Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters

The sensory and physiochemical properties of frankfurters with varying fat and salt levels were investigated. Twenty frankfurter formulations were produced with varying concentrations of fat (10%, 15%, 20%, 25% w/w) and salt (1%, 1.5%, 2%, 2.5%, 3% w/w). Frankfurters were assessed instrumentally for colour, moisture, fat, cooking loss and texture profile analysis. Consumers (n=25) evaluated each product in duplicate for colour, coarseness, tenderness, juiciness, salt taste, meat flavour, off-flavour and overall acceptability using a hedonic scale. Salt levels below 1.5% were shown to have a negative effect on consumer acceptability, with 2.5% salt concentration being the most accepted (P<0.001) by consumers. However, frankfurters containing the lower fat levels 10% and 15% fat with higher salt levels (2.5-3%) were significantly the most acceptable variants to consumers. Samples containing less fat and salt were found to be tougher, less juicy and had greater cooking losses. Thus salt perception is very important for consumer acceptability, but fat levels can be potentially reduced without significantly affecting overall acceptability.     

Effect of varying salt and fat levels on the sensory quality of beef patties

The interactive effects of varying levels of salt and fat on the sensory and physiochemical properties of beef patties were investigated. Twenty beef patties with varying levels of fat (30% 40% 50% 60% w/w) and salt (0.5%, 0.75% 1.0% 1.25% 1.5% w/w) were manufactured. All samples were assessed instrumentally for colour, moisture, fat, cooking loss and texture profile analysis. Sensory consumer evaluation was conducted using 25 consumers. The consumers rated each coded product, in duplicate, in terms of colour, texture, tenderness, juiciness, salt, taste, meat flavour, off flavour and overall acceptability. The data indicate that the most consumer acceptable beef patty was that containing 40% fat with a salt level of 1%. This is a 20% decrease in fat and a 50% decrease in salt levels when compared to commercial patties available in Ireland and the UK.     

Color,sensory and textural attributes of beef frankfurter,beef ham and meat-free sausage containing tomato pomace

The present investigation focuses on the textural properties, sensory attributes and color changes of beef frankfurter, beef ham and meat-free sausage produced by different levels of bleached tomato pomace. The texture and color profile were performed using an instrumental texture analyzer and colorimeter. The findings indicated that tomato pomace-added sausages had higher water holding capacity (WHC) compared to that of commercial samples. The frankfurters containing 5 and 7% (w/w) tomato pomace had the highest redness (a*), chroma (C*) and color differences (ΔE) values, while the meat-free sausages containing 7% (w/w) tomato pomace had significant (p < 0.05) values for lightness (L*) and yellowness (b*). Furthermore, there were no significant (p > 0.05) color differences between beef ham samples (with and without tomato pomace). A significant progression in the textural hardness and chewiness of systems containing tomato pomace was observed as well as higher sensory scores by panelists. According to sensorial evaluations, bleached tomato pomace improved the consumer acceptability and preference.     

Optimising acceptability of new prebiotic low-fat milk beverages

The purpose of this work was to optimise the acceptability of two low-fat milk beverages with different types of inulin (CLR and TEX!) using Response Surface Methodology. Sixteen formulations of beverage with each inulin type were prepared, varying inulin concentration (3–8%), and sucrose concentration (0–8%). A group of 50 consumers evaluated the acceptability of the samples and tested the appropriateness of some sensory attributes intensity (colour, vanilla flavour, sweetness and thickness) using just about right scales. Response surface plots showed that formulations containing 5–8% CLR and 4–6.5% sucrose and formulations containing 4–6.5% for both TEX! inulin and sucrose were located in the optimum region. The sweetness and the thickness were the attributes that most affected the acceptability of the samples. The two low-fat samples (one for each inulin type) selected as the optimum showed no differences in acceptability (α = 0.05) between them neither when compared with a full fat control sample.     

