Gemlik olive was studied by a combined strategy consisting of physic-chemical, sensorial analyses and mathematical relationship among these parameters. Moisture contents of olive fruits decreased from 36.64% to 23.86%...Gemlik olive was studied by a combined strategy consisting of physic-chemical, sensorial analyses and mathematical relationship among these parameters. Moisture contents of olive fruits decreased from 36.64% to 23.86%, both salt concentration and firmness increased to 9.35 g NaCI/100 g and 51.6% respectively. Total phenols of olive fruits changed from 1714.5 mg GAE/kg to 451.4 mg GAE/kg and radical scavenging activity （DPPH %） decreased from 91.48% to 32.14% respectively. L＊, a＊ and b＊ values of Gemlik olives were decreased during fermentation. There was a close relationship among physicochemical parameters of Gemlik olives in mathematically. In order to model this mathematical relation, Vandermonde matrix based 3th degree polynomial equations was used because it gave best model fits for the data of physical and chemical parameters of olive fruits. On the other hand, according to the results of sensory evaluation, the attributes of saltness and crispiness were highly scored （7.21-7.34） but the sensory scores of astringency and bitterness were evaluated from 4.56 to 5.61 by participants. The physico-chemical characteristic changes during the fermentation of Gemlik olives subjected to dry salting method for producing table olives were modeled and suggested with the determined physico-chemical evaluation scores to future studies.展开更多
Recently,fermented mushrooms are widely consumed worldwide owing to their nutritional,sensory,and healthpromoting properties.The edible mushrooms are used as food and food flavoring due to their complex pleasant taste...Recently,fermented mushrooms are widely consumed worldwide owing to their nutritional,sensory,and healthpromoting properties.The edible mushrooms are used as food and food flavoring due to their complex pleasant taste and aroma.Four well-known and most commonly included edible mushroom species are Ganoderma lucidum,Morchella esculenta,Lentinula edodes and Hericium erinaceus.Several studies have demonstrated that bioactive compounds from mushrooms exert remarkable biological activities,however,they have low oral bioavailability,restricting their therapeutic application.Fermentation is a method of preserving and transforming raw mushrooms into highquality,value-added products by utilizing the technology of microorganisms and enzymes.This study provides a multifaceted review on mushroom fermentation from several perspectives including:1)Different types of fermentation employed in commercial mushroom preparation including lactic acid and enzyme fermentation.2)Production conditions,fermented mushroom in the market,and associated biochemical changes in fermented mushroom products.3)Fermentation effect on bioavailability,sensory,and nutritional value of fermented mushrooms.4)Safety concerns and health prospects of available fermented mushroom products and their health benefits were also introduced herein.展开更多
Background： Hamburger is the most consumed beef product in North America, but lacks in nutritional appeal due to its high fat content and high proportion of saturated fatty acids （SFA）. Objectives of the present st...Background： Hamburger is the most consumed beef product in North America, but lacks in nutritional appeal due to its high fat content and high proportion of saturated fatty acids （SFA）. Objectives of the present study were to improve the FA profiles of hamburgers made with perirenal fat （PRF） and subcutaneous fat （SCF） when feeding steers different diets along with examining differences in sensory attributes and oxidative stability. Diets included a control diet containing 70：30 red clover silage： barley based concentrate, a diet containing sunflower-seed （SS） substituted for barley, and diets containing SS with 15% wheat dried distillers＇ grain with solubles （DDGS-15） or 30% DDGS （DDGS-30）. Hamburgers were made from triceps brachii and either PRF or SCF （80：20 w/w）. Results： Perirenal fat versus SCF hamburgers FA had 14.3% more （P 〈0.05） 18：0, 11.8% less cis （c）9-18：1 （P 〈0.05）, and 1.82% more total trdns （t）-18：1 mainly in the form of tl 1-18：1. During sensory evaluation, PRF versus SCF hamburgers had greater （P 〈0.05） mouth coating, but the difference was less than one panel unit. Examining effects of steer diet within PRF hamburgers, feeding the SS compared to the control diet increased （P 〈0.05） t-18：1 by 2.89% mainly in the form of tl 1-18：1, feeding DGGS-15 diet led to no further changes （P 〉0.05）, but feeding DDGS-30 diet reduced the proportions of （P 〈0.05） of t-18：1 chiefly tl 1-18：1. Feeding SS and DDGS diets had small but significant （P 〈0.05） effects on hamburger sensory attributes and oxidative stability. Conclusions： Feeding high-forage diets including SS and 15% DDGS, and taking advantage of the FA heterogeneity between fat depots offers an opportunity to differentially enhance beef hamburgers with 18：2n-6 biohydrogenation products （Le., t11-18：1） with potential human health benefits without compromising their sensory attributes and oxidative stability during retail display.展开更多
