Sensory Assessment Research Articles

An overlooked compound contributing to boar taint and consumer rejection of meat products: 2-Aminoacetophenone

Mainly skatole and androstenone have so far been considered causative for boar taint. Using a mixed methods approach it is shown herein that 2-aminoacetophenone (AAP) affects human perception of pork, too. We explored the importance of AAP in four trials: (1) chemical analyses of 221 fat samples from boar carcasses revealed that AAP occurs, on average, in similar quantities as skatole while the levels of androstenone being four-fold. (2) ranking tests with mixtures of androstenone and/or skatole with AAP presented on smell strips to trained sensory assessors showed that AAP amplifies boar odour. In order to study AAP's importance in meat products, four experimental variants of Lyon type sausage were then produced: a control, a product with added skatole (0.075 μg/g fat tissue), with added AAP (0.075 μg/g fat tissue), and with addition of both compounds. (3) results of a consumer discrimination test panel (n = 71) showed that, when added to a sausage system, APP causes a sensory difference of similar size as skatole while the methodology chosen affects the effect size: tetrad tests proved to be more sensitive than duo trio difference tests, in the tetrad test a sensory difference expressed as d’ (d-prime) of 1.0 was reached. (4) a hedonic consumer test (n = 121) finally revealed that APP decreased consumer liking of the APP-spiked sausage - even to a stronger extent than skatole. APP caused significant drops in smell, taste, mouth-feel, after-taste and overall liking in Lyoner.Overall the findings suggest that, in the context of pork meat, AAP is of similar olfactory importance as skatole.

Comparative evaluation of pre-emptive analgesic efficacy of Posterior Transversus Abdominis Plane block with Fascia Transversalis Plane Block in adult patients undergoing unilateral inguinal hernia repair: A prospective, randomized, single-blind, two-arm parallel study.

Abdominal wall blocks, in conjunction with multimodal analgesia, have demonstrated efficacy in providing post-operative analgesia, reducing opioid requirements in patients undergoing inguinal hernia repair. The inguinal region is primarily innervated by the ilioinguinal nerve (IIN) and iliohypogastric nerve (IIH). Posterior transverse abdominis plane block (pTAP) and fascia transversalis plane block (TFP) have been observed to reliably block IIN and IIH. We hypothesized that posterior TAP block (pTAP) owing to its potential paravertebral spread will provide better post-operative analgesia than TFP block in patients undergoing unilateral open inguinal hernia repair. This prospective, randomized, single-blind, two-arm parallel study was conducted over a duration of one year for which sixty patients undergoing unilateral open inguinal hernia repair under spinal anesthesia were enrolled. They were equally and randomly assigned to receive either preoperative pTAP block or TFP block. The primary aim of the study was to compare median static and dynamic NRS scores during a 24-hour period, with the secondary aim to compare the number of patients who required rescue analgesics in each group. All enrolled patients completed the study. Results showed no statistically significant difference in median static NRS scores between Group pTAP and Group TFP at the designated time of observation during the 24-hour period [1.2 (0.4-1.60 vs. 1 (0.6-1)]. Group pTAP reported a higher median dynamic NRS scores during the 24-hour period [2.6 (1.2-3) v/s 2 (1.6-2.4); P < 0.035], although this difference was clinically insignificant. The mean time to request for the first rescue analgesia was comparable (11.7 h v/s 12 h; P = 0.99). In all the patients of both groups, loss of pinprick and cold touch sensation was observed at T10, T12, and L1 dermatomal levels. However, sensory assessment at T6 and T8 levels showed variability between the two groups (P > 0.05). In conjunction with background analgesia and the use of dexamethasone as an adjuvant, both blocks (pTAP and TFP) were observed to be equally effective for post-operative pain relief with similar patient satisfaction scores.

The Usefulness of Deep Tendon Reflexes in the Diagnosis of Lumbar Spine Diseases: A Narrative Review.

