scholarly journals Consumer preference for chicken breast may be more affected by information on organic production than by product sensory properties

2013 ◽  
Vol 92 (3) ◽  
pp. 820-826 ◽  
Author(s):  
F. Napolitano ◽  
C. Castellini ◽  
S. Naspetti ◽  
E. Piasentier ◽  
A. Girolami ◽  
...  
Keyword(s):  
Consumer Preference ◽  
Organic Production ◽  
Sensory Properties ◽  
Chicken Breast

scholarly journals Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina)

2020 ◽  
Vol 2020 ◽  
pp. 1-5
Author(s):  
Matthew A. Achaglinkame ◽  
Eric Owusu-Mensah ◽  
Abena A. Boakye ◽  
Ibok Oduro
Keyword(s):  
Moisture Content ◽  
Nutritional Value ◽  
Freeze Drying ◽  
Consumer Preference ◽  
Sensory Properties ◽  
Temperature Dependent ◽  
Drying Time ◽  
Standard Methods ◽  
Freeze Dried ◽  
Hedonic Scale

Snails, a delicacy in most tropical communities, are highly perishable and seasonal. Employed preservative methods are highly temperature dependent, adversely affecting their nutritional value and sensory properties. This study was aimed at determining the effect of size and drying time on the rehydration and sensory properties of freeze-dried snails. Snails were sized into three categories with average weights: 7.59 g (quarter-sized), 14.41 g (half-sized), and 30.71 g (whole), and freeze-dried for 15, 20, and 25 h. The moisture content and percent rehydration of the dried samples were determined by standard methods and sensory properties assessed by an in-house panel of 30 using a 5-point hedonic scale. The moisture content of the fresh and freeze-dried samples ranged from 65.80 to 75.20% and 3.25 to 10.24%, respectively. Freeze-dried samples had higher percent rehydration (27 to 102%) than the control; smoked snails (21 to 32%). Size had a significant (P<0.05) effect on the rehydration ability of the samples with the half-sized and freeze-dried for 15 h samples having the highest. The freeze-dried samples generally had higher consumer preference than the control in all attributes assessed. The findings show that freeze-drying snails (approximate weight of 14.4 g) for 15 h could be a consumer-preferred alternative preservative method for extending the shelf life of snails.

The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference

2010 ◽  
Vol 122 (3) ◽  
pp. 618-626 ◽  
Author(s):  
Ellena S. King ◽  
Robyn L. Kievit ◽  
Chris Curtin ◽  
Jan H. Swiegers ◽  
Isak S. Pretorius ◽  
...  
Keyword(s):  
Consumer Preference ◽  
Sensory Properties ◽  
Wine Aroma ◽  
Sauvignon Blanc

scholarly journals Produção orgânica: predileção de consumo e potencialidades do seguimento em Fortaleza – CE

2015 ◽  
Vol 10 (3) ◽  
pp. 32
Author(s):  
C. S. P. Oliveira ◽  
A. F. Lima ◽  
E. C. Silva ◽  
W. P. P. Andre ◽  
T. P. P. Andre
Keyword(s):  
Eating Habits ◽  
Consumer Preference ◽  
Consumer Products ◽  
Organic Production ◽  
Age Group ◽  
Significant Percentage ◽  
Organic Products ◽  
The Subject ◽  
Consumer Habits ◽  
Source Of Information

