In this study, nine commercial ice creams and four prototypes were assessed. For the sensory analysis, quantitative descriptive analysis (QDA), and temporal dominance of sensations (TDS) methodology ...were used. According to the QDA results, full‐composition ice cream showed significantly higher differences (p < .05) in terms such as vanilla and sweet flavors, brightness, creamy texture and appearance, and viscosity, exhibiting longer melting times. Functional ice creams showed significantly higher differences (p < .05) in terms like viscosity, creamy texture, and appearance. On the other hand, agave fructans in prototype ice creams were found to be able to reduce fat, but not fat and sugar simultaneously, showing a significant decrease (p < .05) in terms such as hardness, crystallized texture, gummy texture, and porosity. Based on the PCA results, the analysis accounted for 75.28% of data variability. Full‐composition ice creams and one functional ice cream were related to terms such as viscosity, fatty sensation, creamy texture and appearance, dense, gummy, among others. The rest of the commercial ice creams were related to vanilla and caramel flavor and smell, artificial aftertaste, aerated, porosity, among others. Prototype ice creams were related to hard texture, salty and milk flavor, and crystallized texture. Based on the results of the TDS method, all formulations were found to be significantly dominant (5%) in terms such as vanilla flavor and sweet flavor at the beginning of the test. Formulations containing butyric fat and/or vegetable fat, or agave fructans were significantly dominant (5%) in fatty sensation.
In this paper, the use of quantitative descriptive analysis (QDA) methodology provided detailed information on sensory attributes and allowed a comprehensive description of ice cream samples. The temporal dominance of sensations (TDS) method allowed the study of sensory evolution over time and evaluation of the dominant sensation at each moment of ice cream consumption.
Food dehydration is a preservation technique that guarantees its supply. Food like vegetables and fruits are traditionally dehydrated with natural gas or solar energy, however, this work demonstrates ...the feasibility of doing it with energy from a geothermal power plant in Nayarit, Mexico. Different species of pineapple (Miel, Cayenne, and Esmeralda) were dehydrated at different temperatures from 64 to 80°C and the safety of the product was subsequently verified, for these aerobic mesophiles (<230 ufc/g), total coliforms (<0.3 s.m.), molds and yeasts (<120 v.e.), and salmonella spp (Absent in 25 g), and results were obtained within the proposed specifications, which were generated taking as reference the national and international guidance standards. A sensory evaluation, a modified Flash Profile (mFP), was carried out with a group of judges trained in descriptive methodology, since a better consensus of responses was obtained, thus demonstrating the usability of mFP for food dehydration. The studies of pineapple allowed the evaluation of production with the DGA 200 technology, and the microbiological standards, as well as sensory and physicochemical parameters, were considering just to verify that product is suitable for human consumption. The technology is a system that takes advantage of the heat of the earth, with which it is possible to work 7 days a week or the entire pineapple season. Physicochemical changes caused by its dehydration with respect to the content of vitamin C, carbohydrates, and dietary fiber in the three species of dehydrated pineapple were measured. In the fresh samples, an average concentration of vitamin C 9 mg/100 g, carbohydrates 11.6 g sugar/100 g, and dietary fiber 0.96% were measured. The dehydrated samples presented an average value of vitamin C of 95 mg/100 g, carbohydrates 72.6 g sugar/100 g, and dietary fiber 8.6%, these results were similar to Mühlbauer and Müller, 2020, Drying atlas, drying kinetics and quality of agricultural products, Elsevier.
Chicken is one of the most consumed meats in the world because it is an economical protein source with a low fat content. Its conservation is important to maintain safety along the cold chain. In the ...present study, the effect of Neutral Electrolyzed Water (NEW) at 55.73 ppm was evaluated on contaminated chicken meat with
Typhimurium and
O157:H7, which was stored in refrigerated conditions. The present study was carried out to check whether the application of NEW can help to preserve chicken breasts without affecting its sensory characteristics. Chicken quality was measured by analyzing physicochemical properties (pH, color, lactic acid, total volatile basic nitrogen, and thiobarbituric acid reactive substances content) after bactericidal intervention. This work includes a sensory study to determine if its use affects the organoleptic properties of the meat. The results showed that in the in vitro assay, NEW and NaClO, achieved bacterial count reductions of >6.27 and 5.14 Log10 CFU for
and
Typhimurium, respectively, even though, in the in situ challenge, they showed a bacterial decrease of 1.2 and 0.33 Log10 CFU/chicken breast in contaminated chicken breasts with
and
Typhimurium, respectively, after 8 days of storage, and NaClO treatment did not cause bacterial reduction. Nonetheless, NEW and NaClO did not cause lipid oxidation and nor did they affect lactic acid production, and they also slowed meat decomposition caused by biogenic amines. Sensory results showed that chicken breast characteristics like appearance, smell, and texture were not affected after NEW treatment, and obtained results showed that NEW could be used during chicken meat processing due to the chicken physicochemical stability. However, more studies are still needed.
