Odor Scores Research Articles

Optimasi Proses Fermentasi Semi Padat Onggok Singkong Menggunakan Metode Response Surface Methodology (RSM)

The application of semi-solid fermentation has been able to increase the potential for using cassava pulp, an underused biomass from starch processing (tapioca), as foodstuffs which are reflected in an increase in protein content up to 7.07% and a decrease in cyanide content to less than 10 mg/kg (8.78 mg/kg). Further process optimization is required if the cassava pulp fermentation process is to be carried out on an industrial scale. This research was aimed to obtain the optimal fermentation process parameters to produce cassava pulp flour with optimal characteristics as foodstuffs. Optimization of the fermentation process was carried out using the Response Surface Methodology (RSM) with the Central Composite Design model. The optimization results using numerical methods show that the optimal characteristics of fermented cassava pulp flour is obtained in the process parameters: starter concentration 1.58-1.65%, ammonium sulphate concentration 1.00%, and fermentation time 75.01-82.53 hours. The optimal process parameters will produce fermented cassava pulp flour with a protein content of 6.40-6.60%, cyanide content of 7.24-7.61 mg/kg, starch content of 58.14-58.37%, dietary fiber content of 15.83-16.65% and an odour score of 4.50-4.53 (maximum score of 5, like very much) which is very potential to be used as foodstuffs.

Culturally modified olfactory test adapted to East-Turkey: A comparison with Sniffin' Sticks.

Although the "Sniffin' Sticks" test (SST) is a widely used odor test, aplicability of odor tests is limited because of the high cost of the test and the regional-cultural differentiation of odor recognition. We aimed to evaluate our regional odor norms by applying the SST with a Modified odor test (MOT) we created for this study, and to develop a test similar to the SST, which was less expensive and probably had a higher odor definition for our region. This study includes 201 healthy volunteers: 91 men and 110 women over the age of 18 were included in the study. Tests were compared by applying the SST and MOT to all volunteers. In all subjects, for the SST: the mean Threshold score (TS), Discrimination score (DS), and Identification score (IS) were, respectively, 10.73±2.35, 11.11±11.94 and 11.32±2.15. TheTDI mean score was found to be 33.11±5.9. In the TDI score, the 10th percentile value was found to be 26. For the MOT, the mean TS(mTS), DS(mDS), and IS(mIS) were 10.88±2.31, 12±2.06, and 11.95±2.07, respectively, the modified test TDI(mTDI) mean was 34.68±6.47. The mTDI 10th percentile value was found to be 26. In all volunteers, there was no statistically significant difference between the two tests for the mean threshold score, while the difference in the mean discrimination score, the average identification score, and the average TDI (thresold, discrimination, sum of identification scores) score was statistically significant (P<.01). This study is the first study to compare the SST and the MOT in our region. Making low-cost modifications by adding more probable smells to the smell tests and using them in studies involving more participants will be more meaningful in evaluating normative odor scores and will result in more widespread use.

Dry-Aged Beef Steaks: Effect of Dietary Supplementation with Pinus taeda Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability.

Flavor is one of the main factors involved in consumer meat-purchasing decision and use of natural antioxidants in animal feeding had a great appeal for consumers. The aim of this trial is to evaluate the effect of Pinus taeda hydrolyzed lignin (PTHL) feed addition on oxidative stability, volatile compounds characteristics, and sensory attributes of 35 days dry-aged beef steaks. Forty steer six months old were randomly divided into a control group (CON; n = 20) and an experimental group (PTHL; n = 20). Both groups were fed ad libitum for 120 days with the same TMR and only the PTHL group received PTHL supplement. Samples of LT muscle were removed from carcasses and dry aged for 35 days at 2 °C, 82% of humidity, and 0.4 m/s of ventilation and then analyzed. Meat of CON group showed lower yellowness (p < 0.01) and higher TBARS (p < 0.01) values. Moreover, CON meat showed higher volatile aldehydes and lower sulfur compounds (p < 0.01), with higher unpleasant odor (p < 0.05) and meaty odor (p < 0.01) score revealed by sensory assessors. PTHL inclusion in beef diet delayed the oxidative mechanisms in 35 days dry-aged steaks, resulting in an improved colorimetric, volatolomic, and sensory profile.

