Determination of changes in chemical and sensory quality of sea bass marinades stored at +4 (±1)°C in marinating solution

2012 ◽  
Vol 10 (3) ◽  
pp. 196-200 ◽  
Author(s):  
Tacnur Baygar ◽  
Yunus Alparslan ◽  
Muammer Kaplan
Keyword(s):  
Sensory Quality ◽  
Sea Bass

scholarly journals Functional handmade minions - consumers and experienced tasters sensory evaluation of the new product

2021 ◽  
pp. 217-227
Author(s):  
Jovanka Popov-Raljic ◽  
Ivana Blesic ◽  
Milan Ivkov ◽  
Marko Petrovic ◽  
Tamara Gajic ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Sensory Quality ◽  
Principal Component ◽  
New Product ◽  
Sensory Properties ◽  
Nonparametric Model ◽  
Sum Of Ranking Differences ◽  
Near Future

The study examines consumer sensory preferences of 12 different handmade pastry products in the form of minions, made of rice and flaxseed flour, tapioca starch with natural taste ingredients and with addition of prebiotic (inulin), herbs and other ingredients. The sensory evaluation was performed by professionals (experienced tasters). Preferred minion flavour was tested at group of 324 consumers (hotel guests) of different nationality. ANOVA and t-test were performed to reveal differences in attitudes related to socio-demographic characteristics of the consumers. Also, determination of taste preferences according to consumer nationality was examined as an additional consumer care aspect. The evaluation of equality of the samples? average rates, as well as the groups of minions, is done by parametric or nonparametric model of variance analysis. Principal component analysis (PCA) was applied in order to group the investigated minions regarding their sensory properties, while the sum of ranking differences (SRD) was used to determine the minions with the best sensory properties. Consumers and experienced tasters have almost the same opinion about the sensory quality of minions, which indicates that assessment of the consumer can be considered as a representative opinion in the near future. Such functional food - minions could be widely used as a substitute for the most common commercial sweets rich in sugar and fat.

scholarly journals The effect of slaughter age and aging period on water-holding capacity and tenderness of mutton

2020 ◽  
Vol 90 (6) ◽  
pp. 611-616
Author(s):  
Ana Kaić ◽  
◽  
Ivan Širić ◽  
Silvester Žgur ◽  
Gordan Šubara ◽  
...  
Keyword(s):  
Shear Force ◽  
Sensory Quality ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Aging Period ◽  
Significant Difference ◽  
Slaughter Age ◽  
Water Holding

Mutton samples (m. longissimus thoracis et lumborum; LL) originating from 30 Istrian ewes were used to determine EZ drip loss (DL), thaw loss (TL), cooking loss (CL), and Warner-Bratzler shear force (WBSF) in relation to age at slaughter and different post mortem aging periods (1, 7, and 14 days). DL was measured according to the EZ method after storage periods of 24 and 48 h. Determination of TL, CL, and WBSF was performed for samples aged prior to freezing for 1, 7, and 14 days. A significantly lower TL (P<0.05) was observed in the mutton samples that aged for 1 day (7.76%) prior to freezing compared to the mutton samples that aged for 7 days (9.91%) and 14 days (9.32%) prior to freezing. The WBSF revealed significant differences between the aging periods (P<0.05), indicating that mutton aged 7 (33.92 N) and 14 (28.23 N) days showed greater tenderness than mutton with a shorter aging period (43.89 N). Considering that there was no significant difference between mutton aged for 7 and 14 days in water-holding capacity and shear force, there is no reasonable reason for aging mutton longer than 7 days. Therefore, further research into shorter aging periods, the sensory quality of mutton, and its acceptability by consumers is needed.

scholarly journals Determination of astringent taste in model solutions and in beverages

2013 ◽  
Vol 19 (No. 5) ◽  
pp. 196-200 ◽  
Author(s):  
H. Valentová ◽  
S. Škrovánková ◽  
Z. Panovská ◽  
J. Pokorný
Keyword(s):  
Tannic Acid ◽  
Sensory Quality ◽  
Bitter Taste ◽  
Intensity Dependence ◽  
Model Solutions ◽  
Low Concentrations ◽  
Quinine Hydrochloride ◽  
Saturation Threshold

The astringent taste is important for the sensory quality of beverages. Perception thresholds of two important astringent compounds &ndash; tannic acid and (+)-catechin were determined using two procedures. The concentration-intensity dependence was linear at low concentrations and up to medium intensities of the astringent taste if unstructured graphical scales were used, but the saturation threshold was soon attained in the case of tannic acid. Recording the results on printed forms gave similar results as using a touch-sensitive monitor. The optimum tasting was achieved at swallowing after degustation of 5 s. The duration of degustation increased the intensity. The astringent flavour was suppressed by sugar, but was not significantly influenced by ethanol, citric acid or quinine hydrochloride. Astringent substances were accurately perceived and rated in wine, tea infusion and orange drink, but the increase of astringency was smaller than in model solutions. The astringent taste was easily distinguished from the bitter taste.

