scholarly journals Effect of Reconstituted Broth on the Taste-Active Metabolites and Sensory Quality of Stewed and Roasted Pork-Hock

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 513
Author(s):  
Yi Yang ◽  
Daodong Pan ◽  
Ying Wang ◽  
Jun He ◽  
Yi Yue ◽  
...  
Keyword(s):  
Food Processing ◽  
Processing Time ◽  
Sensory Quality ◽  
Soy Sauce ◽  
Active Metabolites ◽  
Total Sugars ◽  
Feasible Method ◽  
Comprehensive Utilization ◽  
High Concentrations

Stewed pork-hock in soy sauce (SPHSS) is a cuisine that is stewed in broth with abundant taste-active compounds. Broth plays an important role in determining the meat taste. In order to promote the comprehensive utilization of the broth we treated it by spray drying, and secondary processed it into reconstituted broth. Two new products: SPH (stewed pork-hock with reconstituted broth) and MRPH (marinated and roasted pork-hock with reconstituted broth) were processed. Their metabolome consisted of amino acids, sugars, organic acids, nucleic acids and their derivatives. PC1 and PC2 explained a total of 63.07% and 35.31% of the variation, respectively. All the metabolite levels in SPH were higher than those in SPHSS, except for histidine and phosphorylcholine. SPH kept the highest levels of total FAAs and total sugars, which corresponded to the highest score of overall taste in the three products. These results demonstrated that reconstituted broth can promote the metabolite concentration in and improve the taste of pork-hock. Compared with marinating and roasting, reconstituted broth was more suitable for stewing pork-hock. This study preliminarily explored a feasible method to comprehensively utilize the surplus broth in food processing. SPH with a shortened processing time by a reconstituted broth have potential application in the industry due to the high concentrations of taste metabolites.

scholarly journals Effect of ultrasonication on sensory and chemical stability of passion fruit juice during refrigerated storage

2018 ◽  
pp. 85 ◽  
Author(s):  
Vicente M. Gomez-Lopez ◽  
Maria E. Buitrago, Amaury Martínez-Yepez
Keyword(s):  
Sensory Quality ◽  
Fruit Juice ◽  
Titratable Acidity ◽  
Passion Fruit ◽  
Refrigerated Storage ◽  
Thermal Methods ◽  
Total Sugars ◽  
Treatment Conditions ◽  
Total Titratable Acidity

Passion fruit juice (PFJ) is very susceptible to thermal degradation and may benefit from processing by non-thermal methods such as sonication. This study pursued to test the effect of sonication on sensory quality and related chemical compounds of PFJ during refrigerated storage. Treatment conditions were those of a previous study where a microbiologically stable PFJ was achieved. The effect of ultrasound (20 kHz, 263 W, 89.25 µm) on sensory quality, ºBrix, total titratable acidity (TTA), ºBrix/TTA and reducing and total sugars of PFJ during storage at 4 ºC up to 10 days was studied. Sonication did not cause significant (P>0.05) effects on TTA, ºBrix/TTA and reducing sugars but significantly (P<0.05) increased ºBrix and total sugars content. Panel scored sonication PFJ significantly (P<0.05) lower in colour, flavour and aroma scores; but the global acceptance was similar (P>0.05) than that of non-sonicated juice. Results indicate that sonication of PFJ is a treatment that does not affect the global sensory quality of the product.

scholarly journals Utilization Techniques of Soy Sauce in Food Processing. Part 1. Effects of Aging of "Kaeshi" on the Quality of "Sobatsuyu", Japanese Noodle Soup.

1992 ◽  
Vol 39 (11) ◽  
pp. 953-959 ◽  
Author(s):  
Akiko OHTOMI ◽  
Yoshihisa KITAKURA ◽  
Seiichi SOMEYA ◽  
Hikotaka HASHIMOTO
Keyword(s):  
Food Processing ◽  
Soy Sauce ◽  
Effects Of Aging

scholarly journals Influence of microwave treatment on quality parameters of snacks food. Impact issuees

2020 ◽  
pp. 64-80
Author(s):  
Anna Goszkiewicz ◽  
Ewa Kochanska ◽  
Katarzyna Korczak ◽  
Volodymyr О. Potapov ◽  
Svitlana Prasol
Keyword(s):  
Food Processing ◽  
Sensory Quality ◽  
Food Product ◽  
Microwave Treatment ◽  
Quality Parameters ◽  
Field Interaction ◽  
Dried Fruits ◽  
Treatment Technologies ◽  
Energy Aspects