The deep tendon reflex (DTR) is a more objective indicator than sensory and muscle assessments for lumbar spine disorders. Further, unlike sensory and muscle assessments that require patient cooperation, the DTR can be assessed even in patients with impaired consciousness or cognition. Therefore, DTR assessment with a hammer is an essential neurological test for lumbar spinal diseases. However, despite the usefulness of DTR assessment, few reports have described the significance of increased, diminished, or absent deep lower extremity reflexes in lumbar spine diseases. This review outlines the history of DTR of the lower limbs and describes the techniques, evaluation, and interpretation of DTR for the diagnosis of lumbar spine diseases. The patellar tendon reflex (PTR) was the first parameter of lower extremity DTR identified to have clinical usefulness, followed by the Achilles tendon reflex (ATR), pathological reflexes (Babinski reflex), and reflex enhancement (Jendrassik maneuver). They have now become an integral part of clinical examination. To determine whether an increase or decrease in DTR is pathological, it is necessary to determine left-right differences, differences between the upper and lower extremities, and the overall balance of the limb. There are several critical limitations and pitfalls in interpreting DTRs for lumbar spine diseases. Attention should be paid to examiner and patient factors that make the DTR assessment less objective. When there is a discrepancy between clinical and imaging findings and the level of the lumbosacral nerve root disorder is difficult to diagnose, the presence of a lumbosacral transitional vertebra, nerve root malformation, or furcal nerve should be considered. In addition, assessing the DTR after the gait loading test and standing extension loading test, which induce lumbosacral neuropathy, will help provide a rationale for the diagnosis.

Neuroprotective properties of plant extract green-formulated silver nanoparticles on the contusive model of spinal cord injury in rats

Silver nanoparticles (Ag NPs) are highly sought-after metal nanoparticles globally due to their distinctive electronic and optical characteristics, as well as their biological properties. These attributes stem from the synchronized movements of conduction electrons, referred to as surface plasmon resonance. Currently, numerous bio-medical characteristics of biosynthesized Ag nanoparticles have been thoroughly documented, including their anti-inflammatory, antioxidant, anticancer, and antimicrobial properties. Nevertheless, there have been no reports regarding the neuroprotective efficacy of these nanoparticles against cytotoxic agents. It appears that the defensive capabilities of the NPs formulated by green methods have been disregarded thus far. We recently did research to assess the neuroprotective effects of a combination of Tribulus terrestris and green-mediated silver nanoparticles on a contusive spinal cord injury model in animals. The silver nanoparticles underwent comprehensive characterization through UV–Vis, FE-SEM, FT-IR, and TEM analyses. In the in vivo phase of the research, a total of forty rats were categorized into three groups: untreated, normal, and silver nanoparticles (50 µg/kg) groups. The post-injury lesions were analyzed using H&E staining. To evaluate the restoration of neural conduction, somatosensory evoked potential testing was conducted. The presence of astrogliosis was determined by evaluating the expression of GFAP. The rats' behavioral outcomes were assessed using the BBB score every week. The utilization of silver nanoparticles demonstrated neuroprotective properties and resulted in enhancements in spinal cord injury. The results of the sensory assessments indicated a notable rise in the Basso, Beattie, and Bresnahan scales, along with a marked decline in delayed reactions, among the subjects who received treatment with silver nanoparticles. The most substantial decrease in GFAP levels was noted in the group that was administered silver nanoparticles. Furthermore, there was a substantial decrease in the size of the cavity regions, while the quantity of ventral motor neurons experienced a significant rise within the silver nanoparticles group. The electromyography (EMG) results demonstrated a remarkable enhancement in the hindlimbs of the subjects who received treatment with silver nanoparticles (50 µg/kg).

