Sensory Panel Research Articles

The New Aristocrat of Wuyi Rock Tea: Chemical Basis of the Unique Aroma Quality of “Laocong Shuixian”

Laocong Shuixian (LCSX), a premium Wuyi rock tea derived from aged Shuixian tea trees, is valued by consumers for its distinctive “Cong flavor”—a unique aroma profile characterized by woody, bamboo leaf, and glutinous rice notes. However, the chemical basis and underlying mechanisms of this unique aroma remain unclear. Here, we assessed and established a professional sensory evaluation panel using the PanelCheck software, with significant F-value levels >5% confirming the panel’s discriminative capacity for key “Cong flavor” attributes. Combining a literature review and sensory analysis, we identified the descriptive terms associated with the “Cong flavor” of LCSX. Gas chromatography–olfactometry–mass spectrometry (GC–O–MS) analysis revealed 36 key aroma-active compounds, among which theaspirone (OAV = 500.05, ACI = 37%, Rwoody = 0.82), δ-decalactone (OAV = 65.6, ACI = 4.3%, Rwoody = 0.77), and 2-acetylpyrrole (OAV = 163, ACI = 9%, Rrice = 0.74) were identified as the contributors to the woody and rice-like notes of LCSX based on odor activity values and correlation analyses. Molecular docking results demonstrated that these compounds spontaneously bind to multiple olfactory receptors, with binding affinity ≤−5.0 kcal/mol, providing insights into their roles in human aroma perception: theaspirone to OR8D1; δ-decalactone to OR1E2, OR5M3, OR7D4, OR7G1, OR8D1 and OR8G1; and 2-acetylpyrrole to OR1E2, OR1G1, OR5M3, OR7D4, OR7G1, OR8D1, and OR8G1. This study enhances our understanding of the formation of distinctive aroma qualities in oolong tea and establishes a foundation for further research into its sensory and chemical properties.

From tradition to convenience: using sausage technology to bring Malaysian banana-based dessert to the masses

Bananas, widely popular as a fruit, hold significant importance in Malaysian cuisine, particularly in traditional desserts such as pengat, cekodok, lempeng, apam, lepat, and bingka. Recognizing the immense potential of these banana-based desserts in the global market, there exists a strong desire to enhance their commercial value. The focus is on transforming these traditional desserts into ready-to-eat options, adeptly catering to the convenience and preferences of consumers worldwide. Therefore, this study aimed to develop a ready-to-eat banana-based traditional dessert named bingka pisang using sausage technology. This innovative approach seeks to produce a product that can be easily consumed without compromising the essence of the original desserts. The results indicated that incorporating a higher quantity of bananas in the formulation resulted in notable changes in the dessert's characteristics. Desserts with a higher banana content exhibited a softer texture, higher moisture content, and a darker colour. Sensory evaluation revealed that the sample containing a higher banana content received a more favourable reception compared to the others. The ready-to-eat banana sausage with 80% banana content displayed the most favourable overall properties and was well accepted by the sensory panellists. Furthermore, its proximate composition was deemed acceptable. Based on these findings, a process design was proposed to produce 104.2 kg or 1736 pieces per batch of ready-to-eat banana sausage from 100 kg of fresh bananas, targeting small-scale industries.

Fresh Pork Loin pH Influences Meat Quality and the Presence of Desmin Degradation Products

