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| Costa,Roberto Germano; Pinto,Tiago Ferreira; Medeiros,Geovergue Rodrigues de; Medeiros,Ariosvaldo Nunes de; Queiroga,Rita de Cássia Ramos do Egypto; Treviño,Israel Hernandez. |
| The objective of this study was to assess the tissue component yields and the physical, chemical and sensory characteristics of meat from Santa Inês sheep fed diets in which cactus pear partially or completely replaced corn. The study used 45 Santa Inês rams with initial live weight of 25±2.5 kg and final weight of 35±1.5 kg in a completely randomized design with five treatments (0, 25, 50, 75 and 100%) and nine replicates per treatment. The leg of the animal was used to analyze the tissue component yields, and the longissimus dorsi muscle was used for assessment of the sensory characteristics and the physical and chemical compositions. The inclusion of cactus pear in the diet increased the adipose tissue percentage quadratically, up to 50%, reducing the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Meat tenderness; Opuntia ficus indica; Proximate composition; Sensory characteristics. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982012000200028 |
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| Kouakou, Christelle; Berge, Jean-pascal; Baron, Regis; Lethuaut, Laurent; Prost, Carole; Cardinal, Mireille. |
| The aim of this work was to study the effect of adding sugar during proteolysis to promote the Maillard reaction and mask the initial fish odor and off-flavors generated. An experimental design, based on the Doehlert plan, was used to study the influence of hydrolysis conditions (time, temperature, sugar, and antioxidant addition) on the odor characteristics of hydrolysates, soluble protein levels, and amino acid content. Results showed that the lowest level of sugar (10g of D-xylose added to 1kg of by-products) was enough to develop a grilled odor in hydrolysates. In the hydrolysis conditions used, i.e. enzyme inactivation at 95°C for 30min, hydrolysis temperature had no effect on grilled odor production but significantly affected the soluble protein... |
| Tipo: Text |
Palavras-chave: Salmon by-product; Hydrolysate; Maillard reaction; Sensory characteristics; Off-flavor; Soluble protein. |
| Ano: 2014 |
URL: http://archimer.ifremer.fr/doc/00156/26702/24778.pdf |
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| Batista,Patrício Ferreira; Lima,Maria Auxiliadora Coêlho de; Trindade,Danielly Cristina Gomes da; Alves,Ricardo Elesbão. |
| The present study evaluated the physical, physico-chemical and chemical characteristics of fruit from commercial cultivars of the mango, acerola, guava, atemoya and custard apple, produced in the Lower Basin of the São Francisco Valley. Fruit harvested in commercial areas of the region were evaluated for weight, length, diameter, colouration of the peel and pulp, firmness, pH, titratable acidity (TA), soluble solids (SS), SS to TA ratio, and levels of total soluble sugars, reducing sugars, starch and pectic substances. The data were subjected to descriptive statistical analysis. Fruits from cultivars of the guava (Paluma, Rica and Pedro Sato), the custard apple and atemoya display a high level of pectic substances, a characteristic which favours industrial... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sensory characteristics; Postharvest; Tropical fruits. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902015000100176 |
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| Gamonal,Liliana Estrella; Vallejos-Torres,Geomar; López,Luis Arévalo. |
| ABSTRACT: Sensory characteristics were evaluated such as aroma, taste, aftertaste, acidity, body, consistency, balance, cleanliness of the cup, sweetness and beverage quality of four coffee cultivars (Catuaí, Caturra, Pache and Catimor) harvested from two different attitudes [sic: altitudes] (800-1000 and 1000-1200 meters above sea level) in the Province of San Martin - Peru. The focus of this research was to look for significant differences between sensory characteristics evaluated by 05 professional coffee-tasters certified by the Cooperativa Agraria Cafetalera y de Servicios Oro Verde. Ripe cherries were hand-picked, wet processed with natural fermentation and last of all submitted to solar drying. The roasting and grinding procedures followed those... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cultivars; Altitudes; Sensory characteristics. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000900754 |
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| Cardinal, Mireille; Chaussy, Marianne; Donnay-moreno, Claire; Cornet, Josiane; Rannou, Cecile; Fillonneau, Catherine; Prost, Carole; Baron, Regis; Courcoux, Philippe. |
| To use salmon protein hydrolysates as food ingredients and to mask the fish odor, Maillard reactions were associated with enzymatic production of hydrolysates. The study explored an original approach based on regression trees (RT) and random forest (RF) methodologies to predict hydrolysate odor profiles from volatile compounds. An experimental design with four factors: enzyme/substrate ratio, quantity of xylose, hydrolysis and cooking times was used to create a range of enzymatic hydrolysates. Twenty samples were submitted to a trained panel for sensory descriptions of odor. Hydrolysate volatile compounds were extracted by means of Headspace Solid Phase MicroExtraction (HS-SPME) and analyzed using gas chromatography/mass spectrometry (GC-MS). The results... |
| Tipo: Text |
Palavras-chave: Sensory characteristics; Volatile compounds; HS-SPME/GC-MS; Regression tree; Random forest; Hydrolysate; Maillard reactions. |
| Ano: 2020 |
URL: https://archimer.ifremer.fr/doc/00624/73590/73024.pdf |
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