Incorporation of bovine dry blood plasma into biscuit flour for the production of pasta

Spray-dried blood plasma (DBP) (10.9 g/100 g [w/w] nitrogen) was added to medium-protein biscuit flour (1.4 g/100 g N) during pasta manufacture. High-protein durum semolina (2.0 g/100 g N) was used to produce the control pasta. Sensory data indicated that the addition of DBP produced pasta with significantly better colour intensity and acceptability, aroma intensity, flavour intensity, textural strength, texture acceptability, aftertaste intensity, aftertaste acceptability, and overall acceptability. The DBP/biscuit flour formulation that gave the optimum balance between pasta protein content and organoleptic acceptability contained 2.2 g/100 g DBP. A higher content of DBP resulted in increased protein levels, but these pasta formulations were less acceptable organoleptically.     

The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages

The sensory and physiochemical properties of sausages with varying fat and salt levels were investigated. Twenty eight sausages were produced with varying concentrations of fat (22.5%, 27.5%, 32.5%, 37.5% w/w) and salt (0.8%, 1%, 1.2%, 1.4%, 1.6%, 2%, 2.4% w/w). Sausages were assessed instrumentally for colour, moisture, fat, cooking loss and texture profile analysis. Consumers (n = 25), evaluated each product in duplicate for colour, texture, tenderness, juiciness, salt taste, meat flavour, off-flavour and overall acceptability using a hedonic scale.     

Texture and colour characteristics,and optimisation of sodium chloride,potassium chloride and glycine of reduced-sodium frankfurter

The three-components mixture design was applied to optimise a ratio of NaCl (0%–65%), KCl (35%–100%) and glycine (0%–20%) in reduced-sodium frankfurters. Fourteen frankfurters were analysed for texture and colour, and consumer (n = 100) acceptability. Results indicated that NaCl levels affected consumer acceptability of reduced-sodium frankfurters. Increasing NaCl generally increased texture hardness. Optimisation of a salt mixture was performed by superimposing contour plots of predicted acceptability scores (≥5.5 on a 9-points hedonic scale) of all sensory attributes and revealed the optimal salt mixture: 40.03%–63.66% NaCl, 35.00%–55.90% KCl and 0.00%–20.00% glycine. The optimal salt mixture contained 220–340 mg Na/100g frankfurter compared with 540 mg Na/100 g of the control formulation (100% NaCl). The mean overall liking score (5.9 vs. 5.9) of the optimal reduced-sodium frankfurter was not different from the control (100% NaCl). This optimal formulation had >25% sodium reduction and could be claimed as ‘reduced-sodium’ according to US Food and Drugs Administration regulation.     

Effect of glasswort (Salicornia herbacea L.) on the texture of frankfurters

This study was aimed at evaluation of the effect of glasswort levels (0, 0.5, 1, and 1.5%) on the textural properties of frankfurters formulated with 0.75% NaCl. The addition of glasswort improved protein solubility (P < 0.05) and apparent viscosity of frankfurters formulated with 0.75% NaCl, resulting in increased cooking yield and emulsion stability. This phenomenon might be mainly related to salts and dietary fiber within glasswort. In addition, the textural properties of frankfurter prepared with 0.75% NaCl and 1.5% glasswort showed similar properties (P > 0.05) compared to those of control (1.5% NaCl). Our result suggests that the use of glasswort can be an effective approach to manufacture reduced-salt meat products. Moreover, the addition of 1.5% glasswort in frankfurters formulated with 0.75% NaCl is the optimum level without adverse effect on the texture.     

Sensory profile,acceptability, and their relationship for diabetic/reduced calorie chocolates

The purpose of this study was to determine the sensory properties and acceptability of lab developed prototypes of conventional, diabetic (with no sugar), and diabetic/reduced calorie milk chocolates (no sugar and 25% calorie reduction) with high-intensity sweeteners, sucralose and stevioside, and partial fat replacement with whey protein concentrate (WPC). PLS was performed in order to relate sensory properties and consumer acceptability and to determine drivers of liking and disliking. There was no difference between conventional, diabetic and diabetic/reduced calorie milk chocolates for brightness, cocoa aroma, cocoa butter aroma, and cocoa flavor (p > 0.05). Acceptability was higher for sucrose substitution by sucralose than by stevioside and partial fat replacement reduced acceptability of flavor even more (p ? 0.05). Crucial attributes which determine consumer acceptability in samples are sweet aroma, melting rate, and sweetness, whereas bitterness, bitter aftertaste, adherence, and sandiness were drivers of disliking.     