This study aimed to test the hypothesis that pork loin pH at 1-day postmortem influences fresh pork quality and degradation of desmin. Fresh pork loins from a commercial facility were evaluated based on 1-day postmortem pH value and ultimately classified as high/normal (5.90–6.46, x̄ = 6.09; n = 25) and low/normal (5.59–5.71, x̄ = 5.67; n = 25). Instrumental color and drip loss were determined on 1-day postmortem chops (2.54 cm). The remaining chops were individually vacuum packaged, aged 1, 7, or 14 d postmortem at 4°C, and then frozen until further analyses. Intramuscular lipid and moisture content was determined through proximate analysis. Instrumental star probe tenderness was evaluated on cooked chops (68°C) from each aging time. Trained sensory panel evaluation and cooking loss were determined on cooked, 14-d postmortem chops. Western blot analysis examined the presence of desmin degradation products within low ionic strength extracts of longissimus thoracis. Based on the pH categories, star probe tenderness, drip loss, cook loss, palatability traits, meat color measurements, and the presence of desmin degradation products were significantly different, whereas intramuscular lipid content was not different. High/normal pH chops had lower L values at 1-d (P < 0.01) and at 14-d postmortem (P < 0.01). Drip loss was greater (P < 0.01) in 1-d low/normal pH chops, as was cooking loss at each aging time (P < 0.01). The trained sensory panel rated high/normal pH loins as juicier (P < 0.01), more tender (P < 0.01), and less chewy (P < 0.05). High/normal pH chops had lower star probe values compared to low/normal pH chops at 1 (P < 0.05), 7 (P < 0.01), and 14 (P < 0.01) d postmortem. High/normal pH chops exhibited a greater proportion of samples containing desmin degradation products within the low ionic strength extract at each aging time (P < 0.01). Variation in 1-d postmortem pH contributes to differences in measurable quality characteristics of fresh pork loin and impacts the presence of desmin degradation products in low ionic strength extracts.

Effects of black soldier fly larvae with and without algal oil on sensory and physical-chemical properties of Chinook salmon fillets

Abstract The rising global demand for seafood products has increased the need for aquafeed ingredients from both traditional and novel sources, as fishmeal and fish oil production cannot significantly expand to support the industry growth. In light of this challenge, our study investigated the feasibility of the partial replacement of fishmeal and fish oil by black soldier fly larvae meal (Hermetia illucens, BSFLM), with and without supplemental algal oil (AO), in diets for Chinook salmon (Oncorhynchus tshawytscha). The control diet (Diet 1) contained higher amounts of fishmeal and fish oil than the experimental diets. In Diet 2, 10% of the diet was replaced with BSFLM, resulting in 26.9% fish oil reduction. Diet 3 included both 10% BSFLM and 4.2% AO, leading to 46.3% fish oil reduction. Six hundred Chinook salmon were randomly distributed across 12 tanks, with each tank assigned to one of the three diets. The experiment spanned 52 weeks, allowing the fish to grow to near-market size. A 19-member sensory panel performed the evaluations of difference from control (DFC). Additionally, the physical properties of fillets were assessed, and nutrient compositions of diets and muscle tissues were analysed. Panellists reported several differences related to salmon colour, overall appearance and overall taste attributes in the fish fed the experimental diets. Specifically, the fish from the experimental diets exhibited weaker salmon colour and less overall taste. Physical-chemical analyses further reported differences among the diets: the fatty acid profiles in muscle tissues closely resembled those of their respective diets, and cooked muscle tissues from the Diet 3 were softer, corresponds to their lower shrinkage and higher moisture content. Results indicated the feasibility of the use of BSFLM and AO for partial replacement of fishmeal and fish oil. Exploring these alternative ingredients helps enhance aquafeed sustainability and meet the rising demand for aquaculture products.

Development of Edible Carbohydrate–Protein Sports Gels to Optimize the Muscle Glycogen Re-Synthesis

This study was aimed at providing athletes a solution to replenish the muscle glycogen re-synthesis at an optimal rate with hemp seeds as a natural protein source and Bengal gram dal and its use for the preparation of gel. The gel contains the richest source of energy, and it is an effective way to provide energy and nutrients to athletes. The gel was prepared in three variations with different hemp seed concentrations. We then analyzed the gel for pH and macronutrient composition. The sensory characteristics were analyzed for seven parameters, including appearance, taste, color, texture, aroma, consistency, and acceptability, using a hedonic scale on 25 panelists. A sensory analysis showed that sample A received an overall acceptability score of 7.16 ± 0.99 from the sensory panel. The shelf life was observed at the recommended temperature of 4 degrees Celsius, which was 12 days. The best formulation was sample B with 38 g of hemp seeds, which showed better taste, color, aroma, and acceptability and a lower average pH value (6.68 ± 1.44, 6.56 ± 1.29, 7.6 ± 1.16, 7 ± 1.26, and 5.822 ± 0.0183, respectively). Sample B contained 30.8 g of protein, 16.09 g of carbohydrates, 8.4 g of fat, and 263.16 kcal of energy per 100 g. The resulting ratio of carbohydrates to protein is optimal for use as a high-protein post-workout meal. Hence, it can be considered a post-workout supplement.

