog rice.

The effect of propolis extract as a valuable natural additive on the quality characteristics of toast bread.

This study aimed to evaluate the effect of ethanolic propolis extract (EPE) as a natural antimicrobial and antioxidant agent on the physicochemical, microbial, and sensory characteristics of toast bread, as well as phenol content and antioxidant activity. In this regard, 0.1, 0.3, and 0.5% of EPE were used in the bread doughs and the quality characteristics of the breads were assessed. The bread with 0.5% EPE showed the highest phenolic content (24.02 mgGAE/g.d.m) and antioxidant activity (59.03%). These amounts were 12.96 mgGAE/g and 16.45% higher than those of the control (without EPE), respectively (p < .05). The hardness, fracturability, and chewiness of the bread samples were influenced by the levels of EPE on the third and fifth days of storage. EPE decreased the L* and a* of bread samples, but an increasing trend was observed in the b*, chroma, and browning index by elevating the levels of propolis. Propolis extract showed an inhibitory effect on mold growth in samples. The bread with 0.5% of EPE had the lowest mold count after 5 days of storage which was not significant compared to the first day. There was no significant difference in sensory evaluation between the overall acceptance of bread samples. Therefore, EPE has the potential to be used as a natural additive with antimicrobial and antioxidant characteristics in toast bread.

Quality characteristics of silver carp surimi gels as affected by okara

ABSTRACT The objective of this study was to investigate the effects of okara on the quality of silver carp surimi gels. The characteristics of surimi gels without and with okara (0%, 2%, 4%, 6%, 8%, and 10% w/w) were evaluated by measuring water-holding capacity (WHC), color, sensory, textural, and rheological properties. With further addition of okara, WHC, breaking force, textural properties, and whiteness were decreased (P < 0.05), while springiness of surimi meatballs had no significant difference in sensory evaluation. Storage modulus (G′) and loss modulus (G″) decreased along with increasing okara concentration. However, the sensory evaluation showed it was acceptable for surimi meatballs with 6% okara or less. Among different particle sizes (375, 805, 509, 387, 190, and 34 μm) of okara, surimi gels with 6% okara of larger particle sizes had higher values of hardness, gumminess, chewiness, and breaking force, while those with smaller particle sizes showed higher whiteness, but there was no significant difference on WHC of surimi gels. The storage modulus (G′) and loss modulus (G″) of surimi pastes also decreased with increasing particle sizes of okara. However, sensory evaluation showed no difference on surimi meatballs with different particle sizes of okara. Results demonstrated that okara could be used as an ingredient to improve the quality and nutritional value of surimi-based products.

Improving the Functional and Sensory Properties of Cookies by Ultrasonic Treatment of Whey Proteins

The profiles of food products are one interesting link that adds a new functional component. Cookies became one of the remarkable foods as a result of their simple preparation, a protracted period, and a sensible acceptance by the population. The effects of sonication on physical and sensory characteristics of cookies to be enhanced were studied. The results showed that cookies prepared with 5 and 10% replacement of sonicated whey protein had significant differences in sensory evaluation especially crumb, but there were no significant differences in the physical characteristics, so we can conclude that sonication will improve sensory properties of cookies. Also, we can conclude that biscuit samples supplemented with 5 or 10% WPC were nutrient-rich. The results of the sensory evaluation showed that the cookie samples supplemented with 5% WPC performed better in most of the characteristics but decreased with an increase in the WPC level. The texture properties of the cookie samples indicated that the control cookies with WPC-supplemented cookies showed no significant differences in most studied properties. It can be concluded that the addition of sonicated whey protein enhanced the physiochemical and sensory properties of cookies.

Investigation of the Physicochemical, Organoleptic and Dietary Properties of Trout Fermented Sausages through Probiotic Strains and Fat Replacer

