SABIIA - Sistema Aberto e Integrado de Informação em Agricultura (Sabiia)

Verrez-bagnis, Veronique.

Surimi, washed fish mince after grinding with salt, has a firm and elastic gel texture or “ashi” after thermal processing. The major objectives of this study on horse mackerel (Trachurus trachurus) surimi are to optimize the technological conditions in the aim to obtain the best ashi, to determine the influence of frozen storage and of egg white and potata starch addition, and to establish the preventive effect of incorporation into surimi of different combinations of cryoprotectants and NaC1. Gel texture is, by order importance, dependent on cooking temperature, length of setting and cooking and length of grinding of surimi with texture additives after thawing. Changes of gelling properties after 6 months at - 30°C of frozen st orage are limited. The...

Tipo: Text

Palavras-chave: Fish; Horse mackerel (Trachurus trachurus L.); Surimi; Kamaboko; Myofibrillar proteins; Gelation; Thermal coagulation; Texture; Optimisation method; Technological treatments; Cryoprotectors; Texture ingredients; Microscopy; Water retention capacity.

Ano: 1987

URL: http://archimer.ifremer.fr/doc/00134/24507/22535.pdf

Attendrissement enzymatique de chair de mollusques

Kouadio Kouakou, François.

Two types of marine molluscs were studied. The highly individual characteristics of the flesh of these two shellfish, in this case its firmness, led us to analyse the behaviour of the foot muscle, the firmest part, as a function of heat and to the determination of the different temperatures at which the denaturation of the main constituent proteins occurs. This firmness makes the muscles difficult to chew to such an extent that they have acted as a break to consumption. These shell-fish have very similar proportions of myofibrillar and connective proteins, both of- which are responsible for the texture of meat. This similarity of composition determined the choice of an enzymatic preparation (protease V100) capable of acting simultaneously on both these...

Tipo: Text

Palavras-chave: Glycymeris glycymeris; Buccinum undatum; Texture; Attendrissement; Enzyme; Glycymeris glycymeris. Buccinum undatum; Texture; Tenderizing; Enzyme..

Ano: 1989

URL: http://archimer.ifremer.fr/doc/00030/14134/11381.pdf

Fat deposition and flesh quality in seawater reared, triploid brown trout (Salmo trutta) as affected by dietary fat levels and starvation

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

Total replacement of fish oil by soybean or linseed oil with a return to fish oil in Turbot (Psetta maxima) 2. Flesh quality properties

Regost, Christelle; Arzel, Jacqueline; Cardinal, Mireille; Rosenlund, Grethe; Kaushik, Sadasivam.

The aim of this study was to evaluate (1) the effects of replacement of fish oil by vegetable oils on flesh quality and (2) the effects of a washout with a return to fish oil on flesh quality of turbot. In a first period of 3 months, three isonitrogenous and isolipidic diets containing 9% of added marine fish oil (170), soybean oil (SO) or linseed oil (LO) were fed to triplicate groups of 25 marketable size turbot (initial body weight: 579 +/- 1 g) grown in sea water at the temperature of 17 degreesC. At the end of the first period, all groups of turbot were fed with the diet containing fish oil (diet FO) for a further period of 2 months. The gutted and fillet yields were not affected by the incorporation of vegetable oils. However, soybean or linseed oils...

Tipo: Text

Palavras-chave: Sensory analyses; Texture; Washout period; Vegetable oils; Psetta maxima.

Ano: 2003

URL: http://archimer.ifremer.fr/doc/2003/publication-385.pdf

Models for the estimation of the physical quality of a Yellow Red Latosol (Oxisol) under pasture

BABT

Ribon,Adriana Aparecida; Tavares Filho,João.

Models were developed considering the physical parameters penetration resistance (RP), bulk density (Ds), gravimetric moisture (U), clay content (Ag), sand content (Ar) and organic matter (MO) collected from a Yellow Red Latosol (Oxissol) medium texture under pasture from Rondonópolis county district, Mato Grosso State. Sampling was carried out in 34 fully randomized points in a 1 ha area to the depth of 0-20cm. The models were created using the Statistical Analysis System program (SAS) through which linear multiple regressions and correlations were made. Using the determination coefficient the following model was selected: RP=-12.134+0.004MO+7.6187Ds+0.131AG (R²=0.78). The evaluation of the organic matter and the soil clay content were important tools to...

Exploring TM image texture and its relationships with biomass estimation in Rondônia, Brazilian Amazon

Palavras-chave: Modeling; Penetration resistance; Organic matter; Texture.

Ano: 2004

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000100004

Acta Amazonica

Lu,Dengsheng; Batistella,Mateus.