This study aimed to investigate the effect of castration on the sensory and instrumental qualities of the longisssimus dorsi muscle of Brahman. Fifty animals （25 Brahman castrated and 25 uncastrated） were fed with f...This study aimed to investigate the effect of castration on the sensory and instrumental qualities of the longisssimus dorsi muscle of Brahman. Fifty animals （25 Brahman castrated and 25 uncastrated） were fed with forage and finished with forage and a commercial feed. The sensory analysis was performed by a seven-member sensory panel that had been trained. The panel evaluated the juiciness, myofibril tenderness, overall tenderness, connective tissue amount and flavor intensity of each sample according to an 8-point scale. The steaks that were to be used in the instrumental analysis were frozen, thawed, and cooked just like those used in the sensory analysis test. In order to assess shear force, the steaks were cooled 2 h at room temperature. Each strip was sheared once with a Warner-Bratzler ceil, and an average shear force value was calculated and recorded for each steak. Water retention capacity was measured as weight loss during cooking. Steaks used for shear force analysis were weighted before and after cooking. Significant differences were observed （P 〈 0.05） among sensory attributes, shear force, and cooking loss values in the beef of castrated and uncastrated. Both the panel and the consumers were able to detect differences in sensory characteristics between castrated and uncastrated, with the ratings favoring the castrated. The Warner-Bratzler device was also able to detect differences in tenderness between both groups, with steer beef having lower shear force and cooking loss values.展开更多
As a non-thermal food processing technology,Electron beam(E-beam)irradiation has been used to enhance microbial safety by deactivating unwanted spoilage and pathogenic microorganisms in food industry.This study evalua...As a non-thermal food processing technology,Electron beam(E-beam)irradiation has been used to enhance microbial safety by deactivating unwanted spoilage and pathogenic microorganisms in food industry.This study evaluated the effects of E-beam irradiation at doses killing SARS-COV-2 on qualities and sensory attributes.The results showed that irradiation caused little effect on the proximate composition,amino acid content,texture,and sensory attributes(P>0.05).However,E-beam increased TBARS(Thiobarbituric acid reactive substances)and lowered vitamin E content in dose-dependently.Irradiation up to 10 kGy significantly decreased unsaturated fatty acid(UFA)content and inhibited the increase in TVB-N(The total volatile basic nitrogen)while reducing cohesiveness and chewiness(P<0.05).E-beam irradiation with 7-10 kGy caused greaterΔE values(ΔE>5)via the significant increase of b*,accompanied by big visual difference in shrimp(P<0.05).A dose of 4 kGy E-beam irradiation was recommended without altering its physicochemical properties and sensory attributes.展开更多
Couscous Lemzeïet is a traditional food prepared from fermented durum wheat in Algeria.The study aims to assess the influence of fermentation conditions(fermentation time and vinegar addition)on couscous Lemze...Couscous Lemzeïet is a traditional food prepared from fermented durum wheat in Algeria.The study aims to assess the influence of fermentation conditions(fermentation time and vinegar addition)on couscous Lemzeïet characteristics.Eight samples of couscous were characterized in terms of physical properties(particle size and shape distribution,color,and water sorption kinetics),microstructure,cooking quality(swelling index,disintegration degree,water holding capacity,and optimal cooking time),as well as sensory attributes(color,odor,stickiness,firmness,and overall impression).The results showed that size descriptors were similar whatever the fermentation conditions.Couscous particles were generally regular,homogeneous,spherical and non-convex,despite the effect of fermentation time on all shape descriptors except aspect ratio.Increasing fermentation time decreased