Physico-chemical and sensory characterization of fresh cheeses

Fresh cheese is valued for its nutritional benefits, geographical origin protection, preservation of traditional methods, and standardization. This study focuses on the examination of the production technology, chemical composition, and sensory properties of three types of whey cheeses over a 20-day storage period. The cheeses were made in triplicate using whey from Beaten (B), Kashkaval (K), and yogurt (Y), following traditional methods. The AOAC methods were utilized to measure the titratable acidity of the cheese samples. The Kjeldahl method was employed to determine protein content, while the Gerber method was used for fat content assessment. The evaluation of the cheese included an analysis of flavor, color, texture, and appearance, conducted according to established standards. Significant changes are shown in the chemical composition of the samples. It was found that the dry matter content of Beaten whey cheese was 40.00%, which was higher than other types. Also, fat and protein content of Beaten whey cheese was 12.50±0.01 and 32.37±0.01, which was significantly (P<0.05) higher than in other types at the first day of production. An increase in the values of certain properties was observed with the extended storage time for both the Kashkaval and Beaten samples. In contrast, there was a decrease in pH and protein percentage across all samples, with statistical significance (P < 0.05). Correlations between physico-chemical and sensory properties determined by bivariate correlation showed that increase of the dry matter content did not result in desirable sensory properties such as aroma and taste. In conclusion, Kashkaval whey cheese received the highest evaluation from sensory panelists, demonstrating superior overall sensory characteristics. This cheese is widely regarded for its nutritional value, offering a substantial contribution to a balanced diet. Additionally, it exemplifies an effective strategy for the valorization of whey, repurposing it from a byproduct into a valuable food resource.

The most effective strategy for verifying the absence of sanitizer contamination in milk depends on the sanitizer type used in fluid milk processing facilities.

Contamination of fluid milk with chemicals used for equipment sanitation is a safety and quality concern that has led to incidents of consumers being exposed to milk contaminated with sanitizer. In this study, we first surveyed dairy processors to determine common practices regarding the use of sanitizers in fluid milk processing facilities and the suitability of different preventive and verification practices as part of comprehensive best practices to prevent unintentional sanitizer contamination. Because the results of the survey showed that sensory evaluation is a common practice (73% of processors), we performed a series of sensory experiments to evaluate these practices. We determined the odor detection thresholds of the 2 most commonly used sanitizers, peroxyacetic acid- (PAA) and sodium hypochlorite-based sanitizers, in skim milk. Additionally, we assessed the impact of sensory training on the olfactory identification of milk with sanitizer contamination. Overall, we determined large variations in the odor detection thresholds for PAA in skim milk: 1.19 ± 47.72 ppm (n = 11) and 13.63 ± 6.92 ppm (n = 18) for panelists with and without previous training in sensory evaluation of milk, respectively. The odor detection thresholds for sodium hypochlorite were 7.96 ± 4.26 ppm (n = 11) and 7.24 ± 6.40 ppm (n = 16) for panelists with and without prior sensory evaluation of fluid milk experience, respectively. The additional sensory experiments performed during this study indicated that an individual's inherent ability may have a larger impact than sensory training on their ability to detect sanitizer in milk. Panelists could not consistently detect 7.2 ppm sodium hypochlorite in skim milk by smell, whereas consistent odor detection was observed for some individuals at 20 ppm sodium hypochlorite. Therefore, the use of acuity screening may improve the chances of sanitizer detection in milk by a human sensory panel. Other methods, such as pH measurement, alizarol tests, and the ferric reducing antioxidant power assay, were not able to distinguish between samples with added and without added sanitizers, making these methods unsuitable for detecting sanitizer contamination in fluid milk. The effect of added sanitizer on the freezing point depression of milk samples did not differ from the effect of the same amount of added water. Commercial peroxide test strips were found to be most appropriate for detecting the presence of PAA sanitizer in skim milk and could detect concentrations as low as 2 ppm PAA. None of the evaluated commercial test strips were found to be sensitive enough to detect 20 ppm sodium hypochlorite in milk. The insight gained from this work can be used by fluid milk processors to develop manufacturing and testing protocols that will minimize the risk of delivering fluid milk contaminated with sanitizer to consumers.