Chemical and fatty acid composition of Manchego type and Panela cheeses manufactured from either hair sheep milk or cow milk

This study compared the chemical composition and fatty acid (FA) profile of Manchego type cheese and Panela cheese made from hair sheep milk and compared these with both types of cheese manufactured with cow milk as a reference. In addition, this study aimed to determine differences in sensory characteristics between Manchego type cheeses manufactured with either hair sheep milk or cow milk. A total of 25 and 14 Manchego type cheeses from hair sheep milk and cow milk were manufactured, respectively. In addition, 30 and 15 Panela cheeses from hair sheep milk and cow milk were manufactured, respectively. The chemical composition and FA profile were determined in all cheeses. In addition, a sensory analysis was performed in Manchego type cheeses manufactured from either hair sheep milk or cow milk. Moisture content was lower in Manchego type cheeses (37.5 ± 1.26 and 37.5 ± 1.26 g/100 g in cheeses manufactured from hair sheep milk and cow milk, respectively) than in Panela cheeses (54.0 ± 1.26 and 56.1 ± 1.26 g/100 g in cheeses manufactured from hair sheep milk and cow milk, respectively). Ash, protein, and sodium contents were higher in Manchego type cheeses than in Panela cheeses. Manchego type cheese manufactured from hair sheep milk contained more C4:0, C6:0, C8:0, C10:0, C12:0, C14:0, C18:2 cis-9,cis-12, total saturated FA, total short-chain FA, total medium-chain FA, total polyunsaturated FA, and de novo FA than Manchego type cheeses from cow milk. Total content of short-chain FA was higher in hair sheep cheeses (24.4 ± 1.30 and 19.6 ± 1.30 g/100 g in Manchego type and Panela cheeses, respectively) than in cow cheeses (8.89 ± 1.30 and 8.26 ± 1.30 g/100 g in Manchego type and Panela cheeses, respectively). Manchego type cheeses from hair sheep milk obtained higher scores for odor (7.05), texture (6.82), flavor (7.16), and overall acceptance (7.16) compared with those made from cow milk (6.37, 6.12, 6.17, and 6.83, respectively). In conclusion, both Manchego type cheese and Panela cheese manufactured with hair sheep milk had a similar chemical composition and contained higher levels of short-chain FA, total polyunsaturated FA, and de novo FA than those manufactured with cow milk.

Extending Shelf-Life and Quality of Minimally Processed Golden Delicious Apples with Three Bioactive Coatings Combined with Cinnamon Essential Oil.

The application of coatings with essential oils for food preservation is an alternative way to keep minimally processed apple slices fresh, nutritious, safe, sensory palatable, and accessible for consumers. In the present study, the effect of three bioactive coatings on quality variables of minimally processed Golden Delicious apple slices for 25-days at 4 °C was evaluated. The coatings were CT1-chitosan-based, CT2-guar gum-based, and CT3-composite guar gum-starch-based; all three coatings contained cinnamon essential oil and were compared with UCT0-uncoated apple slices. The quality variables evaluated were weight-loss, firmness, browning index, total phenolic content, total soluble solids, titratable acidity, respiration rate, microbial analysis, and sensory evaluation. All coatings improved the preservation and sensorial quality variables of Golden Delicious apples; however, although the CT1-chitosan-based coating was capable of extending the shelf-life of minimally processed apple, it demonstrated less sensorially favorable scores for flavor, odor, and overall acceptance attributes.

