Evaluation Of Eating Quality Research Articles

Palatability characteristics of recent local-brand-rice cultivars

ABSTRACT This study was carried out to clarify the actual eating quality of 33 recent cultivars of local-brand-rice and the relationship between overall eating-quality, physicochemical properties, and rice market prices. Furthermore, the local-brand-rice cultivars were grouped using principal component analysis. The overall eating-quality evaluation of the 33 LBR cultivars were at the same level or superior to that of the check cultivar Hinohikari, which is a highly palatable rice cultivar. Multiple regression analysis showed that taste contributed the most to overall eating-quality, followed by stickiness and appearance, and aroma contributed the least. No significant relationship was found between protein and amylose contents and eating quality. In contrast, moisture content showed a positive correlation with eating quality, suggesting that the improvement in eating quality with increasing moisture content was due to the decrease in the H/-H ratio of cooked rice. Although a significant positive correlation was observed between eating quality and the rice market price, the multiple correlation coefficient was 0.47, indicating that eating quality evaluation was not highly reflected in the rice market price. Principal component analysis, using the values of eating quality evaluation items in the sensory test as variables, classified the palatability characteristics of each LBR cultivars into four categories. Thus, the eating quality of the recent LBR cultivars are excellent, and the taste and moisture content are play a major role in the overall eating-quality, and the degree of reflection of the eating quality evaluation on the market price was not necessarily high.

Novel Grade Classification Tool with Lipidomics for Indica Rice Eating Quality Evaluation.

The eating quality evaluation of rice is raising further concerns among researchers and consumers. This research is aimed to apply lipidomics in determining the distinction between different grades of indica rice and establishing effective models for rice quality evaluation. Herein, a high-throughput ultrahigh-performance liquid chromatography coupled with quadrupole time-of-flight (UPLC-QTOF/MS) method for comprehensive lipidomics profiling of rice was developed. Then, a total of 42 significantly different lipids among 3 sensory levels were identified and quantified for indica rice. The orthogonal partial least-squares discriminant analysis (OPLS-DA) models with the two sets of differential lipids showed clear distinction among three grades of indica rice. A correlation coefficient of 0.917 was obtained between the practical and model-predicted tasting scores of indica rice. Random forest (RF) results further verified the OPLS-DA model, and the accuracy of this method for grade prediction was 90.20%. Thus, this established approach was an efficient method for the eating grade prediction of indica rice.

이베리코 하몽 등급 간 관능 특성 차이 비교

Recently, consumption and interest in Iberian Jamon are steadily increasing in Korea. However, there is limited information about the differences in sensory quality characteristics among the Jamon grades in Korea. Thus, the aim of this study was to compare the appearance acceptability and eating quality characteristics between the Bellota 100% and Cebo de campo grades performed by trained panelists. Regarding appearance acceptability, the Cebo de campo grade showed higher scores in Jamon color (p<0.001) and shape (p<0.01) preferences than the Bellota 100% grade. In eating quality evaluation, the Bellota 100% group exhibited higher scores in flavor acceptability (p<0.01) and overall acceptability (p<0.01) compared to the Cebo de campo group. Therefore, the panelists, who did not often eat Jamon, could distinguish the eating quality characteristics between the Bellota 100% and Cebo de campo grades, although they may prefer the appearance of Cebo de campo compared to that of Bellota 100%.

Assisted selection of eating quality progeny of indica (O. sativa L. ssp. indica) and japonica (O. sativa L. ssp. japonica) hybrids using rice starch properties

Eating quality (EQ) of rice is mainly determined by sensory evaluation using tasting, which is affected by the taster’s geographic residential area, gender, and age. The sensory evaluation protocol also requires rice samples (usually > 500 g) larger than the amount harvested from the early generations of breeding in many cases, thereby hindering the sensory tasting practices. The characteristics of rice starch have a significant impact on EQ; however, information on starch assisted-selection of EQ is insufficient. In this study, the recombinant inbred lines and backcross recombinant inbred lines constructed by the hybridization of japonica (O. sativa L. ssp. japonica) rice (cv. Toyonishiki) and indica (O. sativa L. ssp. indica) rice (cv. Qishanzhan) were used as test materials to analyze and explore the relationships between the amylose content (AC), rapid visco analyzer (RVA) profile characteristics, and the EQ score obtained from sensory tasting assessment. We provided a feasible solution to use rice starch properties to assist in selection of EQ. The results indicated that AC and RVA profile characteristics including trough viscosity (TV), final viscosity (FV), breakdown (BD), and setback (SB) were closely related to the EQ values. Furthermore, an integrated indicator—i.e., starch properties quality (SPQ)—that represented a more comprehensive characterization of rice starch, was derived based on the EQ evaluation hierarchy and weighted AC, TV, FV, BD, and SB values. The correlation between SPQ and EQ was significant (p < 0.001), and was significantly higher compared with using individual indicators. Moreover, the SPQ method requires less rice samples (i.e., 3 g of milled rice flour) and can be applied to assisted-selection for EQ in early generations of breeding. This study provid esessential technical support for the rapid and accurate identification of the EQ of progeny of indica–japonica hybrids.