Development of fibre, protein and essential nutrient rich traditional snack from incorporation of barnyard millet and soy flour

Chikki, a traditional Indian confectionery made using groundnut and jaggery, is popular across all age groups. This study aimed to enhance its nutritional profile by developing a multigrain Nutri-chikki enriched with barnyard millet, soy flour, sesame seeds, puffed barnyard millet, dry black dates powder (iron source), desiccated carrot, coconut, sweet potato, and pumpkin and flax seeds. The nutritional content and storage stability of the Nutri-chikki were assessed. The multigrain Nutri-chikki was organoleptically evaluated using a nine-point hedonic scale with a sensory panel of 20 trained members. The results revealed that the Nutri-chikki formulations (T1, T2, T3) contained significant amounts of protein (14.78 g), fat (16.6 g), fiber (4.1 g), and minerals, including iron (9.67 mg), calcium (269.9 mg), potassium (839.75 mg), phosphorus (565.1 mg), and magnesium (462.92 mg) per 100 g, which were nutritionally superior to the control (groundnut chikki). While there were minor variations across the treatments (T1, T2, T3), the values were comparable, indicating uniformity in nutritional enhancement. The Nutri-chikki showed an overall sensory acceptability score of 8.3, outperforming the control (7.8). Storage studies at ambient (25-30 °C) and cold (4-8 °C) conditions demonstrated that the Nutri-chikki retained acceptable sensory qualities for up to 120 days, as evaluated at 30-day intervals. The findings highlight the potential of Nutri-chikki as a nutritious and shelf-stable alternative to traditional chikki, suitable for wider consumer acceptance.

Matching the Sensory Analysis of Serpa PDO Cheese with the Volatile Profiles—A Preliminary Study

Serpa cheese, a Portuguese Protected of Denomination Origin (PDO) cheese, known for its unique sensory attributes, is made from the raw milk of native sheep. In this preliminary work, ten samples of Serpa cheese were submitted for a sensory evaluation performed by an expert panel in a sensory laboratory accredited according to ISO 17025 for Serpa cheese parameters, and the panelists classified the cheeses based on texture, taste and odor scores, in accordance with the specifications for the classification of this type of cheese. All cheeses were analyzed by SPME-GC-MS. Following an exploratory unsupervised multivariate analysis, the supervised multivariate analysis by partial least squares—discriminant analysis (PLS-DA), associated the relative percent area of the identified volatiles with the classification of cheeses attributed by the sensory panel. Among the 144 compounds putatively identified, there was a pattern of compound distribution of some of them, such as acetoin, diacetyl, and 2,3-butanediol, leaning toward the cheese samples with high taste and odor scores, while other compounds, such as ethyl caprate, capric acid, and 3-methylindole, were more associated with the cheese samples rated with a low score. Despite the reduced number of samples that may have imposed some restrictions on the conclusions drawn, there was a clear trend in the volatiles’ distribution, allowing us to identify, based on the higher correlation loadings, potential candidates for the Serpa cheese sensory quality. This preliminary study presents, for the first time, an overview of the volatiles that are present in Serpa PDO cheese that may be responsible for the positive or negative sensory evaluation of this PDO cheese.

Feasibility of Modified Atmosphere Packaging (MAP) Plus Ethylene Scrubbing for Extended International Shipping of Mangos