Decrease in nitrosamine and optimal smell and flavor gives credit to such meat products as fermented sausages for their considerably optimal storage period and better nutritional values. Replacing red meat with fish and using fat replacer and probiotics in such products have played a great role in the production of such a highly functional food. Therefore, the focus of this study is mainly on the production of fermented trout sausages applying lactobacillus Rhamnosus and Plantarum, substituting part of its fat with inulin (2% of the total fat of the formulation) while examining the physicochemical, textural, dietary, and sensory properties and comparing with control sample, too. The effect of the inulin present in formulation, the type of probiotic strains, and life time (30 days) influencing the physicochemical and textural properties and nitrosamine samples were compared in three ten-day periods as independent valuables completely randomized factorial design. Sensory evaluation was also performed at the end of the 30-day maintenance period. Results suggest that samples with inulin content have experienced less moisture loss during storage. Little fat was also observed in probiotic content samples at the end of the storage. The pH value in the probiotic samples, as compared to the control sample, shows more decline. Inulin content samples caused a marked decline in lightness and an increase in redness. Meanwhile, probiotic presence has caused more declines in lightness intensity in samples. Inulin content samples show more hardness as compared to high fat samples and the probiotics present after pH decline to isoelectric point caused an increase in intensity and hardness of protein fibers. Simultaneously, along with an increase in fat, cohesiveness increased. Nitrosamine content in probiotic samples was lower than the one in test sample much as there was an increase seen in all samples. Despite a little more odor being present, sensory analysis was in favour of the test samples. Other samples demonstrated little difference in sensory evaluation.

Soybean peptides promote yoghurt fermentation and quality.

This research paper was to investigate the influence of soybean peptides addition on viable count of lactic acid bacteria, physicochemical parameters, flavor, and sensory evaluation of yoghurt. The number of fermenting strains (Streptococcus thermophilus + Lactobacillus delbrueckii subsp. bulgaricus) cells in yoghurt (stored at 4 °C for 19 days) added with 0.2% (w/v) of soybean peptides (808.34 Da) reached 1.4 times higher bacterial number than in the control group. A total of 34 volatile substances were detected in this study, while there were 22 volatiles occurred in the control group yoghurt, 30 volatiles were detected in yoghurt added with 0.2% soybean peptides. There was no significant difference in sensory evaluation (p > 0.05) between the yoghurt with and without soybean peptides. In our study, the addition of soybean peptides (0.2%) can be effective both in maintaining the viable bacterial count and yoghurt quality.

Desenvolvimento de doces cremosos de mirtilo e framboesa com polpa de Gila

O mirtilo e a framboesa são pequenos frutos ricos em compostos fenólicos e propriedades antioxidantes, que estão ganhando a preferência dos produtores e consumidores. Enquanto que a abóbora gila é uma hortaliça não convencional, com propriedades antiglicemiantes, ainda pouco explorada comercialmente. O objetivo deste trabalho foi desenvolver doces cremosos de mirtilo e framboesa, com adição de diferentes proporções de gila, como forma de reduzir custos de produção sem alterar a aceitação sensorial dos doces. O experimento foi realizado na sede da Universidade Estadual do Rio Grande do Sul, unidade de Encantado RS. Foram adicionadas diferentes proporções de polpa de gila (0, 10, 15 e 20%) em doces de mirtilo e de framboesa. Os doces foram submetidos a análises sensoriais e físico-químicas de antocianinas e polifenóis totais. Os de mirtilo, além de não apresentarem diferença na concentração de polifenóis totais e de aceitação sensorial, ainda resultaram em maior concentração de antocianinas, em função da adição de gila. Já os de framboesa apresentaram diferenças significativas na avaliação sensorial e redução da concentração de antocianinas, porém não obtiveram redução na concentração de polifenóis totais. Concluiu-se que a adição de polpa de gila é uma opção viável para elaboração de doces cremosos de mirtilo e framboesa, como forma de reduzir custos sem alterar significativamente a aceitação dos produtos.

Liking patterns moderate the relationship between sensory, emotional and context appropriateness profiles: Evidences from a Global Profile study on alcoholic cocktails

This study aimed to further the development and application of the Global profile approach, by (1) extending it to another product category, alcoholic cocktails; (2) investigating the relationship between sensory-emotions-context appropriateness in consumers differing for liking patterns; and (3) integrating the approach beyond product differentiation to consumer differentiation, thus improving and gaining a further insight into differences among consumers (consumer characterization). This was done taking into account consumer differences in oral responsiveness, personality traits, familiarity, explicit responses to products and implicit attitudes towards brand.Six alcoholic bitter-based cocktail samples were rated for liking, sensory properties, emotions and context appropriateness. Three clusters with different liking patterns for alcoholic cocktails were identified: ‘Fruit-bitter lovers’, ‘New-bitter lovers’ and ‘Classic-bitter lovers. Very small differences in sensory evaluation were found between the three clusters, while instead large differences were found for emotions and, to a lesser extent, for context appropriateness. Furthermore, the relationships among emotions, contexts and sensory properties were different in the three clusters.Clusters differed partly by gender, personality traits and alcohol consumption. A higher percentage of females was found in ‘Fruit-bitter lovers’; these consumers were also characterized by a higher Behavioral Inhibition System (BIS) scores and a lower level of alcohol consumption. ‘New-bitter lovers’ liked cocktails with very different sensory characteristics who were associated with specific contexts of consumption. These consumers were less involved with cocktails than the other clusters. ‘Classic-bitter lovers’ cluster liked a broader variety of cocktails and also showed a more implicit positive attitude towards the bitter ingredient brand and a higher familiarity for cocktails in general. The information collected through this multidimensional approach will allow a better understanding of the differences in liking patterns among different groups of cocktail consumers and may be used to improve strategies for product innovation and consumer targeting.

