Relationship between sensory analysis, penetrometry and visible–NIR spectroscopy of apples belonging to different cultivars

Mehinagic, Emira; Royer, G.; Bertrand, Dominique; Symoneaux, Ronan; Laurens, François; Jourjon, Frédérique

doi:10.1016/s0950-3293(03)00012-0

Cited by 108 publications

(85 citation statements)

References 10 publications

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“…This is conducted using a penetrometer, which comprises a metal probe that punctures a hole into the fruit, and records a value indicative of the mechanical resistance. This puncture test has been used in numerous academic studies on apple texture, where it is frequently related to sensory scores (Abbott et al, 1984;Barreiro et al, 1998;Mehinagic et al, 2003). Sensory evaluations are arguably the best reference data in this regard, as it is ultimately people who decide on the quality and acceptability of foods.…”

Section: Relating Semg Signals To Mechanical and Sensory Texture In Amentioning

confidence: 99%

Relating Surface Electromyograms of the Facial Muscles During Mastication to the Mechanical and Sensory Properties of Foodstuffs

Kemsley¹,

Defernez²

2012

Applications of EMG in Clinical and Sports Medicine

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Section: Relating Semg Signals To Mechanical and Sensory Texture In Amentioning

confidence: 99%

Relating Surface Electromyograms of the Facial Muscles During Mastication to the Mechanical and Sensory Properties of Foodstuffs

Kemsley¹,

Defernez²

2012

Applications of EMG in Clinical and Sports Medicine

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“…Sobre estas informações recaem importantes decisões como seleção da matéria-prima, padronização de métodos e otimização de formulações, para desenvolvimento de produtos, tornando-se assim uma ferramenta básica para aplicação na indústria de alimentos (MEHINAGIC et al, 2003).…”

Section: Seleção Final Da Equipe De Adqunclassified

Perfil sensorial e aceitação de bebida láctea achocolatada

Pflanzer

Cruz

Hatanaka

et al. 2010

Ciênc. Tecnol. Aliment.

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“…Many studies of single or multidimensional approaches for the sensory evaluation of fresh fruit and vegetable texture have been performed. The most extensive research has been carried out on apple (Harker et al, 2002;Mehinagic et al, 2003), pear (Ozturk et al, 2009), peach (Ortiz et al, 2000), mango (Valente et al, 2009), orange (Topuz et al, 2005), cactus pear (Kabas and Ozmerzi, 2008), and also on table olives (Cardoso et al, 2008;Catania et al 2014;Kiliçkan and Güner, 2008).…”

Section: Introductionmentioning

confidence: 99%

Investigation of a tunnel pasteurizer for “Nocellara del Belice” table olives processed according to the “Castelvetrano method”

Catania¹,

Alleri²,

Martorana³

et al. 2014

Grasas y Aceites

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SUMMARY:The influence of pasteurization temperature and time of treatment on the flesh firmness and the evolution of microbial communities was studied for table olives Cv. Nocellara del Belice, packed in glass jars and processed with a tunnel pasteurizer. The experiment was first carried out on the laboratory level in order to select the optimal combination of pasteurization time/temperature so as to obtain the proper balance between the consistency of the pulp and the microbiological quality of the final product. Pasteurization at industrial scale was then carried out in a tunnel pasteurizer applying the treatment at 75 °C for 8 min in the thermal center of the jars. Besides flesh firmness and microbial evolutions, the pH, total titratable acidity (TTA) and color were evaluated for the table olives during storage at 6, 12 and 15 months from packing. The table olives showed a high stability and acceptable flesh firmness for the entire period under observation. Specifically, olive pulp texture decreased during the storage period, but the softening was most evident in the deeper layers of the pulp. The results indicated that the storage period should not exceed 6 months. Although the hygiene is preserved, after this period the firmness might not be acceptable to consumers. KEYWORDS: Compression force; Dynamometer; Microbiological analysis; RESUMEN:Investigación sobre un pasteurizador de túnel para las aceitunas de mesa "Nocellara del Belice" procesadas mediante el "Método Castelvetrano". En el presente trabajo se estudió la influencia de la temperatura y del tiempo de pasteurización en la firmeza de la pulpa y la evolución de las comunidades microbianas para la aceituna de mesa "Nocellara del Belice" procesadas con un pasteurizador de túnel. El experimento se llevó a cabo preliminarmente a nivel de laboratorio con el fin de seleccionar la combinación óptima de tiempo/temperatura de pasteurización para obtener el compromiso adecuado entre la consistencia de la pulpa y la calidad microbiológica del producto final. A continuación se llevó a cabo la pasteurización en escala industrial dentro de un pasteurizador de túnel aplicando el tratamiento a 75 ° C durante 8 minutos. Fueron evaluados pH, acidez total titulable (ATT) y el color para las aceitunas de mesa durante el almacenamiento a los 6, 12 y 15 meses de envasado. Las aceitunas de mesa mostraron una alta estabilidad y una firmeza de pulpa aceptable para todo el período de observación; en particular, la textura de pulpa disminuyó durante el período de almacenamiento, pero el ablandamiento fue más evidente en las capas más profundas de la pulpa. Los resultados indicaron que el período de almacenamiento no debe ser superior a 6 meses.

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Relationship between sensory analysis, penetrometry and visible–NIR spectroscopy of apples belonging to different cultivars

Cited by 108 publications

References 10 publications

Relating Surface Electromyograms of the Facial Muscles During Mastication to the Mechanical and Sensory Properties of Foodstuffs

Relating Surface Electromyograms of the Facial Muscles During Mastication to the Mechanical and Sensory Properties of Foodstuffs

Perfil sensorial e aceitação de bebida láctea achocolatada

Investigation of a tunnel pasteurizer for “Nocellara del Belice” table olives processed according to the “Castelvetrano method”

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