scholarly journals Quality Indices and Sensory Scores Support Early Harvest of Pecans

1995 ◽  
Vol 5 (3) ◽  
pp. 208-211
Author(s):  
Juan L. Silva ◽  
Frank B. Matta ◽  
Esteban A. Herrera
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Shear Force ◽  
Carya Illinoinensis ◽  
Sensory Properties ◽  
Harvest Time ◽  
Quality Indices ◽  
The Third ◽  
Hue Angle ◽  
Early Harvest

Pecans [Carya illinoinensis (Wangenh. C.) Koch] were harvested weekly for 9 and 7 weeks until normal harvest time during 1986 and 1987, respectively. Kernels were tested for chemical, physical, and sensory properties. Moisture decreased from 13% at initial harvest time to 4% to 6% by normal harvest. Free fatty acids decreased from 0.5% to 0.2% by the third week before normal harvest. Tannins fluctuated, but averaged about 0.8%. Hue angle remained constant from the fourth week to normal harvest. Shear force increased from 90 to 135 N by the second week before normal harvest. Pecans can be harvested about 2 weeks before normal harvest without significant quality deficiencies.

scholarly journals The Influence of Harvest Time on Sensory Properties and Consumer Acceptance of Sweet Cherries

2009 ◽  
Vol 19 (4) ◽  
pp. 748-754 ◽  
Author(s):  
Maite A. Chauvin ◽  
Matthew Whiting ◽  
Carolyn F. Ross
Keyword(s):  
Prunus Avium ◽  
Sensory Properties ◽  
Consumer Acceptance ◽  
Soluble Solids ◽  
Harvest Time ◽  
Color Intensity ◽  
Flavor Intensity ◽  
Consumer Panel ◽  
Sweet Cherries ◽  
Early Harvest

The objective of this study was to identify the influence of harvest time on sensory attributes of sweet cherries (Prunus avium) as evaluated by a trained and consumer panel. Over three separate panel days, trained and consumer panelists evaluated ‘Sweetheart’ cherries that were harvested 3 days before commercial maturity (early harvest), at commercial maturity (midharvest), and 3 days postcommercial maturity (late harvest). Fruit attributes from each harvest time were characterized empirically by quantifying soluble solids concentration, exocarp color, and firmness. A sensory panel (n = 12), trained to recognize and evaluate the attributes of cherry appearance (color intensity), texture (flesh firmness and juiciness), and flavor/taste (sweetness, sourness, and cherry flavor intensity), evaluated the fruit. Fruit were then evaluated by a consumer panel for purchase intent, overall acceptance, appearance, flavor, and texture. From the trained panel results, late-harvest cherries were higher in color and flavor intensity. Midharvest cherries were highest in firmness, while early-harvest cherries were lowest in color intensity and sweetness. Consumer panel results indicated midharvest and late-harvest cherries had the highest overall acceptance, and midharvest cherries had the highest acceptance for appearance. Overall acceptance was strongly correlated to flavor acceptance (r = 0.94). These results indicated that cherries harvested at midharvest were the most preferred of the harvest times despite not having the highest intensities of color, sweetness, or flavor. This indicated the importance of color, sweetness, and flavor of cherries on the overall acceptance and the possible interaction of these attributes in consumer acceptance. Furthermore, the results suggest that standard harvest maturity indicator (i.e., red coloration of exocarp) was appropriate for optimum consumer acceptance of ‘Sweetheart’. More broadly, these results suggest that there is some flexibility for the grower with regards to ‘Sweetheart’ cherry harvest and acceptable sensory properties.

scholarly journals 106 Cellulose Coatings Reduce Rancidity of Pecans

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 407B-407
Author(s):  
E.A. Baldwin ◽  
Bruce W. Woods
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Free Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Oxidative Cleavage ◽  
Carya Illinoinensis ◽  
Edible Coatings ◽  
Ambient Conditions ◽  
Off Flavors ◽  
Hydrolysis Of

Pecans (Carya illinoinensis) are full of unsaturated fatty acids, which are subject to oxidative cleavage. This results in the development of rancid off-flavors, which render the nuts unmarketable. For this reason, pecans must be stored under costly refrigerated conditions. Furthermore, pecans usually undergo retail distribution and marketing at ambient conditions, which promote development of off-flavors. Application of cellulose-based edible coatings reduced off-flavor, and improved overall flavor scores while adding shine to the nuts during 14 months of storage under ambient conditions. Development of rancidity involves hydrolysis of glycerides into free fatty acids, oxidation of double bonds of unsaturated fatty acids to form peroxides and then autooxidation of the free fatty acids once the peroxides reach a sufficient level to perpetuate this reaction. One of the products of autooxidation is hexanal which is, thus, a good indicator of rancidity. Analysis of pecans by gas chromatography revealed that hexanal levels were reduced in coated nuts by 5- to over 200-fold compared to uncoated controls, depending on the coating treatment. Some of the coating treatments affected nut color, but overall flavor and appearance were improved by certain formulations.