The feasibility of incorporating modified atmosphere packaging (MAP) technology with or without ethylene scrubbing into existing mango handling systems was evaluated as a way to allow shipment of fully mature (tree-ripe) fruit from South America to the United States in order to improve the quality of mangos available to U.S. consumers. In preliminary research, the optimum atmospheres (low O2; high CO2) for slowing ‘Tommy Atkins’, ‘Kent’ and ‘Keitt’ mango ripening were determined using controlled atmosphere (CA) treatments. We then replicated the CA lab tests using BreathewayTM (BW) MAP with and without It’s FreshTM (IF) ethylene scrubbers that had been custom designed for us by the companies based on the results of the CA experiments. In November 2022, we conducted two simultaneous shipping trials from Brazil using ‘Tommy Atkins’ and ‘Kent’ mangos. The mangos were shipped by ocean from Brazil to New Jersey, then by refrigerated truck to the University of Florida Postharvest Lab in Gainesville, all at 9 °C/48 °F for a total of 28 days, followed by a 4-day shelf life period at 20 °C/68 °F, to evaluate a 4.5-kg carton-scale BW MAP +/– IF in commercial conditions. A third shipping trial with ‘Kent’ mangos from Peru to California was conducted in February 2023, with evaluations conducted in California by Hazel Technologies (Breatheway’s parent company). The preliminary research established that tree-ripe mangos (Stage 3.5–4) can be stored as low as 7 °C/45 °F for 4 weeks without showing chilling injury symptoms or deterioration of fruit internal quality when held in minimum 4% O2 + 5 to 10% CO2 (‘Kent’ and Keitt’) or minimum 6% O2 + 5 to 10% CO2 (‘Tommy Atkins’). The shipping test results indicate that MAP with IF slowed ripening-related softening, color changes, and losses of sugars and acids, while sensory panelists rated the treated fruit as sweeter, less acidic, and with an overall higher eating quality than the untreated controls, which were overripe. Overall, our results lead us to recommend MAP plus ethylene scrubbing for long distance (4-week) shipping if the goal is to export/import tree-ripe mangos. A pallet-scale MAP that is available would facilitate better temperature management by allowing the packed fruit to be pre-cooled before application of the MAP plus ethylene scrubbers, promising even better results.

Neem Oil (Azadirachta indica L.) Response Surface Methodology (RSM)-Optimized Nanoemulsions for Sensory Quality Preservation of Oreochromis niloticus Fillets.

Neem oil nanoemulsions (NO NEs) have gained attention as natural antibacterial agents due to toxicity concerns surrounding synthetic preservatives. This study aimed to prepare a response surface methodology (RSM)-optimized NO NE < 200 nm to achieve a stable dip solution to maintain the sensory quality of Oreochromis niloticus fillets. The NO NE achieved a stable formulation with a particle size of 160.2 ± 0.04 nm on average. The polydispersity index (PDI) was 0.1 ± 0.05, and the zeta potential was found to be 18.2 ± 0.09 mV. Gas chromatography confirmed the presence of nimbiol, nimbandiol, 6-deacetyl nimbinene, and azadirachtin in NO after ultrasonic homogenization for 10 min (alternating between 30 s rest and 30 s work time). The NE had a spherical shape with a smooth surface, as was evident from transmission electron microscopy (TEM). Furthermore, NO:PM (neem oil-potassium metabisulphite) had an MIC (minimum inhibitory concentration) value of 150 ppm, compared to 210 ppm for the NO NE alone, against Staphylococcus aureus. Time-kill dynamics revealed the more effective control of S. aureus until 72 h with NO:PM. Moreover, DNA and protein leakage also increased from 0.145 ± 0.001 to 0.769 ± 0.002 OD (optical density) and from 0.142 ± 0.002 to 0.740 ± 0.001 OD, respectively, with the co-formulation of NO:PM. Conclusively, NO:PM inhibited S. aureus at a lower dose compared to the NO NE alone. Time-kill dynamics revealed complete inhibition of S. aureus in vitro for a period of 72 h. On the other hand, a proximate analysis of O. niloticus fillets showed no alteration in pH, no protein loss, and juiciness/moisture retention during 30 days of storage (4 °C). Sensory panelists reported that O. niloticus fillets treated with NE NO had improved color, flavor, juiciness, aroma, and overall quality. These results show that NE NO is a suitable green preservative for fish and possibly other meat-based products.

Meat Quality of Dairy and Dairy × Beef Steers Reared in Two Production Systems Based on Forages and Semi-Natural Pastures.

