Volatile and sensory analysis to discriminate meat from lambs fed different concentrate-based diets

2020 ◽  
Vol 60 (13) ◽  
pp. 1654
Author(s):  
Vasiliki Gkarane ◽  
Paul Allen ◽  
Nigel P. Brunton ◽  
Rufielyn S. Gravador ◽  
Noel A. Claffey ◽  
...  
Keyword(s):  
Multivariate Analysis ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Linseed Oil ◽  
Fatty Acid Content ◽  
Univariate Analysis ◽  
Sensory Profile ◽  
Lamb Meat ◽  
Dietary Treatments

Context Diet is one the most important pre-slaughter factors that potentially influences meat quality, but its effect on flavour quality remains equivocal. Aim The aim of the present study was to investigate the effect of diet composition on the flavour and sensory quality of meat from Texel × Scottish Blackface ram lambs. Methods Groups of 11 lambs were assigned to one of the following four dietary treatments for 54 days before slaughter: a concentrate containing barley, maize and soybean (C treatment); C supplemented with a saturated fat source (Megalac®); C supplemented with protected linseed oil; a by-product-based diet containing citrus pulp, distillers grain and soybean. Samples of cooked M. longissimus thoracis et lumborum were subjected to volatile analysis involving solid-phase microextraction followed by gas chromatography–mass spectrometry and to sensory analysis performed by a trained panel. Key results Univariate analysis of volatile data and sensory data showed few differences due to dietary treatments. However, multivariate analysis of the volatile data, and to a lesser extent the sensory profile data, showed potential to discriminate between lamb meat samples, on the basis of the different dietary treatments. Conclusions The inclusion of certain dietary ingredients in the diets of lambs to enhance the nutritional profile of lamb meat (through increasing n-3 fatty acid content) or to reduce feed-formulation costs (through the use of by-products) has minor effects on sensory quality but permits some discrimination between dietary treatments following the application of multivariate analysis. Implications The application of the findings is in allowing lamb producers to use alternative feed types without affecting the sensory quality of lamb negatively, but with the potential to discriminate lamb meat on the basis of its dietary background.

scholarly journals Hermetia illucens Larvae Reared on Different Substrates in Broiler Quail Diets: Effect on Physicochemical and Sensory Quality of the Quail Meat

Animals ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 525 ◽  
Author(s):  
Marco Cullere ◽  
Michael Josias Woods ◽  
Liesel van Emmenes ◽  
Elsje Pieterse ◽  
Louwrens Christiaan Hoffman ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Sensory Profile ◽  
Breast Meat ◽  
Hermetia Illucens ◽  
Physical Quality ◽  
Lipid Quality ◽  
Retail Display ◽  
Dietary Treatments ◽  
Hermetia Illucens Larvae

This research aimed at improving the fatty acid (FA) profile of Hermetia illucens larvae (HI) and evaluating the effects of their inclusion in growing broiler quails’ diets on the meat physicochemical quality, including detailed amino acid (AA) and FA profiles, sensory traits, and retail display. HI larvae were reared on two different substrates: layer mash (HI1) and 50:50 layer mash/fish offal (HI2). A total of 300 10-day-old quails were allocated to the three dietary groups (five replicates/each): a soybean meal-based diet was formulated (Control), and two other diets were formulated that included either 10% HI1 or HI2. Quails were fed the experimental diets until slaughter. Diets were formulated to be isonitrogenous and isoenergetic. Breast meat quality was affected by the dietary treatments, which displayed different proximate compositions and AA and FA profiles. Meat physical quality, sensory profile, and retail display remained unaffected for the most part. Overall, results showed that it is possible to improve the FA profile of the HI-fed quails’ meat and thus lipid quality through substrate modulation of the HI’s diet.

scholarly journals Desamerization of Bitter Jam: Biochemical and Sensory Quality

2018 ◽  
Vol 2018 ◽  
pp. 1-13
Author(s):  
Samira Lagha-Benamrouche ◽  
Terkia Benaissa ◽  
Rezki Sadoudi
Keyword(s):  
Chemical Composition ◽  
Vitamin C ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Bioactive Compound ◽  
Antioxidant Potential ◽  
Antioxidant Compounds ◽  
Bitter Orange ◽  
Sensorial Quality