Changes of sensory atributes of chilled vacuum-packaged cold-smoked common carp (Cyprinus carpio) and cold-smoked bighead carp (Hypophthalmichthys nobilis) fillets

The aim of this research was to monitor changes of selected sensory properties and instrumental colour parameters (L*, a*, b*) of vacuum-packaged cold-smoked common carp (Cyprinus carpio) and cold-smoked bighead carp (Hypophthalmichthys nobilis) fillets during storage at 3 ? 0.5?C and to determine the shelf life of the products. Sensory tests and instrumental color determination were performed on days 1, 7, 10, 12, 14, 15, and 16 of storage. All estimated sensory characteristics of common carp samples received significantly lower (P &lt; 0.05) score on day 15. ?Musty? odour of common carp samples detected on day 16 caused that odour score was below the acceptability limit of 2. On the last day of experiment, reduced intensity of pink cream colouring of carp muscle was observed together with softened texture and surface slime. A decrease of scores of the sensory attributes of cold-smoked bighead carp fillets was observed throughout the storage period. However, all estimated sensory characteristics were within the acceptability level. Significant increase (p &lt; 0.05) of L* value was noted in both group of samples, while redness (a*) and yellowness (b*) remaid quit stable during the storage. Based on the sensory results, it was concluded that vacuumpackaged cold-smoked common carp samples remained acceptable for up to 15 days of storage, whereas vacuum packaged cold-smoked bighead carp samples remained unchanged until the end of the experiment.

Does the radioactive iodine dose affect smell, taste sensation and nose function?

To detect whether the adverse effects of post-operative radioactive iodine therapy following differentiated thyroid cancer on smell, taste and nasal functions were associated with radioactive iodine dose. Fifty-one patients who had undergone total thyroidectomy because of differentiated thyroid cancer were divided into two groups depending on the post-operative radioactive iodine therapy dose: low dose group (50 mCi; 21 patients) and high dose group (100-150 mCi; 30 patients). The Sniffin' Sticks smell test, the Taste Strips test and the 22-item Sino-Nasal Outcome Test were performed on all patients one week before therapy, and at two months and one year following therapy. Statistically significant differences were detected in the Sniffin' Sticks test results, total odour scores, total taste scores and Sino-Nasal Outcome Test results between the assessment time points. There was no statistically significant difference between the low and high dose groups in terms of odour, taste or Sino-Nasal Outcome Test scores either before or after therapy. Radioactive iodine therapy has some short- and long-term adverse effects on nasal functions and taste and odour sensations, which affect quality of life. These effects are not dose-dependent.

Effect of Frozen Storage on Nutritional, Microbial and Sensorial Quality of Fish Balls and Fish Fingers Produced from Indian Mackerel

Fish quality is important in the food industry. Studies on the nutritional, microbial and minerals in Indian mackerel fish are limited. Therefore, this study was carried out to assess the quality and production of fish products (balls and fingers). Additionally, the effect of frozen storage for six months on the microbial, nutritional and sensory evaluation of fish balls and fingers was studied. The obtained results showed that the estimated minerals (zinc, cadmium, chromium, copper, lead and mercury) contents in Indian mackerel muscles were lower than the maximum permissible limits for human consumption. The levels of total bacterial counts and total yeast counts in Indian mackerel purchased from three different stores varied. After 6 months of storage, the microbial content decreased in Indian mackerel fish balls and fingers to less than 2.0×102 CFU/g, which was due to the effect of freezing on the growth and activity of microorganisms, while the carbohydrate, fat and energy contents increased, and the ash, protein and moisture contents decreased; however, Indian mackerel fish fingers had elevated ash, carbohydrate, fat, protein and energy contents and a reduced moisture content after freezing. Sensory evaluation of Indian mackerel balls and fingers at the start and end of the storage period (6 months) revealed good scores for appearance, odor, texture, taste and acceptability. These results provide insights into the benefits of good-quality Indian mackerel fish in the fish product industry and their availability after storage for six months.

The temporal course of COVID-19 anosmia and relation to other clinical symptoms.

