Improvement Of Sensory Properties Research Articles

Improvement in Sensory Properties of Micro-Polluted Lake Water Using Membrane Reactor Combined Process

Improvement in Sensory Properties of Micro-Polluted Lake Water Using Membrane Reactor Combined Process

Effects of novel modified atmosphere packaging on lipid quality and stability of sardine (Sardina pilchardus) fillets

SummaryModified atmosphere packaging (MAP) is an efficient method to increase shelf‐life of fishery products by inhibiting bacterial growth and oxidative reactions. Beside the traditional gases used for MAP, novel gases such as argon (Ar) and nitrous oxide (N2O) were approved for food use in the European Union. The present research investigates the effect of MAP with unconventional gas mixtures, that previously positively affected microbial shelf‐life, on colour, lipid oxidation and sensorial characteristics of sardine fillets during storage. Four atmosphere conditions were tested: Air (20.8% O2/79.2% N2), N2 (30% CO2/70% N2), N2O (30% CO2/70% N2O) and Ar (30% CO2/70% Ar). Samples were stored for 12 days at 3 °C. Results showed that the removal of oxygen significantly inhibited the oxidation process; however, most of the investigated parameters related to fat oxidation did not show any improvement, except for a slight decrease in lipid hydrolysis and improvement in sensory properties in the packaging containing Ar.

Study of Chemical Composition and Efficacy of Different Extracts of Iranian Propolis on the Microbiological and Sensory Parameters of Minced Cyprinus carpio Meat at 4°C Storage

ABSTRACTThis study has evaluated the effects of different concentrations of the water and ethanolic extracts of Iranian propolis (WEP and EEP) on the microbiological and sensory parameters of minced common carp meat that was stored at 4°C for 9 days. The chemical compounds of the extracts were identified by gas chromatography–mass spectroscopy (GC-MS) analysis. The results revealed that WEP and EEP extracts were efficient against the spoilage microorganisms, including total plate counts (TPCs), psychrotrophic populations (PTCs), lactic acid bacteria (LAB), and even Staphylococcus aureus. There was a significant difference in the bacteria growth between samples treated with WEP or EEP and the control sample during storage. Inhibitory effects were, respectively, 7% EEP > 5% EEP > 3% EEP > 7% WEP > 5% WEP > 3% WEP. In all treatments, PTC counts were higher than 7 log CFU/g after 6 days as well as TPC, LAB, and S. aureus populations after 9 days. Overall, the results show that EEP and WEP have good antimicrobial activity due to high phenolic and flavonoid compounds, including caffeic acid, tectochrysin, aceacetin, chrysin, pinostrobin, pinobanksin-3-acetate, galangin-3-methyl ester, and pinocembrin chalcone. Sensory evaluation shows very slight improvement in sensory properties (color, odor, texture, and overall acceptability) of the treated samples with the different extracts of Iranian propolis.

Study of drying process on starch structural properties and their effect on semolina pasta sensory quality

The influence of drying temperature on the starch crystallites and its impact on durum wheat pasta sensory properties is addressed in this work. In particular, spaghetti were produced by means of a pilot plant using 5 different drying temperature profiles. The sensory properties, as well as the cooking quality of pasta were assessed. X-ray powder diffraction was used for investigating changes in the crystallinity content of the samples. Starch crystallinity, size and density of the starch crystallites were determined from the analysis of the diffraction profiles. As expected, spaghetti sensory properties improved as the drying temperatures increased. In particular, attributes as resistance to break for uncooked samples and firmness, elasticity, bulkiness and stickiness for cooked samples, all benefit from drying temperature increase. The spaghetti cooking quality was also positively affected by the drying temperature increase. Diffraction analysis suggested that the improvement of sensory properties and cooking quality of pasta were directly related to the increase in density of both physical crosslink of starch granules and chemical crosslink of protein matrix.

Effect of modified atmosphere on methanol extractable Phenolics of persimmon modified atmosphere effect on persommon phenolics

SummaryPersimmon fruits were exposed to ethanol and nitrogen atmosphere for half (E1 and N1), one (E2 and N2) and 2 h (E3 and N3), stored for 5 weeks at ambient temperature and analyzed weekly for different phenolic compounds responsible for astringency and sensory characteristics. Methanol soluble proanthocyanidine content decreased significantly (P 0.05) from 7.2 (E1 week 1) to 1.0 ΔA550 g−1 (E3week 5) with ethanol treatment and from 6.8 (N1 week 1) to 3.0 ΔA550 g−1 (N1 week 5) with nitrogen treatment. The losses in leucoanthocyanidine content were maximum with ethanol‐ and nitrogen‐treated samples for 2 h. Total phenols in control decreased from 0.5% to 0.2% (E3) and 0.3% (N3) during 1st week. The methanol soluble sinapine content of control samples decreased significantly from 0.05% to 0.02% with 2 h ethanol and nitrogen atmosphere during 1st week of storage. The lowest values for catechin content were observed for all treatments at the end of 5 weeks storage. The data on sensory evaluation revealed highest score with N3 treatment and storage when compared with other treatments, reflecting improvement in sensory properties because of decrease in astringency.

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