UV had a major effect on total coliforms, E. coli and Staphylococcus spp., but US was not as effective as UV and heat treatment in reducing certain groups of micro-organisms. No major differences were observed in terms of aroma-active compounds and flavour of milk following the different treatments. However, some new volatiles and change in rheological properties were generated by UV and US treatments.
Ezine cheese is a white pickled cheese ripened in tinplate containers for at least 8 mo. A mixture of milk from goat, sheep, and cow is used to make Ezine cheese. Ezine cheese has geographical indication status. The purposes of this study were to determine and compare the changes in basic composition, aroma, and sensory characteristics, and proteolytic activity of Ezine cheese stored in tinplate containers and plastic vacuum packages during storage. Aroma-active compounds were determined by thermal desorption gas chromatography olfactometry. To evaluate the proteolytic activity, casein and nitrogen fractions were determined. The results indicated that compounds identified at high intensities were dimethyl sulfide, ethyl butyrate, hexanal, ethyl pentanoate, (Z)-4-heptenal, 1-octen-3-one, acetic acid, butyric acid, and p-cresol. Characteristic descriptive terms were cooked, whey, creamy, animal-like, sour, and salty. The level of proteolysis increased in Ezine cheese during storage. Ezine cheese can be ripened in small-size packaging after 3 mo of storage. Approximately 6 mo is sufficient to produce the characteristic properties of Ezine cheese.
Çalışmada yonca çeşitlerinin bitki boyu, kuru ot verimi, ham protein oranı, protein verimi, ADF ve NDF içerikleri belirlenmiştir. İncelenen yonca çeşitlerinde ortalama bitki boyu en yüksek Emiliano (86.9 cm), en düşük ise Kayseri (57.5 cm) çeşidinde belirlenmiştir. Yonca çeşitlerinin iki yıllık toplam kuru ot verimleri 2107.0 (Bilensoy)-4330.5 kg/da (Sunter) arasında değişim göstermiştir. Ham protein oranı %24.2-26.1 arasında değişiklik gösterirken, en yüksek toplam protein verimi Sunter (590.6 kg/da), en düşük ise Gea (325.1 kg/da) çeşitlerinden elde edilmiştir. Araştırmadan elde edilen iki yıllık sonuçlara göre; Yozgat koşullarında Sunter, Victoria, Başbağ, Nimet, Emiliano ve Plato çeşitlerinin yüksek performans gösterdiği ve bölgemiz şartlarında başarıyla yetiştirilebileceği belirlenmiştir.
Feed restriction application in the early stage of growth in broiler is common to prevent some health problems. However, feed restriction may affect the quality of meat. The objective of this study was to determine the effects of feed restriction on sensory properties of chicken meat. Total 60 Ross 308 broiler chickens were divided into three groups. The chickens in the first group were fed ad libitum (control group; AD), whereas the chickens in the second and the third group were exposed to two different feed restriction applications. The chickens in the second group (FR) were fed with 20% less food of ad libitum food intake, while the chickens in the third group (NF) were not fed between 9 am-3 pm. Feed restriction in both groups was applied when the chickens were between 7-21 days old. The chickens were slaughtered at week six of the trial and the carcasses were stored at -25 °C until chemical and sensory analyses. Descriptive sensory analysis was conducted to determine characteristic descriptive terms for breast and thigh body parts. In addition to sensory characteristics, some chemical properties including titratable acidity, dry matter and fat contents of the meat samples were determined. The data of chemical properties were analyzed by repeated measurement variance analysis, while the data of sensory evaluation were analyzed by multivariate analysis of variance (MANOVA) and multidimensional scaling (MDS). The finding of this study demonstrated that juicy, chicken flavor and umami were leading sensory characteristics of chicken meat. Some undesirable flavor attributes including cardboard, feed, oxidized and organy were also determined at very low intensities. Juiciness and chicken flavor scores of breast meat in AD and NF groups did not show any significant differences. No significant differences were detected between feed regimes in the flavor intensities of thigh meat. Feed restriction did not affect acidity or dry matter, whereas feed restriction affected fat contents of breast and thigh.
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