Effect of gutting on microbiological, chemical and sensory properties of Urechis unicinctus stored in ice and at chill temperature

This study investigates the effect of gutting on quality characteristics of Urechis unicinctus, stored in ice and at chill temperature (4℃), in terms of sensory assessment, total volatile basic nitrogen, biogenic amines and microbial changes. The gutted and ungutted groups were kept in ice (T1-gutted, T2-ungutted) and at chill (4℃) temperature (T3–gutted, T4-ungutted). The study revealed that gutting worsened the sensory quality (as indicated by hardness, cohesiveness, springiness and chewiness) of all samples and that samples kept at 4°C scored lower than those kept in ice. Total Volatile Basic Nitrogen registered the highest values in gutted samples, exceeding the acceptable limit after 1 day for the T3, and 12 days for T1 samples, respectively. For ungutted samples the threshold value of 30 mg/L has been exceeded after 4 days for T4, and 14 days for T2 samples. In the present study, eight biogenic amines were analyzed; tryptamine and histamine were not detected all the time. The total concentration of biogenic amines in gutted U. unicinctus was significantly higher in comparison with ungutted groups starting from the 8th day, for samples stored in ice, and from the 3rd day for samples kept at 4℃ (p &lt; 0.05). However, the concentration of biogenic amines did not reach the allowable limit, even the samples were unacceptable due to high values of total viable count. Therefore, limits of biogenic amines available for fish are not suitable for U. unicinctus. Sensory scores were significantly correlated with Total Volatile Basic Nitrogen and Total Viable Count in all four groups (p &lt; 0.05). Combined results of this study indicated that shelf life of T1, T2, T3 and T4 were 6, 7, 1 and 4 days, respectively. Gutting had a little effect on the storage of U. unicinctus stored in ice, but obviously shortened the shelf life of samples when stored at 4℃.

Beyond numbers: integrating qualitative analysis into quantitative sensory testing for neuropathic pain.

This article investigates the benefits of adopting qualitative and quantitative sensory testing (QQST) in sensory assessment, with a focus on understanding neuropathic pain. The innovative QQST method combines participant qualitative experiences with quantitative psychophysical measurements, offering a more varied interpretation of sensory abnormalities and normal sensory function. This article also explores the steps for the optimization of the method by identifying qualitative signs of sensory abnormalities and standardizing data collection. By leveraging the inherent subjectivity in the test design and participant responses, the QQST method contributes to a more holistic exploration of both normal and abnormal sensory experiences. This article positions the QQST approach as a foundational element within the Sensory Evaluation Network, uniting international experts to harmonize qualitative and quantitative sensory evaluation methods.

Utilization of fruits and vegetables wastes for the dietary fiber enrichment of biscuits and its quality attributes

This study explores the use of dietary fiber-rich waste products as alternatives to traditional wheat flour in biscuit production, with the aim of improving nutritional profiles and valorizing byproducts. Due to their innate health benefits, banana peel powder, broccoli stem powder, and cauliflower stem powder were selected as viable sources of dietary fiber (DF). The intention was to enhance biscuits’ properties by substituting different percentages (5%, 10%, and 15%) of these fiber sources for wheat flour. The moisture, ash, protein, fat, and carbohydrate content of the DF powders varied according to the proximate analysis, showing the possible influence of these constituents on the final product composition. Additionally, the hydration properties of the DF powders were assessed to shed light on their water absorption behavior, swelling capacity, solubility, and hydration kinetics. Broccoli stem fiber powder (BSP) demonstrated the highest water-holding capacity of 11.43% and oil-holding capacity of 6.36%. Biscuits formulated with 15% substitution of BSP may be preferred for an optimally soft texture with increased elasticity. The addition of DF powders also changed the amount of calories present, perhaps altering the energy density. While color, texture, taste, and flavor qualities varied somewhat, according to sensory assessments, the biscuits' overall acceptance remained high. Biscuits formulated with BSP at 5% and 15% substitution levels, as well as those incorporating cauliflower stem fiber (CSPB) at 10%, obtained higher ratings for overall acceptability. This investigation contributes to ongoing efforts to identify substitute components that support the development of healthier and more nutritionally diverse food items. The results pave the way for further research into the production of fiber-enriched baked goods with enhanced nutritional profiles, meeting consumer preferences for healthy and well-balanced dietary options.

