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Artificial neural network for determining the hedonic score of texture of and distinguishing different grades of ham sausages Ciênc. Tecnol. Aliment.
ZHU,Lintao; WU,Wenbiao.
Abstract The preference of consumers of ham sausages is mainly determined on its texture. A method of determining hedonic score of texture and distinguishing different grades of ham sausages based on artificial neural network was established in this study. The topological texture of the artificial neural network was developed on the basis of analyzing the hardness, springiness, cohesiveness and adhesiveness measured by a texture analyzer and the hedonic score of texture measured by a sensorial test. The simulation result indicated that the hedonic score of texture predicted by the artificial neural network was well correlated with that obtained by the sensorial test and they were not significantly different from each other. Particularly, cluster analysis...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Texture profile; Sensorial test; BP neural network; Gelling foods.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005000317
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Artificial neural network for determining the hedonic score of texture of and distinguishing different grades of ham sausages Ciênc. Tecnol. Aliment.
ZHU,Lintao; WU,Wenbiao.
Abstract The preference of consumers of ham sausages is mainly determined on its texture. A method of determining hedonic score of texture and distinguishing different grades of ham sausages based on artificial neural network was established in this study. The topological texture of the artificial neural network was developed on the basis of analyzing the hardness, springiness, cohesiveness and adhesiveness measured by a texture analyzer and the hedonic score of texture measured by a sensorial test. The simulation result indicated that the hedonic score of texture predicted by the artificial neural network was well correlated with that obtained by the sensorial test and they were not significantly different from each other. Particularly, cluster analysis...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Texture profile; Sensorial test; BP neural network; Gelling foods.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100046
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Effect of whey protein concentrate and endogenous lactic acid bacteria in low-fat Coalho cheese. Repositório Alice
CRUZ, G. A.; BRUNO, L. M.; GADELHA, G. B. DE O.; MACIEL NETO, P.; LAYANE MACIEL ALVES; CARVALHO, J. D. G..
Tipo: Artigo de periódico Palavras-chave: Queijo regional; Substitutos de gordura; Perfil de textura; Regional cheese; Texture profile; Fat replacers.
Ano: 2020 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1128903
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Functional properties of PSE (Pale, Soft, Exudative) broiler meat in the production of mortadella BABT
Kissel,Cassiana; Soares,Adriana Lourenço; Rossa,Alessandro; Shimokomaki,Massami.
This work was carried out in order to evaluate whether the functional properties of broiler meat are affected by the factors that lead to PSE (Pale, Soft, Exudative). PSE meat was characterized by pH and L* values, and mortadella formulations consisted of isolated soy protein, sodium tripolyphosphate, and cassava starch in addition to PSE and normal meats. The functionality of the meat was evaluated by examining the water holding capacity (WHC), texture profile, emulsion stability (ES) and color of the final products. The results show that in mortadella prepared with PSE meat, the protein denaturation affected the ES. Additives are necessary to enhance the functional properties of PSE meat.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Mortadella; Water holding capacity; Texture profile; Meat color; Emulsion stability.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000700027
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Probiotic salami with fat and curing salts reduction: physicochemical, textural and sensory characteristics Ciênc. Tecnol. Aliment.
ROSELINO,Mariana Nougalli; ALMEIDA,Jéssica Ferraz de; COZENTINO,Izabela Correia; CANAAN,Josiane Marcia Maria; PINTO,Roseli Aparecida; VALDEZ,Graciela Font de; ROSSI,Elizeu Antonio; CAVALLINI,Daniela Cardoso Umbelino.
Abstract This work was evaluated the physicochemical, textural and the sensory properties of meat products fermented with traditional or probiotic cultures with lower fat and curing salt content. Chemical composition was evaluated in T30 and instrumental texture was determined during the experimental protocol. A sensory profile evaluation was carried out using the quantitative descriptive analysis (QDA) and the acceptance test. The lowest fat content was found in the salamis processed with reduced pork fat. Texture profile analysis the F5 exhibited the lowest mean value of hardness. In QDA, the results showed that the F1 exhibited the highest mean value of regularity of the border, brightness, softness and smoked, due to the greater amount of fat in their...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Probiotic salami; Chemical composition; Texture profile; Sensory properties.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200193
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Quality assessment of the manufacture of new ripened soft cheese by Geotrichum candidum: physico-chemical and technological properties Ciênc. Tecnol. Aliment.
JASTER,Henrique; JUDACEWSKI,Priscila; RIBEIRO,Jéssica Caroline Bigaski; ZIELINSKI,Acácio Antonio Ferreira; DEMIATE,Ivo Mottin; LOS,Paulo Ricardo; ALBERTI,Aline; NOGUEIRA,Alessandro.
Abstract A new type of ripened soft cheese by Geotrichum candidum was manufactured with pasteurized milk from Jersey and Holstein cow breeds. The physico-chemical (moisture, pH, acidity, protein, lipids and ash) and technological parameters (proteolysis, texture profile and color) during 21 days of ripening cheese (surface, center and whole), were evaluated. The differences in the cheese produced with Holstein cow milk were related to increased proteolysis (tyrosine and acid-soluble nitrogen) and the influence of the a* and b* color parameters. The cheeses prepared with Jersey cow milk showed a high fat content and lower proteolysis, which had a significant effect on the instrumental texture profile. Using chemometrics and two-way ANOVA was possible to...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ripened soft cheese; Chemometrics; Surface-ripening; Proteolysis; Texture profile.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100050
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Relationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer. Repositório Alice
SCHEUER, P. M.; DI LUCCIO, M.; ZIBETTI, A. W.; MIRANDA, M. Z. de; FRANCISCO, A. de.
Tipo: Separatas Palavras-chave: Bread; Fat replacer; Sensory trained panel; Texture profile; Whole-wheat flour; Substituto da gordura; Grupo de análise sensorial; Padrão de textura; Farinha de trigo integral.; Panificação..
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1051010
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