ObjectiveThis study aimed to define the clinical course of anosmia in relation to other clinical symptoms. Methods135 patients with COVID-19 were reached by phone and subsequently included in the study. Olfactory functions were evaluated using a questionnaire for assessment of self-reported olfactory function. Patients were divided into four subgroups according to the presence of olfactory symptoms and temporal relationship with the other symptoms: group1 had only olfactory complaints (isolated, sudden-onset loss of smell); group2 had sudden-onset loss of smell, followed by COVID-19 related complaints; group3 initially had COVID-19 related complaints, then gradually developed olfactory complaints; and group4 had no olfactory complaints.ResultsIn total, 59.3% of the patients interviewed had olfactory complaints during the disease course. The olfactory dysfunction severity during COVID-19 infection was significantly higher in group1 compared to groups 2 and 3. In groups1–3, the odor scores after recovery from COVID-19 disease were significantly lower compared to the status prior to disease onset. The residual olfactory dysfunction was similar between groups1 and 2, but was more evident than group3. Mean duration for loss of smell was 7.8 ± 3.1 (2–15) days. Duration of loss of smell was longer in groups1 and 2 than in group3. Odor scores completely returned back to the pre-disease values in 41 (51.2%) patients with olfactory dysfunction. Rate of complete olfactory dysfunction recovery was higher in group3 compared to groups1 and 2.ConclusionIn isolated anosmia cases, anosmia is more severe, and complete recovery rates are lower compared to the patients who have other clinical symptoms.Level of evidenceLevel 4.

Impact of lecithin incorporation on gel properties of bigeye snapper (Priacanthus tayenus) surimi

SummaryGelling characteristics of bigeye snapper (Priacanthus tayenus) surimi functionalised by lecithin at different concentrations were investigated. Lecithin at ≤1 g 100 g−1 had no impact on breaking force and deformation (P &gt; 0.05). Expressible drip tended to decrease with increasing lecithin level up to 1 g 100 g−1. Lecithin at 1–3 g 100 g−1 improved the whiteness (P &lt; 0.05). Jointed clusters were formed in the gel microstructure with 1 g 100 g−1 lecithin. Gel without and with 1 g 100 g−1 lecithin had the same texture profile and likeness scores (texture, odour and flavour) (P &gt; 0.05). Peroxide value, TBARS content and rancid odour score of gels were changed considerably during refrigerated storage (4 °C/polyethylene bag) for 15 days but lower values of all indices were noticeable in gel with lecithin. Therefore, lecithin at 1 g 100 g−1 was the optimum concentration for stabilising the texture, improving the water holding capacity, whitening the colour and retarding the lipid oxidation of bigeye snapper surimi gel.

Physico-Chemical, Sensory and Texture Properties of an Aged Mexican Manchego-Style Cheese Produced from Hair Sheep Milk.

The objective of this study was to evaluate the physicochemical and texture changes of the Manchego-style cheese produced from hair sheep (Pelibuey) throughout 180 days of ripening, as well as consumer’s acceptance. Cheese pH was constant from 1 to 180 days of ripening. Moisture, water activity, fat, elasticity and hardness decreased from day 1 to day 180, while protein, trichloroacetic acid-soluble N and free amino acid increased. Cheese lightness decreased as ripening time increased, while elasticity and hardness decreased. Principal Component Analysis was useful in discriminating cheeses according to their physicochemical composition and that allowed cheeses to be classified in two groups according to their ripening time and this resulted in those with less than 60 days and those with more than 90 days of ripening. Compared with cheeses ripened at 1 and 90 days, aged cheeses at 180 days reduced scores for appearance, color, odor, taste, texture and overall acceptance. Overall, Manchego-style cheeses from hair sheep had the usual ripened-cheese physicochemical changes.