Optimizing yeast strain selection for mulberry wine fermentation: a performance-based approach

This study focused on identifying the optimal yeast strain for Dechang mulberry wine fermentation blended through a multi-stage evaluation process using five commercial yeasts. Initially, the Durham tube fermentation method and weight-based analysis were employed for initial screening. Subsequently, a secondary evaluation involving physical, chemical, and sensory assessments was conducted. The final stage assessed yeast tolerance to ethanol and sulfur dioxide (SO2), and the wine’s volatile compounds were analyzed using gas chromatography-mass spectrometry. The L13 yeast strain emerged as superior, demonstrating efficient fermentation initiation, rapid primary fermentation, and production of a desirable wine profile, including optimal sugar, acid, and alcohol levels. Notably, the L13 yeast strain showed resilience, tolerating up to 11% ethanol and 170-mg/L SO2 within 7 days, and contributed to a rich aromatic profile with 23 volatile compounds, including 13 esters. These attributes render the L13 strain particularly suitable for producing mulberry wine with robust fermentation characteristics and a complex aroma, enhancing both quality and sensory appeal of the final product.

Screening tools combined with multivariate data analysis to predict or confirm virgin olive oil classification by the Panel test

AbstractA particular aspect of quality control of virgin olive oil (VOO) is the mandatory application, together with chemical and instrumental determinations, of a standardized and official method for sensory assessment. The latter, known as Panel test, is carried out by trained assessors and contributes to the classification of VOOs into three commercial categories (extra virgin, virgin, and lampante). One drawback of this method is related to the large number of samples to be analyzed, compared to the work capacity of a sensory panel, especially during the selection for purchase by companies that blend and market virgin oils and the quality control conducted by the authorities to verify the declared commercial category. For this reason, it is helpful to develop and validate robust and rapid screening methods, based on volatile fingerprints, to preclassify each sample into one of the three commercial categories. Considering the strict relation between volatile compounds and the main sensory attributes (fruity and defects), a gas‐chromatographic volatile fingerprint can be the right choice. In this paper, the comparison of two emerging techniques, namely, headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS) and flash‐gas chromatography (FGC), applied on a sample set of 49 VOOs, using calibrations previously built with a larger number of samples, is presented. The number of correctly classified samples, with respect to the commercial category determined by the Panel test, was satisfactory and comparable (92% for HS‐GC‐IMS, and 94% for FGC), confirming the effectiveness of both methods and the robustness of the predictive models.Practical Applications: The demand for rapid screening tools to reduce the number of samples to be assessed by the Panel test has increased in recent years. The validation of robust models and their joint adoption by companies that market VOOs as well as official control bodies could reduce nonconformities and increase the batches of VOO being controlled, thus better protecting the consumer. Therefore, it is desirable to have different tools available to analyze volatile compounds, together with the associated calibration models, along with detailed instructions for their application, to have different alternatives that suit the equipment of individual laboratories.

SENSORY EVALUATION OF BISCUITS PRODUCED FROM A BLEND OF WHEAT AND UNRIPE PLANTAIN FLOUR IN DELTA STATE

This study assessed the sensory assessment of biscuits produced from a blend of wheat and unripe plantain fiour in Delta State. Materials used include matured and unripe plantain which was obtained from a farm in Asaba, Delta State. The unripe plantains were carefully detached from the bunch, sorted, peeled and sliced to about 5 mm thickness. The dried chips were later milled and sealed for baking. The dough was mixed using a B8 universal mixer (model IPX1, 7076) at 550 rpm for 15 minutes until uniform smooth dough was obtained. All data were subjected to statistical analysis using Analysis of Variance (ANOVA). The mean were then separated by Duncan's New Multiple Range Test (DNMRT) using the Statistical Package for the Social Sciences (SPSS) 20.0 software. Biscuit samples were subjected to sensory evaluation within 24 hours after production. The sensory evaluation of the samples was carried out using twenty-five (25) panelists familiar with biscuits. The qualities assessed include aroma, appearance, taste, texture and general acceptability. The results ranged from 6.30-7.35, 6.45-7.30, 2.05-6.30 and 6.20-6.85 for aroma, appearance, taste and texture, re.spectively while the control had 7.45, 7.20, 7.45 and 6.75 for aroma, appearance, taste and texture, respectively. The study recommended among other things that Government should encourage biscuits produced from the blend of wheat fiour and unripe plantain because of its better mineral quality, high in calcium and iron content than those produced from 100 % wheat fiour.