Simulated oral processing of cooked rice using texture analyzer equipped with multiple extrusion cell probe (TA/MEC)

Mechanical and chemical structure changes of cooked rice during oral processing is complex and dynamic. Limited attention has been paid to link the oral processing of rice with its eating quality. In this work, a texture analyzer equipped with a multiple extrusion cell probe was used to simulate oral processing which can monitor the changes of force and work to evaluate the eating quality of rice. Cooked rice (30 g) and 3.6 mL simulated saliva containing 0.01 g low-temperature α-amylase (2000 U/g) were added into the cell followed by 25 compression cycles. The results confirmed cooked rice structure can be divided into fast breakdown structure (Type Ⅰ), slow breakdown structure (Type Ⅱ), and unbreakable structure. In this method, both α-amylase and starch retrogradation can increase compression cycles to break Type Ⅰ structure down. Furthermore, the present of α-amylase significantly decreased the total work as well as the work contributed to the breakdown of Type Ⅱ structure and unbreakable structure, and increased the work contributed to the breakdown of Type Ⅰ structure. Cooked rice after retrogradation needed more work to break the structure down including Type Ⅰ and Type Ⅱ structure and generated less reducing sugar leading to the deterioration of rice eating quality. Based on the above results, we assumed the breakdown of Type Ⅰ structure was mainly controlled by rice size reduction, the unbreakable structure is mainly related to the undigested substance during chewing, and the breakdown of Type Ⅱ structure is mainly controlled by the combination of rice size reduction and enzymatic degradation. Thus, this simulated oral processing test is useful for investigating the dynamic changes of cooked rice structure during chewing which will be a key area for rice eating quality evaluation in future.

European conformation and fat scores of bovine carcasses are not good indicators of marbling

Marbling is one of the primary carcass attributes utilized in most beef grading systems for eating quality evaluation. In Europe, the current beef grading system is the EUROP grid, which is focused on carcass commercial value and production yield rather than eating quality estimation. The aim of this study was to investigate the relationship between marbling and the most common scores for carcass classification in Europe. If there are strong associations between marbling and European classification scores, marbling score may be estimated from the carcass characteristics. However, this study indicated that European classification scores explain only a slight proportion of the variance in marbling score (32%, 46%, 34% and 21% for the entire cattle group, young bulls, females and steers, respectively). Therefore, whereas the EUROP grid is well adapted to estimate yield, it does not reflect marbling at all. The European beef industry should take into account additional indicators related to beef palatability to assist the determination of the commercial value of carcasses.

Grade classification model tandem BpNN method with multi-metal sensor for rice eating quality evaluation

Evaluation of rice eating quality is increasingly important to researchers and consumers. In this paper, a novel tandem evaluation approach, which is grade classification model tandem back propagationartion neural network (BpNN) method, was developed for multi-metal sensor to predict rice eating quality. Characteristic current and potential arrays were extracted and properly processed, resulting in potential phasor plane values and current phasor plane values. The current phasor plane values were used as the input variables of grade classification model, and consequently, the classification value and grade value of sample output as well as potential phasor plane values were used in the following BpNN for score prediction. It was found that the performance of developed grade classification model tandem BpNN method was better than that of direct neural network method. The scores predicted by developed method were compared to sensory scores obtained by traditional sensory evaluation. A correlation coefficient of 0.9964, a RMSE of 0.69, a slop of 0.98 and an intercept of 1.45 were obtained. The accuracy of developed method for score prediction was 90%. Results indicated that the developed tandem evaluation approach was an efficient method for rice score prediction in electronic tongue system.

Identification of candidate genes for gelatinization temperature, gel consistency and pericarp color by GWAS in rice based on SLAF-sequencing.

