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Tura M, Gagliano MA, Valli E, Petracci M, Gallina Toschi T. A methodological review in sensory analyses of chicken meat. Poult Sci 2024; 103:104083. [PMID: 39217660 PMCID: PMC11402291 DOI: 10.1016/j.psj.2024.104083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 06/20/2024] [Accepted: 07/05/2024] [Indexed: 09/04/2024] Open
Abstract
The sensory characteristics of poultry products are crucial in defining their quality and widely influence consumer choices. Even though the scientific literature clearly indicates that for muscle foods the sensory profile is relevant in purchase decisions and overall acceptability, sensory evaluation has often been underestimated and considered complementary to instrumental and/or chemical assessments. Sensory analysis includes different types of validated tests (discriminative, descriptive, and affective), applied depending on the purpose of the research study, requiring special attention in the sample preparation phase, in particular for nonhomogeneous products such as poultry meat, requiring reproducible cutting, cooking and presentation to the tasters. The aim of this paper is to review, critically assess and discuss sensory methods, standardized procedures and sample preparation tailored for chicken meat, through the literature from 2000 to 2023, with a section dedicated to ethical aspects that must be carefully considered when designing a sensory protocol. The target readers are both the research and the business communities, as the information can be widely applied for quality control, to develop new food products, to understand or drive preferences or, for example, to assess potential sensory differences among chickens fed with different diets. To the best of the authors' knowledge, this review represents a useful first guide for those approaching the sensory analysis of chicken meat.
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Affiliation(s)
- Matilde Tura
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - Università di Bologna, Bologna 40127, Italy; Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum - Università di Bologna, Cesena 47521, Italy
| | - Mara Antonia Gagliano
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - Università di Bologna, Cesena 47521, Italy
| | - Enrico Valli
- Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum - Università di Bologna, Cesena 47521, Italy; Department of Agricultural and Food Sciences, Alma Mater Studiorum - Università di Bologna, Cesena 47521, Italy.
| | - Massimiliano Petracci
- Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum - Università di Bologna, Cesena 47521, Italy; Department of Agricultural and Food Sciences, Alma Mater Studiorum - Università di Bologna, Cesena 47521, Italy
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - Università di Bologna, Bologna 40127, Italy; Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum - Università di Bologna, Cesena 47521, Italy
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2
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Adeyemi KD, Sulaimon RO, Ishola H, Shittu RM, Olaniran FJ, Jimoh JO, Akinola HO, Rasheed AO, Yusuf YI, Oluwasola A, Olabisi BM. Influence of Capsicum chinense concentration and salt varieties on the quality attributes of Kilishi, a sundried beef jerky. Meat Sci 2024; 219:109653. [PMID: 39277995 DOI: 10.1016/j.meatsci.2024.109653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2024] [Revised: 08/03/2024] [Accepted: 09/06/2024] [Indexed: 09/17/2024]
Abstract
The impact of Capsicum chinense concentration and salt varieties on cholesterol oxides, physicochemical properties, microbial profiles and organoleptic attributes of Kilishi, a sundried beef jerky, was assessed. Kilishi (KL) was prepared from sundried strips of Biceps femoris and marinated with either 2 % Sodium chloride (NaCl) + 7 % fresh Capsicum chinense (CC) (KL-1), 1 % NaCl + 1 % Potassium chloride (KCl) + 7 % CC (KL-2), 1 % NaCl + 1 % Potassium citrate (C6H5K3O7) + 7 % CC (KL-3), 1 % NaCl + 14 % CC (KL-4), 1 % KCl + 14 % CC (KL-5) or 1 % C6H5K3O7 + 14 % CC (KL-6), and stored at 29 ± 1 °C for 90 d. The partial or total replacement of NaCl lowered (P < 0.05) the Na content in KL. The KL samples treated with 14 % CC had lower (P < 0.05) 25-hydroxy cholesterol, cholesta-3,5-dien-7-one, carbonyl, pH, malondialdehyde, and lightness and greater (P < 0.05) redness and Lactobacillus counts than those treated with 7 % CC. The chemical composition, sensory scores and water activity were unaffected by the additives. The taste, flavor, and overall acceptance scores of KL decreased (P < 0.05) after 30 days of storage. The substitution of KCl and C6H5K3O7 for NaCl and the increase in CC concentration from 7 to 14 % lowered the Na content and selected cholesterol oxides, respectively, without impairing the organoleptic traits of Kilishi.
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Affiliation(s)
- Kazeem D Adeyemi
- Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria.
| | - Rasheed O Sulaimon
- Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria; Department of Animal Science, Faculty of Agriculture, University of Abuja, Abuja, Nigeria
| | - Hakeem Ishola
- Department of Animal Production, Faculty of Agriculture, Kwara State University, Malete, Nigeria
| | - Rafiat M Shittu
- Department of Food Science and Technology, Faculty of Agriculture, Kwara State University, Malete, Nigeria
| | - Feranmi J Olaniran
- Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria
| | - Jamiu O Jimoh
- Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria
| | - Halimat O Akinola
- Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria
| | - Ahmed O Rasheed
- Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria
| | - Yusuf Ibn Yusuf
- Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria
| | - Abdulfatai Oluwasola
- Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria
| | - Bukunmi M Olabisi
- Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria
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Peñaranda I, Egea M, Linares MB, López MB, Garrido MD. Marinade injection of pork as a possible technological strategy to reduce boar taint: Response and attitude of the consumer. Meat Sci 2024; 212:109462. [PMID: 38402647 DOI: 10.1016/j.meatsci.2024.109462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 02/14/2024] [Accepted: 02/18/2024] [Indexed: 02/27/2024]
Abstract
Sensory evaluation by consumers allows validation of a solution for the food industry to overcome boar taint and market entire male pork with high levels of boar taint considered "unfit for human consumption". One possible technological strategy for improvement is the injection marination of entire male pork to help minimise the impact of boar taint and improve its marketability. The responses of 120 regular pork consumers, to entire males with high levels of boar taint and castrated pork, both injection-marinated, were evaluated. The results showed a similar response between entire and castrated male pork regardless of sex, and the detection of unpleasant odours and flavours (as farm/animal), thus offering a new alternative to the pork sector to mask the boar taint and revalue this pork. However, it was observed that consumer information on castration and animal welfare of entire male pork is scarce, and it is important to increase their knowledge so that they can place a value on this technological strategy with entire male pork and thus increase their purchase intention.
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Affiliation(s)
- Irene Peñaranda
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30100 Murcia, Spain
| | - Macarena Egea
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30100 Murcia, Spain
| | - M Belén Linares
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30100 Murcia, Spain
| | - M Belén López
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30100 Murcia, Spain
| | - M Dolores Garrido
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30100 Murcia, Spain.
