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| Registros recuperados: 17 | |
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| Antão-Geraldes,Ana Maria; Hungulo,Sílvia Rafael; Pereira,Etelvina; Teixeira,Amílcar; Teixeira,Alfredo; Rodrigues,Sandra. |
| ABSTRACT: Body composition (total crude protein, lipid, ash, dry matter and moisture) and fatty acid profiles were compared between wild and farmed brown trout and between farmed rainbow trout. Farmed brown trout contained the highest amount of crude protein (18.39%), whereas farmed rainbow trout contained higher levels of crude lipid (2.35%). Thirty six fatty acids were found, including sixteen saturated fatty acids (SFA), nine monounsaturated fatty acids (MUFA) and eleven polyunsaturated fatty acids (PUFA). The most abundant SFA in all fish were palmitic acid and stearic acid. However, the most abundant fatty acids in all trout samples were MUFA and PUFA. MUFA were the most abundant fatty acid in farmed brown trout because of high abundance of oleic... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Salmo trutta; Oncorhynchus mykiss; Body composition; Fatty acid composition; Sensory quality. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000900752 |
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| Silbande, A.; Cornet, Josiane; Cardinal, Mireille; Chevalier, Frederique; Rochefort, K.; Smith-ravin, J.; Adenet, S.; Leroi, Francoise. |
| Aim The spoilage potential of 28 bacterial strains isolated from spoiled raw yellowfin tuna was evaluated. Methods and Results Bacterial species were inoculated in irradiated tuna matrix. Chemical changes, bacterial growth and sensory quality were monitored during aerobic storage at 8°C. Pseudomonas spp., Enterobacter spp. and Escherichia hermanii had no spoiling effect. Brochothrix thermosphacta and Carnobacterium divergens/maltaromaticum developed moderate unpleasant odors. Hafnia paralvei and Serratia spp. released strong off-odors (pyrrolidine, sulfur/cabbage). No bacterial group (except H. paralvei) combined with Pseudomonas spp. deteriorated the sensory quality of tuna. When C. divergens/maltaromaticum was associated with H. paralvei or B.... |
| Tipo: Text |
Palavras-chave: Bacterial interactions; Bacterial species; Fish; Pseudomonas; Sensory quality; Spoilage potential; Tropical; Tuna. |
| Ano: 2018 |
URL: https://archimer.ifremer.fr/doc/00414/52557/53395.pdf |
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| Taylor, Gary; Andrews, Linda; Gillespie, Jeffrey M.; Schupp, Alvin R.; Prinyawiwatkul, Witoon. |
| Emu and ostrich meats were compared with beef to identify and quantify their sensory attributes. A sensory panel was used to compare U.S. Department of Agriculture Choice top sirloin beef with emu and ostrich meat, both ground and intact forms. Comparisons of sensory quality and acceptability were made after zero, two, four and six months of frozen storage. Differences in flavor, juiciness and texture were detected between ratite meats and beef (the control). The differences were more pronounced for intact cuts than ground meat, with ratite meat usually being rated inferior to beef. Some differences in sensory acceptability across the sic-month storage period were revealed. Implications for marketing the ratite meats are made based upon the study. |
| Tipo: Journal Article |
Palavras-chave: Acceptability; Difference from control; Emu; Ostrich; Sensory quality; Storage; Agribusiness; Livestock Production/Industries. |
| Ano: 1998 |
URL: http://purl.umn.edu/90438 |
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| Gonçalves,Gilma Auxiliadora Santos; Resende,Nathane Silva; Gonçalves,Carla Saraiva; Carvalho,Elisângela Elena Nunes de; Resende,Jaime Vilela de; Boas,Eduardo Valério de Barros Vilas. |
| ABSTRACT The Mangaba, an exotic fruit of the Brazilian Cerrado, is very appreciated for its peculiar sensory characteristics. Here we aimed to evaluate the sensory profile of mangaba pulp subjected to three treatments (unpasteurized and pasteurized pulps; frozen by static air and forced air; stored frozen for zero, 4, 8 and 12 months). The following sensory tests were applied: temporal dominance of sensations (TDS) (identify and check the dominant sensations of flavor over time of consumption), ideal scale (identify optimal concentration of sucrose to be added in nectar) and acceptance test (to evaluate the effect of treatments on consumer acceptance). By TDS analyses, a sour taste was reported for most treatments, combined with the identification of a bad... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Hancornia speciosa Gomes; Temporal dominance of sensations; Just-About-Right-Scale; Acceptance test; Sensory quality. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542020000100401 |
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| Curi,Paula Nogueira; Tavares,Bruna de Sousa; Tadeu,Maraísa Hellen; Melo,Evaldo Tadeu de; Pio,Rafael; Souza,Vanessa Rios de. |