yellowness,redness and increased browning index.Microstructure highlighted almost the same morphology for all samples.However,vinegar addition seems to increase inter-particle pores and decrease lipid droplets.Fermentation time increased disintegration degree,while vinegar addition caused the reverse effect as well as increasing swelling index(after 3 and 6 months of fermentation)and decreasing cooking time(after 12 months of fermentation).Sensory evaluation showed that increasing the fermentation time increased color,odor,and overall impression,and decreased stickiness.Vinegar addition increased odor and decreased color,firmness and overall impression.Fermentation conditions have an impact on couscous Lemzeïet features by modifying its physical properties,cooking quality and sensory attributes.展开更多
The consumption of whole grain cereals,pulses and their products,such as biscuits,is associated with protection against nutrition-related non-communicable diseases.Hence,the aim of this study was to evaluate the physi...The consumption of whole grain cereals,pulses and their products,such as biscuits,is associated with protection against nutrition-related non-communicable diseases.Hence,the aim of this study was to evaluate the physicochemical qualities and in vitro starch digestibility of flours and biscuits formulated with biofortified yellow maize(M-f)and cowpea(C-f)composites,as well as the biscuits’sensory attributes.Biscuits,coded M-b,MC-b1,MC-b2,MC-b3,and C-b,were baked from composite flours of M-f and C-f(M-f:C-f,w/w)at the proportions of 100:0,75:25,50:50,25:75,and 0:100,respectively.Refined wheat flour(W-f)and its biscuit(W-b)served as controls.Individually,the final viscosities of M-f(157.36 RVU)and W-f(159.12 RVU)were comparable(p>0.05);but both were significantly higher(p<0.05)than that of C-f(93.15 RVU).Among the composite flours,MC-f2 and MC-f3 had the highest final(175.43 RVU)and peak(65.52 RVU)viscosities,respectively.The total carbohydrate,crude fat,and energy value increased significantly(p<0.05)with increasing proportion of M-f in the composite flours and biscuits,while the crude protein and ash contents increased with an increasing proportion of C-f.The ranges of total carbohydrate,crude fat,and food energy in the biscuits were 51.03(C-b)-68.27%(W-b),12.15(W-b)-19.02%(M-b),and 414.33(C-b)-455.91 kCal/100 g(M-b),respectively.The concentrations of starch,amylose,amylose/amylopectin ratio,starch hydrolysis index(HI),as well as estimated glycaemic index(eGI)of the composite flours and biscuits decreased significantly with an increasing proportion of C-f.Thus,the ranges of starch and eGI in the biscuits were 41.02(C-b)-68.01%(W-b)and 34.99(C-b)-57.19%(W-b),respectively.Crude protein(r=−0.715,−0.696),starch(r=0.966,0.954),amylose(r=0.947,0.931),and amylopectin(r=−0.947,−0.931)significantly correlated with eGI and HI,respectively.The sensory acceptability of the composite biscuits improved as the proportion of C-f increased.Hence,it is concluded that increasing the level of cowpea in biofortified yellow maize-cowpea composite flours and biscuits enhanced their physicochemical and sensory attributes,and reduced their estimated GI.展开更多
文摘Gemlik olive was studied by a combined strategy consisting of physic-chemical, sensorial analyses and mathematical relationship among these parameters. Moisture contents of olive fruits decreased from 36.64% to 23.86%, both salt concentration and firmness increased to 9.35 g NaCI/100 g and 51.6% respectively. Total phenols of olive fruits changed from 1714.5 mg GAE/kg to 451.4 mg GAE/kg and radical scavenging activity （DPPH %） decreased from 91.48% to 32.14% respectively. L＊, a＊ and b＊ values of Gemlik olives were decreased during fermentation. There was a close relationship among physicochemical parameters of Gemlik olives in mathematically. In order to model this mathematical relation, Vandermonde matrix based 3th degree polynomial equations was used because it gave best model fits for the data of physical and chemical parameters of olive fruits. On the other hand, according to the results of sensory evaluation, the attributes of saltness and crispiness were highly scored （7.21-7.34） but the sensory scores of astringency and bitterness were evaluated from 4.56 to 5.61 by participants. The physico-chemical characteristic changes during the fermentation of Gemlik olives subjected to dry salting method for producing table olives were modeled and suggested with the determined physico-chemical evaluation scores to future studies.
基金Open access funding provided by The Science,Technology&Innovation Funding Authority(STDF)in cooperation with The Egyptian Knowledge Bank(EKB).