Rice is an important cereal in the world. The study of the genetic basis of important agronomic traits in rice landraces and identification of genes will facilitate the breed improvement. Gelatinization temperature (GT), gel consistency (GC) and pericarp color (PC) are important indices of rice cooking and eating quality evaluation and potential nutritional importance, which attract wide attentions in the application of genetic and breeding. To dissect the genetic basis of GT, GC and PC, a total of 419 rice landraces core germplasm collections consisting of 330 indica lines, 78 japonica lines and 11 uncertain varieties were planted, collected, then GT, GC, PC were measured for two years, and sequenced using specific-locus amplified fragment sequencing (SLAF-seq) technology. In this study, 261,385,070 clean reads and 56,768 polymorphic SLAF tags were obtained, which a total of 211,818 single nucleotide polymorphisms (SNPs) were discovered. With 208,993 SNPs meeting the criterion of minor allele frequency (MAF) > 0.05 and integrity> 0.5, the phylogenetic tree and population structure analysis were performed for all 419 rice landraces, and the whole panel mainly separated into six subpopulations based on population structure analysis. Genome-wide association study (GWAS) was carried out for the whole panel, indica subpanel and japonica subpanel with subset SNPs respectively. One quantitative trait locus (QTL) on chromosome 6 for GT was detected in the whole panel and indica subpanel, and one QTL associated with GC was located on chromosome 6 in the whole panel and indica subpanel. For the PC trait, 8 QTLs were detected in the whole panel on chromosome 1, 3, 4, 7, 8, 10 and 11, and 7 QTLs in the indica subpanel on chromosome 3, 4, 7, 8, 10 and 11. For the three traits, no QTL was detected in japonica subpanel, probably because of the polymorphism repartition between the subpanel, or small population size of japonica subpanel. This paper provides new gene resources and insights into the molecular mechanisms of important agricultural trait of rice phenotypic variation and genetic improvement of rice quality variety breeding.

Eating quality evaluation of Khao Dawk Mali 105 rice using near-infrared spectroscopy

Eating quality evaluation of Khao Dawk Mali 105 rice (KDML105) based on near infrared spectroscopy (NIRS) of single kernels was developed to measure the amylose content of uncooked rice, and texture of cooked rice. The rice samples were scanned using near infrared transmittance spectrometry over the wavelengths of 940–2222 nm before cooking. Calibration models of amylose content and cooked rice texture were generated by partial least squares (PLS) regression based on first derivative upon logarithms of transmittance. The PLS regression for amylose content (AC) which were expressed as coefficients of determination (R2) were 0.95 and 0.92 for calibration and prediction, respectively. Root mean square error of prediction (RMSEP) was 9.9 g/kg, dry weight. The texture of cooked rice was expressed in springiness (H1), resilience (A1), deformation (H2) and cohesiveness (A2) from low and high compression tests. The PLS prediction results (R2pre) for H1, A1, H2 and A2 were 0.61, 0.86, 0.87 and 0.91, respectively. The RMSEP (and bias) were 0.03 (0.004), 0.01 (0.001), 0.02 (0.005) and 0.01 (0.000), correspondingly. The validity of each calibration model was statistically evaluated. The use of NIRS was feasible to predict amylose content of uncooked rice, and eating quality (texture) of cooked rice before cooking.

Singular spectrum analysis for improving hyperspectral imaging based beef eating quality evaluation

Detecting beef eating quality in a non-destructive way has been popular in recent years. Among various non-destructive assessing methods, the feasibility of hyperspectral imaging (HSI) system was investigated in this paper. Hyperspectral images of beef samples were collected in an abattoir production line and used for predicting the beef tenderness and pH value. Support vector machine (SVM) was applied to construct the prediction equation. Before utilizing the original HSI spectral profiles directly, we propose to use singular spectrum analysis (SSA) as a pre-processing approach, where SSA has been proven to be an effective technique for time-series analysis in diverse applications. The results indicate that SSA can remove the instrumental noise of HSI system effectively and therefore improve the prediction performance.

Eating quality Evaluation of New Rice Variety “Tsuyahime” 8. relationship of rice protein contents and cooked rice physical properties of Variety “Tsuyahime”

Eating quality Evaluation of New Rice Variety “Tsuyahime” 8. relationship of rice protein contents and cooked rice physical properties of Variety “Tsuyahime”