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4
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Chang MY, Hsia WJ, Chen HS. Breaking Conventional Eating Habits: Perception and Acceptance of 3D-Printed Food among Taiwanese University Students. Nutrients 2024; 16:1162. [PMID: 38674855 PMCID: PMC11054909 DOI: 10.3390/nu16081162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 04/10/2024] [Accepted: 04/10/2024] [Indexed: 04/28/2024] Open
Abstract
Considering the prevalent strain on environmental resources imparted by existing food systems, prioritizing environmental sustainability is an imperative course of action. Subsequently, the shift towards sustainable production and consumption patterns engenders an escalating demand for environmentally conscious food systems. Thus, 3D-printed food technology surfaces are a promising solution noted for their efficacy in curtailing food waste, bolstering environmental sustainability, and imparting innovative strategies to the food supply chain. Herein, we amalgamate the theory of planned behavior (TPB) framework with several variables, namely 'sensory appeal', 'food neophobia', 'perceived health risk', and 'environmental friendliness' to probe the behavioral intentions of Taiwanese university students' perceptions about 3D-printed food. Employing the snowball sampling method, 370 questionnaires were disseminated, out of which 319, constituting an effective retrieval rate of 86.2%, were deemed valid. Statistical analysis produced intriguing findings. Consumers' inclination to purchase 3D-printed food is substantially determined by their attitudes, subjective norms, sensory appeal, food neophobia, perceived health risks, and environmental friendliness. Contrary to our initial hypothesis, perceived behavioral control did not exhibit a significant impact on consumers' propensity to purchase 3D-printed food. Therefore, businesses should focus on magnifying the sensory appeal of 3D-printed food, coupled with precise nutritional labeling, to bolster consumer interest, enhance acceptance, and augment behavioral intentions. This study sheds light on the potential for the development of 3D-printed food in Taiwan, providing an indispensable reference for future endeavors in Taiwan's 3D-printed food industry.
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Affiliation(s)
- Min-Yen Chang
- Department of Accounting, Jiaxing University, Jiaxing 314001, China;
| | - Wei-Jiun Hsia
- Department of Health Industry Technology Management, Chung Shan Medical University, Taichung City 40201, Taiwan;
| | - Han-Shen Chen
- Department of Health Industry Technology Management, Chung Shan Medical University, Taichung City 40201, Taiwan;
- Department of Medical Management, Chung Shan Medical University Hospital, Taichung City 40201, Taiwan
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Giannakas AE, Baikousi M, Karabagias VK, Karageorgou I, Iordanidis G, Emmanouil-Konstantinos C, Leontiou A, Karydis-Messinis A, Zafeiropoulos NE, Kehayias G, Proestos C, Salmas CE. Low-Density Polyethylene-Based Novel Active Packaging Film for Food Shelf-Life Extension via Thyme-Oil Control Release from SBA-15 Nanocarrier. NANOMATERIALS (BASEL, SWITZERLAND) 2024; 14:423. [PMID: 38470754 DOI: 10.3390/nano14050423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2024] [Revised: 02/20/2024] [Accepted: 02/23/2024] [Indexed: 03/14/2024]
Abstract
The use of natural raw substances for food preservation could provide a great contribution to food waste reduction, circular economy enhancement, and green process application widening. Recent studies indicated that the use of porous materials as adsorbents for natural essential oils provided nanohybrids with excellent antioxidant and antimicrobial properties. Following this trend in this work, a thymol oil (TEO) rich SBA-15 nanohybrid was prepared and characterized physiochemically with various techniques. This TEO@SBA-15 nanohybrid, along with the pure SBA-15, was extruded with low-density polyethylene (LDPE) to develop novel active packaging films. Results indicated that TEO loading was higher than other porous materials reported recently, and the addition of both pure SBA-15 and TEO@SBA-15 to the LDPE increased the water/oxygen barrier. The film with the higher thyme-oil@SBA-15 nanohybrid content exhibited a slower release kinetic. The antioxidant activity of the final films ignited after 48 h, was in the range of 60-70%, and was almost constant for 7 days. Finally, all tests indicated a sufficient improvement by the addition of thyme-oil@SBA-15 nanohybrids in the pure LDPE matrix and the concentration of wt. 10% of such nanocarriers provided the optimum final LDPE/10TEO@SBE-15 active packaging film. This material could be a potential future product for active packaging applications.
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Affiliation(s)
- Aris E Giannakas
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | - Maria Baikousi
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece
| | | | - Ioanna Karageorgou
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | - George Iordanidis
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | | | - Areti Leontiou
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | | | | | - George Kehayias
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens Zografou, 15771 Athens, Greece
| | - Constantinos E Salmas
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece
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6
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Tarlak F. The Use of Predictive Microbiology for the Prediction of the Shelf Life of Food Products. Foods 2023; 12:4461. [PMID: 38137265 PMCID: PMC10743123 DOI: 10.3390/foods12244461] [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: 10/04/2023] [Revised: 11/01/2023] [Accepted: 11/23/2023] [Indexed: 12/24/2023] Open
Abstract
Microbial shelf life refers to the duration of time during which a food product remains safe for consumption in terms of its microbiological quality. Predictive microbiology is a field of science that focuses on using mathematical models and computational techniques to predict the growth, survival, and behaviour of microorganisms in food and other environments. This approach allows researchers, food producers, and regulatory bodies to assess the potential risks associated with microbial contamination and spoilage, enabling informed decisions to be made regarding food safety, quality, and shelf life. Two-step and one-step modelling approaches are modelling techniques with primary and secondary models being used, while the machine learning approach does not require using primary and secondary models for describing the quantitative behaviour of microorganisms, leading to the spoilage of food products. This comprehensive review delves into the various modelling techniques that have found applications in predictive food microbiology for estimating the shelf life of food products. By examining the strengths, limitations, and implications of the different approaches, this review provides an invaluable resource for researchers and practitioners seeking to enhance the accuracy and reliability of microbial shelf life predictions. Ultimately, a deeper understanding of these techniques promises to advance the domain of predictive food microbiology, fostering improved food safety practices, reduced waste, and heightened consumer confidence.
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Affiliation(s)
- Fatih Tarlak
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Istanbul Gedik University, Kartal, Istanbul 34876, Turkey
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Vasconcelos L, Dias LG, Leite A, Ferreira I, Pereira E, Bona E, Mateo J, Rodrigues S, Teixeira A. Can Near-Infrared Spectroscopy Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin? Foods 2023; 12:4335. [PMID: 38231830 DOI: 10.3390/foods12234335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 11/21/2023] [Accepted: 11/29/2023] [Indexed: 01/19/2024] Open
Abstract
This study involved a comprehensive examination of sensory attributes in dry-cured Bísaro loins, including odor, androsterone, scatol, lean color, fat color, hardness, juiciness, chewiness, flavor intensity and flavor persistence. An analysis of 40 samples revealed a wide variation in these attributes, ensuring a robust margin for multivariate calibration purposes. The respective near-infrared (NIR) spectra unveiled distinct peaks associated with significant components, such as proteins, lipids and water. Support vector regression (SVR) models were methodically calibrated for all sensory attributes, with optimal results using multiplicative scattering correction pre-treatment, MinMax normalization and the radial base kernel (non-linear SVR model). This process involved partitioning the data into calibration (67%) and prediction (33%) subsets using the SPXY algorithm. The model parameters were optimized via a hybrid algorithm based on particle swarm optimization (PSO) to effectively minimize the root-mean-square error (RMSECV) derived from five-fold cross-validation and ensure the attainment of optimal model performance and predictive accuracy. The predictive models exhibited acceptable results, characterized by R-squared values close to 1 (0.9616-0.9955) and low RMSE values (0.0400-0.1031). The prediction set's relative standard deviation (RSD) remained under 5%. Comparisons with prior research revealed significant improvements in prediction accuracy, particularly when considering attributes like pig meat aroma, hardness, fat color and flavor intensity. This research underscores the potential of advanced analytical techniques to improve the precision of sensory evaluations in food quality assessment. Such advancements have the potential to benefit both the research community and the meat industry by closely aligning their practices with consumer preferences and expectations.