文摘Recently,fermented mushrooms are widely consumed worldwide owing to their nutritional,sensory,and healthpromoting properties.The edible mushrooms are used as food and food flavoring due to their complex pleasant taste and aroma.Four well-known and most commonly included edible mushroom species are Ganoderma lucidum,Morchella esculenta,Lentinula edodes and Hericium erinaceus.Several studies have demonstrated that bioactive compounds from mushrooms exert remarkable biological activities,however,they have low oral bioavailability,restricting their therapeutic application.Fermentation is a method of preserving and transforming raw mushrooms into highquality,value-added products by utilizing the technology of microorganisms and enzymes.This study provides a multifaceted review on mushroom fermentation from several perspectives including:1)Different types of fermentation employed in commercial mushroom preparation including lactic acid and enzyme fermentation.2)Production conditions,fermented mushroom in the market,and associated biochemical changes in fermented mushroom products.3)Fermentation effect on bioavailability,sensory,and nutritional value of fermented mushrooms.4)Safety concerns and health prospects of available fermented mushroom products and their health benefits were also introduced herein.
基金funded by the Alberta Meat and Livestock Agency(ALMA)
文摘Background： Hamburger is the most consumed beef product in North America, but lacks in nutritional appeal due to its high fat content and high proportion of saturated fatty acids （SFA）. Objectives of the present study were to improve the FA profiles of hamburgers made with perirenal fat （PRF） and subcutaneous fat （SCF） when feeding steers different diets along with examining differences in sensory attributes and oxidative stability. Diets included a control diet containing 70：30 red clover silage： barley based concentrate, a diet containing sunflower-seed （SS） substituted for barley, and diets containing SS with 15% wheat dried distillers＇ grain with solubles （DDGS-15） or 30% DDGS （DDGS-30）. Hamburgers were made from triceps brachii and either PRF or SCF （80：20 w/w）. Results： Perirenal fat versus SCF hamburgers FA had 14.3% more （P 〈0.05） 18：0, 11.8% less cis （c）9-18：1 （P 〈0.05）, and 1.82% more total trdns （t）-18：1 mainly in the form of tl 1-18：1. During sensory evaluation, PRF versus SCF hamburgers had greater （P 〈0.05） mouth coating, but the difference was less than one panel unit. Examining effects of steer diet within PRF hamburgers, feeding the SS compared to the control diet increased （P 〈0.05） t-18：1 by 2.89% mainly in the form of tl 1-18：1, feeding DGGS-15 diet led to no further changes （P 〉0.05）, but feeding DDGS-30 diet reduced the proportions of （P 〈0.05） of t-18：1 chiefly tl 1-18：1. Feeding SS and DDGS diets had small but significant （P 〈0.05） effects on hamburger sensory attributes and oxidative stability. Conclusions： Feeding high-forage diets including SS and 15% DDGS, and taking advantage of the FA heterogeneity between fat depots offers an opportunity to differentially enhance beef hamburgers with 18：2n-6 biohydrogenation products （Le., t11-18：1） with potential human health benefits without compromising their sensory attributes and oxidative stability during retail display.
文摘This study aimed to investigate the effect of castration on the sensory and instrumental qualities of the longisssimus dorsi muscle of Brahman. Fifty animals （25 Brahman castrated and 25 uncastrated） were fed with forage and finished with forage and a commercial feed. The sensory analysis was performed by a seven-member sensory panel that had been trained. The panel evaluated the juiciness, myofibril tenderness, overall tenderness, connective tissue amount and flavor intensity of each sample according to an 8-point scale. The steaks that were to be used in the instrumental analysis were frozen, thawed, and cooked just like those used in the sensory analysis test. In order to assess shear force, the steaks were cooled 2 h at room temperature. Each strip was sheared once with a Warner-Bratzler ceil, and an average shear force value was calculated and recorded for each steak. Water retention capacity was measured as weight loss during cooking. Steaks used for shear force analysis were weighted before and after cooking. Significant differences were observed （P 〈 0.05） among sensory attributes, shear force, and cooking loss values in the beef of castrated and uncastrated. Both the panel and the consumers were able to detect differences in sensory characteristics between castrated and uncastrated, with the ratings favoring the castrated. The Warner-Bratzler device was also able to detect differences in tenderness between both groups, with steer beef having lower shear force and cooking loss values.
基金The researchers gratefully acknowledge the grants from Hangzhou Global Scientific and Technological Innovation Center of Zhejiang University(Grant number KC2021ZY0B0003).