| ABSTRACT: In order to increase the availability to consumers and add even more value to peaches (Prunus persica (L.) Batsch) and to identify which cultivars grown in tropical regions are more suitable for jelly processing, the objective of this study was to characterize and evaluate the influence of different peach cultivars (‘Aurora’, ‘Biuti’, ‘Bonão’, ‘Centenário’, ‘Diamante’, ‘Douradão’, ‘Libra’, ‘Régis’ and ‘Tropical’) cultivated in tropical regions on the physicochemical characteristics, rheological properties and sensory acceptance of the resulting jelly. The evaluated cultivars presented great variability among themselves in relation to the physical and physicochemical characteristics. The jellies elaborated from these cultivars; although,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Prunus persica (L.) Batsch; Sensory quality; Processing. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017001200203 |
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| CURI,Paula Nogueira; NOGUEIRA,Paulyene Vieira; ALMEIDA,Aline Botelho de; CARVALHO,Cynara dos Santos; PIO,Rafael; PASQUAL,Moacir; SOUZA,Vanessa Rios de. |
| Abstract To increase the availability to consumers and add more value to loquat (Eriobotrya japonica Lindl.), which is a very perishable and seasonal fruit, and in order to identify which cultivars grown in subtropical regions are more suitable for jelly processing, the objective of this study was to evaluate the influence of different loquat cultivars (Fukuhara, Kurisaki, Mizumo, Mizuho and Mizauto) grown in subtropical regions of Brazil on the physicochemical characteristics, rheological properties and sensory acceptance of the resulting jelly. Based on sensory acceptance the most suitable loquat cultivars for jelly processing are Kurisaki and Mizuho. In this study it was found that the consumer prefers a more acidic, less sweet, less firm or softer... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Eriobotrya japonica; Jelly; Sensory quality; Consumer profile. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100070 |
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| GULLIAN-KLANIAN,Mariel; SÁNCHEZ-SOLÍS,María José; TERRATS-PRECIAT,Montserrat; DELGADILLO-DÍAZ,Mariana; ARANDA,Javier. |
| Abstract There are no precedents concerning the quality of Octopus maya during chilled storage. This study evaluated the shelf life of the red octopus in chilling storage (4oC) and the correlation of the sensory quality index with microbiological counting and the biochemical indicators (hypoxanthine, histamine and volatile amines). A total of 112 whole raw octopi (average weight of 896 g) were randomly selected from seven batches and exposed to 4°C for 18, 24, 48, 72, 84, 96, and 100 h. The histamine concentration (91.7%), followed by the counts of psychrotrophic bacteria (5.5%) and hypoxanthine (2.2%), were the predictors from the redundancy analysis that better explained the changes taking place during the chilling hours. After 72 h of chilling, the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Octopus maya; Sensory quality; Biochemical parameters; Chilled storage. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200304 |
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| İZCİ,Levent; BİLGİN,Şengül. |
| Abstract In this study, our aim was to consider the production of fish crackers using Carassius gibelio and to investigate the fatty acid profile and sensory quality of the fish crackers. Fish cracker mixture with a ratio 3.5:1.5 (minced fish/wheat starch) was obtained. Based on the total minced fish and starch level, 1.75% salt, 0.25% black pepper, 2% sunflower oil, 1% baking powder and 10% cold water (4 °C) were added and stirred until a homogenous mixture was obtained. The mixture was compressed in an extractor and baked. The moisture content of minced fish (CMF), cracker dough (CD) and crackers (CCr) was 77.73 ± 0.14%, 63.10 ± 2.18% and 7.95 ± 0.67% respectively. The n6/n3 ratio of crackers was 2.61 ± 0.20, PUFA/SFA ratio 2.28 ± 0.06 and DHA/EPA ratio... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fish cracker; Carassius gibelio; Baking; Fatty acid; Sensory quality. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400643 |
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| Fall, Papa-abdoulaye; Pilet, Marie-france; Leduc, Francois; Cardinal, Mireille; Duflos, Guillaume; Guerin, Camille; Joffraud, Jean-jacques; Leroi, Francoise. |
| This study investigated the sensory quality and physicochemical evolution (pH, glucose, l-lactic acid, biogenic amine, free amino-acids and volatile compounds) during storage at 8 °C of cooked peeled shrimp inoculated with the specific spoilage bacteria Brochothrix thermosphacta alone or mixed with the protective strain Lactococcus piscium CNCM I-4031. Growth of both bacteria was monitored at regular intervals during storage by microbial counts and the thermal temperature gradient gel electrophoresis (TTGE) technique. Bacterial counts showed that L. piscium and B. thermosphacta inoculated at 7 log CFU/g and 3 log CFU/g were well adapted to shrimp, reaching a maximum level of 9 log CFU/g after 4 days and 10 days respectively. In mixed culture, the growth of... |