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Affiliation(s)
- Lia Vasconcelos
- Mountain Research Center (CIMO), Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratory for Sustainability and Technology in Mountain Regions, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Department of Food Hygiene and Technology, University of Veterinary Medicine, Campus Vegazana S/N, 24007 León, Spain
| | - Luís G Dias
- Mountain Research Center (CIMO), Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratory for Sustainability and Technology in Mountain Regions, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ana Leite
- Mountain Research Center (CIMO), Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratory for Sustainability and Technology in Mountain Regions, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Iasmin Ferreira
- Mountain Research Center (CIMO), Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratory for Sustainability and Technology in Mountain Regions, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Department of Food Hygiene and Technology, University of Veterinary Medicine, Campus Vegazana S/N, 24007 León, Spain
| | - Etelvina Pereira
- Mountain Research Center (CIMO), Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratory for Sustainability and Technology in Mountain Regions, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Evandro Bona
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology Paraná (UTFPR), Paraná 80230-901, Brazil
- Post-Graduation Program of Chemistry (PPGQ), Federal University of Technology Paraná (UTFPR), Paraná 80230-901, Brazil
| | - Javier Mateo
- Department of Food Hygiene and Technology, University of Veterinary Medicine, Campus Vegazana S/N, 24007 León, Spain
| | - Sandra Rodrigues
- Mountain Research Center (CIMO), Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratory for Sustainability and Technology in Mountain Regions, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- School of Agriculture, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Alfredo Teixeira
- Mountain Research Center (CIMO), Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratory for Sustainability and Technology in Mountain Regions, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- School of Agriculture, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Ker JK, Lee CS, Chen YC, Chiang MC. Exploring Taiwanese Consumer Dietary Preferences for Various Vinegar Condiments: Novel Dietary Patterns across Diverse Cultural Contexts. Nutrients 2023; 15:3845. [PMID: 37686877 PMCID: PMC10489666 DOI: 10.3390/nu15173845] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 08/27/2023] [Accepted: 09/01/2023] [Indexed: 09/10/2023] Open
Abstract
The use of vinegar as a culinary seasoning in various global cuisines to enhance the taste characteristics and profiles of foods has been extensively documented in the culinary literature. Particularly notable is traditional Taiwanese-style thick soup, where the incorporation of vinegar plays a fundamental role in imparting distinct flavors. In the context of this experimental investigation, the foundational base of Taiwanese-style thick soup serves as the platform for a meticulously planned sensory and dietary behavior evaluation. Our research methodology combines the use of survey questionnaires and experimental techniques, employing purposive sampling and snowball sampling methods to recruit participants. The central focus of this study is to understand consumers' culinary preferences when presented with a choice between two contrasting types of vinegar-specifically, black vinegar and balsamic vinegar-as alternative gastronomic enhancements. This precise orchestration of data collection and systematic evaluation provides a perceptive window into participants' culinary inclinations and food choices, resulting in a detailed and profound understanding of their taste preferences. The empirical findings stemming from this experimentation reveal notably significant differences in the sensory assessments among participants engaging in diverse culinary experiences. Notably, distinct variations are observed in terms of visual perceptions, olfactory distinctions, and overall sensory satisfaction. This study occupies a crucial position within existing research paradigms by strategically expanding the scope of sensory investigations within the realm of Taiwanese-style thick soup. This introduces an innovative aspect represented by the introduction of balsamic vinegar as a compelling alternative to the customary black vinegar. As a result, the emerging findings not only offer compelling insights into the nuanced food choice and taste preferences of consumers, but also open up new and innovative directions within the complex tapestry of Chinese gastronomy.
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Affiliation(s)
- Jung-Kuei Ker
- Ph. D. Program in Nutrition and Food Science, College of Human Ecology, Fu Jen Catholic University, New Taipei City 242062, Taiwan
- Department of Food Beverage Management, Mackay Junior College of Medicine, Nursing and Management, Taipei 11260, Taiwan
| | - Ching-Sung Lee
- Department of Restaurant, Hotel and Institutional Management, College of Human Ecology, Fu Jen Catholic University, New Taipei City 242062, Taiwan
| | - Yen-Cheng Chen
- Department of Applied Science of Living, College of Agriculture, Chinese Culture University, Taipei 11114, Taiwan
| | - Ming-Chen Chiang
- Ph. D. Program in Nutrition and Food Science, College of Human Ecology, Fu Jen Catholic University, New Taipei City 242062, Taiwan
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9
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Jeong CH, Lee SH, Kim HY. Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods. Food Sci Anim Resour 2023; 43:877-888. [PMID: 37701739 PMCID: PMC10493556 DOI: 10.5851/kosfa.2023.e42] [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: 04/24/2023] [Revised: 07/21/2023] [Accepted: 07/28/2023] [Indexed: 09/14/2023] Open
Abstract
We studied the proteolysis and conducted a sensory evaluation of fermented sausages using strains derived from Kimchi [Pediococcus pentosaceus-SMFM2021-GK1 (GK1); P. pentosaceus-SMFM2021-NK3 (NK3)], Doenjang [Debaryomyces hansenii-SMFM2021-D1 (D1)], and spontaneous fermented sausage [Penicillium nalgiovense-SMFM2021-S6 (S6)]. Fermented sausages were classified as commercial starter culture (CST), mixed with GK1, D1, and S6 (GKDS), and mixed with NK3, D1, and S6 (NKDS). The protein content and pH of GKDS and NKDS were significantly higher than those of CST on days 3 and 31, respectively (p<0.05). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that the NKDS had higher molecular weight proteins than the GKDS and CST. The myofibrillar protein solubility of the GKDS and NKDS was significantly higher than that of the CST on day 31 (p<0.05). The GKDS displayed significantly higher pepsin and trypsin digestion than the NKDS on day 31 (p<0.05). The hardness, chewiness, gumminess, and cohesiveness of the GKDS were not significantly different from those of the CST. The GKDS exhibited the highest values for flavor, tenderness, texture, and overall acceptability. According to this study, sausages fermented using lactic acid bacteria (GK1), yeast (D1), and mold (S6) derived from Korean fermented foods displayed high proteolysis and excellent sensory evaluation results.
