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| Al-Hijazeen,M. |
| ABSTRACT The effects of the addition of Origanum syriacum L. essential oil (OE) on the lipid and protein oxidation, and sensory attributes of cooked chicken meat were compared with those of synthetic commercial meat preservatives. Ground deboned and skinless chicken breast and thigh meat were distributed according to six treatments: (T1) control (no addition of meat preservative); or the addition of (T2) 100 ppm OE; (T3) 150 ppm OE; (T4) 300 ppm L-ascorbic acid (E-300); (T5) 5 and 14 ppm butylated hydroxyanisoleadded to breast and thigh meat, respectively, (BHA/E-320); and (T6) 150 ppm sodium nitrite (E-250). Meat samples were cooked and analyzed for lipid oxidation (TBARS levels) and protein oxidation (carbonyl levels) on days 0, 4, and 7 days of storage.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chicken meat; Lipid oxidation; Oregano essential oil; Sensory attributes. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000100314 |
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| Meena, Amit; Guha, Proshanta; Nandi, Sujosh. |
| Betel leaf or “Paan” is contemplated as “a neglected green gold of India” due to its nutritional, financial, medicinal, social and cultural values. However, surplus production of the leaves during the glut season and lack of adequate storage facilities compel the betel leaf growers to sell it at a through away price. Therefore, the current study was taken up to enhance the shelf life of the leaves by four different drying methods like shed drying, hot air oven drying, vacuum drying and freeze drying. Eight different thin layer drying models were studied and compared based on coefficient of determination (R2), root mean square error (RMSE) and chi square. The results showed that Page model was the best fitted model for hot air oven drying and vacuum drying... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Betel leaf; Drying techniques; Drying models; Essential oil; Sensory attributes. |
| Ano: 2021 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5668 |
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| Franco,Maria Luiza Rodrigues de Souza; Viegas,Elisabete Maria Macedo; Kronka,Sérgio Nascimento; Vidotti,Rose Meire; Assano,Marcelo; Gasparino,Eliane. |
| The effects of hot (45-90ºC/5 hours) and cold (27-45ºC/10 hours) smoking processes on the organoleptic properties, yield and composition of matrinxa (Brycon cephalus) fillets are evaluated. No significant differences were observed for fillet yield in both non-smoked and smoked fillets. Smoking process losses were significantly higher for hot smoked (19.37%) when compared to cold smoked (17.08%). Smoking process reduced moisture (in natura = 72.91%, for hot = 58.51% and cold = 59.68%) and increased crude protein, lipid and ash contents. However, there was a significant difference only for protein level between hot smoked (28.07%) and cold smoked (27.14%). Cold smoked process resulted in better fillet appearance and color, while hot smoked presented superior... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Brycon cephalus; Composition smoking; Fish; Sensory attributes. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982010000400001 |
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| Machado Cuellar,Leidy; Ordoñez Espinosa,Claudia Mercedes; Angel Sánchez,Yimi Katherine; Guaca Cruz,Lised; Suárez Salazar,Juan Carlos. |
| Abstract Cocoa is a food product with sensory and organoleptic attributes that depends on postharvest processes such as fermentation. This process affects not only the sensory profile, but also chemical reactions and therefore, the quality of the product. Hence, the aim of this study is to carry out a chemical and sensory characterization of cocoa (Theobroma cacao L.) samples from different cocoa farms in the department of Huila, Colombia. Moreover, a bromatological analysis was performed, secondary metabolites (caffeine and theobromine) and total polyphenols were determined, as well as volatile fraction compounds using gas chromatography by solid phase microextraction in the headspace mode (HS-SPME); finally, the samples were classified (acceptable,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bromatological analysis; Secondary metabolites; Polyphenols; Volatile fraction compounds; Sensory analysis; Sensory attributes. |
| Ano: 2018 |
URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122018000100046 |
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