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Sensory evaluation

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https://www.readbyqxmd.com/read/28728404/quality-of-steak-restructured-from-beef-trimmings-containing-microbial-transglutaminase-and-impacted-by-freezing-and-grading-by-fat-level
#1
Supaluk Sorapukdee, Pussadee Tangwatcharin
Objective: The objective of this research was to evaluate the physico-chemical, microbiological and sensorial qualities of restructured steaks processed from beef trimmings (grade I and II) and frozen beef (fresh beef as control and frozen beef). Method: Beef trimmings from commercial butcher were collected, designated into 4 treatments differed in beef trimmings grade and freezing, processed into restructured steaks with 1% microbial transglutaminase and then analyzed product quality...
July 17, 2017: Asian-Australasian Journal of Animal Sciences
https://www.readbyqxmd.com/read/28728372/supplementary-effects-of-higher-levels-of-various-disaccharides-on-processing-yield-quality-properties-and-sensory-attributes-of-chinese-style-pork-jerky
#2
Chih-Ming Chen, Hsien-Tang Lin
Objectives: This study was conducted to evaluate the supplementary effect of higher concentrations of various dissaccharides on processing yield, major physicochemical properties, and sensory attributes of Chinese-style pork jerky (CSPJ). Methods: CSPJ samples were prepared by marinating sliced ham (4 mm) with three dissaccharides, including sucrose, lactose, and maltose, at 0%, 15%, 18%, 21%, and 24%. Subsequently, the CSPJ samples were dried and roasted. The moisture content, water activity, crude protein, moisture-to-protein ratio, pH, processing yield, shear force, color, and sensory attributes of the CSPJ samples were evaluated...
June 27, 2017: Asian-Australasian Journal of Animal Sciences
https://www.readbyqxmd.com/read/28728082/oral-infections-comorbidities-and-sensory-evidences-in-elderly-cross-sectional-study
#3
Nathalia Santos Viana Silva, Luciana Alvarenga da Silva, Omar Jaluul, Wilson Jacob-Filho, Silvia Regina Dowgan Tesseroli de Siqueira
BACKGROUND: Oral infections affect the general health and overlap with chronic diseases due to infectious-immune mechanisms. On the other side, sensory abnormalities may be symptoms of this association. OBJECTIVE: To evaluate the prevalence of oral infections, comorbidities, health parameters and sensory abnormalities in elderly patients. METHODS: Thirty (30) elderly with mean age 70.4 yo, distributed according to ages were evaluated with a protocol that included demographics, comorbidities, medications, laboratory tests, blood pressure, heart rate, mini-mental state examination, clinical oral evaluation and systematized sensory testing (gustative, olfactory, thermal, mechanical and pain thresholds)...
July 1, 2017: Archives of Gerontology and Geriatrics
https://www.readbyqxmd.com/read/28727037/assessment-of-objective-measures-of-beef-steak-juiciness-and-their-relationships-to-sensory-panel-juiciness-ratings
#4
L W Lucherk, T G O'Quinn, J F Legako, R J Rathmann, J C Brooks, M F Miller
The objective of this study was to evaluate multiple instrumental measures of beef juiciness and determine their relationships with sensory panel juiciness ratings. Treatments were selected to maximize variation in juiciness and included 5 USDA quality grades (Prime, upper two-thirds Choice, lower one-third Choice, Select, and Standard) as well as 2 enhanced Select treatments (112 and 107% of the initial raw weight) and were prepared to 3 degrees of doneness (DOD; rare [66°C], medium [71°C], and well done [77°C])...
June 2017: Journal of Animal Science
https://www.readbyqxmd.com/read/28726999/the-effects-of-instrumental-color-and-extractable-lipid-content-on-sensory-characteristics-of-pork-loin-chops-cooked-to-a-medium-rare-degree-of-doneness
#5
K B Wilson, M F Overholt, C M Shull, C Schwab, A C Dilger, D D Boler
Boneless loins ( = 286) were selected from a population of pigs of a common genetic line and management strategy to be used in an experiment to determine the effects of instrumental color and extractable lipid content on sensory traits of boneless pork chops cooked to an end point internal temperature of 63°C. Loins were cut into 2.54-cm-thick chops and aged until 14 d postmortem. Chop L* values ranged from 57.60 (light) to 43.11 (dark) and extractable lipid ranged from 0.80 to 5.52%. Using these values, chops were assigned to 5 color and 6 marbling categories using National Pork Producers Council (NPPC) standards, resulting in a 5 × 6 factorial arrangement of treatments...