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Affiliation(s)
- Chang-Hwan Jeong
- Department of Animal Resources Science,
Kongju National University, Yesan 32439, Korea
| | - Sol-Hee Lee
- Department of Animal Resources Science,
Kongju National University, Yesan 32439, Korea
| | - Hack-Youn Kim
- Department of Animal Resources Science,
Kongju National University, Yesan 32439, Korea
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10
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Falcone DB, Klinger ACK, Silva SS, Adorian TJ, de Toledo GSP, da Silva LP. Can banana peel and sweet potato vines serve as efficient feed ingredients in diets for growing rabbits? Trop Anim Health Prod 2023; 55:290. [PMID: 37581724 DOI: 10.1007/s11250-023-03697-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Accepted: 07/19/2023] [Indexed: 08/16/2023]
Abstract
This study aimed to evaluate the use of banana peel (BP) and sweet potato vines (SPV) as a replacement for maize and alfalfa hay in diets for rabbits. Animal performance, economic analyses, meat composition, and color were evaluated for 49 days in a total 50 New Zealand White rabbits weaned at 35 days with an average body mass of ± 614 g. The animals were allotted, in a completely randomized design, having five dietary groups: control diet (0), without banana peels and sweet potato vines, or experimental diets, 25, 50, 75, and 100-with 25%, 50%, 75%, and 100% of banana peels and sweet potato vines in substitution to maize and alfalfa hay, respectively. The data were analyzed using ANOVA, while the means were compared by Tukey test (p < 0.05). The results indicate that daily feed intake, mass gain, and feed conversion were not statistically different from one another in the test groups compared to the control group treatment. In addition, the study shows no differences were observed in centesimal compositions and muscle color. The replacement of maize and alfalfa hay by the combination of BP and SPV resulted in reduction in feed costs, reaching 50% in the experimental diet with 100% of substitution the ingredients. It can be concluded, based on the results on animal performance, meat/color composition, and economic analyses, that BP and SPV may be used as a substitute for maize and alfalfa hay up to 100% in diets for growing rabbits.
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Affiliation(s)
- Diuly Bortoluzzi Falcone
- Department of Animal Science, Federal University of Santa Maria, Av. Roraima - 1000, Cidade Universitária, Santa Maria, RS, 97105-900, Brazil.
| | - Ana Carolina Kohlrausch Klinger
- Department of Animal Science, Federal University of Santa Maria, Av. Roraima - 1000, Cidade Universitária, Santa Maria, RS, 97105-900, Brazil
| | - Stéfane Sauzem Silva
- Department of Animal Science, Federal University of Santa Maria, Av. Roraima - 1000, Cidade Universitária, Santa Maria, RS, 97105-900, Brazil
| | - Taida Juliana Adorian
- Department of Animal Science, Federal University of Santa Maria, Av. Roraima - 1000, Cidade Universitária, Santa Maria, RS, 97105-900, Brazil
| | - Geni Salete Pinto de Toledo
- Department of Animal Science, Federal University of Santa Maria, Av. Roraima - 1000, Cidade Universitária, Santa Maria, RS, 97105-900, Brazil
| | - Leila Picolli da Silva
- Department of Animal Science, Federal University of Santa Maria, Av. Roraima - 1000, Cidade Universitária, Santa Maria, RS, 97105-900, Brazil
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11
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Jiang S, Zhu Y, Peng J, Zhang Y, Zhang W, Liu Y. Characterization of stewed beef by sensory evaluation and multiple intelligent sensory technologies combined with chemometrics methods. Food Chem 2023; 408:135193. [PMID: 36563617 DOI: 10.1016/j.foodchem.2022.135193] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Revised: 12/07/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022]
Abstract
Though stewed beef is favored by consumers, the impact of the domestic high-pressure stewing method on beef has received little attention. This study characterized the beef cooked under varied pressures in the household pressure cooker by analytical instruments, sensory evaluation, and multiple intelligent sensory technologies. Totally, 165 volatile compounds were identified by SPME-GC-TOF-MS, with more detected in samples with higher pressure. The glutamic acid contributed significantly to the umami taste of beef (TAV > 1.25). The meaty and fatty odor, hardness, chewiness, and sweet taste contributed to the overall liking of stewed beef (P < 0.05). The multiple-target BPNN model based on fused data from multiple intelligent sensory technologies could simultaneously predict sensory perception intensities with a satisfying performance (R2 > 0.9340), but could not efficiently predict subjective overall liking scores. The study guides the domestic cooking of beef stew and quantitative sensory prediction based on multiple intelligent sensory techniques.
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Affiliation(s)
- Shui Jiang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yiwen Zhu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Jinyue Peng
- National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing, Jiangsu 210000, China
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, China
| | - Weiyi Zhang
- Shanghai Center of Agri-products Quality and Safety, Shanghai 201708, China.
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
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12
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He S, Zhang B, Dong X, Wei Y, Li H, Tang B. Differentiation of Goat Meat Freshness Using Gas Chromatography with Ion Mobility Spectrometry. Molecules 2023; 28:molecules28093874. [PMID: 37175284 PMCID: PMC10179894 DOI: 10.3390/molecules28093874] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Revised: 04/17/2023] [Accepted: 04/27/2023] [Indexed: 05/15/2023] Open
Abstract
To investigate the flavor changes in goat meat upon storage, the volatile components observed in goat meat after different storage periods were determined using gas chromatography-ion mobility spectrometry (GC-IMS). A total of 38 volatile organic compounds (VOCs) were determined from the goat meat samples, including alcohols, ketones, aldehydes, esters, hydrocarbons, ethers, and amine compounds. 1-Hexanol, 3-Hydroxy-2-butanone, and Ethyl Acetate were the main volatile substances in fresh goat meat, and they rapidly decreased with increasing storage time and can be used as biomarkers for identifying fresh meat. When combined with the contents of total volatile basic-nitrogen (TVB-N) and the total numbers of bacterial colonies observed in physical and chemical experiments, the characteristic volatile components of fresh, sub-fresh, and spoiled meat were determined by principal component analysis (PCA). This method will help with the detection of fraudulent production dates in goat meat sales.