Changes in lipid fractions and sensory properties of Idiazabal cheese induced by lipase addition

2004 ◽  
Vol 71 (3) ◽  
pp. 372-379 ◽  
Author(s):  
Luis JR Barron ◽  
Igor Hernández ◽  
Ainhoa Bilbao ◽  
Cristian E Flanagan ◽  
Ana I Nájera ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Lipolytic Activity ◽  
Sensory Properties ◽  
Short Chain ◽  
Pregastric Lipase ◽  
Lipid Fractions ◽  
Texture Attributes ◽  
Long Chain

This work studied the addition of an adequate lipase to enhance lipolysis reactions and the development of piquant flavour and sharp odour in Idiazabal cheese, as an alternative to the use of lamb rennet paste. Cheeses were manufactured from bulk raw ewes' milk in 50 l vats with commercial bovine rennet and 80 lipase units of pregastric or 180 lipase units of fungal lipase and ripened for 180 days. A higher lipolytic activity was induced by lipase addition promoting strong changes in odour and flavour attributes. Both fungal and pregastric lipases increased the content of total free fatty acids (FFA), but the fungal lipase released mainly medium- and long-chain FFA. In contrast, the pregastric lipase preferably released short-chain FFA. Diglyceride (DG) content was considerably higher in cheeses made with added pregastric lipase compared with those made with fungal lipase or with no lipase. Monoglycerides (MG) were detected only in cheeses made with either lipase added, reaching comparable concentrations after ripening for 180 days. The cheeses made with pregastric lipase had the highest scores for odour and flavour intensity, and sharp and rennet odours, desirable attributes for the Idiazabal cheese made with lamb rennet paste. None of the texture attributes were significantly influenced by the concentrations of MG and DG in the cheeses made with either lipase. Thus, the pregastric lipase was more appropriate than the fungal lipase to develop a more traditionally-flavoured Idiazabal cheese.

scholarly journals PENGARUH PENGEMASAN VAKUM TERHADAP KUALITAS BANDENG PRESTO SELAMA PENYIMPANAN

2018 ◽  
Vol 11 (2) ◽  
pp. 63
Author(s):  
Lukita Purnamayati ◽  
Ima Wijayanti ◽  
Apri Dwi Anggo ◽  
Ulfah Amalia ◽  
Sumardianto Sumardianto
Keyword(s):  
Fatty Acids ◽  
High Pressure ◽  
Free Fatty Acids ◽  
Shelf Life ◽  
Room Temperature ◽  
Vacuum Packaging ◽  
The Third ◽  
Fishery Product

Softbone milkfish is a fishery product that easily damaged during storage. One of the efforts to inhibit the<br />damage of softbone milkfish was using vacuum packaging. The purpose of this study was to determine the<br />changes quality of softbone milkfish which were vacuum packed during storage at room temperature. Fresh<br />milkfish was heating with high pressure by using a pressure cooker. Softbone milkfish was then stored at room<br />temperature for six days. Analysis was carried out every three days for the parameters of free fatty acids, TVBN,<br />and organoleptics. The results showed that the number of free fatty acids and TVBN increased during storage.<br />Free fatty acids and TVBN of softbone milkfish with vacuum packaging after sixth days of storage were 2.95%<br />and 15.95 mgN/100g, respectively. This value was lower than the non-vacuum softbone milkfish. Based on<br />organoleptic analysis, softbone milkfish with vacuum packaging was still suitable for consumption until the third<br />day of storage. This showed that vacuum packaging can extend the shelf life of softbone milkfish.

scholarly journals The influence of plant addition to some physicochemical, textural, microstructural, melting ability and sensory properties of Mozzarella cheese

2020 ◽  
Vol 70 (4) ◽  
pp. 300-312
Author(s):  
Oktay Yerlikaya ◽  
Ozer Kinik ◽  
Ayse Demet Karaman ◽  
Ozge Yildiz Bayram ◽  
Ecem Akan
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Storage Period ◽  
Sensory Properties ◽  
Hot Water ◽  
Mentha Piperita ◽  
Control Group ◽  
Mozzarella Cheese ◽  
Rosmarinus Officinalis L ◽  
The Impact