May 2017: Journal of Animal Science
https://www.readbyqxmd.com/read/28726509/soymilk-fermentation-by-enterococcus-faecalis-vb43-leads-to-reduction-in-the-immunoreactivity-of-allergenic-proteins-%C3%AE-conglycinin-7s-and-glycinin-11s
#6
V Biscola, A Rodriguez de Olmos, Y Choiset, H Rabesona, M S Garro, F Mozzi, J-M Chobert, M Drouet, T Haertlé, B D G M Franco
Food allergies represent a serious problem affecting human health and soy proteins rank among the most allergenic proteins from food origin. The proteolytic enzymes produced by lactic acid bacteria (LAB) can hydrolyse the major allergens present in soybean, reducing their immunoreactivity. Many studies have reported the ability of LAB to ferment soy-based products; while the majority of them focus on the improvement of the sensory characteristics and functionality of soy proteins, a lack of information about the role of lactic fermentation in the reduction of immunoreactivity of these proteins exists...
July 20, 2017: Beneficial Microbes
https://www.readbyqxmd.com/read/28725595/a-prospective-evaluation-of-penile-measures-and-glans-penis-sensory-changes-after-penile-prosthetic-surgery
#7
Donghua Xie, Marilin Nicholas, Victor Gheiler, Dylan Perito, Luanda Siano, Igor Kislinger, Guy M Nehrenz, Boris Klopukh, Fernando J Bianco, Paul Perito, Edward Gheiler
BACKGROUND: With better designed devices and lower infection rates, satisfaction with inflatable penile prosthesis (IPP) placement is increasingly high. However, dissatisfaction is still present and there is disagreement regarding length and sensation changes after the IPP placement. The aim of this study was to evaluate changes in penile length, girth and sensitivity after IPP placement. METHODS: From August 2012 to January 2013 all patients undergoing "de novo" IPP surgery were invited to participate in this study...
June 2017: Translational Andrology and Urology
https://www.readbyqxmd.com/read/28724776/inhibitory-circuits-of-the-mammalian-main-olfactory-bulb
#8
Shawn D Burton
Synaptic inhibition critically influences sensory processing throughout the mammalian brain, including the main olfactory bulb (MOB), the first station of sensory processing in the olfactory system. Decades of research across numerous laboratories have established a central role for granule cells (GCs), the most abundant GABAergic interneuron type in the MOB, in the precise regulation of principal mitral and tufted cell (M/TC) firing rates and synchrony through lateral and recurrent inhibitory mechanisms. In addition to GCs, however, the MOB contains a vast diversity of other GABAergic interneuron types, and recent findings suggest that, while fewer in number, these oft-ignored interneurons are just as important as GCs in shaping odor-evoked M/TC activity...
July 19, 2017: Journal of Neurophysiology
https://www.readbyqxmd.com/read/28724475/blood-profile-and-meat-quality-of-holstein-friesian-steers-finished-on-total-mixed-ration-or-flaxseed-oil-supplemented-pellet-mixed-with-reed-canary-grass-haylage
#9
D T Utama, S G Lee, K H Baek, W S Chung, I A Chung, D I Kim, G Y Kim, S K Lee
Holstein-Friesian steer beef production is renowned globally as a secondary product of the milk industry. Grass feeding is a common practice in raising Holstein steers because of its low cost. Furthermore, grass feeding is an alternative way to produce beef with a balanced n-6 to n-3 fatty acids (FAs) ratio. However, the performance and meat quality of Holstein-Friesian cattle is more likely to depend on a high-quality diet. The aim of this study was to observe whether feeding two mixed diets; a corn-based total mixed ration (TMR) with winter ryegrass (Lolium perenne) or flaxseed oil-supplemented pellets with reed canary grass haylage (n-3 mix) provided benefits on carcass weight, meat quality and FA composition compared with cattle fed with reed canary grass (Phalaris arundinacea) haylage alone...