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Affiliation(s)
- Shan He
- College of Food and Bioengineering, Bengbu University, Bengbu 233000, China
| | - Bin Zhang
- College of Food and Bioengineering, Bengbu University, Bengbu 233000, China
| | - Xuan Dong
- College of Food and Bioengineering, Bengbu University, Bengbu 233000, China
| | - Yuqing Wei
- College of Food and Bioengineering, Bengbu University, Bengbu 233000, China
| | - Hongtu Li
- College of Food and Bioengineering, Bengbu University, Bengbu 233000, China
| | - Bo Tang
- College of Food and Bioengineering, Bengbu University, Bengbu 233000, China
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13
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Badar IH, Li Y, Liu H, Chen Q, Liu Q, Kong B. Effect of vegetable oil hydrogel emulsion as a fat substitute on the physicochemical properties, fatty acid profile, and color stability of modified atmospheric packaged buffalo burgers. Meat Sci 2023; 199:109143. [PMID: 36827828 DOI: 10.1016/j.meatsci.2023.109143] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 02/04/2023] [Accepted: 02/16/2023] [Indexed: 02/21/2023]
Abstract
Buffalo burgers were prepared with 50% or 100% buffalo backfat substitution using walnut, and peanut oil emulsion gels (EGs) blended with chia flour. Burgers were stored at 2 °C in modified atmosphere packaging for 12 days. The fat replacement decreased total fat by 26% and increased ash by 34%. Hardness and chewiness decreased with increasing the fat replacement; however, it did not affect springiness and cohesiveness values. Burger reformulations led to an increase in cooking yield (10%). Walnut oil EGs increased PUFA level up to 458%. Both oils enhanced PUFA/SFA and ω-6/ω-3 ratios and atherogenic and thrombogenic indices. Concerning color attribute, about 66% reduction was observed in redness values during the storage period of 12 days. Moreover, the sensory scores for all attributes, i.e., appearance, odor, flavor, and juiciness, were in the acceptable range of five or above in the reformulated burgers. In conclusion, 50% fat substitution using walnut and peanut oil EGs improved the nutritional profile of buffalo burgers without compromising the technological and sensory characteristics.
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Affiliation(s)
- Iftikhar Hussain Badar
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Yuexin Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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14
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Heo J, Kim SS, Kim MR, Kwak HS. Comparison of Sensory Profiling by Descriptive Analysis, Free-Choice Profiling, and Polarized Sensory Positioning on Bottled Water. Foods 2023; 12:foods12081579. [PMID: 37107374 PMCID: PMC10137551 DOI: 10.3390/foods12081579] [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: 03/16/2023] [Revised: 04/03/2023] [Accepted: 04/05/2023] [Indexed: 04/29/2023] Open
Abstract
Consumer-oriented rapid profiling methodologies, including free-choice profiling (FCP) and polarized sensory positioning (PSP), have been studied in recent decades, highlighting alternative aspects of conventional descriptive analysis (DA). In the present study, water samples were evaluated using DA, FCP, and PSP with open-ended questions to compare the sensory profiles. Ten bottled water samples and one filtered water sample were evaluated by a trained panel for DA (n = 11), a semi-trained panel for FCP (n = 16), and naïve consumers for PSP (n = 63). The results were analyzed using principal component analysis for DA and multiple factor analysis for FCP and PSP data. The water samples were discriminated by their total mineral content, which was mainly associated with heavy mouthfeel. The overall discrimination patterns for the samples were similar between FCP and PSP, whereas DA showed different patterns. Sample discrimination through confidence ellipses from DA, FCP, and PSP showed that two consumer-oriented methodologies distinguished samples more clearly than DA. Throughout this study, consumer-oriented profiling methodologies were able to be used to investigate sensory profiles and provide rich information on consumer-derived sensory attributes even for subtly different samples.
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Affiliation(s)
- JeongAe Heo
- Food Processing Research Group, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea
| | - Sang Sook Kim
- Food Processing Research Group, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea
| | - Mi-Ran Kim
- Department of Food Science and Nutrition, The Catholic University of Korea, Bucheon-si 14662, Republic of Korea
| | - Han Sub Kwak
- Food Processing Research Group, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea
- KFRI School, University of Science and Technology, Wanju-gun 55365, Republic of Korea
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15
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Kao CC, Wang HM, Tsai SJ, Lin JY. Sensory and microbial analyses on naturally lacto-fermented cucumbers. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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16
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Garrido MD, Egea M, Font-i-Furnols M, Linares MB, Peñaranda I. Consumer perception of entire male pork coated with spiced edible films as a new product to mask boar taint. Meat Sci 2023; 201:109171. [PMID: 37003166 DOI: 10.1016/j.meatsci.2023.109171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 03/20/2023] [Accepted: 03/22/2023] [Indexed: 03/30/2023]
Abstract
Pork production has undergone a shift towards the rearing of entire male pigs, however, its meat might carry with the presence of boar taint and it would be considered "unfit for human consumption". To offer a new alternative to the pork sector tailored to the needs of consumers, a viable option would be the use of edible spiced gelatin films to help minimize boar taint and improve its marketability. The responses of 120 regular meat consumers to entire pork with high levels of boar taint and castrated pork free of boar taint, both coated with spiced gelatin films were evaluated. They showed a similar response between entire and castrated male pork coated with spiced films, regardless of whether consumers usually detected unpleasant odours (as farm/animal) when consuming pork or not. Therefore, the new spiced films offer a new range of products to consumers as they contribute to the improvement of the sensory quality of entire male pork, especially among consumers who tend to buy new products.
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17
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Chan SS, Iversen SG, Skuland AV, Rotabakk BT, Lerfall J, Rognså GH, Roth B. Using renowned chefs for VeriTaste™ as a sensory method analysis in food products – A comparison of Atlantic salmon stored in refrigerated seawater and on ice. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2022.100635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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18
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Yu L, Braesco V, Cooper SL, Drewnowski A, Esteves BH, Budelli AL. The Kraft Heinz Company global nutrition targets for the innovation and reformulation of food and beverages: Current and future directions. Front Nutr 2023; 10:1104617. [PMID: 36819696 PMCID: PMC9931893 DOI: 10.3389/fnut.2023.1104617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Accepted: 01/11/2023] [Indexed: 02/05/2023] Open
Abstract
Reformulating packaged foods has the potential to improve the nutrient density of the global diet. The present perspective illustrates The Kraft Heinz Company's approach to product (re)formulation to develop healthier product lines that are lower in saturated fats, total sugars, and sodium, and contain health promoting components. Here we present the rationale for The Kraft Heinz Company's global nutrition targets used for the global innovation and renovation of foods and beverages. The global nutrition targets use a category specific approach to set maximum levels for the main nutrients of public health concern: saturated fat, total sugars and sodium, taking into account product characteristics (typical portion size, eating occasion, role in the diet, etc.) as well as regulatory, technological, sensory and safety constraints. Benchmarking examples illustrate how the nutrition targets are positioned within the United States, France, and Australia. These global nutrition targets serve as part of The Kraft Heinz Company's environmental, social and governance nutrition commitments and demonstrates how the food industry is improving the nutritional value of packaged foods and beverages both now and into the future.
