Sensory Properties and Lipid Oxidation in Prerigor Processed Fresh Pork Sausage

Fresh pork sausage prepared from prerigor ground and salted meat had higher pH, lower cooking losses, higher juiciness scores, and less easily fragmented cooked patties than that prepared from post-rigor ground and salted meat. Sausage from prerigor ground-post-rigor salted meat was intermediate in these properties to prerigor ground and salted and postrigor ground and salted products. Prerigor grinding and salting reduced the rate of autoxidation (TBA number) during storage at 0°C contrasted to oxidation in sausage that was salted postrigor after either prerigor or postrigor grinding.     

Sensory Textural Properties of Stabilized Ice Cream

Vanilla ice cream samples containing five different levels of sodium carboxymethylcellulose (CMC) were evaluated for textural differences using time-intensity and graphic rating (line-marking) methods. The time-intensity method showed significant correlations between CMC concentration and the sensory textural properties of iciness, viscosity, and melting time. The graphic rating tests showed significant correlations between CMC concentration and the sensory textural properties of coldness, iciness, viscosity, and firmness. Comparison of time-intensity and graphic rating tests for the same textural properties showed significant correlations for iciness and viscosity. This investigation showed time intensity and graphic rating to be complementary methods for the sensory evaluation of the textural properties of a stabilized vanilla ice cream.     

Rheological, Textural, Microstructural, and Sensory Properties of Sorbitol-Substituted Mango Jam

Production of low-calorie mango jam was investigated by substituting sucrose with sorbitol. Quality of sorbitol jam was evaluated with respect to rheological, textural, microstructural, color, and sensory attributes. Principal component analysis revealed that sucrose- and sorbitol concentration, hardness, and work of shear were the most relevant parameters in sorbitol jam manufacturing. Sorbitol-substituted mango jam behaved as pseudoplastic fluid exhibiting yield stress. The Herschel–Bulkley (HB) model described adequately the steady-state rheological behavior of jam. Temperature dependence of the consistency index followed Arrhenius relationship. Yield stress of the jam increased with total soluble solids (TSS) content during gelation process and decreased with increasing temperature. Time-dependent structural breakdown characteristics of mango jam followed Hahn model. Hardness of mango jam decreased with increasing sorbitol concentration because of weaker junction zones of pectin molecules. Lightness (L*) and yellowness (b*) decreased, but redness (a*) increased with TSS in mango jam for selected sorbitol levels. The mango jam manufactured at sorbitol level?=?70 with 75% sorbitol substitution received the highest overall acceptability score. Microstructure of sorbitol jam was found to be composed of network regions with large pores as well as dense, compact regions with small pores.     

Effect of Calcium on Acrylamide Level and Sensory Properties of Cookies

Thermal process contaminants including acrylamide and hydroxymethylfurfural have been an intensive area of research in recent years. The main pathway of acrylamide formation is linked to the Maillard reaction. The first step is the formation of Schiff base between the carbonyl and α-amino group of asparagine. Presence of cations partially or completely eliminates the formation of Schiff base. This study aimed to investigate the effects of calcium chloride and calcium lactate on acrylamide and hydroxymethylfurfural levels in cookies. The effects of calcium derivatives on the sensory properties of cookies were also investigated. A direct relationship was determined between the amount of calcium in recipe and acrylamide formed in cookies. Addition of 1.0% of Puracal Act 100 decreased acrylamide concentration of cookies from 128 ± 10 ng/g to 24 ± 4 ng/g. In the same time, hydroxymethylfurfural concentration increased from 2.0 ± 0.19 mg/kg to 3.3 ± 0.24 mg/kg by the addition of 1.0% of Puracal Act 100. The calcium derivatives had no effect on cookie diameter and thickness, but the surface colors were different. The use of calcium significantly increased the lightness (L*) parameter, but decreased the redness (a*; p < 0.05). The sensory properties of cookies in terms of sweetness, saltiness and bitterness were not significantly affected by the addition of calcium derivatives at dosages up to 0.5% (p > 0.05).     