| Tipo: Text |
Palavras-chave: Biopreservation; Sensory quality; Volatile compounds; Biogenic amines; Amino-acid; TTGE. |
| Ano: 2012 |
URL: http://archimer.ifremer.fr/doc/00042/15348/15630.pdf |
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| Souza,Maria Cristina Corrêa de; Benassi,Marta de Toledo; Meneghel,Renata Fraxino de Almeida; Silva,Rui Sérgio dos Santos Ferreira da. |
| The stability of orange juice obtained from a small extractor and stored in a polyethylene bottle was assessed under isothermal and non-isothermal storage conditions at 4, 8 and 12ºC for 72 hours. pH, titratable acidity and Brix did not alter significantly during the 72 hours storage. Microbiological analysis showed high initial count for moulds and yeasts that increased in the juice stored for 72h under the non-isothermal conditions with temperature abuse (12ºC/4h). Date of the sensory evaluation showed a small reduction in product acceptance in this condition. The juice, in the recommended validity period (48h), presented losses of less than 20% of the initial ascorbic acid content regardless of the treatment. However, after this time, the degradation... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Citrus fruit; Shelf life; Vitamin C; HPLC; Sensory quality; Moulds and yeasts. |
| Ano: 2004 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000300009 |
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| Dias,Raíssa; Curi,Paula Nogueira; Pio,Rafael; Bianchini,Flávio Gabriel; Souza,Vanessa Rios de. |
| ABSTRACT The consumption of the cambuci in nature is limited due to the strong acidity and astringency of its fruits, and in view of the various accesses that can currently be cultivated, it is of great importance to study the cambuci processing in the form of products such as jams, as well as to survey which accessions are more suitable for processing. Thus, the aim of this study was to characterize different cambuci accesses (7240, 7225, 7262, 7292 and 7278) and to evaluate their influence on the physicochemical characteristics, rheological properties and sensory acceptance of jam in order to identify the access with the highest potential for industrial use. To characterize the different cambuci accessions, analyzes of length, diameter, unit mass,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Campomanesia phaea (Berg) Landr; Sensory quality. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902018000200307 |
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| Almeida,Sheyla dos Santos; Alves,Wonder Alexandre Luz; Araújo,Sidnei Alves de; Santana,José Carlos Curvelo; Narain,Narendra; Souza,Roberto Rodrigues de. |
| In this study, seven wine samples were prepared varying the amount of pulp of acerola fruits and the sugar content using the simulated annealing technique to obtain the optimal sensory qualities and cost for the wine produced. S. cerevisiae yeast was used in the fermentation process and the sensory attributes were evaluated using a hedonic scale. Acerola wines were classified as sweet, with 11°GL of alcohol concentration and with aroma, taste, and color characteristics of the acerola fruit. The simulated annealing experiments showed that the best conditions were found at mass ratio between 1/7.5-1/6 and total soluble solids between 28.6-29.0 °Brix, from which the sensory acceptance scores of 6.9, 6.8, and 8.8 were obtained for color, aroma, and flavor,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Simulated annealing; Sensory quality; Acerola; Wine; Optimization; Production cost. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200011 |
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| SILVA,ADRIANA SANTOS DA; SANTANA,LIGIA REGINA RADOMILLE DE; BISPO,ELIETE DA SILVA; LOPES,MARIANGELA VIEIRA. |
| ABSTRACT Umbu is a fruit very appreciated by the Brazilian Northeast people, but these fruits show great perishability. Cereal bars production with fruits addition is interesting because allow the technological use of noble raw materials, besides to reduce umbu post-harvest losses. The aims of this study were the production of diet bars with umbu pulp and to carry out the chemical, physical and sensory characterization of these products. Different gums were studied as binder agents and sucralose and acesulfame-K as sweeteners, in the elaboration of four treatments of diet bars: BUA (Arabic gum), BUC (carrageenan), BUT (tara), BUX (xanthan) and the control treatment BUCT (with glucose syrup and sucrose). The chemical, physical and sensory data were... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Processing; Gum; Sensory quality; Dietary fiber. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000200903 |
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| Registros recuperados: 17 | |
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