This work consists of studying the influence of the desamerization of the mesocarpe on the chemical composition and the sensorial quality of the jam, based on the bitter orange. The results of the various analysis show that desamerization decreases acidity, sugars, protein, and bioactive compound levels (carotenoids, polyphenols, and vitamin C), but desamerized jams still remain an important source of antioxidant compounds with antioxidant potential in the diet. Concerning the sensory analysis of the jams, the results show that the jam desamerized with water presents the same bitterness as the bitter jam and that the salt significantly reduces the bitterness of the jams.

scholarly journals The use of sensory analysis in biotechnology of the cultivation of macromycetes

2016 ◽  
Vol 24 (2) ◽  
pp. 347-352 ◽  
Author(s):  
K. M. Vlasenko ◽  
O. V. Kuznetcova
Keyword(s):  
Wheat Straw ◽  
Sensory Analysis ◽  
Profile Analysis ◽  
Food Products ◽  
Sensory Profile ◽  
Fruiting Bodies ◽  
Profile Method ◽  
Dried Fruit ◽  
Morphological Indices

Sensory analysis is the most ancient and inexpensive method of assessing the quality of food products. Consumer demand for the fruit bodies of mushrooms is due to their unique taste and aroma. Profile methods of sensory analysis are used in quality control, for characterising the differences between food products and for determining the impact of various factors on the quality of the test product. The aim of this research is to study the influence of different types of substrates on the character and intensity of arom     a of the dried fruit bodies of Pleurotus ostreatus (Jacq.: Fr.) Kumm. IBK–1535 using the sensory profile method. The substrates for the cultivation of mushrooms were selected from waste from the agricultural and wood processing industries: sunflower husks, wheat straw, waste from the cleaning of seed corn, and sawdust of deciduous trees and oak bark. The preparation and sterilization of substrates was performed according to standard techniques. During the process of cultivation we determined the culture-morphological indices of development of the mycelium: the duration of growth in the substrate, time of appearance of the primordia, the number of formed fruiting bodies of mushrooms, the average biomass of the fruiting bodies. We did not detect any significant differences between substrates in the growth rate of mycelia. The best culture-morphological indices of growth and development of mycelia were identified for the corn waste substrate. This substrate had the greatest number of primordia, while the lowest was for wheat straw. The mycelium of P. ostreatus IBK-1535 was white, fluffy, and denser on substrates of corn waste, sunflower husks and oak bark. The sensory profile analysis was performed according to ISO 6564:1885.1 g of dried fruiting bodies was crushed, placed in glass vials with stoppers and heated to +35…+40 °C for a better emission of volatile compounds. A five person degustation commission was trained to undertake the sensory analysis. First, using sensory analysis, the degustation commission determined the following descriptors of odour for the fruiting bodies of the fungi: mushroom, woody, grassy, sweet, sour. Then the intensity of the aroma of each sample was assessed on a five-point scale. The most characteristic mushroom aroma of the dried fruit bodies was obtained when oak bark was the substrate for cultivation. The samples of mushroom grown on sawdust and waste corn had a similar aroma. The samples obtained for sunflower husk and wheat straw had a slight mushroom aroma with grassy and sour notes. Thus, the use of the sensory profile method of analysis makes it possible to assess the degree of intensity of aroma of fruit bodies of higher edible mushrooms in relation to the conditions of their cultivation without having to use complicated instrumental methods of analysis. Moreover, sensory profile analysis can be used to monitor the odours and aromas of mushrooms, which are cultivated in artificial conditions, for the adjustment of the cultivation process and for conducting a rapid appraisal of the quality of mushroom products. 

scholarly journals Thirty-day readmission rate as a surrogate marker for quality of care in neurosurgical patients: a single-center Canadian experience