Relationships Between Textural Modifications,Lipid and Protein Oxidation and Sensory Attributes of Refrigerated Turkey Meat Sausage Treated with Bacteriocin BacTN635

In this study, bacteriocin “BacTN635” was used to maintain quality and extend shelf life of refrigerated turkey meat sausage. Connections between lipid and protein oxidations and instrumentally textural changes using Bayesian networks during storage of turkey meat sausage were also studied. BacTN635 slowed down metmyoglobin and carbonyl group accumulation and delayed the disappearance of sulphydryl proteins (P < 0.05) in turkey meat sausage. This bacteriocin led to a decrease in primary and secondary lipid oxidation (P < 0.05) and enhanced texture characteristics of sausage by reducing hardness (P < 0.05) and controlling the elasticity lose during refrigeration. We have also investigated the correlations between protein and lipid oxidation and instrumentally measured the parameters of turkey meat sausage treated by BacTN635. The developed model, based on Bayesian network techniques, can automatically learn emerging models in data to explain protein and lipid oxidation and texture modification relationships. Equally, sensorial parameters were used for constructing regression models to predict overall acceptability. In conclusion, BacTN635 could be a promising tool for extending the safety and quality of refrigerated turkey meat sausage. This bacteriocin could be a strong candidate for future applications in a wide range of meat products.     

Selected Properties of the Lipid and Protein Fractions from Chia Seed

The lipid and protein fractions from chia seeds, Saliva hispanica L. were characterized. Neutral lipids comprised 97.1% of the total lipid fraction while glycolipids and phospholipids accounted for 2.0 and 0.9%, respectively. Linolenic acid was the predominate fatty acid present in the neutral lipid fraction. The glycolipid and phospholipid fractions were highest in palmitic and linoleic acid. Protein extraction was influenced by the NaCl concentration and by the pH of the extraction medium. Maximum protein extraction occurred at a NaOH concentration of 2.0N when the nH was 12.0. At acidic pHs protein extraction was greatly reduced. Maximum extraction occurred after 60 min at 25°C. Characterization of the protein fractions by SDS-PAGE demonstrated the presence of ten major protein bands with molecular weights from 12,400-44,500 daltons.     

Aroma, Color, and Lipid Oxidation of Turkey Muscle Emulsions

Turkey emulsions were prepared with (1) no additives, (2) sodium chloride (NaCl), (3) sodium nitrite (NaNO₂), (4) sodium ascorbate (NaAsc), or (5) both NaNO₂ and NaAsc. Raw and cooked emulsions from each of the five treatments were stored (?18°C) and then evaluated before and after heating. Emulsions with NaNO₂ and NaAsc contained less malonaldehyde than those with NaCl or no additive and raw turkey emulsions generally contained less malonaldehyde than cooked. Nitrite was the additive that produced the major effect on color of heated emulsions. Generally, emulsions containing both NaNO₂ and NaAsc had the most meaty aroma and the least stale aroma. Emulsions with NaCl tended to have greater stale aroma.     

Effects of Blueberry (Vaccinium corymbosum) Juice on Lipid Oxidation During Spray Drying of Microencapsulated Menhaden Oil

This study investigated the effect of blueberry juice on menhaden oil lipid oxidation during microencapsulation. Oil in water emulsions containing menhaden oil with 0, 5, or 10% blueberry juice were spray dried to produce control-M, 5% BJ-M, and 10% BJ-M microencapsulated powders, respectively. All microencapsulated powders had similar encapsulation efficiencies with low surface oil content. Peroxide value (meq/kg of oil) was 4.50, 4.31, and 3.38 for control-M, 5% BJ-M and 10% BJ-M, respectively. Ten percent BJ-M had lower (P < 0.05) anisidine value, and totox values than 5% BJ-M and control-M. This indicated that 10% blueberry juice reduced lipid oxidation in menhaden oil during microencapsulation to a greater extent than the other formulations.     

The Physico-chemical, Sensory, and Textural Properties of Misti Dahi Prepared from Reduced Fat Buffalo Milk

High-fat and sugar content may pose a hurdle for the successful marketing of misti dahi because of growing awareness of health impact of these main ingredients among consumers. There is no literature available on the impact of milk fat reduction on the quality of misti dahi. Hence, the effect of reduction of milk fat, by keeping the total milk solids constant, was studied on the physico-chemical, sensory, and textural properties of buffalo misti dahi. Fresh raw buffalo milk was divided into three batches and was standardized to three different levels of milk fat viz., 1.5%, 3.0%, and 5.0% using fresh raw skimmed buffalo milk, and the total milk solids (TMS) content was adjusted to 18.0% using skimmed milk powder. The batch containing 5.0% fat was considered as control. Acidity, whey separation, viscosity, water activity (a _w), lightness (L*), redness (a*), yellowness (b*), firmness, stickiness, work of shear and work of adhesion were determined. Sensory evaluation was carried out using a nine-point hedonic scale method. Significant differences (p < 0.05) were observed in the flavour, body and texture, and overall acceptability of misti dahi, with 3.0% fat being better than 1.5% fat product. Acidity increased with the decrease in fat. Fat reduction did not cause any significant changes in the L*, a* and b* values and water activity of misti dahi. The firmness values of misti dahi with 1.5% fat were higher than that of 3.0% fat, but the difference was not significant. The stickiness value of misti dahi with 1.5% fat was more than the control, but the difference was not significant. Hence, on the basis of above results it is concluded that highly acceptable reduced fat misti dahi can be produced with 3.0% fat and 15.0% milk solids-not-fat (MSNF).     