A data-driven approach to improve coffee drying: Combining environmental sensors and chemical analysis.

The study introduces a methodology that utilizes data-driven approaches to optimize coffee drying operations. This is achieved through the integration of ambient sensor data and chemical analysis. This statement underscores the significance of temperature regulation, humidity levels, and light intensity within the context of coffee production. There exists a positive correlation between elevated temperatures and increased rates of drying, but humidity has a role in determining the duration of the drying process and the preservation of aromatic compounds. The significance of light intensity in dry processing is also crucial, since excessive exposure can compromise both the taste and quality of the product. The findings of chemical investigations demonstrate a correlation between environmental factors and the composition of coffee. Specifically, increased temperatures are associated with higher quantities of caffeine, while the concentration of chlorogenic acid is influenced by humidity levels. The research additionally underscores the variations in sensory characteristics among various processing techniques, underscoring the significance of procedure choice in attaining desirable taste profiles. The integration of weather monitoring, chemical analysis, and sensory assessments is a robust approach to augmenting quality control within the coffee sector, thereby facilitating the provision of great coffee products to discerning consumers.

Biopreservative and Anti-Mycotoxigenic Potentials of Lactobacillus paracasei MG847589 and Its Bacteriocin in Soft White Cheese.

Probiotics and their bacteriocins have increasingly attracted interest for their use as safe food preservatives. This study aimed to produce soft white cheese fortified with Lacticaseibacillus MG847589 (Lb. paracasei MG847589) and/or its bacteriocin; cheese with Lacticaseibacillus (CP), cheese with bacteriocin (CB), and cheese with both Lacticaseibacillus and bacteriocin (CPB) were compared to control cheese (CS) to evaluate their biopreservative and anti-mycotoxigenic potentials for prolonged shelf life and safe food applications. The effects of these fortifications on physiochemical, microbial, texture, microstructure, and sensory properties were studied. Fortification with Lacticaseibacillus (CP) increased acidity (0.61%) and microbial counts, which may make the microstructure porous, while CPB showed intact microstructure. The CPB showed the highest hardness value (3988.03 g), while the lowest was observed with CB (2525.73 g). Consequently, the sensory assessment reflected the panelists' preference for CPB, which gained higher scores than the control (CS). Fortification with Lb. paracasei MG847589 and bacteriocin (CPB) showed inhibition effects against S. aureus from 6.52 log10 CFU/g at time zero to 2.10 log10 CFU/g at the end of storage, A. parasiticus (from 5.06 to 3.03 log10 CFU/g), and P. chrysogenum counts (from 5.11 to 2.86 log10 CFU/g). Additionally, CPB showed an anti-mycotoxigenic effect against aflatoxins AFB1 and AFM1, causing them to be decreased (69.63 ± 0.44% and 71.38 ± 0.75%, respectively). These potentials can extend shelf life and pave the way for more suggested food applications of safe food production by fortification with both Lb. paracasei MG847589 and its bacteriocin as biopreservatives and anti-mycotoxigenic.

Sensory processing profile among a sample of Egyptian children with different types of delayed language development: correlations of different variables