Description du sujet. La commercialisation de la viande implique une période de stockage, en général sous réfrigération et en emballage sous vide. Au cours de cette étape, de nombreuses réactions ...biochimiques peuvent modifier les propriétés sensorielles et physico-chimiques de la viande. Objectifs. Les objectifs de cette étude étaient d'utiliser une analyse multifactorielle pour corréler les changements physicochimiques, sensoriels et ceux liés à la protéolyse ayant lieu dans la viande ovine au cours de la réfrigération. Pendant le stockage, les quantités relatives des protéines desmine, vinculine et myosine ont diminué au cours du temps. Méthode. Les muscles longissimus lumborum ont été prélevés 6 h post mortem. Une évaluation sensorielle et physico-chimique ainsi qu'une électrophorèse 2D et un western blot ont été réalisés. Les concentrations protéiques relatives et leur relation avec les paramètres physico-chimiques et sensoriels ont été analysés par analyse factorielle multiple. Résultats. L'analyse multifactorielle a montré que la force de cisaillement de Warner-Bratzler était hautement corrélée à la concentration relative de desmine, à la concentration relative de vinculine et à l'activité protéasique acide. Les activités des protéases acides et neutres étaient positivement corrélées à la quantité de myosine au jour 3, mais négativement corrélées à la tendreté manuelle et à la quantité de myosine aux jours 5 et 14. Conclusions. Par conséquent, la desmine, la myosine et la vinculine, corrélées aux paramètres sensoriels et physico-chimiques pendant la réfrigération, pourraient constituer des marqueurs pertinents de la texture de viande ovine.
The effect of high hydrostatic pressure was investigated to determine the best treatment conditions to preserve beef meat. The meat was pressurized from 172 to 620 MPa for 1–5 min at 25 ± 2 °C. ...Intensive color degradation occurred above 345 MPa. No significant reduction in aerobic mesophilic count was observed below 310 MPa. Therefore, 310, 324, and 345 MPa were applied to the meat for 1 min. The pH, water-holding capacity, total volatile bases, CFU/g, color, texture, and tenderness of pressurized and unpressurized meats were assessed for 42 days, while meat was stored at 4 °C. Data showed that pressure treatment produced good results. The color, texture, and tenderness of treated and untreated meats were not statistically different (p > 0.05). High hydrostatic pressure preserved meat over a longer time period and is a promising technology for extending the shelf life of raw meat.
Maize is staple food in Central and Latin America, Southern and Eastern Africa, and fermentation processes are widely used to improve food safety and quality. Atole agrio is a typical Mexican ...fermented maize beverage, that, unlike many others, is made with a non-nixtamalized young maize. The aim of this research was to select endogenous lactic acid bacteria (LAB) starter cultures able to control atole agrio fermentation and preserve the sensory properties of spontaneously fermented atole agrio. Lactococcus lactis A1MS3 (12.6 ± 0.09 log cfu g−1) and Pediococcus pentosaceus S0l10 (11.7 ± 0.02 log cfu g−1), alone or as 1:1 v/v co-culture (12.5 ± 0.17 log cfu g−1) induced higher LAB counts than spontaneous fermentation (9.1 ± 0.11 log cfu−1) leading to fast acidification of the product. Starter cultures noticeably decreased Enterobacteriaceae, leading to microbiologically safer end product. Rapid sensory evaluation technique Flash profile (FP) differentiated the taste of products fermented with Lc. lactis alone or as co-culture with P. pentosaceus as sweet, tortilla and maize-like, compared to the acid and bitter taste of spontaneously fermented maize. We demonstrated the usability of FP in fermented maize products and showed, that atole agrio with enhanced sensory profile can be obtained by controlled fermentation.
•Inoculation of starter cultures shortened atole agrio fermentation time.•The taste of atole agrio was improved when starter cultures were used.•Flash Profile differentiated of the sensory effects of starter cultures.•Promising starter cultures for industrial applications were obtained.
Background and Aims Depression is the most common of all psychiatric disorders and the role of amino acid transmitters in this pathology has been recently studied. We undertook this study to ...investigate if the plasma levels of L-arginine, L-citrulline, L-glutamic acid, L-glutamine, L-asparagine and other amino acids, the L-citrulline/L-arginine and the L-tyrosine/L-phenylalanine ratios, and the nitrite levels are modified in mildly depressed women and if such changes are related to olfactory dysfunction. Methods Plasma samples were obtained from elderly female subjects ( n = 21) with mild depression and ( n = 48) controls. Amino acids were analyzed with high-performance liquid chromatography, plasma nitrite levels were measured using the Griess method, and olfactory performance was assessed by the combined testing of odor identification, odor discrimination, odor recognition, and the olfactory threshold. Results Compared to controls, depressed patients had a significantly higher concentration of L-arginine and a significantly lower L-citrulline/L-arginine ratio when the effect of other variables is not taken into account. A logistic regression model allowed us to identify two risk factors for mild depression, L-arginine and L-glutamic acid, and two protective factors, L-asparagine and the L-tyrosine/L-phenylalanine ratio. Additionally, a significant increase in nitrite levels in depressed women was found. No significant differences were found between the percentage of depressed and control women that identified the odors. Conclusions We identified that the amino acids L-arginine and L-glutamic acid are risk factors for mild depression, whereas L-asparagine and the L-tyrosine/L-phenylalanine ratio are protective factors.
The use of new ingredients like inulin for fat replacement is of wide application in the food industry. The aim of the present work was to reduce the fat content on ice cream formulations. It was ...possible to reduce up to 25% of butyric and vegetable fats with 3% of inulin, with good textural and sensory characteristics of the final product. The substitution of fat with inulin increased the ice cream mix viscosity, improved air incorporation, and produced ice cream with soft and homogeneous textures. Color characteristics were not affected by the replacement. Hedonic sensory analysis showed that optimized fat-reduced inulin ice cream was not perceived different to commercial vanilla ice cream.
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