To safeguard an agricultural landscape with high biodiversity, livestock grazing on semi-natural pastures is crucial, and steers are well suited to such production systems. This study compared meat quality, including technological traits, sensory attributes, and fatty acid composition, of purebred dairy steers (D) and dairy × beef crossbreed steers (C), reared in two distinct production systems. Sixty-four steers (thirty-two per breed type) were included. Half were kept in a production system that had relatively high feed intensity (H), with one grazing summer on semi-natural pastures and slaughtered at 21 months of age. The other half were kept in a production system that had low feed intensity (L), with two grazing summers on semi-natural pastures and slaughtered at 28 months. Colour, water holding capacity, Warner-Bratzler shear force, sensory attributes, and fatty acid profiles were measured on the Musculus longissimus lumborum. Meat from L steers with two grazing seasons was darker (p = 0.003) and contained a higher proportion of unsaturated fatty acids (p = 0.006) than meat from more intensively reared H steers. Meat from C steers was perceived as having a coarser fibre structure (p = 0.022) with an acidic odour (p = 0.040) compared to D steers. Additionally, cooked meat from L steers was evaluated as having a pinker appearance by an analytical sensory panel (p = 0.008). In summary, breed type and production system had no major effect on technological and sensory attributes for forage and pasture-fed steers, but fatty acid composition was improved with more unsaturated lipids in meat from L steers.

Screening of Antifungal Lactic Acid Bacteria and Their Impact on the Quality and Shelf Life of Rye Bran Sourdough Bread.

In the present study, Lactiplantibacillus plantarum G8, exhibiting higher antifungal activity, and G12, displaying weaker antifungal activity, were isolated from naturally fermented wheat sourdough. Their impacts on bread quality and shelf life were subsequently investigated. The results demonstrated that both strains exhibited robust growth in rye bran sourdough. Compared to the blank control rye bran-wheat flour dough (RB dough), sourdough incorporation enhanced percentages of β-sheet and α-helix secondary structures, facilitating the formation of a more ordered gluten network structure. This contributed to reduced bread baking loss and decreased bread hardness, gumminess, and chewiness, with Lpb. plantarum G8 exhibiting the most pronounced effects. Notably, G8 bread displayed superior antifungal efficacy, extending shelf life by 8 d (mold appearance at room temperature: 12 d for G8 vs. 4 d for RB). Furthermore, G8 bread exhibited significantly increased diversity and content of volatile compounds, and received higher preference scores from the sensory panel. This study further advances the development of mold-resistant bakery products.

Impact of Organic and Conventional Vegetable-Based Curing Ingredients on Frankfurter Quality and Sensory Attributes.

Frankfurters, a widely consumed cured meat product in the United States, provide an ideal model for assessing the effects of conventional and organic plant-based curing ingredients. This study aimed to evaluate the impact of commercially available conventional and organic plant-based curing ingredients on the quality and sensory characteristics of frankfurters. Five nitrite source treatments (TRT)s were analyzed: preconverted celery (CEL), organic celery (OCEL), Swiss chard (SW), organic Swiss chard (OSW), and sodium nitrite (SN). Consumer sensory panel scores revealed a subtle variation in the perception of non-meat aftertaste among alternative cured frankfurter TRTs. No difference (p > 0.05) was observed in overall liking and purchase intent among all TRTs. Furthermore, the consumer sensory panel indicated that OSW had a marginally higher (p = 0.077) non-meat aftertaste compared to SW. Analysis of volatile compounds offered detailed insights into the interactions and effects of sodium nitrite and plant-based curing powders on finished products. Esters and terpenoids were strongly positively correlated (r > 0.75) with non-meat aftertaste, whereas alcohols, amino acids, and aldehydes were strongly negatively correlated (r < -0.75) with non-meat aftertaste. This study found that some commercially available organic curing ingredients may go through a deodorization process, resulting in an undetectable non-meat aftertaste. The combined findings indicated that even though non-meat aftertaste is discernible in organic versus conventional cured meat products, it does not affect consumers' overall liking or purchase intent for vegetable-based curing ingredients.