Safe cured meat using gamma radiation: Effects on spores of Clostridium sporogenes and technological and sensorial characteristics of low nitrite cooked ham

This study evaluated the effect of gamma radiation (0, 1.5, 3, 4.5, 6 KGy) and sodium nitrite (0, 50 and 150 mg/kg) on Clostridium sporogenes spores and on the technological and sensorial characteristics of restructured cooked hams. The number of spores recovered reduced (p < 0.05) with increasing doses of radiation but radiation sensitivity (D-values) was reduced from 1.98 kGy in uncured samples to 1.81 and 1.57 kGy in cured ones. Residual nitrite (RNO2) and pH were not affected (p > 0.05) by irradiation, but RNO2 was reduced (p < 0.05) with lower nitrite additions. CIE color measures and texture profile were affected only by nitrite levels and all sensory attributes of uncured samples were perceived (p < 0.05) as different from the cured ones. Irradiation improved (p > 0.05) the odor scores of cured samples. Irradiation of cooked hams at 3 kGy can be used to improve the sensory quality and ensure the microbiological safety of cooked hams elaborated with 50 mg/kg of nitrite.

Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives.

Undesired volatile organic compounds (VOCs) can negatively affect the flavor of fresh food products; especially those characterized by a mild and delicate aroma. Finding connections between chemical and sensory analyses is a useful way to better understand the arising of off-flavors. A study was conducted on stracciatella; a traditional Italian cream cheese that is emerging on international markets. Samples were prepared by adding two different preservatives (alone or combined): sorbic acid and an olive leaf extract. Their influence on flavor preservation during refrigerated storage was investigated by chemical, microbiological and sensory analyses. A strong change of the VOC profile was ascertained after 8 days in the control cheese and in the sample added with leaf extract alone. The samples containing sorbic acid, alone or in combination with leaf extract, gave the best chemical and sensory results, demonstrating a significant shelf-life extension. In particular, these samples had lower concentrations of undesired metabolites, such as organic acids and volatiles responsible for off-flavor, and received better scores for odor and taste. Ex and Ex-So samples had significantly higher antioxidant activity than Ctr and So throughout the entire storage period, and the color parameter shows no differences among samples taken on the same day. The use of the olive leaf extract, at the concentration tested, seemed to be interesting only in the presence of sorbic acid due to possible synergic effect that mainly acted against Enterobacteriaceae.

Characterization and efficacy of a composite coating containing chitosan and lemongrass essential oil on postharvest quality of guava

This study characterized chemical and physical properties of chitosan (Chi) coatings with or without Cymbopogon citratus (D.C.) Stapf. (CCEO) essential oil (0.6 μL/mL). The effects of Chi-CCEO coating on postharvest quality of guava during storage (15 days, 12 ± 1 °C) were assessed. CCEO improved thermal resistance and surface properties of Chi-coating. Chi-CCEO coating had low water solubility and aw, high thermal resistance, smooth and low-roughness surface. Chi-CCEO coating delayed weight and firmness losses, changes in soluble solids, titratable acidity, pH, color and phenolics in guava during storage. Chi-CCEO coating decreased polyphenol-oxidase and pectin-methylesterase activity, while increased peroxidase activity after 5 days. Coated guava had lower fructose content and higher citric and succinic acid content than uncoated guava after 10 days. Coated guava had higher scores for texture, color and overall impression but lower scores for odor. Chi-CCEO coating were effective to maintain guava postharvest quality during a 10 day-cold storage. Industrial relevanceThe addition of CCEO in an active concentration to inhibit fungal spoilage in guavas into Chi-coating positively affected its physico-chemical properties, resulting in a flat, smooth and low roughness composite coating. Chi-CCEO coating delayed undesirable postharvest changes caused by physiological processes in guava, maintaining the fruit quality during cold storage. Chi-CCEO coating should be a feasible technology for guava preservation and decrease synthetic fungicide use in this fruit.

Impact of Nasal Trauma on Olfactory Function.