BackgroundResearch on sensory processing, particularly its association with language disorders, has been increasing in recent years, aiming to understand the correlation between language and sensory processing. This study aimed to determine sensory profiles among children aged 36 and 120 months with language disorders (autism spectrum disorders (ASD), attention deficit hyperactivity disorders (ADHD), specific language impairment (SLI), and intellectual disability (ID)) and correlate their language ages with their sensory profile responses.ResultsThe study involved 120 children with language disorders (ASD, ADHD, SLI, and ID), and 30 typically developing children. All children were subjected to assessment by the Sensory Profile and the Preschool Language Scale Fourth Edition (PLS-4) Arabic edition. Based on their sensory profile, children with language disorders are distinguished from typically developing peers. The former has a higher prevalence of sensory modulation disorders as well as atypical emotional and behavioral responses to sensory inputs compared to typically developing children. Children with ASD have the highest atypical sensory responses, followed by those with SLI, ADHD, and ID. A negative correlation was found between some sensory profile scores and receptive language scores. Expressive language was related to oral processing in some subtypes of language disorders.ConclusionsThe study indicates that detailed sensory processing assessment in children reveals different faces for different types of language disorders.

Female manikin for the evaluation of breast support provided by sports bras

Introduction&#x0D; The effect of breast support on running biomechanics (Milligan, 2013) and breast pain on upper-extremity kinematics during running (White et al., 2015) is investigated by different research groups. They mostly found a higher implication for females with large breasts and showed that the use of sports bras is generally beneficial compared to regular bras. A well-fitted supportive sports bra can increase an athlete's performance (Fong &amp; Powell, 2022) and reduce the risk of injuries.&#x0D; The support properties of bras are conventionally evaluated by human trials. This is expensive and challenging when comparing the results of different studies.&#x0D; Methods&#x0D; Empa developed a manikin to investigate the load impact on the body (Wettenschwiler et al., 2017). This manikin was reshaped to a female upper body model equipped with breast prostheses for the realistic simulation of defined running conditions. A Polhemus motion tracking system was used to assess the relative movement of the manikin shell and the nipples during two simulated running conditions (8 km/h). A set of 16 sports bras was tested on the manikin regarding the reduction of relative movement of the nipples during running. In a first validation study, 6 of them were tested by human subjects during jogging (8 km/h) in 3 participants. The subjective support assessment was compared to the manikin data.&#x0D; Results&#x0D; A comparison of manikin measurement data (reduction in relative movement at 8 km/h) and subject data showed an excellent correlation (R2 &gt; 0.95) for the subjective support assessment.&#x0D; The sports bra developed in this project reached high marks regarding support, thermal comfort, and fit.&#x0D; Discussion/Conclusion&#x0D; Preliminary data indicates that the female manikin is able to provide objective data about breast movement in line with the perceived support of sports bras. In combination with additional methods such as sensory and thermal comfort assessment, this new methodology provides a scientific basis for developing improved sports bras meeting specific requirements for various sports.&#x0D; References&#x0D; Fong, H. B., &amp; Powell, D. W. (2022). Greater breast support is associated with reduced oxygen consumption and greater running economy during a rreadmill running task. Frontiers in Sports and Active Living, 4, Article 902276. https://doi.org/10.3389/fspor.2022.902276&#x0D; Milligan, A. K. (2013). The effect of breast support on running biomechanics [Doctoral Dissertation, University of Portsmouth].&#x0D; Wettenschwiler, P. D., Annaheim, S., Lorenzetti, S., Ferguson, S. J., Stämpfli, R., Psikuta, A., &amp; Rossi, R. M. (2017). Validation of an instrumented dummy to assess mechanical aspects of discomfort during load carriage. PLOS ONE, 12(6), Article e0180069. https://doi.org/10.1371/journal.pone.0180069&#x0D; White, J., Mills, C., Ball, N., &amp; Scurr, J. (2015). The effect of breast support and breast pain on upper-extremity kinematics during running: Implications for females with large breasts. Journal of Sports Sciences, 33(19), 2043-2050. https://doi.org/10.1080/02640414.2015.1026378

Inactivation of Oxidative Enzymes Using UV-C LEDs and Sensory Quality Assessment Using E-Nose and E-Tongue in Tender Coconut Water

Inactivation of Oxidative Enzymes Using UV-C LEDs and Sensory Quality Assessment Using E-Nose and E-Tongue in Tender Coconut Water

Differential sensory block during labour epidural analgesia: a prospective observational study to investigate the relationship of lower and upper sensory block levels to cold, pinprick, and light touch.