Many texture measures have been developed and used for improving land-cover classification accuracy, but rarely has research examined the role of textures in improving the performance of aboveground biomass estimations. The relationship between texture and biomass is poorly understood. This paper used Landsat Thematic Mapper (TM) data to explore relationships between TM image textures and aboveground biomass in Rondônia, Brazilian Amazon. Eight grey level co-occurrence matrix (GLCM) based texture measures (i.e., mean, variance, homogeneity, contrast, dissimilarity, entropy, second moment, and correlation), associated with seven different window sizes (5x5, 7x7, 9x9, 11x11, 15x15, 19x19, and 25x25), and five TM bands (TM 2, 3, 4, 5, and 7) were analyzed....

Region based variational approach for the segmentation textured sonar images

Palavras-chave: Texture; Aboveground biomass; TM image; Correlation; Amazon.

Ano: 2005

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672005000200015

Karoui, Imen; Fablet, Ronan; Boucher, Jean-marc; Augustin, Jean-marie.

We propose a new region-based segmentation of textured sonar images with respect to seafloor types. We characterize sea-floor types by a set of empirical distributions estimated on texture responses to a set of different filters and we introduce a novel similarity measure between sonar textures in this attribute space. Our similarity measure is defined as a weighted sum of Kullback-Leibler divergences between texture features. The texture similarity measure weight setting is twofold: first we weight each filter, according to its discrimination power, the computation of these weights are issued from the margin maximization criterion, Second, we add an additional weighting, evaluated as an angular distance between the incidence angles of the compared texture...

Tipo: Text

Palavras-chave: Level sets; Active regions; Segmentation; Angular backscattering; Feature selection; Sonar images; Texture.

Ano: 2008

URL: http://archimer.ifremer.fr/doc/2008/publication-6120.pdf

Evaluación de la textura de spaghetti seco

Evaluación del penetrómetro de cono de 30º para el control y la investigación de la consistencia en quesos

de Hombre, R.; Pérez, W.; Córdoba, A.; Pérez, J..

En el presente trabajo se presentan los resultados de la precisión de diferentes técnicas empleando una máquina Instron para medir la textura de spaghetti seco. Se comparó la técnica de flexión o doblado con los métodos que utilizan la celda de Kramer y la cuchilla simple de Warner-Bratzler. Se concluyó que en todos los casos las técnicas presentan buena precisión, pero el método de flexión ofrece los mejores resultados, con la ventaja adicional de que puede calcularse la fuerza de fractura en tensión como propiedad mecánica fundamental que caracteriza el producto.

Tipo: Journal Contribution

Palavras-chave: Texture; In situ measurements; Analytical techniques; Spaghetti.

Ano: 2008

URL: http://hdl.handle.net/1834/5021

Efecto de los tratamientos sobre la textura de la jicama elaborada por procesamiento mínimo

Hernández, A.; Díaz, J. A..

El objetivo de este trabajo fue evaluar el penetrómetro de cono de 30º para control de la consistencia de quesos, así como su aplicabilidad tanto en la elaboración industrial como en la investigación. Fue determinado el error total de medición para diferentes tipos de quesos, como el Camembert y el Gouda. En el caso de quesos semiduros en un intervalo de grado de penetración (hp ) de 49 a 83 mm/10, el error total medio fue de 3,65 mm/10; mientras en el caso de los quesos de pasta blanda en un intervalo de hP de 66 a 132 mm/10, el error total medio fue de 5,28 mm/10. Los coeficientes de correlación mejores y significativos durante la maduración del queso fueron obtenidos con las propiedades elasticidad, masticabilidad y dureza. El hP medido presentó...

Tipo: Journal Contribution

Palavras-chave: Texture; Measuring instruments; Penetrometers.

Ano: 2008

URL: http://hdl.handle.net/1834/4704

Productos cárnicos con fibra de soya: una alternativa para la población celíaca

Huerta, V. M.; Díaz, R.; Hernández, A..

Este trabajo tuvo como objetivo evaluar el efecto que ejercen los diferentes tratamientos sobre la textura de la jícama en la elaboración de una conserva con procesamiento mínimo. En la experimentación se ensayaron diferentes tratamientos: escaldado a 78 ºC durante 2 min y envasado a 93 ºC; envasado en diferentes líquidos de cobertura a 55 ºC; envasado en escabeche con vinagre y mezcla de ácido acético y cítrico con temperatura de cierre a 55 y 85 ºC. La textura fue medida a 21 ºC mediante un vástago cilíndrico plano de 3 mm de diámetro utilizando un analizador de textura a una velocidad de 2,5 mm/s. La fuerza máxima aplicable fue de 5 kg. El tratamiento más apropiado para la elaboración de jícama con procesamiento mínimo fue el de líquido de cobertura con...

Tipo: Journal Contribution

Palavras-chave: Food; Texture; Packing materials; Canned foods; Yam beans; Scalding.