scholarly journals Application on sensory prediction of Chinese Moutai-flavour liquor based on ATR-FTIR

2019 ◽  
Vol 79 ◽  
pp. 03001
Author(s):  
Fan Wang ◽  
Chunfu Shao ◽  
Qi Chen ◽  
Tianyi Meng ◽  
Changwen Li
Keyword(s):  
Sensory Quality ◽  
Prediction Models ◽  
Data Selection ◽  
Quality Analysis ◽  
Classification Models ◽  
Verification Of Models ◽  
Sensory Prediction ◽  
Selection Of

ATR-FTIR combined with chemometrics was applied to establish SVM classification models aiming to evaluate sensory quality of Chinese Moutai-flavour liquor. Transformation of ATR-FTIR data, selection of effective wavenumbers as well as determination of c and gamma were performed in succession, while the verification of models was deployed applying unknown samples. Finally, taste-prediction models of raw grain and cleanliness have an accuracy reaching 90%. Model of after-taste has an accuracy of 80% and others are lower than 70%. As for some flavours, ATR-FTIR and chemometrics technology provided an effective method for quality analysis of Chinese Moutai-flavour liquor.

scholarly journals Microbiological and Sensory Quality of Milk on the Domestic Market

2015 ◽  
Vol 65 (4) ◽  
pp. 261-268 ◽  
Author(s):  
Anna Piotrowska ◽  
Franciszek Świderski ◽  
Eliza Kostyra ◽  
Małgorzata Żebrowska-Krasuska ◽  
Anna Sadowska
Keyword(s):  
High Temperature ◽  
Sensory Quality ◽  
Sensory Profile ◽  
Milk Samples ◽  
Preservation Method ◽  
Number Of Microorganisms ◽  
Quality Of Milk ◽  
Secondary Contamination

AbstractThe evaluation of the microbiological and sensory quality of 30 assortments of market milk was the objective of the presented research. The study also compared the sensory profile of selected samples of milk differing in preservation method. Microbiological tests included determination of the presence and number of Enterobacteriaceae and the total number of microorganisms. Sensory characteristics of all the milk samples was performed by scaling method (5-points scale). Selected samples of milk were additionally assessed by means of profile method. Microbiological tests showed satisfactory microbiological purity of milk, which indicates the effectiveness of the heat treatment and the lack of secondary contamination. Regardless of the preservation method, all the evaluated milk samples were characterised by a high sensory quality (4.25-5 points). There were no changes in smell and taste, resulting from the development of undesirable microflora. The tested samples of milk differing in the preservation method (sterilisation, pasteurisation at high temperature and subjected to microfiltration and low pasteurisation) varied in the sensory profile. Milk pasteurised at high temperature was characterised by the most harmonised overall quality.

Determination of meat quality of sea bass (Dicentrarchus labrax) sold at different selling areas

2014 ◽  
Vol 26 (3) ◽  
pp. 293 ◽  
Author(s):  
Yunus Alparslan ◽  
Hatice Hasanhocaoglu ◽  
Cansu Metin ◽  
Tacnur Baygar
Keyword(s):  
Meat Quality ◽  
Dicentrarchus Labrax ◽  
Sea Bass

Tingkat Pemahaman Kompetensi Guru Pada Mahasiswa Pendidikan Geografi Sebagai Calon Guru Geografi

2020 ◽  
Vol 21 (1) ◽  
pp. 102-117
Author(s):  
Novia Zalmita ◽  
Muhajirah Muhajirah ◽  
Abdul Wahab Abdi
Keyword(s):  
Prospective Teachers ◽  
Prospective Teacher ◽  
Quantitative Description ◽  
Population Data ◽  
Geography Education ◽  
Teacher Competence ◽  
Education Department ◽  
Long Time

One that influences human resource indicators is education. The teacher is a profession as a job of academic specialization in a relatively long time in college. Understanding related to teacher competence is very important to have by a prospective teacher because it can affect the quality of performance as a professional teacher. The teacher's competence is known as pedagogic, professional, social and personality competencies. The issue in this study is how the competency of the teacher of the Department of Geography Education FKIP Unsyiah as a prospective teacher of geography? The purpose of this study was to determine the competence of teachers in the Department of Geography Education FKIP Unsyiah as prospective geography teachers. Quantitative description approach is used in this study to find answers to the issue. The population in this study were students of the Department of Geography Education FKIP Unsyiah class of 2015 and 2016 who had been declared to have passed the Micro Teaching and Magang Kependidikan 3 course totaling 50 people. Because the population is small and can be reached, the determination of the sample using total sampling techniques so that the sample in this study is the whole population. Data collection is done by distributing test questions to respondents. The data was analyzed using the descriptive statistics percentage formula. The results of the study indicate that the level of teacher competence of Geography Education Department students as prospective teachers is in the moderate category, namely as many as 22 respondents (44%). A total of 12 respondents (24%) were in the high category, 15 respondents (30%) were in the low category and 1 respondent (2%) were in the very low category.

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