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Liu Y, Chen W, Wu X, Pointer M, Chen Z, Liu X, Liu Q, Xie X. The Impact of the Fresh Pork Display Lamps on the Sensory Response of Consumers to Fresh Pork. Foods 2024; 13:1827. [PMID: 38928769 PMCID: PMC11203035 DOI: 10.3390/foods13121827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2024] [Revised: 06/05/2024] [Accepted: 06/06/2024] [Indexed: 06/28/2024] Open
Abstract
Two studies were conducted to investigate the impact of fresh pork display lamps on consumers' sensory responses to pork products. In the first experiment, 63 participants were asked to evaluate pork products with different degrees of freshness under four fresh pork display lights and two LED lights. In the other experiment, 30 subjects participated in the Farnsworth-Munsell 100 hue test under the same lamps, with the aim of showing whether the fresh pork display lamps impaired color discrimination. The results showed that the light source had a significant effect on the color appearance evaluation of the pork products. The ratings for perceived freshness under the fresh pork display lamps were significantly higher than those of ordinary LED lamps, while the color discrimination performance of the subjects under those lamps was poor. It was demonstrated that improper component proportions of the light spectrum could influence observers' assessment of meat quality and weaken the observers' ability to distinguish the freshness level. Through this study, the authors would like to remind lamp users and manufacturers to not only be concerned about the improvement in the color appearance of pork, but also the need for consumers to be aware of the authentic freshness of the pork products.
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Affiliation(s)
- Yixuan Liu
- Department of Psychology, Academy of Advanced Interdisciplinary Studies, Wuhan University, Wuhan 430072, China; (Y.L.); (W.C.); (X.W.); (Z.C.); (X.L.)
| | - Wei Chen
- Department of Psychology, Academy of Advanced Interdisciplinary Studies, Wuhan University, Wuhan 430072, China; (Y.L.); (W.C.); (X.W.); (Z.C.); (X.L.)
| | - Xinwei Wu
- Department of Psychology, Academy of Advanced Interdisciplinary Studies, Wuhan University, Wuhan 430072, China; (Y.L.); (W.C.); (X.W.); (Z.C.); (X.L.)
| | - Michael Pointer
- School of Design, Colour Technology Research Group, University of Leeds, Leeds LS2 9JT, UK;
| | - Zhengjie Chen
- Department of Psychology, Academy of Advanced Interdisciplinary Studies, Wuhan University, Wuhan 430072, China; (Y.L.); (W.C.); (X.W.); (Z.C.); (X.L.)
| | - Xinghai Liu
- Department of Psychology, Academy of Advanced Interdisciplinary Studies, Wuhan University, Wuhan 430072, China; (Y.L.); (W.C.); (X.W.); (Z.C.); (X.L.)
| | - Qiang Liu
- Department of Psychology, Academy of Advanced Interdisciplinary Studies, Wuhan University, Wuhan 430072, China; (Y.L.); (W.C.); (X.W.); (Z.C.); (X.L.)