The following publication presents results of the research on a new, innovative, mild technology of food processing with microwaves technology in order to develop novel food in the form of “on the go” healthy snacks. Different aspects of microwave treatment technologies within the context of physical model of electromagnetic field interaction with a food product, marketing and energy aspects were considered. Furthermore, comparison of sensory quality of conventionally and microwave treated nuts was shown, which is a key feature of nuts, seeds and dried fruits for most consumers. A comparative LCA analysis of convectional and microwave roasting was performed as well.

scholarly journals Sensory and Chemical Analyses of Tomato Flavor

HortScience ◽  
1996 ◽  
Vol 31 (4) ◽  
pp. 599b-599 ◽  
Author(s):  
Dangyang Ke ◽  
Michael Boersig
Keyword(s):  
Sensory Quality ◽  
Chemical Compounds ◽  
Consumer Acceptance ◽  
Eating Quality ◽  
Flavor Components ◽  
Total Sugar Concentration ◽  
Tomato Flavor ◽  
High Concentrations ◽  
Internal Texture

Consumer acceptance of sensory quality was significantly correlated (P = 0.05) with overall eating quality of tomatoes (Lycopersicon esculentum Mill.) determined by a trained taste panel. The overall eating quality was partitioned into three flavor components (sweetness, sourness, and aroma) and internal texture. Relationships between the sensory flavor components and concentrations of several chemical compounds were analyzed in tomatoes of eleven varieties within a range of acceptable texture. Sweetness was significantly correlated with total sugar concentration and overall flavor at P = 0.01 and 0.001. High concentrations of two ketone volatiles (6-methyl-5-hepten-2-one and 1-penten-3-one) were significantly correlated with aroma and overall flavor at P = 0.05 to 0.001. This study indicates that positive tomato flavor may be characterized by high sweetness, moderate acidity, and high concentrations of certain ketone volatiles.

scholarly journals Roles of Proteins/Enzymes from Animal Sources in Food Quality and Function

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1988
Author(s):  
Chenyan Lv ◽  
Chen Xu ◽  
Jing Gan ◽  
Zhenghui Jiang ◽  
Yumeng Wang ◽  
...  
Keyword(s):  
Food Quality ◽  
Food Processing ◽  
Sensory Quality ◽  
Antimicrobial Properties ◽  
Nutritional Properties ◽  
Binding Properties ◽  
Quality Of Food ◽  
Fishery Products ◽  
And Function

Animal proteins are good sources of protein for human, due to the composition of necessary amino acids. The quality of food depends significantly on the properties of protein inside, especially the gelation, transportation, and antimicrobial properties. Interestingly, various kinds of molecules co-exist with proteins in foodstuff, and the interactions between these can significantly affect the food quality. In food processing, these interactions have been used to improve the texture, color, taste, and shelf-life of animal food by affecting the gelation, antioxidation, and antimicrobial properties of proteins. Meanwhile, the binding properties of proteins contributed to the nutritional properties of food. In this review, proteins in meat, milk, eggs, and fishery products have been summarized, and polysaccharides, polyphenols, and other functional molecules have been applied during food processing to improve the nutritional and sensory quality of food. Specific interactions between functional molecules and proteins based on the crystal structures will be highlighted with an aim to improve the food quality in the future.

scholarly journals Studies on Utilization Techniques of Soy Sauce in Food Processing. Part 2. Effects of Microorganisms during Aging on Quality of "Kaeshi" for "Sobatsuyu", Japanese Noodle Soup.

1992 ◽  
Vol 39 (11) ◽  
pp. 1011-1015 ◽  
Author(s):  
Akiko OHTOMI ◽  
Yoshihisa KITAKURA ◽  
Seiichi SOMEYA ◽  
Hikotaka HASHIMOTO
Keyword(s):  
Food Processing ◽  
Soy Sauce

KUALITAS KIMIAWI DAN SENSORIS KECAP BERBAHAN BAKU KEONG SAWAH

2017 ◽  
Vol 6 (2) ◽  
pp. 80
Author(s):  
Iin Husnul Khotimah ◽  
Nooryantini Sutikno
Keyword(s):  
Fermentation Process ◽  
Sensory Quality ◽  
Soy Sauce ◽  
Fish Sauce ◽  
Commercial Fish ◽  
Factor B ◽  
Protease Enzyme ◽  
Long Time ◽  
Speed Up