Ano: 2008

URL: http://hdl.handle.net/1834/4897

Effect of vacuum impregnation temperature on the mechanical properties and osmotic dehydration parameters of apples

Guerra, M.A.; Pérez, D.; Fernández, M.; Hernández, U.; Beldarraín, T.; de Hombre, R.; Frómeta, Z.; Rodríguez, F..

Se estudió la influencia de diferentes combinaciones de fibra de soya (1,5; 2,0; 2,5 y 3 %) sobre algunas características de calidad de las salchichas. Los componentes constantes para todas las variantes fueron: 55 % de carne de cerdo, 2,39 % de sales (sal común, sal de cura, tripolifosfato de sodio y ascorbato de sodio) y 1,20 % de condimentos. Además se tomó como referencia la formulación de una salchicha sin fibra. A las salchichas se les determinaron proteínas, humedad, grasa, pH, cloruros y nitritos. El perfil de textura se midió mediante una prueba de compresión doble en el Instron. Las mermas por cocción se estimaron como el porcentaje de peso perdido durante la etapa de cocción. Los parámetros del perfil de textura, mermas por cocción y los...

Tipo: Journal Contribution

Palavras-chave: Dietary fibre; Sensory receptors; Texture; Diseases; Soybeans; Sausages.

Ano: 2008

URL: http://hdl.handle.net/1834/5014

BABT

Paes,Sabrina Silva; Stringari,Gustavo Beulke; Laurindo,João Borges.

The effect of sucrose solution temperature on the mechanical properties, water loss (WL), solids gain (SG) and weight reduction (WR) of apples (Fuji var.) treated by vacuum impregnation was studied. Temperatures were varied from 10 to 50 ºC, using a sucrose solution of 50 ºBrix. The mechanical properties were studied throughout a stress relaxation test. The results showed that the SG varied between 10.57 and 14.29 % and the WL varied between 10.55 and 14.48 %. The treated fruit soluble solids increased with the temperature probably due to the lower viscosity of the solution. The maximum stress was highest at 10 ºC, decreasing at higher temperatures, probably due the softening of the structure.

Seabed segmentation using optimized statistics of sonar textures

Palavras-chave: Vacuum; Impregnation; Temperature; Solids; Water; Texture.

Ano: 2008

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000400018

Comportamiento reológico-sensorial de la textura de la langosta (Panulirus argus) entera cruda almacenada en congelación

Karoui, I; Fablet, R; Boucher, J.m.; Augustin, Jean-marie.

We propose and compare two supervised algorithms of the segmentation of textured sonar images with respect to seafloor types. We characterize sea-floors by a set of empirical distributions estimated on texture responses for a wide set of different filters with various parameterizations and we introduce a novel similarity measure between sonar textures in this feature space. Our similarity measure is defined as a weighted sum of Kullback-Leibler divergences between texture features. The weight setting is twofold. First each filter is weighted according to its discrimination power: the computation of these weights are issued from a margin maximization criterion. Second, an additional weight, evaluated as an angular distance between the incidence angles of...

Tipo: Text

Palavras-chave: Level sets; Active regions; MMP; Segmentation; Angular backscattering; Feature selection; Sonar images; Texture.

Ano: 2009

URL: http://archimer.ifremer.fr/doc/2009/publication-6101.pdf

Nodarse Díaz, M. L.; Trujillo Vento, Z.; de Hombre Morgado, R.; Tamarit Pino, Y.; Noa Ruiz, Y..

The freezing raw whole lobster is one of the products that are commercialized in the outer market; nevertheless the main factor that causes its rejection is the mass texture. Nodarse et al. (2005) determined that this product stayed with very good characteristics for its exportation until 10 months, after this period it began to detect a softening of the mass. There are different methods to determine the food texture, which is grouped in sensorial and instrumental. The objective of the present work was to determine the sensorial and instrumental texture of this product. Five raw whole lobsters by duplicate with different time storage (6, 8, 10, 12, 14 months) were evaluated using for it a paired comparison test. In order to measure the product firmness. It...

Tipo: Journal Contribution

Palavras-chave: Texture; Rheology; Texture; Rheology; Http://aims.fao.org/aos/agrovoc/c_15578; Http://aims.fao.org/aos/agrovoc/c_28543.

Ano: 2009

URL: http://hdl.handle.net/1834/3452

Determinación del tiempo de vida útil de dos productos congelados de cola de langosta (Panulirus argus)

Trujillo Vento, Z.; Nodarse Díaz, M. de L.; Tamarit Pino, Y..