- Joint Laboratory of Light Quality and Colour Vision, Wuhan University & OPPLE, Wuhan 430072, China
| | - Xufen Xie
- School of Information Science and Engineering, Dalian Polytechnic University, Dalian 116034, China
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Zuñiga-Martínez BS, Domínguez-Avila JA, Robles-Sánchez RM, Ayala-Zavala JF, Viuda-Martos M, López-Díaz JA, Villegas-Ochoa MA, Torres-García G, González-Aguilar GA. Lyophilized Avocado Paste Improves Corn Chips' Nutritional Properties and Sensory Acceptability. Foods 2024; 13:1220. [PMID: 38672891 PMCID: PMC11049319 DOI: 10.3390/foods13081220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2024] [Revised: 04/11/2024] [Accepted: 04/15/2024] [Indexed: 04/28/2024] Open
Abstract
Avocado paste (AP) is an industrial byproduct and a potential source of bioactive compounds, so there is great interest in its valorization. The objective of the present study was to evaluate the effects of adding AP to corn chips regarding their nutritional profile and sensory acceptability. Three AP-supplemented corn chip samples were prepared (C-2%, C-6%, and C-10%), along with a control chip (C), whose total phenolics, flavonoids, antioxidant capacity, proximate composition, minerals, fatty acids, and sensory acceptability were evaluated. Regarding the content of phenolic compounds and flavonoids, significant increases were found between all samples (p < 0.05), particularly between C and C-10% (from 0.93 to 3.56 mg GAE/g dw and 1.17 to 6.61 mg QE/g dw, respectively). Their antioxidant capacity also increased significantly (p < 0.05) with all methods used (FRAP, DPPH, ORAC, and TEAC). Regarding the sensory analysis, no significant differences were found (p > 0.05) between C and C-2% in the parameters of smell, color, flavor, and overall acceptability; however, the texture of C-2% was better evaluated. The C-2% sample also had the highest acceptability; 82% of the participants mentioned that they would buy the C-2%, higher than the rest of the samples. These results suggest the feasibility of adding 2% AP as a strategy to improve the nutritional properties of corn chips without compromising their sensory acceptability; therefore, AP may be used as a food ingredient.
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Affiliation(s)
- B. Shain Zuñiga-Martínez
- Centro de Investigación en Alimentación y Desarrollo A. C. Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico; (B.S.Z.-M.); (J.F.A.-Z.)
| | - J. Abraham Domínguez-Avila
- CONAHCYT—Centro de Investigación en Alimentación y Desarrollo A. C. Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico
| | - R. Maribel Robles-Sánchez
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, Col Centro, Hermosillo 83000, Sonora, Mexico
| | - J. Fernando Ayala-Zavala
- Centro de Investigación en Alimentación y Desarrollo A. C. Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico; (B.S.Z.-M.); (J.F.A.-Z.)
| | - Manuel Viuda-Martos
- IPOA Research Group, Agro-Food Technology Department, Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain;
| | - José Alberto López-Díaz
- Departamento de Ciencias Químico-Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del PRONAF s/n, Ciudad Juárez 32310, Chihuahua, Mexico;
| | - Mónica A. Villegas-Ochoa
- Centro de Investigación en Alimentación y Desarrollo A. C. Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico; (B.S.Z.-M.); (J.F.A.-Z.)
| | - Gerardo Torres-García
- Centro de Investigación en Alimentación y Desarrollo, Circuito Gobernador C, Ney González # 10, Ciudad del Conocimiento, Tepic 63173, Nayarit, Mexico
| | - Gustavo A. González-Aguilar
- Centro de Investigación en Alimentación y Desarrollo A. C. Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico; (B.S.Z.-M.); (J.F.A.-Z.)
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Coria-Hernández J, Méndez-Albores A, Vázquez-Durán A, Arjona-Román JL, Meléndez-Pérez R. Development of a novel cryostructured composite coating of xanthan-bovine collagen-oregano essential oil spraying applied for the preservation of commercial biscuits marketed in Mexico. J Food Sci 2023; 88:5164-5175. [PMID: 37876289 DOI: 10.1111/1750-3841.16812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 09/15/2023] [Accepted: 10/06/2023] [Indexed: 10/26/2023]
Abstract
Cryostructured gels, better known as cryogels, are a very important emerging class of biomaterials that have diverse applications in food preservation. This work shows a novel alternative to prepare a cryostructured composite coating made from a blend of xanthan, bovine collagen, and oregano essential oil. The composite coating was suitably applied onto the surface of preservative-free biscuits which were stored for 15 days at 25 ± 2°C and 52% ± 1% relative humidity. The evaluation focused mainly on the changes in the physicochemical, textural, and microbiological characteristics of the biscuits. It was found that the coated samples significantly (p < 0.05) decreased moisture absorption, water activity, and fungal growth. However, the composite coating minimally impacted the quality of biscuits in terms of color, texture profile, and surface microstructure. Overall, the cryostructured composite coating constitutes an advance in technological strategies aimed at the preservation of baked products. This will allow, in the future, the development of novel coatings on bakery products to generate new trends in the conservation of their properties and extension of shelf life. This could be achieved through the implementation of new technologies in the food industry, with the aim of making them more environmentally friendly and contributing to the generation of less plastic waste. PRACTICAL APPLICATION: The study and application of cryogels, as innovative systems in the food industry, allow to expand and diversify the materials that can function as coatings to maintain some quality characteristics, in this case in bakery products, so it is important to analyze their effects and consider them to improve conservation processes.