2019 ◽  
Vol 130 (5) ◽  
pp. 1692-1698 ◽  
Author(s):  
Mitchell P. Wilson ◽  
Andrew S. Jack ◽  
Andrew Nataraj ◽  
Michael Chow
Keyword(s):  
Multivariate Analysis ◽  
Quality Of Care ◽  
Readmission Rate ◽  
Univariate Analysis ◽  
Surrogate Marker ◽  
Readmission Rates ◽  
Factors Associated ◽  
Neurosurgical Patients ◽  
Avoidable Readmissions

OBJECTIVEReadmission to the hospital within 30 days of discharge is used as a surrogate marker for quality and value of care in the United States (US) healthcare system. Concern exists regarding the value of 30-day readmission as a quality of care metric in neurosurgical patients. Few studies have assessed 30-day readmission rates in neurosurgical patients outside the US. The authors performed a retrospective review of all adult neurosurgical patients admitted to a single Canadian neurosurgical academic center and who were discharged to home to assess for the all-cause 30-day readmission rate, unplanned 30-day readmission rate, and avoidable 30-day readmission rate.METHODSA retrospective review was performed assessing 30-day readmission rates after discharge to home in all neurosurgical patients admitted to a single academic neurosurgical center from January 1, 2011, to December 31, 2011. The primary outcomes included rates of all-cause, unplanned, and avoidable readmissions within 30 days of discharge. Secondary outcomes included factors associated with unplanned and avoidable 30-day readmissions.RESULTSA total of 184 of 950 patients (19.4%) were readmitted to the hospital within 30 days of discharge. One-hundred three patients (10.8%) were readmitted for an unplanned reason and 81 (8.5%) were readmitted for a planned or rescheduled operation. Only 19 readmissions (10%) were for a potentially avoidable reason. Univariate analysis identified factors associated with readmission for a complication or persistent/worsening symptom, including age (p = 0.009), length of stay (p = 0.007), general neurosurgery diagnosis (p < 0.001), cranial pathology (p < 0.001), intensive care unit (ICU) admission (p < 0.001), number of initial admission operations (p = 0.01), and shunt procedures (p < 0.001). Multivariate analysis identified predictive factors of readmission, including diagnosis (p = 0.002, OR 2.4, 95% CI 1.4–5.3), cranial pathology (p = 0.002, OR 2.7, 95% CI 1.4–5.3), ICU admission (p = 0.004, OR 2.4, 95% CI 1.3–4.2), and number of first admission operations (p = 0.01, OR 0.51, 95% CI 0.3–0.87). Univariate analysis performed to identify factors associated with potentially avoidable readmissions included length of stay (p = 0.03), diagnosis (p < 0.001), cranial pathology (p = 0.02), and shunt procedures (p < 0.001). Multivariate analysis identified only shunt procedures as a predictive factor for avoidable readmission (p = 0.02, OR 5.6, 95% CI 1.4–22.8).CONCLUSIONSAlmost one-fifth of neurosurgical patients were readmitted within 30 days of discharge. However, only about half of these patients were admitted for an unplanned reason, and only 10% of all readmissions were potentially avoidable. This study demonstrates unique challenges encountered in a publicly funded healthcare setting and supports the growing literature suggesting 30-day readmission rates may serve as an inappropriate quality of care metric in neurosurgical patients. Potentially avoidable readmissions can be predicted, and further research assessing predictors of avoidable readmissions is warranted.

scholarly journals Predictive factors of posttreatment fracture by definitive radiotherapy for uterine cervical cancer

2020 ◽  
Author(s):  
Kazuki Ishikawa ◽  
Tsuneo Yamashiro ◽  
Takuro Ariga ◽  
Takafumi Toita ◽  
Wataru Kudaka ◽  
...  
Keyword(s):  
Quality Of Life ◽  
Risk Factors ◽  
Cervical Cancer ◽  
Multivariate Analysis ◽  
Radiation Therapy ◽  
Cancer Patients ◽  
Clinical Characteristics ◽  
Univariate Analysis ◽  
Uterine Cervical Cancer