<p>Este trabalho objetivou investigar o perfil de consumidores de produtos orgânicos, bem como sua forma de aquisição e quais as preferências que influenciam no momento de decidir sobre a compra. O presente estudo foi desenvolvido durante a VIII FECEAF – Feira Cearense da Agricultura Familiar – em Fortaleza, Ceará, durante julho de 2015, totalizando 100 sujeitos amostrais. Foram respondidas questões objetivas referentes ao perfil do consumidor, onde os indivíduos do sexo feminino (51%), à faixa etária entre 21 a 30 (39%) e o ensino médio (48%) desse público obtiveram maior representatividade. Observou-se ainda o pouco conhecimento acerca dos produtos orgânicos entre os entrevistados (61%), tendo a televisão como principal fonte de informação a respeito do tema (34%). No que diz respeito aos hábitos de consumo e a forma de aquisição desse tipo de produto, 54% dos respondentes o escolhem por apresentar uma melhor qualidade quando comparados aos convencionais, 43% o consomem todos os dias e 41% costumam adquiri-los em supermercados. Já o hábito familiar de consumo obteve um percentual expressivo (87%), em que todos os integrantes da família fazem uso do consumo de produtos orgânicos. Quanto à atratividade, 53% relatam que a ausência de agrotóxicos tornam os produtos orgânicos mais atrativos. Entre os orgânicos mais consumidos, as frutas (53%) e as hortaliças (29%) obtiveram maior destaque. Nesse sentido concluímos com o trabalho que os hábitos alimentares das famílias tem se tornado cada vez mais saudáveis, dando espaço ao crescimento do comércio do produto orgânico, fortalecendo o mercado incentivando a produção. </p><p align="center"><strong><em>Organic production: consumer preference and potential tracking in Fortaleza – CE</em></strong></p><p><strong>Abstract: </strong>This study aimed to investigate the profile of consumers of organic products as well as their way of acquisition and which preferences that influence when deciding on the purchase. This study was developed during the VIII FECEAF - Fair Cearense Family Agriculture - Fortaleza, Ceará, in July 2015, totaling 100 sample subjects. objective questions were answered for the consumer profile, where the females (51%), the age group 21-30 (39%) and high school (48%) of that audience got more representative. There was still little knowledge about organic products among respondents (61%), with television as the main source of information on the subject (34%). With regard to consumer habits and how to purchase this type of product, 54% of respondents choose it to present a better quality when compared to conventional, 43% consume it every day and 41% usually buy them in supermarkets . Already familiar consumption habits obtained a significant percentage (87%) in all family members making use of organic consumer products. As for attractiveness, 53% report that the absence of pesticides makes them more attractive organic products. Among the most consumed organic, fruits (53%) and vegetables (29%) were most prominent. In this sense we completed the work that the eating habits of families has become increasingly healthy, making room for the growth of the organic product trade, strengthening the market by encouraging production.</p><p><strong> </strong></p>

scholarly journals Effect of ground paprika and its oleoresin on marinated chicken breast meat quality

2011 ◽  
pp. 55-62 ◽  
Author(s):  
Marija Jokanovic ◽  
Natalija Dzinic ◽  
Vladimir Tomovic ◽  
Snezana Savatic ◽  
Tatjana Tasic ◽  
...  
Keyword(s):  
Meat Quality ◽  
Meat Products ◽  
Sensory Properties ◽  
Cooking Loss ◽  
Chicken Breast ◽  
Control Group ◽  
Breast Meat ◽  
Paprika Oleoresin ◽  
Experimental Group ◽  
Chicken Breast Meat

The still-marinating process is a simplified technology used to tenderize and to improve the flavour, colour and juiciness of meat products. The effects of marinade type, addition of ground paprika (P) or paprika oleoresin (O), on the instrumental and sensory properties of cooked marinated chicken fillets were investigated. It was observed that marinade uptake was greater (P > 0.05) for the fillets marinated with paprika oleoresin. Cooking loss was lowest for experimental group O, and signifycantly lower (P<0.05) comparing to control group. Determined L

scholarly journals EFFECT OF FREEZING-THAWING AND MARINATION TIME ON COOKED CHICKEN BREAST MEAT QUALITY

2017 ◽  
Vol 10 (2) ◽  
pp. 33-44
Author(s):  
Maja Ivić ◽  
Marija Jokanović ◽  
Natalija Džinić ◽  
Vladimir Tomović ◽  
Snežana Škaljac ◽  
...  
Keyword(s):  
Shear Force ◽  
Sensory Properties ◽  
Cooking Loss ◽  
Chicken Breast ◽  
Breast Meat ◽  
Color Properties ◽  
Lower Shear ◽  
Yield And Quality

Marination is oft en used to improve the yield and quality of chicken breast fi llets. Th e eff ects of freezing-thawing prior to marination and marination holding time on the instrumental and sensory properties of cooked marinated chicken fi llets were investigated. Fillets were marinated fresh or stored at -18oC and then thawed prior to marination (frozen-thawed). Fillets were soaked in marinade for 1.5 h and 20 h and then cooked at 175oC for 45 minutes for determination of cooking loss, Warner-Bratzler shear force, color properties, juiciness and sensory properties. Marinade uptake was greater in fi llets marinated for 20 h, both fresh and frozen-thawed, than in fi llets marinated for 1.5 h. Cooking loss was lowest for fresh unmarinated fi llets (19.30%) and signifi cantly lower (P < 0.05) comparing to frozenthawed fi llets marinated for 20 h (44.73%). Th e highest numerical value of color parameter lightness was found in fresh fi llet marinated for 1.5 h. There were no signifi cant diff erences between all examined fi llets regarding color properties redness and yellowness. Th e fi llets marinated for 20 h, both fresh and frozen-thawed were found to be signifi cantly more tender (P < 0.05) as indicated by lower shear force values (13.96 N and 12.88 N, respectively) and higher sensory scores for tenderness (7.00 and 6.50, respectively) as compared to other investigated fi llets. Furthermore, fresh fi llets marinated for 20 h had the highest mark for the overall sensory acceptability (95.00% of maximum quality).