July 20, 2017: Animal: An International Journal of Animal Bioscience
https://www.readbyqxmd.com/read/28724092/can-biochar-covers-reduce-emissions-from-manure-lagoons-while-capturing-nutrients
#10
Brian Dougherty, Myles Gray, Mark G Johnson, Markus Kleber
The unique physical and chemical properties of biochars make them promising materials for odor, gas, and nutrient sorption. Floating covers made from organic materials (biocovers) are one option for reducing odor and gas emissions from livestock manure lagoons. This study evaluated the potential of floating biochar covers to reduce odor and gas emissions while simultaneously sorbing nutrients from liquid dairy manure. This new approach has the potential to mitigate multiple environmental problems. Two biochars were tested: one made via gasification of Douglas fir chips at 650°C (FC650), and the other made from a mixture of Douglas fir [ (Mirb...
May 2017: Journal of Environmental Quality
https://www.readbyqxmd.com/read/28722782/development-of-blueberry-liquor-influence-of-distillate-sweetener-and-fruit-quantity
#11
Ilda Caldeira, Daniel Lopes, Teresa Delgado, Sara Canas, Ofélia Anjos
BACKGROUND: In this work different formulations of blueberry liquor were tested and characterized based on their physicochemical and sensory characteristics. RESULTS: Three factors were evaluated: the distillate used to produce the liquor (wine spirit or grape marc spirit); the sweetener (white sugar or honey) and the fruit quantity (two doses). For each liquor, pH, total acidity, dry soluble solids content, dry extract, alcoholic strength, reducing sugars, colour intensity, methanol content, acetaldehyde and fusel alcohols were determined...
July 19, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28722535/persistence-of-mercury-induced-motor-and-sensory-neurotoxicity-systematic-review-of-workers-previously-exposed-to-mercury-vapor
#12
Cheryl A Fields, Jonathan Borak, Elan D Louis
Elemental mercury (Hg(0)) is a well-recognized neurotoxicant, but it is uncertain whether and for how long its neurotoxicity persists. Among studies that evaluated previously-exposed workers, only one examined workers during and also years after exposure had ceased. The objective of this review is to create a series of 'synthetic' longitudinal studies to address the question of persistence of Hg(0) neurotoxicity in occupationally exposed workers. We systematically reviewed studies describing objective motor and sensory effects in previously-exposed mercury workers...
July 19, 2017: Critical Reviews in Toxicology
https://www.readbyqxmd.com/read/28722176/comparative-study-of-submerged-and-surface-culture-acetification-process-for-orange-vinegar
#13
Cristina Cejudo-Bastante, Enrique Durán-Guerrero, Carmelo García-Barroso, Remedios Castro-Mejías
BACKGROUND: The two main acetification methodologies generally employed in the production of vinegar (surface and submerged cultures) were studied and compared for the production of orange vinegar. Polyphenols (UPLC/DAD) and volatiles compounds (SBSE-GC/MS) were considered as the main variables in the comparative study. Sensory characteristics of the obtained vinegars were also evaluated. RESULTS: Seventeen polyphenols and twenty four volatile compounds were determined in the samples during both acetification processes...
July 19, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28722023/potential-involvement-of-impaired-bkca-channel-function-in-sensory-defensiveness-and-some-behavioral-disturbances-induced-by-unfamiliar-environment-in-a-mouse-model-of-fxs
#14
Maria Isabel Carreno-Munoz, Fabienne Martins, Maria Carmen Medrano, Elisabetta Aloisi, Susanna Pietropaolo, Corentin Dechaud, Enejda Subashi, Guillaume Bony, Melanie Ginger, Abdelmalik Moujahid, Andreas Frick, Xavier Leinekugel
In Fragile X Syndrome (FXS), sensory-hypersensitivity and impaired habituation is thought to result in attention overload and various behavioral abnormalities in reaction to the excessive and remanent salience of environment-features that would normally be ignored. This phenomenon, termed sensory defensiveness, has been proposed as the potential cause of hyperactivity, hyperarousal, and negative reactions to changes in routine that are often deleterious for FXS patients. However, the lack of tools for manipulating sensory-hypersensitivity has not allowed the experimental testing required to evaluate the relevance of this hypothesis...