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Affiliation(s)
- Jonathan Coria-Hernández
- Laboratory 13 Thermal and Structural Analysis of Materials and Foods, National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM-FESC) Campus 4, Multidisciplinary Research Unit, Cuautitlan Izcalli, Mexico
| | - Abraham Méndez-Albores
- Laboratory 14-A1 Materials Science and Technology, National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM-FESC) Campus 4, Multidisciplinary Research Unit, Cuautitlan Izcalli, Mexico
| | - Alma Vázquez-Durán
- Laboratory 14-A1 Materials Science and Technology, National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM-FESC) Campus 4, Multidisciplinary Research Unit, Cuautitlan Izcalli, Mexico
| | - José Luis Arjona-Román
- Laboratory 13 Thermal and Structural Analysis of Materials and Foods, National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM-FESC) Campus 4, Multidisciplinary Research Unit, Cuautitlan Izcalli, Mexico
| | - Rosalía Meléndez-Pérez
- Laboratory 13 Thermal and Structural Analysis of Materials and Foods, National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM-FESC) Campus 4, Multidisciplinary Research Unit, Cuautitlan Izcalli, Mexico
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Deng X, Liu Y, Tian B, Zhang W, Yu F, Liu Q. Experimental setting and protocol impact human colour preference assessment under multiple white light sources. Front Neurosci 2022; 16:1029764. [PMID: 36389245 PMCID: PMC9650395 DOI: 10.3389/fnins.2022.1029764] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Accepted: 10/13/2022] [Indexed: 12/09/2023] Open
Abstract
Psychophysical experiment is the most straightforward and reliable way to investigate the impact of lighting on visual colour perception. In this study, a series of experiments were conducted in order to investigate the impact of experimental setting and protocol on the obtained conclusions in visual tests regarding human preference on object colour in applied lighting research. Four light sources of 5,500 K, with Duv values of -0.01, 0, 0.015, and 0.02, were used to illuminate different kinds of objects including blue jeans, fruit and vegetables, bread, artware, fresh pork, and skin tones. The use of those experimental light sources and objects was to provide control study for our former research by deliberately changing certain experimental setup and protocol and testify the robustness of our former conclusions. The results show that some of our former findings, like the dominant impact of lighting on colour preference, the visual cognition process of light booth experiments as well as the correlation between the whiteness of lighting and colour preference, were found to be valid in typical light booth experiment. The impact of experimental object turned out to be much stronger under the newly designed protocol and the significance of sex difference on colour preference judgment was found to vary with experimental setup. These new findings highlight the influence of experimental setting and protocol on the validity of research findings, which we believe, could provide deeper understanding for the psychophysical results of current colour preference studies.
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Affiliation(s)
- Xue Deng
- Research Center of Graphic Communication, Printing and Packaging, Wuhan University, Wuhan, China
| | - Yixuan Liu
- Research Center of Graphic Communication, Printing and Packaging, Wuhan University, Wuhan, China
| | - Baolin Tian
- Research Center of Graphic Communication, Printing and Packaging, Wuhan University, Wuhan, China
| | - Wei Zhang
- Key Laboratory of Blockchain on Agricultural Vegetables, Weifang University of Science and Technology, Weifang, China
| | - Feng Yu
- Department of Psychology, College of Philosophy, Wuhan University, Wuhan, China
| | - Qiang Liu
- Research Center of Graphic Communication, Printing and Packaging, Wuhan University, Wuhan, China
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