The effect of two important nonmeat constituents (starch and sodium caseinate) and fat content on the sensory perception of frankfurter sausages has been assessed for two mixture amounts (17% and 27%). A strong correlation among objective fattiness, elasticity, and chewiness has been established; these correlate negatively to consistency and hardness. This has been attributed to the protein gel...

Existing objective methods to predict sensory attributes of pork in general do not yield satisfactory correlation to panel evaluations, and their applications in meat industry are limited. In this study, a Raman spectroscopic method was developed to evaluate and predict tenderness, juiciness and chewiness of fresh, uncooked pork loins from 169 pigs. Partial Least Square Regression models were d...

Six commercial varieties of organically grown edamame-type soybeans were compared using consumer testing and descriptive analysis. In the affective tests, 54 panelists rated pods and beans for appearance, and beans for aroma, taste, texture, aftertaste, and overall acceptability on a nine-point hedonic scale and willingness to buy on a nine-point category scale. The taste of Sayamusume was like...

Popularity of meat analogs is rising. Several causes for that were identified. On one side, more sustainable products with lower environmental impact are needed. Consumers also demand these because their ethical and health benefits. However, sensory perception still a great obstacle wider acceptance.Chewiness has been identified as crucial qualities burgers. It was recognized the main drawbacks...

the physico-chemical characteristics and physiological qualities of palm (phoenix dactylifera) fruit strongly depend on the storage conditions. storage environment and packaging type are the factors most influencing on the quality of dates during their storage. date fruits were packed within an aerobic atmosphere, vacuumed in pa/pe pouches and stored at different temperatures (-20, 4, 25 and 40...

Texture and 'tenderness' in particular, is an important sensory characteristic for consumers' satisfaction of beef. Objective and detailed sensory measurements of beef texture have been needed for the evaluation and management of beef quality. This study aimed to apply the sensory scales defined in ISO11036:1994 to evaluate the texture of beef. Longissimus and Semitendinosus muscles of three Ho...

In the present work the textural properties of mushroom and onion, fresh and after freeze-drying, were studied, to understand how this drying treatment influences the texture of these food products. The fresh products had average moisture contents of 90.25 % and 90.02 % (wet basis) and the freeze-dried ones had moisture contents of 7.01 % and 5.19 % (wet basis), for mushroom and onion, respecti...

The effect of the simultaneous reduction of fat proportion (from 20% to 10% and 7%) and added salt (from 2.5% to 1.5%) and the subsequent addition of 0.64% KCl and sunflower oil (1.5% and 3.0%) on the physicochemical, instrumental colour and texture, sensory properties and consumer acceptability of small caliber non-acid fermented sausages (fuet type) was studied. This simultaneous reduction of...