Crustaceans are harmed rapidly due to the post mortem different processes, specially the dark spot knew as melanosis or enzymatic darkening. Those spots are controlled by the sulfite treatments, but the potential dangers associated with the use of these compounds oblige to develope rigorous control methods. Besides, in these species are observed texture affectations during the storage time, changing to pasty mass and reducing its commercial quality. For these reasons, it was realized a durability study, analizing chemical, microbiological and sensorial parameters to the frozen products raw lobster tails and tail mass. The results indicated a shelf life of 21 months for the lobster tails and 18 months for the tails mass.

Tipo: Journal Contribution

Palavras-chave: Texture; Texture; Http://aims.fao.org/aos/agrovoc/c_15578.

Ano: 2009

URL: http://hdl.handle.net/1834/3471

Minas-type fresh cheese developed from buffalo milk with addition of L. acidophilus

Scientia Agricola

Marcatti,Bruna; Habitante,Ana Mônica Quinta Barbosa; Sobral,Paulo José do Amaral; Favaro-Trindade,Carmen Sílvia.

Effective incorporation of a probiotic into foods requires the culture to remain viable all along processing and storage, without adverse alterations to sensory characteristics. The objective of this work was developing Minas-type fresh cheese with probiotic properties from buffalo milk. Four batches of Minas-type fresh cheese were prepared using buffalo milk: batch T1 in which neither culture nor lactic acid added; batch T3 in which only lactic acid added; batches T2 and T4 , both added of Lactobacillus acidophilus LAC 4, but T4 was also acidified. Resulting cheeses were evaluated for probiotic culture stability, texture profile, sensory acceptance, and changes in pH. The T4 probiotic cheese presented hardness, gumminess, and chewiness significantly lower...

Elaboration of sausage using minced fish of Nile tilapia filleting waste

Palavras-chave: Lactobacillus acidophilus; Probiotic viability; Sensory evaluation; Texture.

Ano: 2009

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162009000400008

BABT

Oliveira Filho,Paulo Roberto Campagnoli de; Maria Netto,Flavia; Ramos,Kazumi Kawazaki; Trindade,Marco Antônio; Viegas,Elisabete Maria Macedo.

The objective of this study was to evaluate the inclusion of minced fish (MF) (0, 20, 40, 60, 80 and 100%), obtained from Nile tilapia filleting waste, in sausage and determine their physicochemical, nutritional and sensory properties. The sausages showed a decrease in protein and increase in fat content with increasing inclusion of MF. The nutritional quality of the products was high, with digestibility over 85%. The parameters of texture instrumental and yellow color (b*) decreased with the increasing inclusion of MF. The sensory evaluation of the color showed that the maximum level of inclusion of MF was not well accepted by the panelists. The sausage with the best acceptance for the flavor attribute was those with 60% of MF. The results showed good...

Texture of Chanco cheese: Projection of a sensory map based on multivariate analysis

Palavras-chave: Oreochromis niloticus; Sausage; Nutritional quality; Minced fish; Sensory acceptance; Texture.

Ano: 2010

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000600015

Ciencia e Investigación Agraria

Leiva,Javier; Figueroa,Heriberto.

The aim of the study is to evaluate, by using sensory methods, Chanco cheese texture by means of quantitative descriptive analysis to project a sensory map based on multivariate analysis. Samples of Chanco cheese (two different commercial brands) were used. Sensory evaluation was undertaken by a trained panel (n = 13), using quantitative descriptive analysis. The sensory profle includes the properties of springiness, hardness, friability, deformability, adhesiveness and cohesiveness. Sensory scales from one to seven were used to express the intensity perceived for each property. Based on the results, it was possible to observe the formation of a main group, comprising of cohesiveness, friability, springiness and adhesiveness. Other groupings were formed...

Tipo: Journal article

Palavras-chave: Chanco cheese; Cheese; Sensory map; Sensory property; Texture.

Ano: 2010

URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202010000100008

Method to estimate soil macroporosity and microporosity based on sand content and bulk density

Rev. Bras. Ciênc. Solo

Stolf,Rubismar; Thurler,Álvaro de Mendonça; Bacchi,Osny Oliveira Santos; Reichardt,Klaus.

Macroporosity is often used in the determination of soil compaction. Reduced macroporosity can lead to poor drainage, low root aeration and soil degradation. The aim of this study was to develop and test different models to estimate macro and microporosity efficiently, using multiple regression. Ten soils were selected within a large range of textures: sand (Sa) 0.07-0.84; silt 0.03-0.24; clay 0.13-0.78 kg kg-1 and subjected to three compaction levels (three bulk densities, BD). Two models with similar accuracy were selected, with a mean error of about 0.02 m³ m-3 (2 %). The model y = a + b.BD + c.Sa, named model 2, was selected for its simplicity to estimate Macro (Ma), Micro (Mi) or total porosity (TP): Ma = 0.693 - 0.465 BD + 0.212 Sa; Mi = 0.337 +...