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Affiliation(s)
- Lynn Yu
- The Kraft Heinz Company, Chicago, IL, United States,*Correspondence: Lynn Yu, ✉
| | | | - Sheri L. Cooper
- School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
| | - Adam Drewnowski
- Center for Public Health Nutrition, University of Washington, Seattle, WA, United States
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19
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Liu R, Ma Y, Chen L, Lu C, Ge Q, Wu M, Xi J, Yu H. Effects of the addition of leucine on flavor and quality of sausage fermented by Lactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475. Front Microbiol 2023; 13:1118907. [PMID: 36817110 PMCID: PMC9932774 DOI: 10.3389/fmicb.2022.1118907] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Accepted: 12/28/2022] [Indexed: 02/05/2023] Open
Abstract
Methyl-branched aldehydes, especially 3-methylbutanal, have been reported to be perceived either as a malty or as a nutty/chocolate-like aroma and were considered an important flavor contributor in fermented meat products. Decomposition of leucine (Leu) by branched-chain amino acid transaminase (BACT) is a crucial step in the metabolism of Leu to 3-methylbutanal. This study was conducted to explore the effects of mixed-starter culture (Lactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475) and addition of Leu (0, 1, and 3 mM) on the flavor and quality of fermented sausages. The pH, water activity, texture profile analysis, color, counts of lactic acid bacteria (LAB) and staphylococci, peptide, and flavor compounds were detected during fermentation. The results showed that the starter culture group increased hardness, elasticity, the counts of LAB and staphylococci, peptide content, volatile flavor compounds, as well as the sensorial scores of sausage, while decreasing pH, a w , and L* and b* values compared with the non-inoculation group. The mixed starter of adding with 3 mM Leu enhanced the content of 3-methylbutanal and overall flavor of fermented sausages. It is applicable to directionally produce methyl-branched aldehydes and improve the overall quality of fermented sausage by the addition of Leu and using starter of L. fermentum YZU-06 and S. saprophyticus CGMCC 3475.
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Affiliation(s)
- Rui Liu
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China
| | - Yong Ma
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China
| | - Lei Chen
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China
| | - Chenyan Lu
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China
| | - Qingfeng Ge
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China
| | - Mangang Wu
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China
| | - Jun Xi
- Changshou Characteristic Meat Product Processing and Engineering Research Center of Jiangsu, Jiangsu Changshou Group Co., Ltd., Rugao, Jiangsu, China
| | - Hai Yu
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China,*Correspondence: Hai Yu,
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20
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Santana SA, Batista SA, da Costa Maynard D, Ginani VC, Zandonadi RP, Botelho RBA. Acceptability of School Menus: A Systematic Review of Assessment Methods. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:2242. [PMID: 36767608 PMCID: PMC9914958 DOI: 10.3390/ijerph20032242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 01/19/2023] [Accepted: 01/24/2023] [Indexed: 06/18/2023]
Abstract
The school meal promotes healthy eating habits through nutritionally adequate preparations. Consequently, it prevents obesity and malnutrition, favoring learning. This systematic review aimed at investigating the methods for evaluating the acceptance of school menus offered by school feeding programs (SFPs) around the world. Specific search strategies were conducted on PubMed, Lilacs, Web of Science, Scopus, Embase, Google Scholar, and ProQuest Global. The methodological quality of the included studies was assessed using the Meta-Analysis Statistical Assessment and Review Instrument. A total of 89 studies were included. The countries with the highest number of studies were Brazil (n = 42), South Korea (n = 13), and the United States (n = 12). The most used methods (69.66%) were numerical scales, with a higher prevalence for the 5-point scale (50.56%). Other methods included questionnaires and/or interviews with objective and/or subjective questions (44.94%); and mathematical formulas and/or visual estimates evaluating the consumption of food and leftovers (40.45%). The prevalent use of the 5-point hedonic scale may be due to its low cost, simplicity, ease of elaboration, application speed, and student understanding. Mathematical formulas and/or visual estimation were used by about 40% of the studies, but it is difficult to compare studies.
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21
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Hassoun A, Jagtap S, Garcia-Garcia G, Trollman H, Pateiro M, Lorenzo JM, Trif M, Rusu AV, Aadil RM, Šimat V, Cropotova J, Câmara JS. Food quality 4.0: From traditional approaches to digitalized automated analysis. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111216] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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22
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Ordinal Analysis of Variation of Sensory Responses in Combination with Multinomial Ordered Logistic Regression vs. Chemical Composition: A Case Study of the Quality of a Sausage from Different Producers. J FOOD QUALITY 2022. [DOI: 10.1155/2022/4181460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
The newly developed statistical technique of two-way ordinal analysis of variation (ORDANOVA) was applied for the first time to sensory responses in combination with multinomial ordered logistic regression of a response category vs. chemical composition. A corresponding tutorial is provided. As a case study, samples of a sausage from different producers, purchased at the same time from a market, were compared based on sensory responses of experienced experts. A decomposition of total variation of the ordinal data and simulation of the multinomial distribution of the relative frequencies of the responses in different categories showed a statistically significant difference between the producers’ samples, and an insignificant difference between the experts’ responses related to the same sample. The capabilities of experts were also evaluated. The influence of chemical composition of a sausage sample on the probability of a response category was modeled using multinomial ordered logistic regression of the response on mass fractions of the main sausage components. This statistical technique can be helpful for understanding sources of variation of sensory responses on food quality properties. It is also promising for a revision of specification limits for chemical composition, as well as for the prediction of sensory properties when the chemical composition of the product is subject to quality control.
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23
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Formation and Analysis of Volatile and Odor Compounds in Meat-A Review. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27196703. [PMID: 36235239 PMCID: PMC9572956 DOI: 10.3390/molecules27196703] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 10/03/2022] [Accepted: 10/05/2022] [Indexed: 11/06/2022]
Abstract
The volatile composition and odor of meat and meat products is based on the precursors present in the raw meat. These are influenced by various pre-slaughter factors (species, breed, sex, age, feed, muscle type). Furthermore, post-mortem conditions (chiller aging, cooking conditions, curing, fermentation, etc.) determine the development of meat volatile organic compounds (VOCs). In this review, the main reactions leading to the development of meat VOCs such as the Maillard reaction; Strecker degradation; lipid oxidation; and thiamine, carbohydrate, and nucleotide degradation are described. The important pre-slaughter factors and post-mortem conditions influencing meat VOCs are discussed. Finally, the pros, cons, and future perspectives of the most commonly used sample preparation techniques (solid-phase microextraction, stir bar sorptive extraction, dynamic headspace extraction) and analytical methods (gas chromatography mass spectrometry and olfactometry, as well as electronic noses) for the analysis of meat VOCs are discussed, and the continued importance of sensorial analysis is pinpointed.
