皮革感官检验的人体生理学原理研究

论述了皮革感官检验的人体生理学原理；在人体感受器官生理学基础上，对人手感受器与皮革感官特性的对应关系进行了分析；提出了一种科学有效的手感检验方法，降低了皮革感官检验的主观性偏差。     

Sensory Evaluation of Reduced Fat Cheeses

The objectives of this research were to compare the effects of seven make-procedures on the sensory quality of reduced fat Monterey Jacktype cheeses. Modifications (decreased cook temperature, decreased ripe time, decreased starter, homogenization, added milk-solids-not-fat, added flavor cultures, and washed curd) were incorporated into standard make-procedures for 33% reduced fat (RF) Monterey Jack-type cheeses. Two controls, a standard full fat cheese, and a standard RF cheese, were also prepared. Cheeses were aged 3 and 7 mo prior to sensory evaluation. The full fat control cheese and the washed curd RF cheese received the highest flavor scores from trained dairy judges (n = 9) and the highest flavor and acceptance scores from a consumer panel (n = 125). Washed curd was an effective modification for optimum sensory quality of RF cheeses.     

Quality and acceptability of a set-type yogurt made from camel milk

Camel milk (CM) set yogurts were formulated with gelatin, alginate (ALG), and calcium (Ca). Titratable acidity, pH, sensory properties, and acceptability of CM yogurts were studied. Twelve treatments were prepared; 3 using gelatin at 0.5, 0.75, and 1% levels and 9 with combinations of ALG and Ca at different levels. Titratable acidity and pH of fresh yogurt were not affected by the addition of gelatin or the ALG and Ca combinations. Trained sensory panel results showed that CM yogurt containing 1% gelatin or 0.75% ALG + 0.075% Ca had the highest intensities for firmness and body. Consumer results indicated that the hedonic ratings of the sensory attributes and acceptability of CM yogurt containing 0.75% ALG + 0.075% Ca were similar to that of cow's milk yogurt. The CM yogurts containing ALG + Ca and flavored with 4 different fruit concentrates (15%) had similar hedonic ratings and acceptability. Addition of 0.75% ALG + 0.075% Ca could be used to produce acceptable plain or flavored CM yogurt.     

Sensory acceptability of slow fermented sausages based on fat content and ripening time

Low fat dry fermented sausages were manufactured using controlled ripening conditions and a slow fermented process. The effect of fat content and ripening time on the chemical, colour, texture parameters and sensory acceptability was studied. The fat reduction in slow fermented sausages produced an increase in the pH decline during the first stage of the process that was favoured by the higher water content of the low fat sausages. Fat reduction did not affect the external appearance and there was an absence of defects but lower fat content resulted in lower sausage lightness. The sausage texture in low fat sausages caused an increase in chewiness and at longer ripening times, an increase in hardness. The sensory acceptability of the fermented sausages analyzed by internal preference mapping depended on the different preference patterns of consumers. A group of consumers preferred sausages with high and medium fat content and high ripening time. The second group of consumers preferred sausages with low ripening time regardless of fat content except for the appearance, for which these consumers preferred sausages of high ripening time. Finally, the limit to produce high acceptability low fat fermented sausages was 16% fat content in the raw mixture that is half the usual content of dry fermented sausages.     

Sensory and Microbial Quality of Irradiated Crab Meat Products

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.     

Sensory Acceptability of Foods Containing Australian Sweet Lupin (Lupinus angustifolius) Flour

ABSTRACT: Foods containing Australian sweet lupin ( Lupinus angustifolius ) flour (ASLF) were assessed by consumer panelists ( n = 54) in comparison to wheat flour (control) and defatted soy flour (DFSF) products. All ASLF products were rated in the acceptable half of the evaluation scale. General acceptability of ASLF chocolate chip cookies and breakfast bars was rated similarly to the control and DFSF variants ( P > 0.05). ASLF pasta was rated lower than control but higher than DFSF pasta ( P < 0.05), whereas ASLF addition reduced the general acceptability of muffins and bread ( P < 0.05) compared with the other variants. Some ASLF products appeared palatable whereas ASLF incorporation rate in others requires reduction.     

Acceptability and Sensory Analysis of Pork Summer Sausage from Pigs Administered Porcine Somatotropin

Summer sausages were formulated to contain 20% fat from the following raw meat sources: (1) pork and beef blend, (2) 100% pork from control pigs, and (3) 100% pork from pigs administered 4 mg/ day porcine somatotropin (pSt). Sausages were evaluated by a trained sensory panel and by 1192 consumers. Summer sausage from the pSt-treated pigs and the pork/beef blend was firmer and more chewy than that made from 100% control pork. The beef/pork blend sausage was darker, more red and less yellow when compared with sausage made with 100% pork. Sausage from pSt-treated pigs received greater acceptability scores and was preferred by 62% of consumers when compared with sausage from control pigs.     

Survival Analysis Applied to Sensory Shelf Life of Foods

ABSTRACT: Survival analysis concepts to be used in sensory shelf life studies were introduced, together with the equations necessary for calculations. The survival function was defined as the probability of consumers accepting a product beyond a certain storage time. Censoring phenomena, a key concept in survival analysis, was defined and has been shown to occur in sensory shelf‐life data. Concepts and calculations were applied to a data set obtained from 50 consumers who each tasted seven yogurt samples with different storage times, answering “yes” or “no” to whether they would consume the samples. From this censored data set, nonparametric and parametric models were obtained that allowed shelf‐life estimations.     

Factors affecting acceptability of dry-cured ham throughout extended maturation under "bodega" conditions

The evolution of biochemical, instrumental colour and texture, sensory parameters and consumer acceptability of 12-month dry-cured hams maintained up to 26 months under “bodega” conditions (18 °C, 75% relative humidity) was assessed, in order to investigate the influence of extended ripening on their sensory characteristics and acceptability. Results demonstrated that ham acceptability showed no significant differences (p > 0.05) from 12 to 22 months, while it decreased significantly (p < 0.05) until 26 months. Principal component analysis of all data brought about a comprehensive explanation of the biochemical, instrumental and sensory parameters involved in the acceptability decrease. In fact, high pastiness and adhesiveness values, as measured by both sensory and instrumental methods, appeared to be most related to decreasing acceptability. Those attributes were the result of an excessive proteolysis, as revealed by biochemical maturation indices.