Verjuice is the unfermented juice obtained from unripe grape berries, typically thinned fruit that is normally discarded. Despite a long history of use as a food ingredient, verjuice does not have a ...recognized standard of identity nor is made by standardized methods. To assess the potential for production in the Veneto region of Italy, verjuice produced from six different winegrape varieties harvested at three different dates from bunch closure through early veraison, and stabilized using either sulphite or sorbate, was subjected to compositional and sensory analyses. pH was found to range from 2.6 to 2.9 while soluble solids (°Brix) ranged from 3.8 to 9.9. Acidity (g/L) ranged from 17.4 to 40.5 while color (A420) varied from 0.04 to 0.50. With respect to sensory character, harvest date had no influence on aroma, but affected taste, whereas the type of preservative used had no effect on taste, but did affect aroma.
Unripe grape juice can be used as a food ingredient to provide acidity and flavor and may be suitable as an alternative to vinegar in salad dressings and other applications where the sensory character of acetic acid is unacceptable. Because it can be produced from thinned grapes, a currently unused by-product of winegrape growing, it represents a product of great interest to grape growers and to the food industry.
•Unripe grape juices from six varieties at different harvest times were studied.•The harvest time affected pH, organic acids and sugars.•The preservative additive affected the color at all harvest times.•The harvest time affected taste, but not aroma.•The sensory characteristics of juice were affected by preservative and variety.
The goal of this study was to evaluate the efficacy of the essential oil from Lippia alba (EOLA) as anaesthetic and stress reducer through handling and transport in tambacu juveniles (Piaractus ...mesopotamicus×Colossoma macropomum). Juveniles were exposed to different concentrations of EOLA (0, 10, 20, 50, 75, 100, 200 or 300μLL−1) to assess sedation, anaesthetic induction and recovery. The plasmatic parameters (cortisol, glucose, paraoxonase and lactate) showed different responses for EOLA in handling (0, 1 and 4h) and transport (8h). Fish were anesthetised with 200μLL−1 EOLA and subjected to handling showed higher plasma paraoxonase and lower plasma cortisol. Sensory analysis did not show differences in fillet odour and taste between anesthetised and non-anesthetised fish. Tambacu transported with 10μLL−1 EOLA presented lower plasma cortisol and un-ionized ammonia in the transport water. The EOLA was effective for anaesthetising tambacu because it tranquilizes the fish and reduces the effects of stress and we recommend 10 and 200μLL−1 EOLA for transport and handling procedures, respectively.
•This study provides information about essential oil from Lippia alba (EOLA) as an anaesthetic and as a stress reducer in tambacu.•Fish anesthetised with 200μLL−1 EOLA achieved best performance and lowest stress for handling procedures.•Tambacu transported with 10μLL−1 EOLA presented lower plasma cortisol.•Sensory analysis did not show differences between anesthetised and non-anesthetised fish.
An antioxidant active packaging was prepared by coating a citrus extract, consisting of a mixture of carboxylic acids and flavanones, on polyethylene terephthalate trays. The effect of the packaging ...in reducing lipid oxidation in cooked turkey meat and on meat pH, colour characteristics and sensorial parameters was investigated. An untrained sensory panel evaluated the odour, taste, tenderness, juiciness and overall acceptability of the meat, using triangle, paired preference and quantitative response scale tests. A comparison between the antioxidant effects of the different components of the extract was also carried out. The packaging led to a significant reduction in lipid oxidation. After 2days of refrigerated storage the sensory panel detected differences in odour and, after 4days, rated the meat stored in the active packaging higher for tenderness and overall acceptability. Citric acid appeared to be the most important component of the extract with regard to its antioxidant potency.
•Active antioxidant PET trays coated with Citrus extract can be prepared.•Lipid oxidation is lower in cooked meat stored on the Citrus coated trays.•Sensory properties of cooked meat are enhanced by the Citrus coated trays.•Citric acid is the major contributor to the antioxidant effect of the coating.
