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Sensory and Microbial Quality of Irradiated Crab Meat Products 总被引:1,自引:0,他引:1
Low dose gamma irradiation has proved effective in reducing pathogenic and spoilage microorganisms in a variety of seafood products. However, little information is available on the effect of irradiation on the sensory quality and consumer acceptance of such products. We compared microbial and sensory quality of irradiated (2 kGy or less) crab products (white lump, claw, and fingers) through 14-days of ice-storage. Irradiation effectively reduced spoilage bacteria extending shelf-life by more than 3 days beyond control samples. During storage, fresh crab odor and flavor were similar for treated and control samples, while off-flavors and odors developed more rapidly in controls. Overall acceptability scores for irradiated crab samples were higher than for control samples throughout 14-days ice storage. 相似文献
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The effects of irradiation of refrigerated and frozen chicken on sensory properties were investigated on skinless boneless breasts (white) and leg quarters (dark). Irradiation did not affect appearance of moistness and glossiness of raw chicken (white or dark). Leg quarters irradiated while refrigerated were darker (p 0.05) than controls (nonirradiated chicken). Raw irradiated chicken had higher “fresh chickeny,” bloody, and sweet aromatic aroma intensities compared to nonirradiated samples. Cooked irradiated frozen dark meat had more chicken flavor, and cooked irradiated refrigerated dark meat was more tender than controls. No other sensory attributes of cooked chicken were affected. The state at which chicken had been irradiated (refrigerated or frozen) did not affect sensory properties. 相似文献
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Antioxidants had no effect on the production of sulfur compounds, color change, and off‐odor intensity of irradiated turkey breast meat, but addition of sesamol + tocopherol or gallate + tocopherol was effective in reducing thiobarbituric acid‐reactive substance values and aldehydes, especially under aerobic conditions. Consumers preferred the color of irradiated raw and cooked meat to nonirradiated meat because the pink color of irradiated meat looked fresher. The packaging method was more important than the antioxidant treatment in reducing irradiation off‐odor because S‐compounds produced by irradiation easily volatilized under aerobic packaging conditions. Therefore, the combined use of aerobic packaging and antioxidants is recommended to improve consumer acceptance of irradiated poultry meat. 相似文献
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基于计算机视觉技术的肉类色泽评价 总被引:1,自引:1,他引:0
近年来运用计算机视觉对肉类进行感官质量评价一直是热点的研究领域。本文主要综述了最近的一些应用研究成果,其中主要包括计算机视觉技术在肉类表征质量属性中一个重要指标——色泽上的感官评价上的应用。 相似文献
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Physical, Chemical and Sensory Changes in Irradiated Fresh Pork Packaged in Modified Atmosphere 总被引:3,自引:0,他引:3
The effects of irradiation dose (0, 0.5 and 1.0 kGy), headspace oxygen (0, 10 and 20% O2, balance nitrogen) and storage temperature (5, 15 and 25°C) on the physical, chemical and sensory changes in fresh pork were studied using factorial design experiments. Irradiation in the absence of oxygen extended the sensory shelf life of pork from 9 to 26 days at 5°C and from & lt; 2 to 2 days at 25°C. Oxygen in the package headspace combined with irradiation adversely affected physical, chemical and sensory characteristics of the end product. 相似文献
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电子鼻及其在肉品感官评定中的应用 总被引:1,自引:1,他引:1
电子鼻是一种新颖的模拟人的嗅觉来分析、识别和检测复杂嗅味和挥发性成分的仪器,它可以在几小时、几天甚至数月的时间内连续地、实时地监测特定位置的气味状况。因而,在食品检测行业的应用越来越广泛。本文主要介绍电子鼻在国内外肉品感官检测领域的应用与发展前景。 相似文献
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ABSTRACT: Precooked turkey breast meat was aerobically packaged or vacuum-packaged and irradiated at 0, 2.5, or 5.0 kGy. CIE color, reflectance, oxidation-reduction potential (ORP), gas production, and lipid oxidation were determined at 0, 7, and 14 d. Irradiation increased redness of vacuum-packaged meat, and the redness was distinct and stable under vacuum. Irradiation decreased ORP and produced carbon monoxide (CO). This indicated that the pink color was caused by the heme pigment-CO complex formation. The reflectance of meat and the absorption spectra of myoglobin solution supported the assumption that denatured CO-myoglobin is the pigment in irradiated precooked turkey breast. 相似文献
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The addition of gallate, sesamol, trolox, and tocopherol was effective, but sesamol, sesamol + tocopherol, and gallate + tocopherol were among the most effective antioxidants in reducing thiobarbituric acid reactive substances, volatile production, and off‐odor intensity in turkey breast homogenates. Also, these 3 antioxidant treatments were effective in controlling lipid oxidation and off‐odor intensity in both vacuum and aerobically packaged patties. However, aerobic packaging was better than antioxidant treatments in reducing off‐odor intensity of irradiated turkey patties. Antioxidants had no effect on redness, but increased lightness and yellowness of irradiated turkey breast. It was concluded that a combination of antioxidant and aerobic packaging was more useful than antioxidant and vacuum packaging in controlling off‐odor problems in irradiated raw turkey meat. 相似文献
