Food Sensory Attributes

Coggins, P.C.; Chamul, Roberto S.

doi:10.1201/9780203022009.ch7

Cited by 4 publications

(4 citation statements)

References 132 publications

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“…Samples were prepared on the day of sensory analysis, by removing frozen plant material from the freezer and weighing off 250g samples. Textural changes, including decreased firmness and crispness, which ultimately leads to excessive softness, occur if leaves are allowed to thaw after freezing (Coggins & Chamul, 2008). Frozen leaves were pulsed in a Kenwood FP110 Food Processor for 10 seconds, to ensure that leaves were finely chopped, whereafter it was immersed in boiling water (0.005% NaCl) and boiled for 3 min.…”

Section: Sample Preparationmentioning

confidence: 99%

Overall liking and sensory profiling of boiledAmaranthusleaves using the Check-all-that-apply question

Hiscock

Bothma

Hugo

et al. 2018

CyTA - Journal of Food

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The study investigated consumers' overall liking and sensory profiling of 13 boiled Amaranthus genotypes by using the Check-all-that-apply question. Fifty consumers ranked their preference on a nine-point hedonic scale to determine overall liking of boiled samples. Additionally, 100 consumers completed a CATA question, which contained 19 descriptive terms related to Amaranthus leaves. Significant differences were found in the frequency in which consumers used 11 out of the 19 terms. Correspondence analysis, explaining 68.1% variance, illustrated differences in sensory characteristics between genotypes. Hierarchical cluster analysis identified three consumer segments, indicating the heterogeneous acceptance of samples. External mapping of the samples' configuration identified regions of maximum liking. Sensory characteristics of Amaranthus leaves varied between genotypes and species, with no relationship between specific species and their sensory properties. The information obtained can be recommended to farmers to be incorporated into breeding programmes. Acercamiento a la satisfacción general y el perfil sensorial de las hojas hervidas de Amaranthus utilizando un cuestionario del tipo 'marque todas las opciones aplicables' RESUMEN Mediante el uso de un cuestionario del tipo "marque todas las opciones aplicables ['check all that apply' o CATA en inglés], el presente estudio investigó la satisfacción general y el perfil sensorial de varios consumidores para 13 genotipos hervidos de Amaranthus. Cincuenta consumidores clasificaron sus preferencias usando una escala hedónica de 9 puntos para señalar su satisfacción general con las muestras hervidas. Por otra parte, 100 consumidores llenaron un cuestionario CATA en el que figuraban 19 términos descriptivos de las hojas de Amaranthus. Al respecto se encontraron diferencias significativas en términos de la frecuencia de uso de 11 de los 19 términos presentados por parte de los consumidores. El análisis de correspondencia da cuenta de 68.1% de la varianza y de las diferencias que se presentaron de acuerdo con los genotipos analizados en características sensoriales. Por medio del análisis de clúster jerárquico se identificaron tres segmentos de consumidores, que dan cuenta de la aceptación heterogénea de las muestras. El mapeo externo de la configuración de las muestras mostró regiones de máxima aceptación. Las características sensoriales de las hojas de Amaranthus varían según los genotipos y las especies, no existiendo una relación entre especies específicas y sus propiedades sensoriales. En este sentido, la información obtenida puede ponerse a disposición de los agricultores en aras de incorporarla a sus programas de producción.

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Section: Sample Preparationmentioning

confidence: 99%

Overall liking and sensory profiling of boiledAmaranthusleaves using the Check-all-that-apply question

Hiscock

Bothma

Hugo

et al. 2018

CyTA - Journal of Food

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“…The color of raw breast fillets can also be an important contributor to consumer acceptance because most breast fillets are sold skinless (Lyon and Lyon 2001). Discoloration can occur during frozen storage, which can increase the development of metmyoglobin, resulting in a brown color (Van Laack 1994; Coggins and Chamul 2004).…”