Comparison of quality parameters of the cooked salami „Gothajský“ in dependence on used salt content and additives

Consumers in Czech Republic have high income of salt from food, therefore, there are efforts to reduce its content in meat products. The subject of this work was to examine differences in sensory evaluation of sliced cooked salami (Gothajský salami), manufactured according to various recipes. This type of meat product is well known primarily to the older generation of consumers, so the aim was to find out the differences in the perception of various samples between generations. The monitoring factors were salt content (1.6% or 2.0%), presence of monosodium glutamate (PG = presence or AG = absence) and group of evaluators (YC = 18 - 26 years old or OC = more than 60 years old). Older sensory panellists (OC; against YC) significantly (p Ë‚0.05) evaluated all samples more positively, especially in the taste and odour descriptors. Samples with monosodium glutamate (PG1.6 and PG2.0) were rated in the taste significantly better (p Ë‚0.05), regardless of the age of the assessors (YC and OC). Samples with reduced salt, without glutamate (AG1.6) were significantly worst evaluated (p Ë‚0.05) by both the groups (YC and OC) than PG2.0 samples.

Rapid volatiles fingerprinting by dopant-assisted positive photoionization ion mobility spectrometry for discrimination and characterization of Green Tea aromas

Aroma is one major concern of tea flavor and represents an essential criterion for quality evaluation. Herein, we presented a novel approach for rapid, non-destructive and real-time fingerprinting of green tea aromas using ion mobility spectrometry (IMS) without prior sample treatment. Positive photoionization with acetone as dopant was selected as suitable source for tea volatiles analysis in comparison to other sources. To demonstrate the effectiveness of presented method, chestnut-like aroma, an indicator of high-quality green teas, was distinguished from others using IMS fingerprinting. In particular, three sub-types with subtle difference in sensory evaluation, i.e., tender, pure and roasted chestnut-like aroma, were classified by IMS fingerprinting in combination with chemometrics with an overall predictive accuracy of 95.6%. Furthermore, we demonstrated a strategy of two-dimensional IMS profiling for capturing the “dynamics” of tea volatiles. To our knowledge this is the first report of tea aroma analysis using IMS-based tool, which may serve as a complement to the conventional tea sensory evaluation and is promising for process monitoring during tea manufacture.

毛束のハリコシ官能評価と構成毛髪の曲げ剛性分布曲線との関係

We performed a sensory evaluation of the stiffness of aged hair and damaged hair, and examined the relationship between the obtained sensory evaluation and the bending stiffness distribution curve of the whole hair tress. We used a mixture of gray and black hair as an aged hair tress, and of bleached and permed hair as damaged hair tresses. The results indicated a difference in sensory evaluation of stiffness between the gray and black hair tresses and a difference in the high-rigidity range (85% – 100%) in the bending stiffness distribution curve. A difference was observed in sensory evaluation of stiffness between the different damaged hair tresses. However, chemical treatments resulted in changes in both the low- and high-rigidity regions in the bending stiffness distribution curve. We attempted to find the area of highest correlation between the distribution curve and the sensory evaluation. The distribution curve was divided into several areas and the stiffness average was calculated for each area. We then calculated the correlation coefficient with the sensory evaluation. The results indicated that the area with the top 10% – 15% stiffness of the distribution curve was most closely correlated to the sensory evaluation.

Rapid non-invasive quality control of semi-finished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder, whey powder and anhydrous milk fat.