Effects of Reduced Salt (NaCI) Levels on Sensory and Instrumental Evaluation of Frankfurters

Frankfurters were manufactured with beef-pork mixtures using commercial procedures and varying levels (2.5%, 2.0%, 1.5%, 1.0%) of two types of NaCl (granulated, flake). Parameters investigated were sensory color, texture, flavor and overall acceptability, and instrumental texture and color during storage at 8°C. Sensory scores for color were acceptable and similar among treatments with varying salt levels, except for products with 1.0% salt. As emulsion stability decreased, however, frankfurter skin color became darker. In general, a reduction in salt by more than 20% (<2.0% salt) resulted in frankfurters of softer and less firm texture. Scores for flavor and overall acceptability were lower (P<0.05) for frankfurters with 1.5% or 1.0% vs 2.5% salt and deteriorated with increasing storage for all salt treatments. Flavor deterioration with storage was more pronounced in products with reduced salt levels (1.5% and 1.0%).     

Partial substitution of pork fat with canola oil in Toscana sausage

The objective of this study was to develop and evaluate the effects of pork fat substitution with canola oil in Toscana sausage. Canola oil was incorporated into the product via lipid emulsion with water and collagen. The physicochemical and sensory parameters and fatty acid profiles were evaluated in five treatments with different canola oil concentrations (0, 2.5, 5.0, 7.5 and 10.0%). The prepared sausages met the legal identity and quality standards, with no significant differences detected in the variables moisture, ash content, lipid, pH, colour and weight loss due to cooking (P > 0.05). We observed a significant increase in the linolenic fatty acid content (omega-3 series). In the sensory evaluation, a significant difference was observed only for the texture variable. Pig fat substitution with 10% canola oil in the Toscana sausage exhibited the best physicochemical properties and fatty acid profile.Industrial relevanceVegetable oils have been used in meat products as an alternative to improve their lipid profiles. The amount of fat and the lipid profiles of meat products are the most important factors for product quality and consumer health. Our understanding of the relationship between the intrinsic food quality and health is gradually increasing, and as a result, a revolution has occurred in eating habits. Therefore, an innovative product for a healthier consumer market has been created to meet the challenges of animal fat substitution on the organoleptic characteristics of Toscana sausage.     

How fresh is fresh? Perceptions and experience when buying and consuming fresh cod fillets

From January 1st 2010 it was mandatory for all retail stores selling fresh fish in Norway to provide their customers with capture date information for wild fish and slaughter date for farmed fish. The objectives of this study were to: (a) evaluate how many days after capture are consumers willing to buy fresh fish stored on ice, (b) once they have bought the fish how many days are they willing to keep it at home before eating it, and (c) estimate the shelf life of fresh cod using consumer acceptance/rejection data, with and without capture-date information. To cover (a) and (b) a survey was conducted in Norway among 419 respondents visiting retail stores asking them to evaluate how many days after capture they were willing to buy fresh Atlantic cod (Gadus morhua) stored on ice. The respondents were also asked how many days after purchase they were willing to keep the fresh cod at home before cooking and eating it. To cover objective (c), fillets of wild Atlantic cod were evaluated by a total of 389 consumers from three Norwegian cities in three different stages: raw and cooked without information on capture data, raw with capture date information. Survival analysis statistics were used to analyze the data with the inclusion of respondents’ age, self-reported degree of fresh fish expertise and frequency of fresh fish consumption. When respondents were asked for the last day they would buy fresh cod after capture, there was a 75% probability that this would be approximately 3 days and 5 days for elder and young respondents, respectively. There was a 75% probability that these respondents would have the fish approximately 1 day at home before cooking and eating it. The shelf life (as measured in an acceptability test) corresponding to a 25% rejection probability was approximately 7 days and 11 days, with and without capture-date information, respectively. Thus, in general, when respondents were asked which was the last day they would be willing to buy cod after capture, this time (3–5 days) was shorter than the shelf life (7–11 days).     