Consumer Preference and Sensory Properties of the Pacific Cupped Oyster (Crassostrea gigas) and the European Flat Oyster (Ostrea edulis)

2015 ◽  
Vol 25 (5) ◽  
pp. 770-776 ◽  
Author(s):  
Jasper van Houcke ◽  
Themistoklis Altintzoglou ◽  
Markus Stieger ◽  
Jozef Linssen ◽  
Joop Luten
Keyword(s):  
Crassostrea Gigas ◽  
Consumer Preference ◽  
Sensory Properties ◽  
Ostrea Edulis ◽  
The Pacific ◽  
Cupped Oyster ◽  
Flat Oyster

scholarly journals Physicochemical and Sensory Properties of Broiler Chicken Breast Meat Stored Frozen and Thawed Using Various Methods

2018 ◽  
Vol 2018 ◽  
pp. 1-9 ◽  
Author(s):  
Anna Augustyńska-Prejsnar ◽  
Małgorzata Ormian ◽  
Zofia Sokołowicz
Keyword(s):  
Heat Treatment ◽  
Broiler Chicken ◽  
Microwave Oven ◽  
Sensory Properties ◽  
Chicken Breast ◽  
Breast Meat ◽  
Atmospheric Air ◽  
Quality Properties ◽  
Chicken Breast Meat ◽  
Freezing Storage

The paper presents an analysis of the impact of freezing storage duration (1, 3, 5, and 7 months) and thawing methods, namely, in atmospheric air, water, and using microwave oven on the quality properties of broiler chicken breast meat. The physicochemical indicators of raw breast meat after thawing and after being subjected to heat treatment were evaluated. The sensory evaluation was also conducted. The findings indicate that the duration of storage has effects on the quality of meat stored frozen at −20°C. Unfavourable changes (p<0.05) were observed between the first and seventh months of freezing storage in respect of such areas as increased drip loss, increased thermal loss, colour changes, and reduced ash content in thawed breast meat as well as in those subjected to heat treatment. Unfavourable changes in the sensory properties, namely, diminished intensity of flavour and aroma, were also observed. The analysis revealed significant (p<0.05) impacts of thawing methods on the meat’s quality properties, depending on the duration of freezing storage. The application of microwave oven method of thawing meat enabled the retention of better physicochemical properties (reduction of drip and thermal losses and increased ash content) as well as sensory properties such as the desirability of the flavor and juiciness of meat stored for one-month period. A longer period of freezing storage (5 and 7 months) revealed higher degrees of colour saturation towards red (a∗) in raw breast meat as well as reduced brittleness of breast meat thawed using microwave oven method prior to and after the heat treatment in comparison to those thawed using atmospheric air and water. Practical Applications. The duration of freezing storage and thawing methods has impacts on the meat’s quality, including its processing value. The current study has its practical implications due to the immense consumption of broiler chicken meat, the high proportion of deep frozen meat products in commerce, and the acceptability and popularity of frozen stored meat in households. The current study enables one to ascertain how the physicochemical and sensory properties of broiler chicken breast meat change over the period of freezing storage (for 1, 3, 5, and 7 months) and which of the applied thawing methods (in atmospheric air, water, or microwave method) is most favourable for retaining meat’s best quality.

Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference

2014 ◽  
Vol 154 ◽  
pp. 90-101 ◽  
Author(s):  
Keren Bindon ◽  
Helen Holt ◽  
Patricia O. Williamson ◽  
Cristian Varela ◽  
Markus Herderich ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Consumer Preference ◽  
Sensory Properties ◽  
Vitis Vinifera L ◽  
Cabernet Sauvignon ◽  
Harvest Time ◽  
Wine Composition

scholarly journals Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processes

2017 ◽  
Vol 225 ◽  
pp. 202-212 ◽  
Author(s):  
Maria João P. Monteiro ◽  
Ana Isabel A. Costa ◽  
Geneviève Fliedel ◽  
Mady Cissé ◽  
Aurélie Bechoff ◽  
...  
Keyword(s):  
Consumer Preference ◽  
Sensory Properties ◽  
Industrial Processes
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