Parallel brewing trials were performed in laboratory brewery. For beer wort hopping, hop pellets of diff erent age (“slightly aged” and “strongly aged” one) and storage indexes (0.35 and 0.59, respectively) were used. During brewing were measured bitterness, utilization of -acids and index of -acids isomerization. Mature beers were evaluated by panel taste testing. Th e results of panel testi...

Cooking conditions are the key factor for organoleptic and sanitary qualities of meat products. This study focused on these bivalent properties by determining the odour-active compounds and polycyclic aromatic hydrocarbons (PAHs) in cooked meat with high resolution GC-olfactometry and GC×GC-TOF/MS, respectively. PCA permitted to stress that to achieve a balance between sanitary and organoleptic...

The present investigation aimed to evaluate the effect of turmeric on shelf life extension of shrimp Penaeus semisulcatus under chilled storage conditions by sensory (organoleptic parameters), pH, proximate and bacterial analysis. The experimental setup was grouped into six, head on (group I), head on coated with turmeric (group II), headless (group III), headless coated with turmeric (group IV...

Two hundred and eighty four medium sized young rabbits were fed ad libitum with two fat-enriched experimental diets (V: vegetable fat, A: animal fat) and a control diet (C). Diet had a significant effect on the ultimate pH (pHu) of the Longissimus dorsi muscle and on the colour, weight and fatty acid composition of the perirenal fat. The carcasses from diet C had significantly less perirenal fa...

The research is aimed at analyzing the production of both foreign and ORGANOLEPTIC quality subsidies produced in west Java, Indonesia. was carried out from 2023 to March 20, 2023. method used survey. procedure takes place two stages. first into consideration a saltwater anchovy product second stage tests resulting salty teri product. An analysis manufacture anchovies made by observation places ...

Canned foods have a long history and are likely to remain popular for the foreseeable future owing to their convenience, long shelf life and economy. Thermal sterilization of canned foods is such a mature technology that it might be supposed that there is little potential for further development but, in fact, the technology continues to evolve. Recent developments have been directed towards bet...