In this study, we demonstrated the suitability of direct injection mass spectrometry headspace analysis for rapid non-invasive quality control of semi-finished dairy ingredients, such as skim milk powder (SMP), whole milk powder (WMP), whey powder (WP) and anhydrous milk fat (AMF), which are widely used as ingredients in the food industry. In this work, for the first time, we applied proton transfer reaction-mass spectrometry (PTR-MS) with a time-of-flight (ToF) analyzer for the rapid and non-invasive analysis of volatile compounds in different samples of SMP, WMP, WP and AMF. We selected different dairy ingredients in various concrete situations (e.g. same producer and different expiration times, different producers and same days of storage, different producers) based on their sensory evaluation. PTR-ToF-MS allowed the separation and characterization of different samples based on the volatile organic compound (VOC) profiles. Statistically significant differences in VOC content were generally coherent with differences in sensory evaluation, particularly for SMP, WMP and WP. The good separation of SMP samples from WMP samples suggested the possible application of PTR-ToF-MS to detect possible cases of adulteration of dairy ingredients for the food industry. Our findings demonstrate the efficient and rapid differentiation of dairy ingredients on the basis of the released VOCs via PTR-ToF-MS analysis and suggest this method as a versatile tool (1) for the facilitation/optimization of the selection of dairy ingredients in the food industry and (2) and for the prompt innovation in the production of dairy ingredients. Copyright © 2016 John Wiley & Sons, Ltd.

절임배추 및 김치 양념의 저장기간 중 품질 특성 변화

This study was conducted to determine the potential use for salted Kimchi cabbage and kimchi paste by analyzing the quality characteristic of kimchi prepared with stored them. Salted Kimchi cabbages were packed with the 2% brine and kimchi paste were stored at 4℃ for 8 weeks, respectively. Kimchi prepared at 0 day and kimchi prepared with stored salted Kimchi cabbage and kimchi paste every week were stored at 4℃ for 8 weeks. The salinity and titratable acidity of salted Kimchi cabbage packed with the brine was lower than control. The results of salinity, pH and moisture contents of kimchi paste did not show any significant differences during storage, however, the titratable acidity was increased. In sensory evaluation, salted Kimchi cabbage packed with the brine showed higher score in overall preference than control. Kimchi paste showed 4.9~6.1 score in overall preference during storage. The titratable acidity of kimchi prepared with stored salted Kimchi cabbage and kimchi paste was lower than control. But, the results of sensory evaluation did not show significant difference among treatments. The study suggested that the use of 2% brine is an effective way for extending shelf-life of salted Kimchi cabbage and Kimchi prepared with stored salted Kimchi cabbage and kimchi paste every week is effective to delay the fermentation but no difference in sensory evaluation.

Colour as a driver of Pinot noir wine quality judgments: An investigation involving French and New Zealand wine professionals

Despite anecdotal reports suggesting an influence of perceived wine colour on wine professionals’ judgments of wine intrinsic quality, there is a lack of empirical evidence on the phenomenon. The major aim of the present study was to investigate the importance of perceived colour as a driver of chemosensory judgments of Pinot noir wines including sensory evaluations of quality and typicality. Twenty-three French and 23 New Zealand (NZ) wine professionals judged Pinot noir wines from France and NZ on a range of attributes including perceived colour (hue, intensity, and brightness), varietal characteristics, and overall wine quality. The wines were evaluated in both standard clear glassware where colour could serve as a cue, and in opaque (black) glassware. Results demonstrated that colour was not a major factor in sensory assessment of the Pinot noir wines including in judgments of wine quality, although wine colour had several minor effects. On the other hand, the data show that perceived balance of a wine was the most important factor driving quality judgments of the wines for tasters of both cultures. The data are discussed in terms of the concept of perceived quality in wine as well as in terms of cultural differences in sensory evaluation of Pinot noir wines. Finally, an important methodological issue, namely usage of opaque (black) glassware as opposed to standard, clear glassware in wine sensory research, is discussed.