Effect of hop acid inclusion as a feed additive on Nile tilapia, Oreochromis niloticus, production, lysozyme activity, fillet color, and aroma

AbstractHop acids are known for their potent antimicrobial properties and may offer significant benefits in aquaculture. As hop acids are a prominent component of spent brewer's yeast, a major byproduct of the brewing industry, their utilization in fish feed holds potential for enhancing both the economic and environmental sustainability of aquaculture operations, provided they are not detrimental to the growth and quality of the product. A 56‐day nutritional trial was conducted that incorporated hop acids (Humulone and Lupulone) into the diets of Nile tilapia, Oreochromis niloticus, and assessed their effects on rearing production, lysozyme activity, and final fillet LAB color &amp; aroma. Four experimental diets containing between 0 and 1200 mg hop acids/kg feed were formulated for the nutritional study. Ninety‐six tilapias were distributed equally among twelve ~2000 L tanks (eight fish/tank) and randomly assigned a treatment diet with 3 tanks per treatment (n = 3). Fish were weighed weekly and fed daily. After the trial, various production metrics, including weight gain, feed conversion ratio, viscerosomatic index, hepatosomatic index, condition factor, and fillet yield, were assessed. Additionally, lysozyme activity was assessed in isolated serum samples. Skinned and deboned fillets were assessed for LAB color, and a sensory panel evaluated the aroma of raw and baked fillets. The study revealed the inclusion of hop acids provided no significant differences in the production metrics, except for the viscerosomatic index. While not reflected in the FCR, weekly weight measurement found that the feed treatment of approximately 300 hop acids/kg of feed had slightly higher average fish weight per tank toward the end of the feed trial. There were minor differences in color, but no significant differences in aroma between treatment and control fillets. Incorporating hop acids into the diet, even at the highest inclusion level tested, did not result in any adverse effects on the fish. While these findings do not show significant benefits of hop acid addition, there were no detrimental effects, suggesting a promising avenue for utilizing brewing waste streams or isolated hop acids as an effective supplement in fish feed formulations.

Effects of Frying Temperature-Time Combination on Physicochemical, Bioactive Compounds Changes and Storage Life of Vacuum Fried Jackfruit Chips

The aim of the study was to optimize the vacuum fried jackfruit chips processing to produce high quality jackfruit chips at suitable frying temperature and time. Jackfruit chips were prepared from matured khaja type jackfruit. The harvested matured jackfruit was cut into halves and separated the bulbs. The seed was removed and bulb was sliced into about 5 mm thickness and then packaged in high density polyethylene (HDPE) packet (~60 micron) and frozen at -18ºC for 24 - 48 hours. Then the frozen slices were fried instantly using BARI Vacuum Frying Machine at 100,110 and 120ºC for5, 10, 15, 20 and 25 minutes, respectively. The fried chips were de-oiled using BARI De-oiling Machine at 1400 rpm for 3 minutes. Finally, the de-oiled chips were packaged in metalex foil (~50 micron) packet without nitrogen gas and sealed for storage at ambient temperature (26±2oC, 75±5%RH). Then the changes of physicochemical properties with different frying temperature and time at one-month interval upto six months and consumer preference test was evaluated by expert sensory panelists. According to the sensory panelist, the best frying temperature and time combination was found 110ºC for 25 minutes and 120 ºC for 20 minutes where sensory scored 8.12 and 7.88, respectively. The study will generate the information to the food processors and product development sectors to find out proper ways and means of processing and production of good quality vacuum fried jackfruit chips and thus mitigate the postharvest losses by extending the shelf life and marketability. South Asian J. Agric., Vol. 10, No.1-2, 2024: 36-46

Investigating the Impact of Gamification on Performance and Engagement of Panelists in the Descriptive Analysis of Puffed‐Rice Cakes

ABSTRACTPanelists are commonly found to be disengaged from the repetitive tasks associated with descriptive testing, leading to poor panel performance and resulting in data that lack actionable insights. One potential solution to this issue is gamification, an effective design strategy to stimulate engagement and performance by applying game elements to targeted nongame environments. To investigate the impact of applying gamification, this study used four descriptive analysis (DA) panels treated with gamification elements during the training phase and/or evaluation stage (control/control, control/gamified, gamified/control, gamified/gamified). In all gamified sessions, panelists were repeatedly exposed to game elements identified from the User Types Hexad model. Following training, panelist performance (product discriminability, repeatability, panel consistency), engagement, and their response to implemented gaming elements were measured in the evaluation session. Results suggested that longer gamification exposure and a combination of game elements are necessary to maximize the effect of gamification on sensory panel performance.