Section: Introductionmentioning

confidence: 99%

Changes in Broiler Breast Fillet Tenderness, Water‐Holding Capacity, and Color Attributes during Long‐Term Frozen Storage

Lee¹,

Saha²,

Xiong³

et al. 2008

Journal of Food Science

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Freezing is the most common and efficient way to maintain the quality of poultry products for long periods of time. However, tougher texture, discoloration, and drying have been reported as a result of long-term frozen storage. The impact of freezing on the tenderness, water-holding capacity, and color of broiler breast fillets was investigated for up to 8 mo. A total of 160 birds were deboned at either 2 or 6 h postmortem (PM). All deboned left fillets were frozen and stored at -18 degrees C for up to 8 mo, while the corresponding right fillets were assessed for texture approximately 24 h after deboning as a control measurement without any freezing treatment. Tenderness was measured by the Meullenet-Owens razor shear. Thaw loss, cooking loss, moisture content, color, and muscle shape profiles were also evaluated. No difference in tenderness was observed during the first 2 mo compared to the control (0 mo), but significantly decreased between 2 and 4 mo. The 8-mo-old fillets were the least tender, with a 31.5% increase in shear energy between 4 and 8 mo. Moisture content of cooked meat gradually decreased, showing a significant drop between 2 and 6 mo of storage, while thaw and cooking loss consistently increased over the entire storage period. The color of the frozen fillets tended to be darker, redder, and less yellow than the control, with increased storage duration. The results suggest that for optimal tenderness, frozen broiler breast fillets are best consumed within 2 mo of freezing.

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“…These changes are associated with a decrease in the functional properties of proteins and a decrease in the quality of meat and meat products after thawing (Savanović & Grujić, 2017). Coggins & Chamul (2004) reported that the most significant physicochemical changes occurring during the storage of frozen food were lipid oxidation, protein denaturation, product discolouration, ice sublimation, and the recrystallization of ice crystals.…”

Section: Resultsmentioning

confidence: 99%

The effect of freezing rate, frozen storage time and thawing methods on the concentration of thymosin proteins in pork meat

Savanović

Savanović²,

Torbica

et al. 2020

GHTERS

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Proteins are the most important ingredients in meat. They are found in meat in different forms and with different functions. Thymosins are small proteins present in many animal tissues, with molecular weights of 1000–15000 Da. The technological processing of meat causes changes in the amount and shape of the basic ingredients. During the freezing of meat and its storage in the frozen state, various chemical reactions take place causing changes in the proteins. The aim of this paper was to examine the influence of the freezing rate and thawing methods on the changes and behaviour of thymosin proteins in pork meat (M. longissimus thoracis et lumborum) during storage. Protein analyses were performed using capillary gel electrophoresis (CGE) and the SDS-MW Analysis Kit (Beckman Coulter). The meat samples were frozen at 10 different rates (from 0.23 cm/h to 1.43 cm/h). The samples were tested at different times during 60 days of storage at -20oC (after 1, 15, 30, 45, 60 days). Before the analysis, the samples were thawed in the refrigerator, at room temperature and in the microwave. After one day of storing frozen meat samples, the relative concentration of thymosin was less than 1% in all tested samples. During 60 days of storage, most samples had a slight increase in the relative concentration of thymosin. The highest relative concentration of thymosin after 60 days of storage (1.67%) was recorded in a meat sample that was frozen at a rate of 1.10 cm/h and thawed in a microwave oven.

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Food Sensory Attributes

Cited by 4 publications

References 132 publications

Overall liking and sensory profiling of boiledAmaranthusleaves using the Check-all-that-apply question

Overall liking and sensory profiling of boiledAmaranthusleaves using the Check-all-that-apply question

Changes in Broiler Breast Fillet Tenderness, Water‐Holding Capacity, and Color Attributes during Long‐Term Frozen Storage

The effect of freezing rate, frozen storage time and thawing methods on the concentration of thymosin proteins in pork meat

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