To determine the impact of nasal trauma with and without the potential to produce nasal fracture on the olfactory function. A descriptive analytical study. Ear, Nose, Throat Clinic, Ankara Numune Training and Research Hospital, Ankara from October 2018 to June 2019. The study included patients with nasal trauma and control subjects. The patients with nasal trauma were divided into two groups as fracture group (Group F, n=83) and non-fracture group (Group Non-F, n=30). The Group F was further divided into two subgroups according the presence as septal fracture as Group SF (patients with septal fracture) and Group Non-SF (patients with non-septal fracture). The smell functions of all participants were evaluated using the Sniffin' Sticks test. The odour scores of Group F and Group Non-F were compared versus control group, using the independent sample t-test or Mann-Whitney U-test. Percentage of patients with olfactory dysfunction was compared between Group F and Group Non-F and between Group SF and Group Non-SF using the Chi-square test. There were a total of 113 participants with mean age of 35.64±10.44 years. The median TDI score of Group F was significantly lower in comparison to control group, no significant difference was found between Group Non-F and control group in terms of median TDI score. There was a significant difference between Group F and Group Non-F in terms of the percentage of patients with olfactory dysfunction. No significant difference was found between Group F and Group Non-F with respect to the percentage of patients with olfactory dysfunction. Nasal trauma can lead to olfactory dysfunction only if it has the potential to produce a nasal fracture. Key Words: Smell disorders, Nasal bone, Bone fractures, Trauma.

The Effects of Microbial Transglutaminase (MTG) Enzyme Usage on Sensory Properties of Hatay Cheese

Hatay Cheese is a kind of cheese produced in and around Hatay with its own shapes and sizes. In this study, the use of microbial transglutaminase enzyme was tried to improve the textural structure of Hatay cheese which is in fresh cheese class. Enzymatic modification of milk proteins by microbial transglutaminase enzyme has been applied in the production of half-fat Hatay cheese with different pre-ripening time applications and some sensory properties of the cheeses have been investigated such as external appearance, internal appearance, texture, odor and taste during 60 days of storage. In this study, four different Hatay cheese were produced as control sample (A), 30 minutes pre-ripening with enzyme (B), 45 minutes pre-ripening with enzyme (C) and 60 minutes pre-ripening with enzyme (D). When the sensory properties of the cheeses were examined, it was observed that the application of different pre-ripening time significantly affected the external appearance, internal appearance, texture and taste scores on the 60th day of storage (p 0.05). The effects of different pre-ripening periods and storage time on the odor scores of the cheeses were not significant (p>0.05). Taste scores of cheese D were significantly affected by storage time (p<0.05). As a result of all sensory analyzes, it was found that the cheeses supplemented with MTG enzyme were more liked and the scores given to the cheeses increased as the pre-ripening period increased. As a result, the most admired cheese was D cheese.

Treatment Method Affects Color, Chemical, and Mineral Composition of Seabream (Sparus aurata) Fish Bone Powder from by-Products of Fish Fillet

ABSTRACT Seabream fish bone powder was produced using different chemical methods and tap water. The effect of different chemical procedures (sodium hydroxide (NaOH); NaOH + citric acid; NaOH + sodium hypochlorite (NaOCl); NaOH + ethanol (EtOH); and NaOH + hydrogen chloride (HCl)) and tap water on proximate composition, yield, mineral composition, color, and sensorial odor was investigated. Despite its high bone powder yield (59.39%), tap water treatment was not an efficient method due to low calcium (Ca2+, 232.13 g/kg) and phosphorus (P, 111.63 g/kg) concentration and heavy fish odor. Sensorial odor analysis of seabream fish bone powder showed that tap water received the lowest scores (1.71/5), while chemically treated samples received sensorial odor scores higher than 4.00, with an average of 4.61, indicating that they had a very slight odor. The best fish bone powder yield was obtained using NaOH treatment (21.46%), where Ca2+ (276.73 g/kg) and P (147.23 g/kg) content was also high. The utilization of chemicals in combination with NaOH did not increase the sensorial odor score of seabream fish powders but resulted in a decrease in powder yield. Moreover, the mineral composition of all chemical processing techniques was comparable. Processing by-products of seabream fillet production with 8% NaOH will contribute to daily Ca2+ and P intake of individuals.