文摘As a non-thermal food processing technology,Electron beam(E-beam)irradiation has been used to enhance microbial safety by deactivating unwanted spoilage and pathogenic microorganisms in food industry.This study evaluated the effects of E-beam irradiation at doses killing SARS-COV-2 on qualities and sensory attributes.The results showed that irradiation caused little effect on the proximate composition,amino acid content,texture,and sensory attributes(P>0.05).However,E-beam increased TBARS(Thiobarbituric acid reactive substances)and lowered vitamin E content in dose-dependently.Irradiation up to 10 kGy significantly decreased unsaturated fatty acid(UFA)content and inhibited the increase in TVB-N(The total volatile basic nitrogen)while reducing cohesiveness and chewiness(P<0.05).E-beam irradiation with 7-10 kGy caused greaterΔE values(ΔE>5)via the significant increase of b*,accompanied by big visual difference in shrimp(P<0.05).A dose of 4 kGy E-beam irradiation was recommended without altering its physicochemical properties and sensory attributes.
文摘Couscous Lemzeïet is a traditional food prepared from fermented durum wheat in Algeria.The study aims to assess the influence of fermentation conditions(fermentation time and vinegar addition)on couscous Lemzeïet characteristics.Eight samples of couscous were characterized in terms of physical properties(particle size and shape distribution,color,and water sorption kinetics),microstructure,cooking quality(swelling index,disintegration degree,water holding capacity,and optimal cooking time),as well as sensory attributes(color,odor,stickiness,firmness,and overall impression).The results showed that size descriptors were similar whatever the fermentation conditions.Couscous particles were generally regular,homogeneous,spherical and non-convex,despite the effect of fermentation time on all shape descriptors except aspect ratio.Increasing fermentation time decreased yellowness,redness and increased browning index.Microstructure highlighted almost the same morphology for all samples.However,vinegar addition seems to increase inter-particle pores and decrease lipid droplets.Fermentation time increased disintegration degree,while vinegar addition caused the reverse effect as well as increasing swelling index(after 3 and 6 months of fermentation)and decreasing cooking time(after 12 months of fermentation).Sensory evaluation showed that increasing the fermentation time increased color,odor,and overall impression,and decreased stickiness.Vinegar addition increased odor and decreased color,firmness and overall impression.Fermentation conditions have an impact on couscous Lemzeïet features by modifying its physical properties,cooking quality and sensory attributes.
基金The Tertiary Education Trust Fund(TETFund)of the Federal Republic of Nigeria funded this study under the Institution-based Research Grant(KWASUIBR/CSP/250918/VOL5/TETF/0054).
文摘The consumption of whole grain cereals,pulses and their products,such as biscuits,is associated with protection against nutrition-related non-communicable diseases.Hence,the aim of this study was to evaluate the physicochemical qualities and in vitro starch digestibility of flours and biscuits formulated with biofortified yellow maize(M-f)and cowpea(C-f)composites,as well as the biscuits’sensory attributes.Biscuits,coded M-b,MC-b1,MC-b2,MC-b3,and C-b,were baked from composite flours of M-f and C-f(M-f:C-f,w/w)at the proportions of 100:0,75:25,50:50,25:75,and 0:100,respectively.Refined wheat flour(W-f)and its biscuit(W-b)served as controls.Individually,the final viscosities of M-f(157.36 RVU)and W-f(159.12 RVU)were comparable(p>0.05);but both were significantly higher(p<0.05)than that of C-f(93.15 RVU).Among the composite flours,MC-f2 and MC-f3 had the highest final(175.43 RVU)and peak(65.52 RVU)viscosities,respectively.The total carbohydrate,crude fat,and energy value increased significantly(p<0.05)with increasing proportion of M-f in the composite flours and biscuits,while the crude protein and ash contents increased with an increasing proportion of C-f.The ranges of total carbohydrate,crude fat,and food energy in the biscuits were 51.03(C-b)-68.27%(W-b),12.15(W-b)-19.02%(M-b),and 414.33(C-b)-455.91 kCal/100 g(M-b),respectively.The concentrations of starch,amylose,amylose/amylopectin ratio,starch hydrolysis index(HI),as well as estimated glycaemic index(eGI)of the composite flours and biscuits decreased significantly with an increasing proportion of C-f.Thus,the ranges of starch and eGI in the biscuits were 41.02(C-b)-68.01%(W-b)and 34.99(C-b)-57.19%(W-b),respectively.Crude protein(r=−0.715,−0.696),starch(r=0.966,0.954),amylose(r=0.947,0.931),and amylopectin(r=−0.947,−0.931)significantly correlated with eGI and HI,respectively.The sensory acceptability of the composite biscuits improved as the proportion of C-f increased.Hence,it is concluded that increasing the level of cowpea in biofortified yellow maize-cowpea composite flours and biscuits enhanced their physicochemical and sensory attributes,and reduced their estimated GI.
