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| Guerrero, Ana; Universidade de Zaragoza; Valero, Maribel Velandia; Universidade Estadual de Maringá; Campo, Mari Mar; Universidad de Zaragoza; Sañudo, Carlos; Universidad de Zaragoza. |
| Nowadays consumers are highly interested in the quality of the products they eat, especially when this refers to meat. Consumption of meat from ruminant animals and its derivatives is on the increase, particularly in some countries such as Brazil, one of the main beef exporters in the world. Current analysis is a review of the different factors that affect meat quality in ruminants, with a focus on sensory analyses. Some factors throughout the entire meat chain are analyzed, or rather, from those that producers underscore to improve the quality of their products to those related with consumers' habits and beliefs. Most of the papers reviewed have been developed by researchers involved in the Meat Quality and Technology Group (University of Zaragoza and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Consumers; Human health; Ruminants; Sensory analyses. |
| Ano: 2013 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/21756 |
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| ÖZKAYA,Okan; KARAOĞLAN,Selin YABACI; İNCESU,Meral; YEŞİLOĞLU,Turgut. |
| Abstract The general and volatile properties, and the quality of two new Satsuma clones – 11/1 İzmir and 30/İzmir – selected under a Citrus Bud Wood Selection Program, were compared with Owari Satsuma samples grown under Adana ecological conditions. Gas chromatography, mass spectrometry, flame ionization detection (GC/MS/FID) analysis was used in the identification and quantification of the aromatic compounds, and a sensory profile analysis was performed to complete the general understanding using chemical analysis. The general analysis showed that the clone samples have higher yields, are more intense in skin color and more acidic; however, the total soluble solids and total sugar amount are lower than the Owari Satsuma samples. The terpenes are the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Satsuma; Postharvest quality; Aroma; Sensory analyses; GC/MS/FID. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200451 |
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| Regost, Christelle; Arzel, Jacqueline; Cardinal, Mireille; Laroche, M; Kaushik, Sadasivam. |
| Three isoproteic (crude protein content: 56%) diets with different fat levels (11%, 20%, and 26%) were fed to triplicate groups of triploid brown trout (initial average body weight of 1.5 kg), reared in seawater. At the end of 3 months of feeding, fish fed the high-fat (HF) diet were split into two groups: a triplicate group of fish received the low-fat diet and another triplicate group was kept unfed for a further 2-month period. Fish initially fed the low-fat diet during the first period were continued to be fed the same diet. Fish fed the medium-fat (MF) diet during period 1 were eliminated for period 2. At the end of each period, comparative whole body analyses, sensory and instrumental (texture and colour) analyses were made on fresh and smoked... |
| Tipo: Text |
Palavras-chave: Texture; Colour; Sensory analyses; Starvation fat deposition; Dietary fat; Salmo trutta. |
| Ano: 2001 |
URL: http://archimer.ifremer.fr/doc/2001/publication-377.pdf |
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| Wiernasz, Norman; Leroi, Francoise; Chevalier, Frederique; Cornet, Josiane; Cardinal, Mireille; Rohloff, Jens; Passerini, Delphine; Skırnisdóttir, Sigurlaug; Pilet, Marie-france. |
| Seafood and fishery products are very perishable commodities with short shelf-lives owing to rapid deterioration of their organoleptic and microbiological quality. Microbial growth and activity are responsible for up to 25% of food losses in the fishery industry. In this context and to meet consumer demand for minimally processed food, developing mild preservation technologies such as biopreservation represents a major challenge. In this work, we studied the use of six lactic acid bacteria (LAB), previously selected for their properties as bioprotective agents, for salmon dill gravlax biopreservation. Naturally contaminated salmon dill gravlax slices, with a commercial shelf-life of 21 days, were purchased from a French industrial company and inoculated by... |
| Tipo: Text |
Palavras-chave: Metabarcoding; 16S rRNA gene; Seafood; Antilisterial activity; Volatile organic compounds; Sensory analyses. |
| Ano: 2020 |
URL: https://archimer.ifremer.fr/doc/00605/71716/70174.pdf |
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