Effects of Frozen Storage on the Physical Properties and Sensory Acceptability of Goat’s Milk Yoghurt

The effects of frozen storage of goat’s milk on the physicochemical, physical properties, and sensory attributes of goat’s milk yoghurts were evaluated. Four yoghurts were made from goat’s milk stored at 4℃ overnight, and at -6, -20, or -35℃ for 1 month. Goat’s milk yoghurts were stored at 6℃ for 21 days. Protein and lipid contents in all the yoghurts were insignificantly different, however, the total solids content, including the added sugar in the yoghurts made from frozen goat’s milk, significantly increased in comparison with that in the yoghurt made from chilling goat’s milk. The water holding capacity (WHC) and viscosity for all the yoghurts at any period of cold storage were statistically different. No significant differences in pH or titratable acidity for all the yoghurts were observed after 1 day of cold storage; however, these physicochemical properties for the yoghurts after 7 days of storage were significantly different. All the yoghurts after 21 days of storage received similar scores for appearance and texture, but significantly different scores for color, odor, flavor, and overall acceptability.

Pork Production Survey to Assess Factors of Facility Design and Operation

Pork producers can have difficulty operating or expanding existing facilities or establishing new facilities based on perceived negative impacts to the environment and surrounding community. It is critical to understand the characteristics and practices adopted in swine facilities to evaluate the extend of these impacts. A survey, completed by 69 pork producers in Wisconsin, was conducted to assess how facility design and management affect odor, water quality, water consumption, air quality, traffic, and noise. A wide range of production facilities participated in the survey where 29% of respondents were classified as very small (&lt;35 animal units, AU), 16% as small (35–70 AU), 20% as medium (70–300 AU), 23% as large (300–1000 AU), and 12% as permitted (&gt;1000 AU) facilities. Generally, facilities integrated numerous odor control strategies which resulted in high calculated odor scores and the absence of odor complaints. However, the lack of nutrient management planning and other practices for water quality, particularly for facilities with less than 300 AU, indicates there are areas that need improvement. Regardless of facility size, water reduction practices were very commonly reported indicating water conservation is important. Pit ventilation and mechanical ventilation was reported at 58 and 85% of the surveyed facilities, which highlights the need to increase the adoption of mechanical ventilation for air quality, especially in farms with under-barn storage. Using trucks instead of tractors and pumping instead of trucks and tractors can reduce traffic around facilities during manure hauling season.

Effect of β-glucan enrichment on the sensory properties of fresh egg white pasta

Fresh pasta is largely consumed in Italy and, given its widespread use worldwide, has been recently used as an important carrier of functional ingredients. In spite of its capability of strongly limiting blood cholesterol levels, β-glucans at high concentrations exert a negative effect on the sensory and texture quality of several the functional foods.This paper focuses on the sensory properties of two nutraceutical low-cholesterol fresh pastas made with wheat flour, semolina and pasteurized egg white and integrated with barley or oat flour high in β-glucans to assure 3 g of β-glucans per serving (100 g).Once the sensory profile of all pasta types examined had been characterized, the Principal Component Analysis allowed the sensory data to be discriminated using just two eigenvectors. In the final consumer test, the novel fresh pasta enriched with oat flour obtained higher scores for odor, external appearance, flavor, mouthfeel, and overall acceptability, than those of the conventional whole egg pasta. The darker color, rougher appearance and smaller homogeneity (dotting), as well as the hints and taste of cereals and fibrousness, gave this special fresh egg white pasta an aspect of craftsmanship and healthiness plus an enrichment of the aromatic bouquet, which increased the consumer preference.