Abstract Purpose Fractures are known to shorten life expectancy and worsen the quality of life. The risk of fractures after radiation therapy in cervical cancer patients is known to be multifactorial. In this study, we examined risk factors for fractures in cervical cancer patients, especially by evaluating bone densities and DVH parameters for fractured bones. Materials and Methods For 42 patients, clinical characteristics, pretreatment CT bone densities, and radiation dose were compared between patients with and without fractures. Results Posttreatment fractures occurred in 25 bones among ten patients. Pretreatment CT bone densities were significantly lower in patients with fractures (P < 0.05–0.01 across sites, except for the ilium and the ischium). Although DVH parameters were also significantly associated with fractures in univariate analysis, only CT densities were significantly associated with fractures in multivariate analysis. Conclusion Pretreatment CT densities of spinal and pelvic bones, which may reflect osteoporosis, have a significant impact on the risk for posttreatment fractures.

scholarly journals 'Sensory analysis of specialty coffee from different environmental conditions in the region of Matas de Minas, Minas Gerais, Brazil

Revista CERES ◽  
2016 ◽  
Vol 63 (4) ◽  
pp. 436-443 ◽  
Author(s):  
Alice de Souza Silveira ◽  
Aracy Camilla Tardin Pinheiro ◽  
Williams Pinto Marques Ferreira ◽  
Laércio Junio da Silva ◽  
José Luis dos Santos Rufino ◽  
...  
Keyword(s):  
Environmental Conditions ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Sensory Attributes ◽  
Fruit Color ◽  
Tukey Test ◽  
Specialty Coffee ◽  
Final Score ◽  
Main Factor

ABSTRACT Specialty coffees can be differentiated in various ways, including the environmental conditions in which they are produced and the sensory composition of the drink. This study aimed to evaluate the effect of altitude, slope exposure and fruit color on the sensory attributes of cafes of the region of Matas de Minas. Sampling points were georeferenced in four altitude ranges (< 700 m; 700 ≤ x ≤ 825 m, 825 < x < 950 m and ≥ 950 m) of the coffee crop; two fruit colors of var. Catuaí (yellow and red); and two slope exposures (North-facing and South-facing). Coffee fruit at the cherry stage were processed and submitted to sensory analysis. The sensory attributes evaluated were overall perception, clean cup, balance, aftertaste, sweetness, acidity, body and flavor, which made up the final score. The scores were examined by ANOVA and means were compared by the Tukey test (p ≤ 0.05). From the sensory standpoint, coffee fruits of both colors are similar, as well as the coffees from both slope exposures when these factors were analyzed separately. However, at higher altitudes, Yellow Catuaí produces coffees with better sensory quality. Similarly, coffees from North-facing slopes, at higher altitudes produce better quality cup. The altitude is the main factor that interferes with coffee quality in the area. All factors together contribute to the final quality of the beverage produced in the region of Matas de Minas.

scholarly journals Effect of Bambara Nut Flour Addition on Proximate, Mineral Composition and Sensory Quality of Millet Based Madidi: A Nigerian Solid Gel Food

2020 ◽  
pp. 1-8
Author(s):  
J. A. Ayo ◽  
F. Aba
Keyword(s):  
Mineral Composition ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Cold Water ◽  
Dry Weight ◽  
Bambara Groundnut ◽  
Weight Basis ◽  
Substitution Level ◽  
Foreign Materials

Madidi was produced from different formulations of pearl millet ogi and bambara nut flours. Five madidi products were produced at the laboratory scale using 100:0 (control), 95:5, 90:10, 85:15 and 80:20 millet to bambara groundnut flours, respectively. Bambara ground nut were cleaned, sorted (to remove foreign materials), soaked in cold water for 2 hours, dried and toasted for 30 minutes by using oven. The five formulated products were subjected to proximate, minerals and sensory analysis. The results showed that the protein contents increased with increased addition of bambara groundnut flour. The protein contents ranged from 1.79 to 3.51% on dry weight basis. The fat contents ranged from 0.26 to 1.22%. Carbohydrate content decreased from 22.00 to 13.21% as the proportion of bambara flour increased. Magnesium and phosphorous increased significantly (p=0.05), however potassium and iron were not significant affected (p=0.05). The 100% millet (0.17 mg/100 g) was significantly high in magnesium (p=0.05) followed by 95% millet and 5% bambara nut (0.09 mg/100 g). The phosphorous composition increased with increase in bambara nut (0.17– 0.22 mg/100 g). The average scores of parameters for all the products are relatively high. Product 85:15 millet to bambara flour was most acceptable. It is concluded that an acceptable madidi can be produced from millet and bambara nut at 15% substitution level.