【ミニレビュー-第1回フレッシュシンポジウム-】 米粉のヨウ素吸収マルチスペクトル解析による新食味評価法の開発

【ミニレビュー-第1回フレッシュシンポジウム-】 米粉のヨウ素吸収マルチスペクトル解析による新食味評価法の開発

水稲新品種「つや姫」の食味特性評価 : 第6報 精米タンパク質含量が炊飯米食味特性に及ぼす影響

水稲新品種「つや姫」の食味特性評価 : 第6報 精米タンパク質含量が炊飯米食味特性に及ぼす影響

Standardization for Rice Eating Quality Evaluation System

Standardization for Rice Eating Quality Evaluation System

水稲新品種「つや姫」の食味特性評価

水稲新品種「つや姫」の食味特性評価

Lipid traits and dietary quality of sea bass fillets from Orbetello

The aim of the study was to investigate the possibility of obtaining: a) reliable estimates of sea bass fillet weight and lipid/fatty acid content from simple non destructive morphometric measurements; b) estimates of healthy eating quality evaluation from effects of consumption on blood biomarkers related to atherosclerotic/thrombogenic processes. A series of parameters were measured in 708 fish. Estimates of fillet weight from b.w. and max. thickness (R2=0.96, rsd=±20.55g) and of lipid content from b.w., total length, max. thickness and condition factor (R2= 0.69, rsd=±3.3g) were found to be very reliable; flesh n-3 PUFA and EPA content were also estimated from condition factor and max. girth (R2=0.32, rsd=±0.42g; R2=0.38, rsd=±0.13g). Flesh healthy eating quality was evaluated from changes in blood biomarkers (lipid profile, inflammatory markers, haemorheological profile) in dyslipidemic subjects who had eaten fillets three times a week for 10 weeks. A weekly flesh intake of 807g increased erythrocyte n-3 PUFA (P<0.05) and decreased triglycerides (P<0.008), interleukin-6 (P<0.03), interleukin-8 (P<0.04), Whole Blood Viscosity 20.400 (P<0.04) and erythrocyte filtration (P<0.008). Short term intake of sea bass therefore seemed associated with favourable biochemical changes in dyslipidemic subjects, as reflected by lower circulating levels of markers of atherosclerosis.

Effect of long-term selection for increased leanness on meat and eating quality traits in Duroc swine1

A study was conducted to evaluate differences in meat and eating quality traits between purebred Duroc pigs sired by boars currently available and pigs sired by boars from the mid 1980s. Two lines were developed by randomly allocating littermate and half-sib pairs of females to matings by current time period (CTP) or old time period (OTP) boars. Matings by CTP boars were made using fresh semen, and matings by OTP boars were via frozen semen. All available barrows and randomly selected gilts were sent to a commercial abattoir and used for meat and eating quality evaluation. A total of 178 pigs from 23 CTP sires and 99 pigs from 15 OTP sires, across 2 replications and at a mean live weight of 109 kg, were slaughtered and analyzed. Chemical intramuscular fat percentage was determined by lab analysis of a slice from the LM at the 10th rib. Additional meat and eating quality traits measured on the LM were Minolta reflectance and Hunter L color (24 h); pH (24 h and 7 d); water-holding capacity; subjective visual scores for color, marbling, and firmness (48 h); Instron tenderness; cooking loss; and trained sensory panel evaluations (7 d). Time period differences were assessed by use of a mixed model that included fixed effects of sire time period, replication, sex, contemporary group, and the interaction of sex x time period. The random effect of dam and the random effect of sire nested within time period were also included. Loins from pigs sired by OTP boars had greater intramuscular fat (3.48 vs. 3.09%) and visual marbling scores (3.54 vs. 3.07), required less Instron force (5.31 vs. 5.98 kg) to compress, and had darker visual color scores (4.09 vs. 3.87) compared with loins from pigs sired by CTP boars (P < 0.05). No differences were observed between time periods for Minolta reflectance, Hunter L (24 h), water-holding capacity, pH (24 h and 7 d), or subjective firmness scores. Trained sensory evaluations revealed more pork flavor and less off-flavor (P < 0.05) for OTP-sired pigs; however, no differences in tenderness score, juiciness score, chewiness score, or cooking loss were found between lines. Long-term selection response in carcass composition has been at the expense of meat and eating quality traits.

Eating Quality Evaluation for Cooked Rice (1)-Application of Maltiple Regression on the Sensory Evaluation and Physical Measurements.-

Eating Quality Evaluation for Cooked Rice (1)-Application of Maltiple Regression on the Sensory Evaluation and Physical Measurements.-

Eating Quality Evaluation for Cooked Rice (2) Objective Measurement Including Taste-Active-Components

Eating Quality Evaluation for Cooked Rice (2) Objective Measurement Including Taste-Active-Components

Eating quality evaluation of meat from the crossbred lamb progeny of three terminal sire breeds

Consumer acceptability of lamb is ultimately determined by the eating quality of the meat. This paper reports on the eating quality evaluation of lean samples obtained from carcasses of crossbred lambs sired by Suffolk, Texel and Charollais rams.The lambs used in this study were part of a larger experiment to compare the growth performance and carcass quality of lambs sired by rams of the Suffolk, Texel and Charollais breeds (Merrell, Webster and Ellis, 1990: BSAP Occasional Publication No. 14, pp. 169-172).An upland flock of approximately 350 Mule (Bluefaced Leicester ♂ x Scottish Blackface ♀) was used to produce the lambs. Eight unrelated rams of each of the three sire breeds were mated to the ewes over two years (4 rams per breed per year). Their crossbred progeny were selected for slaughter when it was estimated that they would produce carcasses of Meat and Livestock Commission fat class 2 to 3L. All lambs had been multiple-born and reared as twins.