scholarly journals Effect of thyme and oregano aqueous tea infusions on the lipid oxidation and sensory characteristics of frankfurkters sausages

10.5219/798 ◽  
2017 ◽  
Vol 11 (1) ◽  
Author(s):  
Miroslav Kročko ◽  
Marek Bobko ◽  
Viera Ducková ◽  
Margita Čanigová ◽  
Peter Haščík ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Sensory Characteristics ◽  
Tea Infusions

Texture, lipid oxidation and sensory characteristics of ground pork patties prepared with commercially available salts

LWT ◽  
2013 ◽  
Vol 50 (2) ◽  
pp. 408-413 ◽  
Author(s):  
K.N. Bess ◽  
D.D. Boler ◽  
M.A. Tavárez ◽  
H.K. Johnson ◽  
F.K. McKeith ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Sensory Characteristics ◽  
Ground Pork ◽  
Pork Patties

scholarly journals Evaluation of Sensory Quality for Taiwanese Specialty Teas with Cold Infusion Using CATA and Temporal CATA by Taiwanese Consumers

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2344
Author(s):  
Shih-Lun Liu ◽  
Yih-Mon Jaw ◽  
Li-Fei Wang ◽  
George Chao-Chi Chuang ◽  
Zhen-Yu Zhuang ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Raw Materials ◽  
Sensory Characteristics ◽  
Market Size ◽  
Consumption Behavior ◽  
Tea Infusions ◽  
Sensory Features ◽  
Cold Infusion ◽  
Tea Leaf

The market size of varied carbonated teas and bottled ready-to-drink tea products in Taiwan has surpassed that of traditional Taiwan tea with hot infusion. The consumption behavior of Taiwanese consumers for new and varied types of cold infusion tea products has also differed from that of traditional hot infusion ones. More kinds of Taiwan tea with different fermentation levels are gradually being used as raw materials for various cold infusion tea products. Therefore, to study consumers’ responses towards cold-brewed tea has become more important for the market of tea in Taiwan. This study recruited Taiwanese consumers to taste seven Taiwanese specialty tea infusions with various degrees of fermentation, and their opinions were gathered by questionnaires composed of check-all-that-apply (CATA), and temporal check-all-that-apply (TCATA) questions and hedonic scales. We found that both CATA and TCATA data agreed that the sensory features of unfermented and lightly semi-fermented tea infusions could be plainly distinguished from the ones of heavily semi-fermented and fully fermented teas based on correspondence analyses. Through CATA and TCATA, the sensory characteristics of the cold-brewed tea of various fermentation degrees could be clearly identified. The first-hand information of cold tea beverages analyzed through this study could be useful for the development of the market in Taiwan. The proper level of bitterness, astringency, fresh tea leaf flavor, and late sweetness were the essential qualities of cold infusions brewed from lightly fermented teas, which could be the best raw materials for production of cold tea beverages to satisfy as many consumers as possible.

scholarly journals Effects of salts of varying purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties

Meat Science ◽  
2016 ◽  
Vol 112 ◽  
pp. 127
Author(s):  
M.F. Overholt ◽  
S. Mancini ◽  
H.O. Galloway ◽  
G. Preziuso ◽  
A.C. Dilger ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Textural Properties ◽  
Sensory Characteristics ◽  
Ground Pork ◽  
Pork Patties

scholarly journals Effects of Anthocyanin-rich Colored Potato Flakes on Lipid Oxidation, Instrumental Color Evaluation and Sensory Characteristics in Cooked Pork Sausages

2012 ◽  
Vol 18 (3) ◽  
pp. 455-460 ◽  
Author(s):  
Barana C. JAYAWARDANA ◽  
Maki YANAGIHARA ◽  
Kyu-Ho HAN ◽  
Michihiro FUKUSHIMA ◽  
Mitsuo SEKIKAWA ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Sensory Characteristics ◽  
Instrumental Color ◽  
Pork Sausages ◽  
Potato Flakes

scholarly journals Addition of garlic or onion before irradiation on lipid oxidation, volatiles and sensory characteristics of cooked ground beef

Meat Science ◽  
2011 ◽  
Vol 88 (2) ◽  
pp. 286-291 ◽  
Author(s):  
Han Sul Yang ◽  
Eun Joo Lee ◽  
Sun Hee Moon ◽  
Hyun Dong Paik ◽  
Dong U. Ahn
Keyword(s):  
Lipid Oxidation ◽  
Ground Beef ◽  
Sensory Characteristics

scholarly journals Lipid oxidation, sensory characteristics, and color of fresh pork sausage from immunologically castrated pigs stored frozen for up to 12 weeks

2015 ◽  
Vol 4 (3) ◽  
pp. 355-363 ◽  
Author(s):  
Katelyn A. Jones‐Hamlow ◽  
Marcos A. Tavárez ◽  
Aubrey L. Schroeder ◽  
Anna C. Dilger
Keyword(s):  
Lipid Oxidation ◽  
Sensory Characteristics ◽  
Pork Sausage
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