This study aimed to prepare a Petit Suisse cheese added with cape gooseberry and supplemented with moringa leaf powder and gelatin. Formulations were: control formulation (F1); a product with 3% ...gelatin (F2); and product with 3% gelatin and 2% moringa (F3). Microbiological analyses were carried out to determine Listeria monocytogenes and total coliforms. Physicochemical (colorimetry and water activity –aw–), bromatological and sensory properties were determined. Results of microbiological analysis indicated that developed products met food safety requirements. Colorimetric results showed that F3 (product with gelatin and moringa) presented a significant tendency to darkness and a strong tendency to the green color; on the other hand, F1 (control) and F2 (with gelatin) showed a significant tendency to yellowness. Results of aw showed a significant difference between the F2 (only gelatin) and F3 (gelatin and moringa). Sensory analysis revealed that F1 (control) and F2 (only gelatin) presented higher sensory acceptance than F3 (gelatin and moringa) for this attribute; similar behavior was observed for smell and taste. Finally, developed product F3 (with gelatin and moringa) had higher nutritional value than control. However, sensory acceptance was significantly modified after the incorporation of moringa leaf powder in product formulation.
•Cape gooseberry Petit Suisse cheese with moringa and gelatin was developed.•Physicochemical, bromatological, microbiological and sensory analysis were done.•Developed product meet the food safety requirements.•Product with gelatin and moringa had higher nutritional value than control.•Sensory attributes were negatively affected by moringa.
Fermented freshwater and marine products are popular in Malaysia and among these is
ikan pekasam (fermented fish). It is typically made from freshwater fish with groundroasted rice as the main source ...of carbohydrate during fermentation. In this study, rather
than freshwater fish, black pomfret (Parastromateus niger), a marine fish, was used to
produce ikan pekasam. Black pomfret was mixed with 3 kg of ground roasted rice and
10% (v/w of fish) water and allowed to ferment for 2 and 5 weeks at 25 – 30°C. Then,
fermented black pomfret was analysed for its physicochemical properties, compositions of
biogenic amine, urocanic acid (UCA) and organic acid, as well as sensory acceptability.
The pH and titratable acidity significantly (p ≤ 0.05) decreased and increased,
respectively, after 5 weeks of fermentation due to the increase in organic acids, mainly
lactic acid. Histamine, putrescine, cadaverine and 2-phenylethylamine increased rapidly
after 5 weeks of fermentation but histamine was within the recommended level (50 mg/kg;
US Food and Drug Administration (USFDA)). The strong correlation between trans- and
cis-urocanic acid indicated that photoisomerization of trans-UCA into cis-UCA occurred.
Overall, principal component analysis (PCA) revealed that the two-week fermented black
pomfret was more acceptable to the consumer panellists than the five-week due to its
acceptable aroma, saltiness, sourness and texture. Notably, this two-week sample had
significantly (p ≤ 0.05) lower biogenic amine and UCA contents; suggesting a safer and
good quality of ikan pekasam.
Thermal processing is the most efficient and economical technique for the long-term preservation of tender jackfruit in ready-to-cook form on a commercial-scale. The present study investigated the ...effect of boiling (80, 90 and 100 °C for 5, 10 and 15 min) and steaming processing (121 °C, 1.5 atm for 5, 10 and 20 min) on the texture profile of tender jackfruit sections (core, cortex and perianth). In addition, the thermal conditions to process tender jackfruit sections were compared with cooked animal meats as references measuring the texture profile. Finally, an edible formulation using processed tender jackfruit as a meat analog was performed and characterized. The hardness, chewability and shear force values of tender jackfruit sections decreased with the highest temperature and processing time; however, core section exhibited the highest texture values followed by perianth and cortex. All jackfruit sections exhibited similar texture parameters to meat references when they were processed from 90 to 100 °C for 5–15 min by boiling process and 121 °C for 5–10 min by steaming process. The sterilized edible formulation exhibited good content of ashes, total protein and dietary fiber; as well as a high digestibility (88.92%). Moreover, this formulation conserved soluble phenols with antioxidant capacity, without microbial growth during 15 days of storage at 25 °C and with high sensorial acceptation. According to this, whole tender jackfruit has a potential use as an analog of different animal meats.
