Comparative evaluation of edible films impregnated with sage essential oil or lactoperoxidase system: Impact on chemical and sensory quality of carp burgers

2019 ◽  
Vol 43 (9) ◽  
Author(s):  
Ali Ehsani ◽  
Mohammad Hashemi ◽  
Majid Aminzare ◽  
Mojtaba Raeisi ◽  
Asma Afshari ◽  
...  
Keyword(s):  
Essential Oil ◽  
Comparative Evaluation ◽  
Sensory Quality ◽  
Edible Films ◽  
Lactoperoxidase System ◽  
System Impact

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.

Evaluation of Lactoperoxidase System Treatment To Reduce Anthracnose, Stem-End Rot, and Bacterial Black Spot Development during Storage of Mangoes

2005 ◽  
Vol 68 (8) ◽  
pp. 1671-1675 ◽  
Author(s):  
DOAN DUY LE NGUYEN ◽  
MARIE-NOELLE DUCAMP ◽  
MANUEL DORNIER ◽  
DIDIER MONTET ◽  
MAX REYNES ◽  
...  
Keyword(s):  
Xanthomonas Campestris ◽  
Sensory Quality ◽  
Black Spot ◽  
Soluble Solids ◽  
Postharvest Diseases ◽  
Lactoperoxidase System ◽  
Good Potential ◽  
Potential Alternative ◽  
Lps Treatment

The lactoperoxidase system (LPS) was evaluated for the prevention of postharvest diseases caused by Xanthomonas campestris, Botryodiplodia theobromae, and Colletotrichum gloeosporioides in ‘Keitt’ and ‘Kent’ mangoes. The LPS treatment significantly reduced the disease development on both cultivars after storage at 12°C for 2 weeks, which was followed by a ripening at 25°C. The LPS treatment did not alter the sensory quality of mango fruits (color, firmness, titrable acidity, and total soluble solids) when compared to untreated fruits. The LPS thus presents good potential alternative to the chemical fungicides traditionally used to improve the shelf life of mangoes.

Irrigation dose and plant density affect the essential oil content and sensory quality of parsley ( Petroselinum sativum )

2016 ◽  
Vol 206 ◽  
pp. 1-6 ◽  
Author(s):  
Hussein El-Zaeddi ◽  
Ángel Calín-Sánchez ◽  
Juan Martínez-Tomé ◽  
Luis Noguera-Artiaga ◽  
Francisco Burló ◽  
...  
Keyword(s):  
Essential Oil ◽  
Oil Content ◽  
Sensory Quality ◽  
Plant Density

scholarly journals Effect of lemongrass and mint essential oils combined with food additives soaking solution on the quality of Pangasius fillets during cold storage

Food Research ◽  
2020 ◽  
Vol 4 (S6) ◽  
pp. 138-145
Author(s):  
R. Sarnes ◽  
T.T.A. Ngoc ◽  
L.N. Binh
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Sensory Quality ◽  
Food Additives ◽  
Life Extension ◽  
Preliminary Study ◽  
Retail Conditions ◽  
Lemongrass Essential Oil ◽  
Quality And Shelf Life

Pangasius fillet has high demand in the international market due to its tender flesh, delicate taste and as an affordable substitute for cod and other more expensive white fishes. The preliminary study, it was found that the optimized condition for soaking was NaCl 1.32%, STPP 1.88%, and sorbitol 4.68% for 30 mins which give a significant effect (p<0.05) to the yield, water activity, pH, and improvement in the sensory of the treated fillet. However, the soaking itself was not contributed to the extension of shelf life. This study aimed to examine the effects of Pangasius fillet soaked in essential oil on the quality and shelf life with simulated storage similar to retail conditions. Lemongrass essential oil was showing the best result in improving the quality and shelf life of Pangasius fillet stored in refrigerated storage (0-4˚C). The addition of 0.2% lemongrass showed 7 days extension of shelf-life or longer compared to fillet without soaking and fillet soaking without essential oil. In addition, it also reduces the Total Volatile BasedNitrogen (TVB-N) content, improves the sensory quality (raw and cooked) of Pangasius fillet. Mint essential oil was showing the shelf-life extension (7 days longer) and sensory improvement at 0.3% concentration. However, the mint essential oil was not showing better TVB-N reduction in treated fillet compared to fillet soaking without essential oil. Therefore, it is recommended to incorporate 0.2% lemongrass essential oil for the Pangasius industry to extend the shelf life of Pangasius fillet followed with quality improvement

Essential oil versus supercritical fluid extracts of winter savory (Satureja montana L.) – Assessment of the oxidative, microbiological and sensory quality of fresh pork sausages

2019 ◽  
Vol 287 ◽  
pp. 280-286 ◽  
Author(s):  
Branislav Šojić ◽  
Branimir Pavlić ◽  
Vladimir Tomović ◽  
Predrag Ikonić ◽  
Zoran Zeković ◽  
...  
Keyword(s):  
Essential Oil ◽  
Supercritical Fluid ◽  
Sensory Quality ◽  
Pork Sausages ◽  
Satureja Montana
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