A zone of differential block to cold has been recently documented during labour epidural analgesia, with an upper sensory block level (USBL) and a lower sensory block level (LSBL). We aimed to determine the correlation between USBL and LSBL to cold and pinprick and sensory block level to light touch during labour epidural analgesia. We conducted a prospective observational study in patients requesting labour epidural analgesia. We placed an epidural catheter at L2/L3 or L3/L4, followed by a programmed intermittent epidural bolus plus patient-controlled epidural analgesia regimen. We assessed the sensory block levels 140min after administering the loading dose. The primary outcomes were the USBL and LSBL to cold and pinprick and the sensory block level to light touch. We studied 30 patients. The median [interquartile range (IQR)] USBL and LSBL to ice were T7 [T7-T6] and T9 [T10-T8], respectively. The median [IQR] USBL and LSBL to pinprick were T8 [T10-T6] and T10 [T12-T10], respectively. There was a strong correlation between USBL to ice and pinprick (Spearman correlation coefficient, 0.57) and between LSBL to ice and pinprick (Spearman correlation coefficient, 0.52). There was no significant correlation between sensory block level to light touch and either USBL or LSBL to ice or pinprick. We observed two sensory block levels to ice and pinprick. Further studies are required to understand if one modality-cold or pinprick-is superior to the other in assessing sensory block levels in this context. Light touch is unreliable as a modality of sensory block assessment during labour epidural analgesia. ClinicalTrials.gov (NCT05187962); registered 12 January 2022.

Exploring the Sensory Characteristics of the Soybean Spreads Enhanced with Vegetables and Spices

Transitioning to a plant-based diet presents a number of complex ethical, environmental, and health-related considerations. This trend is not only reshaping consumer diets, but also steering the food industry towards the development of new plant-based products. The primary aim of this study was to examine and identify the sensory similarities and differences in soybean spreads consisting of vegetable purées—specifically, beetroot, pumpkin, broccoli, and carrot—with the addition of spices such as marjoram and cumin. The sensory assessment was conducted using the Quantitative Descriptive Analysis (QDA). Twenty-three descriptors were selected and defined following the profiling procedure. The sensory properties of soy-based spreads have been significantly altered by the addition of vegetable purées and spices. Adding vegetable purées reduced the intensity of soybean odour and flavour, lowered fatty notes, and resulted in a less dense texture, while enhancing vegetable odour and flavour. This also improved the moisture content and overall sensory quality of the spreads. Although spices did not notably enhance these sensory attributes, soy-based vegetable spreads remain an attractive option for unique vegetarian finger foods and lunch dishes, catering to diverse consumer preferences. The addition of vegetable purées and spices to spreads creates opportunities for innovative and flavourful plant-based options.

Sensory processing in children with Paediatric Acute-onset Neuropsychiatric Syndrome.

Previous research indicates that children with Paediatric Acute-onset Neuropsychiatric Syndrome (PANS) experience sensory reactivity differences that impact occupational performance. The purpose of this study was to determine whether there are differences in sensory reactivity in these children across two different time points; during exacerbation and during remission, using the Sensory Processing Measure (SPM) Home-Form. The study also sought to investigate whether children with PANS experience sensory differences during remission periods, when compared with SPM Home-Form norms. A two-period bidirectional case-crossover design was used, and an online assessment was conducted to measure sensory reactivity. Parents of children aged 4.6 to 13.1years with a diagnosis of PANS were recruited from various sites across Australia, USA, England, Ireland, Scotland, Canada, and New Zealand. The SPM Home-Form was used to measure sensory reactivity at two time points, when PANS was in remission (T-R) and in exacerbation (T-E). Study entry was permitted at either T-E or T-R. Participant exacerbation status was monitored over a maximum 12-month period, and a follow-up SPM Home-Form was sent when a change in exacerbation status was indicated. A linear mixed model was used to assess the difference between SPM Home-Form norm-referenced scores during exacerbation and remission. The study included 82 participants, with 80 providing data at study entry, and 27 providing data at follow-up. Results showed a statistically significant decline in performance across the SPM Home-Form domains of Hearing, Social Participation, Planning and Ideas, and Total Sensory Systems T-scores during exacerbation when compared with remission data. Results also demonstrated atypical sensory reactivity across Vision, Hearing, Touch, Balance and Motion, and Total Sensory Systems domains during periods of remission compared with SPM Home-Form norms. This study found that children with PANS experience significant sensory reactivity differences during exacerbation and remission across multiple sensory domains, with a decline in performance during exacerbation. Where there are occupational performance challenges, occupational therapists should consider administering sensory assessments so that effective intervention plans addressing the unique sensory reactivity needs of children with PANS can be developed.