Texture, Color and Sensory Characteristics of Ground Beef Patties Containing Bovine Blood Proteins

Three levels of bovine plasma (BP; 1.5, 2.5, 3.5%), red cell (RC; 0.5, 0.75, 1.0%) and decolorized red cell (DC; 0.75, 1.5, 2.25%) proteins were substituted for lean in ground beef patties. Increased RC decreased HunterLab L* and b* values and DC increased L* values, b* values, nonheme iron, and heme iron in uncooked and cooked patties. Soy-type flavors with BP, bloody and metallic flavors with RC and sour flavors with DC increased compared with control patties. Color, iron, cooking loss, and oxidative stability were minimally changed in ground beef with 0.5% RC, 0.75% DC, or 3.5% BP.     

Sensory and Nutritional Properties of Cookies Based on Wheat-Rice-Soybean Flours Baked in a Microwave Oven

Three formulas of cookies prepared from 50:45:5 (I), 50:40:10 (II) and 50:35:15% (III) wheat flour, broken rice flour, and defatted soy flour, respectively, baked in a microwave oven (2450 MHz) for 240 sec, were rated as the best of six formulas for flavor and texture by a trained panel. Cookies of formulas I and II were preferred over formula III by a consumer-type panel. Cookies of all three formulas showed no significant differences in nitrogen balance, apparent biological protein value and apparent net protein utilization. Apparent protein digestibility and protein efficiency ratio were significantly higher in formulas II and III than in formula I.     

Rheological and Sensory Properties of Reduced-Fat Processed Cheeses Containing Lecithin

Reduced fat processed cheeses were prepared with granular or hydrogenated soy lecithin. Trained sensory panelists (n = 11) determined that reduced-fat cheeses containing lecithin were more similar in texture attributes to full-fat control cheeses than reduced fat cheeses without lecithin (P<0.05). Consumer flavor and acceptance scores (n =60) for cheeses with lecithin were not different from control cheeses, but texture acceptance scores for cheeses with lecithin were higher than scores for reduced fat control cheeses (P.0.05). Cheeses containing lecithin were less elastic than reduced fat control cheeses as determined by sensory panels and instrumental percent creep recovery. Lecithin improved processed cheese texture without negatively affecting acceptance.     

Textural and Physicochemical Properties of Low-Fat, Precooked Ground Beef Patties Containing Carrageenan and Sodium Alginate

Textural and physicochemical characteristics of selected hydrocolloids incorporated into low-fat, precooked, beef patties were investigated. Patties with an alginate/carrageenan combination had higher yields and percent moisture but lower shear force values than those of alginate or carrageenan treatments within the same fat level. Alginate appeared to improve texture slightly more than carrageenan, but carrageenan tended to release more free water after cooking and reheating. Patties with 10% fat were generally lower in shear value, cooking yield and percentage free water released as compared to their 5% fat counterparts with the same added ingredient. Low-fat, precooked, ground beef patties containing alginate/carrageenan combinations were comparable to regular beef patties (20% fat control) regarding yields and textural properties.     

Textural Properties and Sensory Quality of Processed Sweetpotatoes as Affected by Low Temperature Blanching

Sweetpotatoes (SP) stored for 9–12 mo after harvest were cut into cylindrical pieces and, following factorial experiments and response surface design, were blanched at 50–80°C for 15–274 min. Instrumental textural properties were measured by uniaxial compression and texture profile analysis. Samples of selected blanching treatments were canned in syrup for textural and sensory evaluations. Both blanching temperature and time had significant effects on firmness. Optimal temperature for maximal firmness retention was about 62°C. For canned SP, the 62°C blanched samples were more intact (2–3-fold) and firmer (2–7-fold) than controls. Sensory texture and overall acceptability were greatest for samples blanched at 62°C for 30 or 45 min before canning.