July 19, 2017: Neuropsychopharmacology: Official Publication of the American College of Neuropsychopharmacology
https://www.readbyqxmd.com/read/28720973/functional-and-physicochemical-characteristics-of-cookies-prepared-from-amorphophallus-paeoniifolius-flour
#15
M Suriya, Reshu Rajput, Chagam Koteswara Reddy, Sundaramoorthy Haripriya, Mudasir Bashir
This study was undertaken to prepare novelly formulated cookies from elephant foot yam flour (EFYF) with refined wheat flour (RWF) and evaluate their proximate composition, quality characteristics, texture, pasting and organoleptic properties. The formulated cookies prepared from EFYF, substituting RWF up to 70% had sensory properties similar to that of refined flour cookies (control). EFYF and RWF blend revealed reduced water and oil absorption capacity with increased peak and final viscosities when compared with RWF...
June 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28720972/optimization-of-microwave-roasting-of-peanuts-and-evaluation-of-its-physicochemical-and-sensory-attributes
#16
Rakesh Kumar Raigar, Rohit Upadhyay, Hari Niwas Mishra
In this study, the microwave (MW) roasting (MWR) of peanuts (Arachis hypogaea L.) is attempted, optimized and compared with conventional drum roasting. A two factor/three level face centered composite design based MWR experiments was conducted at different roasting time (60, 180 and 300 s) and MW power levels (180, 540 and 900 W). The roasting quality was analyzed by physicochemical and sensory attributes of roasted peanuts and extracted oil viz., moisture loss, hardness, browning index (BI), induction period (IP) based on Rancimat, peroxide value (PV) and overall acceptability (OA), respectively...
June 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28720970/effect-of-rice-bran-oil-spread-on-the-physical-sensory-and-fatty-acid-profile-of-cake
#17
Rizwana Shaik, Aparna Kuna, Mohibbe Azam, Ram Tilathoo, Manorama Kanuri, Geetha Samala
Studies were carried out to replace hydrogenated fat (HF) with rice bran oil (RBO) and two varieties of rice bran oil spread RBOS1 and RBOS2 in the preparation of cake. Physico-chemical properties, sensory properties, scanning electronic microscopic (SEM) study and fatty acid estimation with reference to trans fatty acids of cake made with control and experimental samples were studied. The best acceptable cake among the four i.e., RBOS2 cake was selected for consumer evaluation along with control (HF) cake...
June 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28720938/effect-of-green-coffee-extract-on-rheological-physico-sensory-and-antioxidant-properties-of-bread
#18
A Mukkundur Vasudevaiah, A Chaturvedi, R Kulathooran, I Dasappa
Green coffee extract, GCE (Coffee canephora) was used at 1.0, 1.5 and 2.0% levels for making bioactive rich bread. The processed GCE from the green coffee beans had 21.42% gallic acid equivalents (GAE) total polyphenols (TPP), 37.28% chlorogenic acid (CGA) and 92.73% radical scavenging activity (RSA), at 100 ppm concentration of GCE and caffeine content (1.75%). Rheological, physico-sensory and antioxidant properties of GCE incorporated breads were analysed and compared with control bread. The results revealed not much significant change in the rheological characteristics of dough up to 1...
June 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28720937/quality-characteristics-of-broiler-chicken-meat-from-free-range-and-industrial-poultry-system-for-the-consumers
#19
Débora Cristina Fernandes da Silva, Alex Martins Varela de Arruda, Alex Augusto Gonçalves
ABSTRACT: The aim of this study was to determine and compare the quality parameters of broiler chicken meat from free-range and industrial poultry system. Proximate composition, color, pH, shear force, microbial quality and sensory characteristics were evaluated. Both free-range and industrial chicken meat presented PSE (pale, soft and exudative) anomaly (L* > 53). An inverse correlation between lightness, pH and shear force was observed. The free range broiler meat had higher yellow color (b* 11...
June 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28720931/quality-attributes-of-dahi-prepared-from-milk-fortified-with-omega-3-fatty-acids-phytosterols-and-polydetxrose
#20
N Veena, B Surendra Nath, Bandla Srinivas, B V Balasubramanyam
In the present study, dahi prepared using milk fortified with omega-3 fatty acids (flaxseed oil), phytosterols and soluble fibre (polydextrose) through an oil-in-water emulsion was evaluated for the physico-chemical and sensory quality. The levels of fortificants in fortified dahi were also estimated. Fortification process did not affect the degree of fermentation in terms of pH and acidity. Sensory scores of fortified and control dahi did not differ significantly. Fortified dahi had lower viscosity, firmness and consistency, and higher water holding capacity (WHC) compared to control; however, significant differences were not observed in firmness and consistency values...
June 2017: Journal of Food Science and Technology
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