An interdisciplinary approach to detect and grade ‘Mushy Halibut Syndrome’ in fillets of Greenland halibut (Reinhardtius hippoglossoides)

‘Mushy halibut syndrome’ (MHS) affects the quality of Greenland halibut fillets. Fillets affected by MHS are jelly-like and turn mushy when cooked. Different severities of MHS occur in commercial catches, and cause food wastage and economic losses due to a lack of detection tools. In this study, we combined sensory evaluation, microscopy and chemical analysis to characterize and grade MHS in Greenland halibut fillets, and assessed hyperspectral imaging (HSI) as a non-invasive detection method. Fillets (n = 100) were sampled and sorted into five categories based on assessment of MHS severity using a sensory MHS grading system. Twenty fillets were assigned to each category. Fillets underwent HSI analysis (n = 100), chemical analysis (n = 40) and microscopy (n = 25). Microscopy revealed myofiber degeneration progressing with MHS severity. Average dry matter and oil content for normal fillets were 26.6%, and 10.4%, respectively, compared to 14.6% and 2.0% for fillets severely affected by MHS. The sensory evaluations demonstrated good consensus on MHS criteria but highlighted the challenges of relying on limited manual detection. Two hyperspectral models were tested: one model estimated chemical composition of fillets, while the other predicted the fillet area affected by MHS. Both showed high accuracy for detecting and grading MHS. Future work should involve larger data sets and sensory panels, fewer MHS categories and commercially relevant threshold values for dry matter and oil content. Effective grading of MHS-products could contribute to optimized utilization, development of new side-streams and reduced wastage in the fisheries.

Yeast recycling and the chemical and sensory quality of cachaça

Why was the work done: Cachaça fermentation often involves recycling the yeast for subsequent fermentations. This practice, common in the brewing and ethanol/biofuel industries, has received little technical attention in the production of cachaça. This work was conducted to address the gap in knowledge and assess the impact of recycling yeast on the quality of cachaça. What are the main findings: Two commercial yeast strains - DistilaMax® RM (‘RM’) and CanaMax® (‘CNX’) - were used. Using sugarcane must, 14 consecutive recycled fermentations were performed. Cachaça (after distillation) was analysed for volatile compounds (GC-MS), ethyl carbamate (GC-FID) and sensorial analysis (Rate All That Apply) with evaluation using PCA. Why is the work important: The sum of volatile compounds (coefficient of congeners) in cachaça produced with the CNX yeast showed greater consistency across all fermentation cycles compared to cachaça made with RM. Yeast CNX demonstrated superior robustness and adaptation to the local climate. However, the sensory quality of cachaça produced with RM was more favourably received by a sensory panel. Fermentation was successful with both yeasts through 14 cycles, producing cachaça that complied with Brazilian legislation. Sensory consistency was maintained up to the seventh cycle, but bacterial contamination was observed from the tenth cycle onwards. Why is the work important: Recycling yeast cells across cachaça fermentations is a reliable technique, ensuring compliance with Brazilian regulations. The study highlights that using selected yeasts with recycling produced a standard final product, and potentially consistent batches of cachaça throughout the annual harvest

Assessing the dietary intake of sensory panellists: implications for workplace nutrition and health

Abstract Sensory panellists frequently consume various food products during sensory evaluations, potentially impacting their dietary intake and overall health. However, nutrition is often overlooked in sensory evaluation planning. This study assessed the dietary intakes of sensory panellists at a meat alternative manufacturer in the UK, by analysing nutrition data from sensory sessions over five weeks. The average daily energy intake during sensory sessions was 192 kcal (803 kJ) of which 35% of energy came from protein, 34% from total fat, 5% from saturated fat and 3% from sugar. Fibre intake averaged 7.1 g (24% of the Reference Intake (RI)) while salt intake was 1.0 g (17% of the RI). Most nutrient intakes measured were aligned with public health recommendations; however, salt intake warrants monitoring, given the associated health risks with excess intakes. These findings highlight the need to integrate nutrition considerations into sensory evaluation planning to support sensory panellists’ health and wellbeing.