scholarly journals Use of transglutaminase for improvement of quality of pastry produced by frozen-dough technology

2011 ◽  
Vol 20 (No. 6) ◽  
pp. 215-222 ◽  
Author(s):  
B. Hozová ◽  
J. Jančovičová ◽  
L. Dodok ◽  
V. Buchtová ◽  
L. Staruch
Keyword(s):  
Amino Acids ◽  
Protective Effect ◽  
Sensory Quality ◽  
Microbiological Quality ◽  
The Other ◽  
Sensory Profile ◽  
Total Count ◽  
Frozen Dough ◽  
Ph Values

The improving effect on the quality of final products has been studied of the enzyme transglutaminase added in two concentrations, i.e. 4.5 mg or 7.5 mg/300 g of flour destined for the preparation of pastry dough. Changes of the sensory (sensory profile), nutritional (the contents of amino acids, especially that of lysine), and microbiological quality (total count, yeasts, moulds) were investigated as well as those of aw and pH values of the pastry produced from the freezer-stored dough (&ndash;18 &plusmn; 2&deg;C). It has been found that the sensory quality is favourably affected by the addition of transglutaminase (TGM) in the amount of 4.5 mg/300 g of flour and on the other hand that the protective effect on lysine increases if the applied TGM concentration is higher (7.5 mg per 300 g of flour). The microbiological quality, the pH and aw values of dough, and the products have satisfied the criteria for the sanitary and hygienic requirements. &nbsp;

scholarly journals Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 209 ◽  
Author(s):  
Krystyna Szymandera-Buszka ◽  
Katarzyna Waszkowiak ◽  
Anna Jędrusek-Golińska ◽  
Marzanna Hęś
Keyword(s):  
Essential Oil ◽  
High Intensity ◽  
Food Industry ◽  
Sensory Quality ◽  
Control Sample ◽  
Meat Products ◽  
Sensory Profile ◽  
Ethanol Extracts ◽  
The Impact

The food industry has endeavoured to move toward the direction of clean labelling. Therefore, replacing synthetic preservatives with natural plant extracts has gained significant importance. It is necessary to determine whether products enriched with such extracts are still accepted by consumers. In this study, consumer tests (n = 246) and sensory profiling were used to assess the impact of ethanol extracts of spices (lovage, marjoram, thyme, oregano, rosemary, and basil; concentration 0.05%) on the sensory quality of pork meatballs and hamburgers. The desirability of meat products with spice extracts to consumers depended on the added extract. The highest scores were for products with lovage extract, whose sensory profile was the most similar to the control sample without the addition of an extract (with higher intensity of broth taste compared with the others). Products with rosemary and thyme extracts were characterised by lower desirability than the control. This was related to the high intensity of spicy and essential oil tastes, as well as the bitter taste in the case of products with thyme. The studied extracts of spices allow for the creation of meat products (meatballs and hamburgers) with high consumer desirability, however, the high intensity of essential oil and spicy tastes might be a limitation.

Forage legumes rich in condensed tannins may increase n-3 fatty acid levels and sensory quality of lamb meat

2015 ◽  
Vol 96 (6) ◽  
pp. 1923-1933 ◽  
Author(s):  
Marion Girard ◽  
Frigga Dohme-Meier ◽  
Paolo Silacci ◽  
Silvia Ampuero Kragten ◽  
Michael Kreuzer ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Condensed Tannins ◽  
Sensory Quality ◽  
Forage Legumes ◽  
Lamb Meat
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