Preliminary Studies of the Chemical Composition and Sensory Properties of Sweet Potato Starch-Wheat Flour Blend Noodles

Preliminary studies of chemical composition and sensory properties of instant noodles from blends of wheat flour and sweet potato starch were carried out. Sweet potato starch was used to replace wheat flour at 30, 40, 50, 60 and 70%. Proximate, vitamin A, mineral analysis and sensory evaluation were carried out by standard methods. Results showed that the formulated noodles had higher carbohydrate (63.34 – 70.53%), moisture (4.34 – 4.97%) and vitamin A (11.62 – 35.00 mg/100 g) but lower protein (3.36 – 7.89%), fat (16.91 – 25.09%), calcium (0.73 – 0.89%), phosphorus (0.24 – 0.32%), iron (0.10 – 0.27%) and ash content (1.17 – 3.17%) than the commercial noodles from wheat flour. The noodles containing 30% sweet potato starch showed no significant difference (p > 0.05) from commercial noodles (100% wheat flour) in terms of colour, crunchiness, taste and general acceptability, with improved nutrient composition. It is concluded that production and consumption of wheat flour/potato starch blend noodles should be encouraged to increase the calorie and vitamin A intake in the diet, especially for children who are the major consumers of noodles; apart from helping to promote and improve the utilization of sweet potato tubers.     

Rapid (microwave) heating rate effects on texture,fat/water holding,and microstructure of cooked comminuted meat batters

Comminuted and gelled, fat-containing meat products such as frankfurters and luncheon meats are commercially processed by heating relatively slowly (for up to 2 h or more) to an endpoint of about 70 °C prior to cooling. This study compared such a slow, ramp heating regime (0.5 °C/min), terminated at 70 °C, to rapid, square-wave cooking (one step: rapid 100 °C/min heating to 70 °C endpoint, plus isothermal holding prior to cooling, or two-step: rapid heating to 50 °C, holding, then rapid heating to 70 °C plus holding prior to cooling) on meat batter gel properties (fracture and small strain rheology, microstructure, cook loss, and expressible water). The results indicated that a rapid cooking process, with its inherent advantages of reduced process time, lower equipment footprint, and more efficient use of energy, can produce a product nearly equivalent in textural properties and cook yield to one processed by traditional smokehouse cooking when the cook value of the processes is similar and an intermediate (near 50 °C) holding step is included (two-step rapid heating). One-step rapid heating negatively affected gel structural homogeneity and water/fat holding properties of fat-containing gels.     

Relating consumer and trained panels’ discriminative sensitivities using vanilla flavored ice cream as a medium

This research investigated the possibility of uncovering a relationship between the sensitivities of trained and consumer panels in three experiments. In Experiment I, five studies were conducted using vanilla flavored ice cream. In each study, two ice cream samples differing in formulation and/or their manufacturing process were used. They were compared by both panels using same–different tests with sureness judgments (degree of difference methodology). Using the appropriate probabilistic Thurstonian model, d′ values, a measure of the underlying sensory difference perceived between the products, were calculated and the underlying relationship between the two panels’ sensitivities uncovered. An additional study was then conducted (Experiment II). A new pair of ice creams differing in fat content was first evaluated by the trained panel. Based on the estimated d′ value (trained panel’s measured d′ = 2.69), the corresponding consumer d′ value was predicted using the relationship uncovered in Part I (consumer panel’s predicted d′ = 1.54). The same pair of ice creams was then evaluated by the consumer panel. The measured d′ value for the consumers was almost identical to that predicted by the uncovered relationship (consumer panel’s measured d′ = 1.56). Along with the discrimination component of these studies, paired preference tests were conducted (Experiment III) in order to study a link between perceived difference and expressed preference. The results give an indication of when a perceived difference might start translating into a change in acceptability of the original product. These results indicate the potential of such an approach to predict consumers’ perceptions from an in-house semi-trained or trained panel, providing a useful predictive tool and a means of reducing repetitive and costly consumer testing.     