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24
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Đorđević N, Karabegović I, Cvetković D, Šojić B, Savić D, Danilović B. Assessment of Chitosan Coating Enriched with Free and Nanoencapsulated Satureja montana L. Essential Oil as a Novel Tool for Beef Preservation. Foods 2022; 11:foods11182733. [PMID: 36140860 PMCID: PMC9497537 DOI: 10.3390/foods11182733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 08/25/2022] [Accepted: 08/31/2022] [Indexed: 11/16/2022] Open
Abstract
The effect of chitosan coating enriched with free and nanoencapsulated Satureja montana L. essential oil (EO) on microbial, antioxidant and sensory characteristics of beef was analyzed. Different concentrations of free Satureja montana L. EO (SMEO) and nanoparticles (CNPs) were added to chitosan coatings, namely 0.25%, 0.5% and 1%. The beef samples were immersed in the chitosan coatings and stored at +4 °C for 20 days. In this period, the changes in pH value, total viable count (TVC), lactic acid bacteria, psychrophilic bacteria and Pseudomonas spp. were analyzed. The lipid oxidation of beef was determined by the TBAR assay, while sensory analysis was performed by means of the descriptive evaluation method. Generally, the influence of chitosan coating with CNPs on the growth of the tested microorganisms was more pronounced compared to SMEO. Treatment with coating enriched with 1% CNPs resulted in the reduction in TVC and Pseudomonas spp. by 2.4 and 3 log CFU/g, compared to the control, respectively. Additionally, all applied coatings with SMEO and CNPs resulted in the prolonged oxidative stability of the meat The addition of free SMEO created an unnatural aroma for the evaluators, while this odor was neutralized by nanoencapsulation. The durability of color, smell and general acceptability of beef was significantly increased by application of chitosane coatings with the addition of SMEO or SMEO-CNPs, compared to the control. This research indicates the potential application of enriched chitosan coatings in beef preservation in order to improve meat safety and prolong shelf-life.
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Affiliation(s)
- Natalija Đorđević
- Faculty of Technology, University of Niš, Bulevar Oslobođenja 124, 16000 Leskovac, Serbia
| | - Ivana Karabegović
- Faculty of Technology, University of Niš, Bulevar Oslobođenja 124, 16000 Leskovac, Serbia
| | - Dragoljub Cvetković
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Branislav Šojić
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Dragiša Savić
- Faculty of Technology, University of Niš, Bulevar Oslobođenja 124, 16000 Leskovac, Serbia
| | - Bojana Danilović
- Faculty of Technology, University of Niš, Bulevar Oslobođenja 124, 16000 Leskovac, Serbia
- Correspondence:
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25
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An investigation into consumer perception and attitudes towards plant-based alternatives to milk. Food Res Int 2022; 159:111648. [DOI: 10.1016/j.foodres.2022.111648] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 06/30/2022] [Accepted: 07/05/2022] [Indexed: 12/26/2022]
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26
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Cheng Z, O'Sullivan MG, Miao S, Kerry JP, Kilcawley KN. Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zeng Cheng
- Food Quality and Sensory Science Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- Sensory Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
| | - Maurice G O'Sullivan
- Sensory Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
| | - Song Miao
- Department of Food Chemistry and Technology Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- China‐Ireland International Cooperation Centre for Food Material Science and Structure Design Fujian Agriculture and Forestry University Fuzhou Fujian 350002 China
| | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
| | - Kieran N Kilcawley
- Food Quality and Sensory Science Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- Sensory Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
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27
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Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality. Foods 2022; 11:foods11121732. [PMID: 35741930 PMCID: PMC9223083 DOI: 10.3390/foods11121732] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 05/31/2022] [Accepted: 06/07/2022] [Indexed: 12/12/2022] Open
Abstract
Quality refers to the characteristics of products that meet the demands and expectations of the end users. Beef quality is a convergence between product characteristics on one hand and consumers’ experiences and demands on the other. This paper reviews the formation of consumer beef quality perception, the main factors determining beef sensory quality, and how to measure and predict beef eating quality at scientific and industrial levels. Beef quality is of paramount importance to consumers since consumer perception of quality determines the decision to purchase and repeat the purchase. Consumer perception of beef quality undergoes a multi-step process at the time of purchase and consumption in order to achieve an overall value assessment. Beef quality perception is determined by a set of quality attributes, including intrinsic (appearance, safety, technological, sensory and nutritional characteristics, convenience) and extrinsic (price, image, livestock farming systems, commercial strategy, etc.) quality traits. The beef eating qualities that are the most valued by consumers are highly variable and depend mainly on the composition and characteristics of the original muscle and the post-mortem processes involved in the conversion of muscle into meat, the mechanisms of which are summarized in this review. Furthermore, in order to guarantee good quality beef for consumers in advance, the prediction of beef quality by combining different traits in scenarios where the animal, carcass, and muscle cuts can be evaluated is also discussed in the current review.
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Bulgaru V, Popescu L, Netreba N, Ghendov-Mosanu A, Sturza R. Assessment of Quality Indices and Their Influence on the Texture Profile in the Dry-Aging Process of Beef. Foods 2022; 11:foods11101526. [PMID: 35627098 PMCID: PMC9141253 DOI: 10.3390/foods11101526] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 05/20/2022] [Accepted: 05/21/2022] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to investigate the effects of the dry-aging method on the sensory properties, chemical composition, and profile parameters of the texture of beef obtained from local farms. The qualitative characteristics of the beef were investigated for five samples, respectively, fresh meat, and dry-aged beef for 14, 21, 28, and 35 days, in aging rooms with controlled parameters: temperature (1 ± 1 °C), relative humidity (80 ± 5%), and air circulation speed (0.5–2 m/s). During the dry-aging period, there was a decrease in humidity by about 6.5% in the first 21 days, which allowed the concentration of fat, protein, and total collagen content. The dry-aging process considerably influenced the pH value of the meat, which, in the second part of the dry-aging process (14–35 days), increased from 5.49 to 5.66. These values favored the increase by 37.33% of the water retention capacity and the activation of the meat’s own enzymes (calpain, cathepsin, collagenase). This influenced the solubilization process of proteins and collagen, thus contributing to the improvement of the texture profile. Because variations in organoleptic and physicochemical parameters occurred simultaneously during dry-aging and storage, the method of analyzing the information was applied. Mutual information on the influence of physicochemical indicators on the texture profile parameters was followed, a factor of major importance in the consumer’s perception. The degree of influence of soluble proteins, sarcoplasmic and myofibrillar proteins, fats, and soluble collagen content on the texture profile parameters (hardness, cohesiveness, springiness, gumminess, and chewiness) of the dry-aged beef for 35 days was established. These investigations allowed the optimization of the beef dry-aging technological process in order to obtain a product with a sensory profile preferred by the consumer.