This work investigated the suitability of the cryotolerant yeast Saccharomyces eubayanus to ferment Chardonnay must at different temperatures (10 °C, 12 °C, 16 °C, and 26 °C) over two vintages (2013 ...and 2014). The effect of added nitrogen was also evaluated. The strain's fermentation parameters (maximum growth rate, lag phase, and asymptotic maximum) and cell growth were compared to the values for two reference Saccharomyces cerevisiae strains. Saccharomyces eubayanus showed its best fermentation performance at low temperatures (10 °C and 12 °C), with optimal kinetic parameters and high sugar consumption. Moreover, wines from the cryotolerant yeast showed a volatile acidity reduction of approximately 50%, and a 9% increase in total polyphenols, compared to the reference yeasts. At 16 °C the cryotolerant and control yeasts performed quite similarly, whereas at 26 °C the former displayed stuck fermentation. For both yeasts, at 10 °C the nitrogen content did not affect maximum growth rate, whereas it did at 16 °C. Sensory analyses were run on the 2014 trials, showing differences in color, sweetness, and overall liking among wines obtained at 10 °C, whereas wines obtained at 16 °C differed only in color. Results demonstrate for the first time the Saccharomyces eubayanus suitability for low-temperature fermentation in white wine production, potentially enriching yeast biodiversity in winemaking.
•S. eubayanus showed good adaptation to low temperature and wines were characterized by low volatile acidity.•Nitrogen requirements of commercial and cryotolerant strains were similar.•S. eubayanus wines were characterized by 2-phenethyl alcohol (rose) whereas S. cerevisiae by ethyl hexanoate (white fruit).•S. eubayanus is a valuable alternative to conventional yeast in the production of base wine for sparkling wines.
The main problem of industrial pizza production is process standardisation. This study focused on the individuation of single and interactive effects of processing variables that strongly influenced ...pizza's quality and aimed to propose a possible optimisation/standardisation of the production method through the fuzzy logic system. The decision tree derived from fuzzy inference and related to sensory properties of pizza highlighted the importance of oven ceiling temperature and dough hydration level to improve and standardise pizza quality made up with flour with poor quality. In particular, samples with low dough hydration levels (44%) and baked at medium oven ceiling temperature (350 °C) was the most appreciated by panellist (overall judgment >7). The validation on a wide scale of the algorithm used in this research could be helpful to design an easy-to-use application for both industrial and artisanal pizza production through management software or smartphones.
•Identification of the processing variables that strongly influence pizza's quality.•An algorithm easy to use to optimise and standardise the production of pizza.•Samples with 44% dough hydration and baked at 350 °C got overall judgment >7.•The induction process showed the scanty influence of gluten on sensory properties.•Oven temperature and hydration level offset the poor quality of flour.
Tremendous microbial diversity exists in vineyards, and the potential to harness this diversity for novel mixed or pure starter cultures for wine fermentation has received significant attention in ...recent years. However, most studies are limited to a small subset of strains and species. Here we present data from a systematic screen of 91 yeast isolates from South African grape must and vineyard samples for oenologically relevant traits. One focus area was finding non-Saccharomyces isolates showing both reduced ethanol yields, as well as improved aromatic characteristics. Of the 91 isolates evaluated initially, 21 showed lower ethanol yields when compared to commercial wine yeast strain controls. Collectively, the metabolic data (primary fermentation and secondary aroma compounds) highlight the enormity of the ‘phenotypic space’ of yeast communities in South African vineyards. The data also emphasise intraspecies variability, challenging our concept of species typicity. Of particular oenological interest was the ability of several isolates to produce high levels of terpenoid compounds. A few strains were ultimately found which showed a substantial reduction (>1.5%) in the final ethanol content of sequential fermentations, as well as unique aroma compound production profiles. Four of these strains were selected for comprehensive wine trials in both red and white grape musts, complete with microbial, chemical and sensory analyses of the red wines. This presents, for the first time, a full bench-to-bottle characterisation of non-Saccharomyces strains showing the most potential for commercial application.
The findings of this study enlarge the potential range of oenological applications for non-Saccharomyces yeast, while also suggesting the potential usefulness of several yeast species that have previously not been considered for winemaking applications.
•The phenotypic space of non-Saccharomyces species is large and untapped.•Interstrain differences exist in the oenological properties of non-Saccharomyces species.•Non-Saccharomyces isolates show lower ethanol production and positive aromatic impacts.•Yeast species not previously considered for winemaking yield positive sensory outcomes.
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