Application of Rosette Quorum Sensing Inhibitor in Fish Preservation

This study screened fish derived spoilage bacteria as the research object, and a development approach was used to determine the inhibitory effect of rose polyphenols on the secretion of the quorum sensing (QS) signal molecule N-acyl homoserine lactone (AHLs) by fish spoilage bacteria. The effect of rose QS inhibitors applied to fish preservation coatings on the putrefaction of spoilage bacteria was studied by measuring the changes in texture, pH, and thiobarbituric acid reactive substances (TBARS) during the storage process of fish. The findings demonstrated that the dominant strain causing fish spoilage was Sphingomonaspaucimobilis, and rose polyphenols could significantly inhibit the ability of the spoilage bacteria to secrete AHLs. The application of different concentrations (1 and 2 mg/mL) of rose polyphenols in fish preservation coatings can slow down the growth of TBARS, and 2 mg/mL of rose polyphenols has a better inhibitory effect on the oxidation of fish fat, By measuring the L*, a*, and b* values of different treatment groups, it was found that the addition of rose polyphenols delayed the decrease of L* and the increase of a* value in fish meat, but had no significant effect on b* value, The 2 mg/mL rose polyphenol coating treatment group had the slightest pH change, according on tracking measurements of pH changes during fish storage. The sensory assessment results of fish meat from different treatment groups during storage showed that the 2 mg/mL rose polyphenol treatment group decreased the least among all treatment groups, which means applying it to the fish meat preservation coating can effectively delay the rate of quality decline during storage. The findings of this work may serve as a theoretical foundation for the use of naturally occurring rose polyphenols, a QS inhibitor, in the preservation of fish.

Influence of organic acids on organoleptic and structural and mechanical properties of freshwater hydrobiont meat

Research on the use of organic acids in freshwater fish conservation in aquaculture farms is gaining importance due to the growing interest in the quality and safety of fish products. The purpose of the study was to create and substantiate a new technology for preserving freshwater fish with the addition of spicy root vegetables, and in pretreatment of raw materials with organic acids. During the study, carp were treated with salt and various concentrations of organic acids, stored under certain temperature conditions. Sensory assessment, pH, and shear boundary stress were used to evaluate the results, and chemical analysis was performed using a penetrometer and potentiometric method. Based on the findings, a scientifically based technology for preserving freshwater fish with the addition of spicy root vegetables with a fundamentally new method of treatment of raw materials with organic acids has been developed to expand the scope of application of fish products that will have a higher biological value. It was found that at the initial stages of processing, no noticeable organoleptic changes were observed in the samples under study. Comparative analysis of the results confirmed the positive effect of acetic acid at a concentration of 1.0%, for tartaric acid, the best effect was determined with the addition of 0.5-1.0%, and for citric acid, the study indicates that its use does not lead to softening of muscle tissue, indicating the feasibility of its use. Studies have confirmed the use of pretreatment of semi-finished products of salted carp treated with 1.0-1.5% malic acid for 60 minutes to obtain a tender, juicy, and soft consistency, which corresponds to 5 points in the sensory assessment. According to the results of the conducted studies, the positive effect of using organic acids to soften carp meat in the production of preserves from freshwater fish was established. The practical significance of the study is to improve the technologies of meat processing and food production, and to determine the optimal conditions for preserving the taste and texture qualities of meat products