Penelitian bertujuan  untuk mengetahui kualitas kimiawi dan sensoris kecap berbahan baku keong sawah (Bellamya javanica) dengan penambahan enzim protease. Proses pengolahan kecap secara alami memerlukan waktu yang lama, sehingga untuk mempercepat proses fermentasinya menggunakan enzim protease (bromelin dan papain).  Rancangan yang digunakan  rancangan acak lengkap pola faktorial  3x3, 2 kali ulangan .  Faktor pertama (A) penambahan  enzim bromelin (A1= 0,5%; A2= 1% ; dan A3= 1,5%);  faktor kedua (B) penambahan enzim papain (B1= 0,5%; B2= 1%; dan B3= 1,5%. Parameter yang diamati kualitas kimiawi kecap keong sawah (kadar protein, lemak, air, dan abu). Kualitas sensoris (spesifikasi warna, aroma dan kekentalan).  Pengamatan dilakukan pada fermentasi (5, 7, 10,  dan 13 hari).  Hasil menunjukkan kecap keong sawah terbaik dengan penambahan enzim  bromelin 1,5% dan enzim papain 1%, difermentasi selama 7 hari memiliki  nilai kadar protein tertinggi  21,71 %;  lemak 2,355%;  air 74,275%;  abu 9,89%; spesifikasi warna 71,25 (hampir berwarna coklat kehitaman/gelap); aroma 59,67 (aroma khas kecap ikan sudah mulai tercium); dan kekentalan 73 (hampir sama dengan kekentalan kecap ikan komersil). The study aims to determine the chemical and sensory quality of soy sauce made from conch paddy (Bellamyâ javanica) with the addition of a protease enzyme. The processing of soy sauce is naturally takes a long time, so as to speed up the fermentation process using protease enzymes (bromelain and papain). The design is completely randomized factorial design 3x3, 2 replications. The first factor (A) addition of the enzyme bromelain (A1 = 0.5%; A2 = 1%; and A3 = 1.5%); The second factor (B) the addition of the enzyme papain (B1 = 0.5%; B2 = 1%; and B3 = 1.5%. The parameters observed chemical quality soy sauce snail rice fields (levels of protein, fat, water and ash).Quality sensory (specification of color, aroma and viscosity). Observations were made on the fermentation (5, 7, 10, and 13 days). the results show the best rice conch sauce with the addition of the enzyme bromelain enzyme papain 1.5% and 1%, fermented for 7 days has the highest value of 21.71% protein content, fat 2,355%; 74.275% water; ashes 9.89%; color specifications 71.25 (almost blackish brown / dark); aroma 59.67 (aroma typical fish sauce already began to smell ); and the viscosity of 73 (almost the same viscosity as commercial fish sauce).

Influence of the Quality of Soy Sauce after Replacing the Salt with the Secondary Pickled Vegetable Bittern in its Fermentation

2012 ◽  
Vol 554-556 ◽  
pp. 1318-1321
Author(s):  
Chun Qi Mao ◽  
Guo Qing He
Keyword(s):  
Amino Acids ◽  
Physicochemical Property ◽  
Free Amino Acids ◽  
Free Amino ◽  
Sensory Quality ◽  
Quality Attributes ◽  
Soy Sauce ◽  
Physical Chemical

The bittern soy sauce was investigated. Two kinds of the vegetable bittern –the mustard tuber and potherb mustard were added in the fermentation respectively. After the fermentation, physical, chemical and sensory quality attributes were monitored. As a result, the physicochemical property was not influenced significantly by the vegetable bittern and the free amino acids were higher. The soy sauce was proved to be consistent with the standard.

INFLUENCE OF FORCED CONVECTION IN LIQUID INSIDE THE TIN ON DURATION OF STERILIZATION IN THE COURSE OF FISH PROCESSING

2017 ◽  
pp. 137-144
Author(s):  
Gennadiy Valentinovich Alexeev ◽  
Elena Igorevna Verboloz
Keyword(s):  
High Temperature ◽  
Liquid Phase ◽  
Forced Convection ◽  
Thermal Process ◽  
Processing Time ◽  
Fish Processing ◽  
Study Results ◽  
Equipment Modernization ◽  
Bottom To Top

The article focuses on the process of intensive mixing of liquid phase in the tin during high-temperature sterilization, i.e. sterilization when temperature of the heat carrier reaches 150-160°C. It has been stated that for intensification of the thermal process during sterilization of tinned fish with liquid filling it is preferable to turn a tin from bottom to top. This operation helps to increase the driving power of the process and to shorten warming time. Besides, high-temperature sterilization carried out according to experimental modes, where the number of tin turnovers is calculated, greatly shortens processing time and improves quality of the product. In this case there is no superheating, all tins are evenly heated. The study results will contribute to equipment modernization and to preserving valuable food qualities.

Effect of Grill Type on Sensory Quality of Meat Steaks

2007 ◽  
Vol 22 (3) ◽  
pp. 525-533
Author(s):  
Katarzyna Tkacz ◽  
Agnieszka Troszyńska ◽  
Grzegorz Lamparski
Keyword(s):  
Sensory Quality
Sign in / Sign up

Export Citation Format

Share Document