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Addition of Antioxidant to Improve Quality and Sensory Characteristics of Irradiated Pork Patties 总被引:3,自引:0,他引:3
The effects of added antioxidants on the oxidative quality changes of irradiated pork patties were studied. Lipid oxidation (TBARS) was not a concern, even in aerobically packaged irradiated pork patties when antioxidants were added. Irradiation produced sulfur compounds, such as dimethyl sulfide and dimethyl disulfide, responsible for irradiation off‐odor. The addition of gallate + tocopherol or sesamol + tocopherol was effective in reducing the sulfur volatiles, but had no effect on the redness of irradiated raw pork patties. Aerobic packaging was highly effective in reducing sulfur volatiles and off‐odor from irradiated meat during storage. Antioxidants had little effect on the sensory characteristics and consumer acceptance of irradiated pork, and consumers did not consider the red color of irradiated raw pork as a quality defect. 相似文献
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Irradiated Ground Beef: Sensory And Quality Changes During Storage Under Various Packaging Conditions 总被引:2,自引:0,他引:2
Ground beef patties (irradiated with 2 kGy and nonirradiated) were packaged using oxygen permeable (polyolefin) or oxygen impermeable material (polyethylene). Samples were irradiated in air and stored in air; irradiated under vacuum and stored under vacuum; or irradiated under vacuum and stored in air. Changes in flavor, texture, juiciness or aftertaste were evaluated after either 1 or 7 days storage at 25°C prior to cooking. Irradiated "Vac/Air" samples were more tender, irradiated "Vac" samples were more moist, and irradiated "Air" samples had the least aftertaste. A 3 log10 reduction in total aerobic counts was detected immediately after irradiation. No difference in lipid oxidation was found within the first week of storage, regardless of packaging atmosphere. Shelf life of ground beef patties was extended 55 days at 4°C. 相似文献
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ABSTRACT: Consumer preference and acceptance sensory tests and volatile flavor analyses of apple cider (irradiated and pasteurized with potassium sorbate) were conducted in 2001 (599 panelists) and 2002 (577 panelists). In 2001, irradiated cider was preferred at 2 locations, whereas at the other 2 locations, neither sample was preferred. In 2002, the acceptability rating was 6.24 for irradiated cider and 6.41 for pasteurized cider, rating on a 7-point hedonic scale (1 = dislike very much; 7 = like very much). Acceptability of the pasteurized cider was significantly higher at 1 location. In both years, ciders with higher levels of esters and other compounds typical of apple flavor had higher preference and acceptability ratings. 相似文献
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Sensory and Instrumental Properties of Smoked Sausage Made with Mechanically Separated Poultry (MSP) Meat and Wheat Protein 总被引:3,自引:0,他引:3
The effects of wheat protein on the texture properties of mechanically separated poultry (MSP) smoked sausages were investigated by a partial 3*3*3 factorial design (water, wheat protein and method of protein preparation) with two blocking factors (3 time periods and 9 panelists). The methods of wheat protein preparation did not influence any measurement. Sensory data indicated that added water affected hardness, springiness, and juiciness (p<0.05) of samples, and added wheat protein affected hardness, cohesiveness of mass, juiciness, and wheat flavor (p<0.05). Instrumental data showed that Hardness, Springiness and Cohesiveness decreased with increasing water content. (p<0.05), and increasing wheat protein levels increased Hardness and Cohesiveness (p<0.05). 相似文献
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X. Fan B.A. Niemira K.T. Rajkowski J. Phillips C.H. Sommers 《Journal of food science》2004,69(9):S384-S387
ABSTRACT: The 2002 Farm Bill allows irradiated ground beef to be distributed in the Natl. School Lunch Program (NSLP). Sensory properties of irradiated ground beef specified for the NSLP were evaluated. Frozen ground beef patties with 15% fat content were either not irradiated or irradiated at doses of 1.35 and 3.0 kGy. Aroma, taste, aftertaste, and texture as well as overall liking of cooked patties after 0 and 6 mo of storage were evaluated using nontrained panels. Results showed that irradiation had no significant ( P > 0.05) effect on the ratings of any of the sensory attributes either at 0 or after 6 mo of storage. Average ratings of liking of aroma, taste, aftertaste, and overall were higher at 6 mo than at 0 mo. 相似文献