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Ferysiuk K, Wójciak KM, Trząskowska M. Fortification of low‐nitrite canned pork with willow herb (
Epilobium angustifolium
L.). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15739] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Karolina Ferysiuk
- Department of Animal Food Technology Faculty of Food Science and Biotechnology University of Life Sciences in Lublin Skromna 8 Street 20‐704 Lublin Poland
| | - Karolina M. Wójciak
- Department of Animal Food Technology Faculty of Food Science and Biotechnology University of Life Sciences in Lublin Skromna 8 Street 20‐704 Lublin Poland
| | - Monika Trząskowska
- Institute of Human Nutrition Sciences Department of Food Gastronomy and Food Hygiene Chair of Food Hygiene and Quality Management Warsaw University of Life Sciences SGGW Nowoursynowska 159c 02‐776 Warsaw Poland
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Choobkar N, Daraei Garmakhany A, Aghajani AR, Ataee M. Response surface optimization of pudding formulation containing fish gelatin and clove ( Syzygium aromaticum) and cinnamon ( Cinnamomum verum) powder: Effect on color, physicochemical, and sensory attributes of the final pudding product. Food Sci Nutr 2022; 10:1257-1274. [PMID: 35432963 PMCID: PMC9007300 DOI: 10.1002/fsn3.2761] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 12/12/2021] [Accepted: 01/02/2022] [Indexed: 12/15/2022] Open
Abstract
In this study, the response surface methodology (RSM) was used to optimize the pudding formulation ingredients including the fish/bovine gelatin ratio and cinnamon and clove powder and determine the color and physicochemical and sensory attributes’ change in final pudding product. Experiments were carried out based on a central composite design (CCD). The results showed that by increasing the ratio of fish gelatin to bovine gelatin (FG/BG) up to 3%, the moisture content increased slightly and then decreased significantly. Increasing the cinnamon powder to 0.5% reduced the moisture content. Increasing the FG/BG in the formulation of pudding samples reduced the protein content. The effects of cinnamon and clove powder on the protein content were increasing and decreasing, respectively. By increasing the FG/BG ratio, the samples syneresis showed a significant decrease, while the effects of cinnamon and clove powder on the syneresis were nonsignificant. As the level of cinnamon and clove powder increased, the L* value decreased. Cinnamon and clove powder had a linear effect, and the interaction of gelatins and clove powder had a significant effect on changes in redness. The effects of cinnamon and clove powder on b* value were significant. In terms of sensory evaluation, increasing the cinnamon powder concentration increased the appearance scores, while in the case of fish gelatin, this trend was downward. The linear effect of cinnamon powder on taste was significant, while other variables had no significant effect on the taste of the samples. The sample texture was significantly affected by fish gelatin and clove powder. Increasing FG/BG from 0% to 2.5% increased the texture score, but after this range, a decrease in the texture score was observed. The overall acceptance of samples was more affected by spice powder compared to gelatin. By increasing the cinnamon powder and FG/BG, the overall acceptance increased and decreased, respectively. In conclusion, the optimal FG/BG and cinnamon and clove powder were introduced 1.479%, 0.288%, and 0.619% respectively.
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Affiliation(s)
- Nasrin Choobkar
- Department of Fisheries Faculty of Agriculture Kermanshah Branch Islamic Azad University Kermanshah Iran
| | - Amir Daraei Garmakhany
- Department of Food Science and Technology Toyserkan Faculty of Engineering and Natural Resources Bu-Ali Sina University Hamedan Iran
| | - Abdolraza R Aghajani
- Department of Food Science and Technology Faculty of Industrial and Mechanical Engineering Qazvin Branch Islamic Azad University Qazvin Iran
| | - Maryam Ataee
- Department of Food Science and Technology, Science and Research Tehran branch Islamic Azad University Tehran Iran
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Comparison of Quality and Sensory Characteristics of Spent Hen and Broiler in South Korea. Animals (Basel) 2021; 11:ani11092565. [PMID: 34573531 PMCID: PMC8466627 DOI: 10.3390/ani11092565] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/27/2021] [Accepted: 08/27/2021] [Indexed: 11/17/2022] Open
Abstract
This study was conducted to compare the quality and sensory characteristics of spent hen and broiler in South Korea. The carcasses of spent hens and broilers that had been slaughtered 24 h before were used. The cooking yield and water holding capacity of broiler was significantly higher than that of spent hen (p < 0.05). The pH of broiler thigh was significantly higher than that of the other treatments (p < 0.05), while on the other hand spent hen breast had a lower value than other treatments (p < 0.05). The redness of the thigh of both types was more than that of the breast (p < 0.05). In contrast, the yellowness of the breast of the two types was more than that of the thigh of both types. The changes in organoleptic characteristics of broiler was higher than that of spent hen, and the aroma patterns detected using the electronic nose were markedly different in terms of the type of meat. Spent hens are generally considered to have lower consumption rates than broilers because they have a lower taste and aroma. Therefore, the results of this study suggest that processing or additives are required in the distribution method of spent hens.
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Neuroorganoleptics: Organoleptic Testing Based on Psychophysiological Sensing. Foods 2021; 10:foods10091974. [PMID: 34574083 PMCID: PMC8466459 DOI: 10.3390/foods10091974] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 08/18/2021] [Accepted: 08/19/2021] [Indexed: 11/17/2022] Open
Abstract
There is an increasing interest, in consumer behaviour research related to food and beverage, in taking a step further from the traditional self-report questionnaires and organoleptic properties assessment. With the growing availability of psychophysiological data acquisition devices, and advancements in the study of the underlying signal sources seeking affective state assessment, the use of psychophysiological data analysis is a natural evolution in organoleptic testing. In this paper we propose a protocol for what can be defined as neuroorganoleptic analysis, a method that combines traditional approaches with psychophysiological data acquired during sensory testing. Our protocol was applied to a case study project named MobFood, where four samples of food were tested by a total of 83 participants, using preference and acceptance tasks, across three different sessions. Best practices and lessons learned regarding the laboratory setting and the acquisition of psychophysiological data were derived from this case study, which are herein described. Preliminary results show that certain Heart Rate Variability (HRV) features have a strong correlation with the preferences self-reported by the participants.
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Partial Characterization of the Impact of Saffron on the Sensory and Physicochemical Quality Traits of Dry-Cured Ham. Foods 2021; 10:foods10071506. [PMID: 34209860 PMCID: PMC8305926 DOI: 10.3390/foods10071506] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 06/25/2021] [Accepted: 06/25/2021] [Indexed: 11/17/2022] Open
Abstract
This study determined the effect of adding three concentrations of saffron (A: high, B: medium, and C: low) on vacuum-packaged dry-cured ham slices. The pH and the color coordinates were assessed at 0, 7, 14, 28 and 60 days of storage, and sensorial quality (visual appearance, odor and flavor) and safranal content were analyzed at 7, 14, 28 and 60 days. Saffron concentration did not significantly affect the pH or color (except in a* (redness) and b* (yellowness) at day 28; p < 0.001). Storage period affected pH values (p < 0.001) in all groups with a significant decline from day 28 (p < 0.05); the color coordinates showed a high stability (only L* (lightness) varied in the C group samples; p < 0.01). Sensorial quality did not vary with the time in any group. Significant differences were found among groups in visual appearance (p < 0.05) and flavor (p < 0.001) at day 14 and in odor at day 14, 28, and 60. In general, the C group samples obtained the highest scores. Safranal content varied significantly with the time in a different way in each group, with differences among groups at day 14 and 60 (p < 0.001).
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Ruiz-Capillas C, Herrero AM. Sensory Analysis and Consumer Research in New Product Development. Foods 2021; 10:foods10030582. [PMID: 33802030 PMCID: PMC8001375 DOI: 10.3390/foods10030582] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Accepted: 03/09/2021] [Indexed: 11/18/2022] Open
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