Discriminative validity of sensory evaluation in a whiplash-associated disorder II population

Aim: Evidence suggests chronic whiplash is associated with sensory hypersensitivity. Understanding the degree of sensory impairment could enhance rehabilitation strategies. This preliminary study determined whether differences in sensory evaluation occur post whiplash injury. Methods: Single-blinded, case control observational study using a convenience sample of 20 participants (median age 28.5 years, low disability) with chronic grade II whiplash-associated disorder (CWADII) and 22 control participants (median age 26 years) with no history of whiplash/neck injury. Outcome measures included vibration and cold pain perception threshold, and joint position error. Results: Significant associations using Kendall's tau correlation coefficient were found between: vibration thresholds (thenar and hypothenar eminences) for the CWADII group (p&lt;0.01); cold pain thresholds (thenar, 5th metacarpophalangeal, mid cervical spine) in both groups (p&lt;0.01); joint positioning errors (global positioning following right/left rotations, left rotation/extension) (p&lt;0.01) in the CWADII group; and between vertical direction errors (following right/left rotation) in both groups (p&lt;0.01). Discrimination between groups was not identified using separate logistic regressions on vibration or cold pain thresholds (thenar eminence) or on global flexion/extension/right rotation position errors (p&gt;0.01). Conclusions: The findings do not support the use of vibration, cold pain threshold or joint position error to identify individuals with CWADII with low disability.

Development and acceptance of orange fiber-based breakfast cereal (Citrus sinensis L.).

&lt;p&gt;In recent years there has been a great consumer interest in foods containing fiber, due to its great potential for beneficial effects in the intestinal tract and prevention of chronic degenerative diseases. The aim of this study was to develop a breakfast cereal with dried orange pulp and evaluate its centesimal composition and its acceptability. Analyses were performed to determine moisture at 105 &amp;ordm;C, ashes, proteins, lipids, carbohydrates, total dietary fiber, soluble and insoluble fractions and energy value, there were also carried out microbiological analyses. Sensory analysis was applied to assess attributes appearance, aroma, flavor, texture and overall impression, by affective test, using hedonic scale with nine points. The values found for total fiber characterized the product, according to Brazilian legislation, as a source of fiber, the levels found were above 3 %. From the microbiological analyses that were carried out, the product proved to be suitable for human consumption, according to current legal standards. There was a statistically significant difference in sensory evaluation of cereal with dried orange pulp, the attributes for appearance, aroma and texture, considering the sex of the tasters. The notes for these characteristics assigned by women were superior to men, being that the acceptability index was 77 %. The enrichment of foods, with the dried orange pulp, collaborates with the reduction of waste generated by the juice industry, in addition, add value to products, as source of fiber with proven beneficial effects to the health of the population.&lt;/p&gt;&lt;p&gt;&amp;nbsp;&lt;/p&gt;&lt;p&gt;DOI: http://dx.doi.org/10.14685/rebrapa.v2i2.64&lt;/p&gt;

Organoleptic parameters of meat from cows of two age categories depending on marbling

Abstract The aim of the experiment was to compare the sensory characteristics of meat from cows of two age categories and depending on to the degree of marbling. Slaughter cows were divided into two age categories: up to 4 years of age and over 4 years of age. Meat samples from m. longissimus dorsi for tasting were taken from the right carcass halves between rib 9 to 11. The marbling degree was evaluated according to a 10 point scale (1 - very strong marbling, 10 - virtually no marbling or only traces). A sensory evaluation of the meat was carried out on day 7 after the slaughter of the animals. Meat samples were stored for 7 days and then they were grilled to evaluate their flavour, taste, tenderness and juiciness (degree 1 - without flavour, taste, tenderness, juiciness, degree 5 - very high flavour, tenderness, taste, and juiciness). We also set a score for the shear force of the grilled meat in our device Texture Analyser. There are no significant differences in sensory evaluation between the categories in relation to meat marbling, which would indicate better or worse sensory evaluation of meat. With the characteristic shear force of the grilled meat there were more favourable results at all levels of marbling in category up to 4 years of age.

탄닌분해효소를 이용한 녹차 농축액의 품질 변화

Abstract Differences in sensory evaluation, physicochemical properties and antioxidant activities between green tea concentrations and tannase-treated green tea concentrations were measured in this study. The results showed that pH did not differ dependent on tannase treatment but antioxidant ability were slightly increased through tannase treatment without significant (p<0.05). However, the turbidity of the tannase-treated green tea concentration had significant difference to the non-treated concentration. The astringency, tested via sensory evaluation, decreased significantly after tannase treatment(p<0.05). Traces of epicatechin gallate(ECG) and epigallocatechin gallate(EGCG) also disappeared after the tannase treatment, due to the fact that the ester linkages in the catechin structure were broken by the tannase. It was concluded that tannase treatment of tea products is a very effective process for decreasing astringency and turbidity.Key words: tannase, astringency, epicatechin gallate(ECG), epigallocatechin gallate(EGCG), green tea