Mozzarella cheese is produced by kneading the curd, which has a fibrous structure with melting and elongation properties, in hot water. The present study aimed to investigate the impact of the addition of some plants on certain properties of Mozzarella cheese. Rosemary (Rosmarinus officinalis L.), basil (Ocimum basilicum L.), mint (Mentha piperita L.) and Turkish Oregano (Origanum onites L.) were added to Mozzarella cheese at the curd kneading stage, and physicochemical, textural, microstructural, meltability and sensory properties were investigated during the storage period. No plants were added to the control group cheese. Plant addition to Mozzarella cheese affected some physicochemical properties such as pH, acidity, free fatty acids, as well as textural and microstructural properties. Furthermore, it affected sensory properties, especially Turkish Oregano and mint addition provided high general acceptability and taste-aroma scores. While higher pH and lower titration acidity were determined in rosemary-added cheese samples, the lowest free fatty acid (ADV) levels were determined in the mint-added cheese sample. Rosemary-added cheeses had higher hardness and a more even microstructure, while the highest sensory scores were obstained for cheeses that included Turkish Oregano and mint. In conclusion, the present study findings demonstrated that the short shelf life of Mozzarella cheese could be extended with the addition of various plants due to their effects on pH, acidity and free fatty acids.

scholarly journals Chemical Indicators of Ostrich Struthio camelus Linnaeus, 1758 Meat Burger Prepared by Adding Different Fat Levels During Frozen Storage

2019 ◽  
Vol 32 (2) ◽  
pp. 16-22
Author(s):  
Alaa M.S. Al-Baidhani ◽  
Aum El-Bashar H.J. Al-Mossawi
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Peroxide Value ◽  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Total Volatile ◽  
Struthio Camelus ◽  
The Third ◽  
Chemical Indicators ◽  
Different Levels

This study included preparation of ostrich meat burger with different levels of ostrich fat. The first treatment was free-fat and the second treatment 5% fat, the third treatment was 10% fat, the fourth and the fifth was 15% and 20% respectively and stored in 18 ± 2 co for 120 days. Changes in chemical indicators were studied including peroxide value (PV), thiobarbituric acid (TBA), free fatty acids (FFA) and total volatile nitrogen (TVN) during storage periods 1, 30, 60, 90 and 120 days. The results showed that there is significantly increased (P <0.05) in PV, TBA and FFA by increasing the fat levels and the storage periods while TVN decreased by increasing fat levels and increased storage periods.

scholarly journals The Effect of Acid Composition on the Fermentation Process of Pork Fat

2020 ◽  
Vol 50 (1) ◽  
pp. 32-43
Author(s):  
Galina Gurinovich ◽  
Kseniya Malyutina ◽  
Sergey Seregin ◽  
Irina Patrakova
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Water Activity ◽  
Fermentation Process ◽  
Unsaturated Fatty Acids ◽  
Raw Materials ◽  
Sensory Properties ◽  
Starter Cultures ◽  
Control Group ◽  
Production Cycle

Introduction. Dry fermented meat products are considered to be fine foods. Their quality depends on a combination of various processes. The composition and properties of raw materials, e.g. fat, play a key role in quality formation. The research objective was to study the fermentation process in fourth-category pork obtained from sows, which contains a lot of highly unsaturated fatty acids. The considerable resources that this raw material can provide require improved technologies. Study objects and methods. The research featured two types of pork. The first group included samples made from fourth-category carcasses, i.e. hip muscle tissue and spine fat, in the ratio of 85:15. The second group included control samples made from secondcategory pork that was obtained from young animals. This type of meat is traditionally used for fermented products. The fermentation process was performed using starter cultures for rapid fermentation of StLb 37.03 M (0.1% by weight of raw materials). The samples were fermented at the activation temperatures of the starter cultures for 48 h. After that, the samples were dried at 50°C with shortterm smoke supply for 1 h. The total time of the production cycle was 14 days. The samples were monitored for water activity, pH, weight loss, chemical composition, amount of free fatty acids, secondary and primary oxidation products, color characteristics, and sensory properties during all stages of the process. Results and discussion. The content of unsaturated fatty acids was 65.39% of the total amount of fatty acids in the fourth-category pork obtained from sows. In the second-category pork obtained from young animals, it was 59.1%. Water activity, pH, and moistureprotein ratio were within the control criteria for shelf stable products. The analysis of thiobarbituric values and free fatty acids indicated a deeper degradation of the fat part, but their values were comparable to those of the control group. The sensory properties of fourth-category fermented pork were highly evaluated by experts. Conclusion. The obtained data proved the possibility of using fourth-category raw materials in the technology of fermented delicatessen products.

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