Consumers’ sensory acceptability of pork from immunocastrated male pigs

Boar taint is the off-odour or off flavour of cooked pork. Currently, the most common method of controlling boar taint is surgical castration. However, immunocastration has been used in some parts of the world as an alternative to surgical castration. The aim of this study was to evaluate the sensory acceptability of meat from immunocastrated pigs (IM) compared with meat from females (FE), surgically castrated (CM) and entire males (EM). Twenty animals of each type were evaluated by 201 consumers in 20 sessions. Longissimus thoracis muscle of the different animals was cooked in an oven at 180 °C for 10 min. Consumers scored the odour and the flavour of the meat in a 9-point category scale without an intermediate level. There were no significant differences in consumer’s evaluation of meat from IM, CM, and FE. In contrast, EM meat presented a higher percentage of dissatisfied scores and was significantly (P < 0.05) less accepted than meat from CM, IM and FE. Consumers’ acceptability of EM meat was always lower, independently of its androstenone levels. However meat with low levels of androstenone was more accepted that meat with medium or high levels of this substance. It can be concluded that immunocastration produced pork that was accepted by the consumers, and was indistinguishable from pork from CM or FE.     

Effect of superfine green tea powder on the thermodynamic,rheological and fresh noodle making properties of wheat flour

Superfine green tea powder (SGTP) was used to substitute 0 g, 1 g, 2 g, and 3 g of 100 g wheat flour (defined as 0SGTP, 1SGTP, 2SGTP and 3SGTP respectively) to make fresh noodles. The effects of SGTP on the viscosity, thermodynamic and rheological properties of wheat flour were evaluated, as well as the sheet colour, cooking quality, texture properties and sensory characteristics of green tea noodles. The results revealed that the stability, elastic modulus (G′) and viscous modulus (G″) of wheat dough all increased with the increase of green tea powder proportion. No significant differences were found in gelatinisation properties of the green tea-flour systems. Furthermore, adding SGTP could significantly (P < 0.05) retard the retrogradation of the gelatinised wheat flour gel. L¹ value of fresh noodles decreased as SGTP content increased while |a¹| value firstly increased and then decreased at 3 g/100 g. The 2SGTP noodle samples showed the least cooking loss. Sensory evaluation indicated that the control and the 2SGTP fresh noodles scored significantly (P < 0.05) higher in terms of colour. No significant difference was detected for the mouthfeel and overall acceptability among all samples.     

Comparative performance of the nine-point hedonic,hybrid and self-adjusting scales in the generation of internal preference maps

This study evaluated the performance of the nine-point hedonic, hybrid and self-adjusting scales in the segmentation of samples and consumers using MDPREF methodology. Overall acceptability of eight Cabernet Sauvignon red wines was evaluated by 112 consumers using the three scales mentioned above. Both the scale’s and the sample’s presentation order were balanced among the consumers. The data were analyzed by ANOVA, REGWQ test, MDPREF and permutation tests. Scales’ performance was judged using the following criteria: number of significant dimensions (p = 5%) in the MDPREF, number of significantly fitted consumers (p = 5%) and segmentation of the products and consumers. The MDPREF generated by the hybrid scale data produced the greatest number of significant dimensions (p = 5%), yielding 79.5% of significantly fitted consumers (p = 5%), while the MDPREFs of the self-adjusting and the nine-point scales fitted 54.5% and 51.8% of the consumers, respectively. Overall, the results indicated superiority of the hybrid scale over the traditional hedonic and self-adjusting scales.     

Investigating individual preferences in rating and ranking conjoint experiments. A case study on semi-hard cheese

Stated preference conjoint experiments and self-explicated measures based on rating and ranking approaches were conducted to investigate Norwegian consumers’ choices among healthier and organically produced semi-hard cheeses. In the conjoint experiments, one group of participants (n = 114) performed a rating task of eight cheeses whereas the other group (n = 105) performed a ranking task of the same cheeses, all based on pictorial stimuli only. Then, all participants performed self-explicated rating and ranking evaluations of the cheese attributes. Conjoint rating data were analysed by mixed model ANOVA, while conjoint ranking data were analysed by mixed logit. The different approaches are compared in terms of data analysis methodologies, outcomes and practicalities for the experimenter as well as for the respondents. Rather than average population effects, focus is brought on individual preferences and consumer segmentation. Findings reveal that the two conjoint experiments lead to similar population effects and consumer segments. Consumers on average prefer cheeses of new (healthier) fat composition, organic production and lower price to cheeses of regular fat composition, conventional production and higher price. Two consumer segments are investigated. Consumers in the New fat segment are health-conscious, whereas consumers in the Regular fat segment are attracted by conventional cheese and lower prices. Self-explicated ratings of the cheese attributes corroborate these findings.