• Title/Summary/Keyword: Organoleptic evaluations

Search Result 21, Processing Time 0.022 seconds

Effect of Dry-Aged Beef Crust Levels on Quality Properties of Brown Sauce

  • Park, Sin-Young;Seol, Kuk-Hwan;Kim, Hack-Youn
    • Food Science of Animal Resources
    • /
    • v.40 no.5
    • /
    • pp.699-709
    • /
    • 2020
  • This study utilized the crust by-product from dry-aged beef as a flavor enhancer for brown sauce and analyzed its physicochemical and organoleptic properties. The physiochemical properties include proximate composition, color, pH, swelling yield, viscosity, and salinity. The organoleptic properties were studied through electronic nose and sensory evaluations. The moisture content of the samples decreased while fat and protein content increased as crust content increased (p<0.05). The lightness, yellowness, and redness increased with increasing crust content (p<0.05). The pH of the samples also increased as the crust content increased. The viscosity significantly increased while salinity decreased with increasing crust content (p<0.05). The aromatic profiles of the control and samples with 5% and 10% crust addition were distinguishable; however, samples with crust additives between 10% and 15% gave similar aromatic profiles. The taste of the control sample was significantly lower than that of the samples formulated with the crust (p<0.05), and the sensory viscosity of the samples with 10% crust was significantly higher than that of the control (p<0.05). Flavor and overall acceptability tended to increase with increasing crust content of up to 10% addition (p<0.05). These results show that the crust from dry-aged beef loin crust is a suitable natural flavor enhancer for brown sauce and improves its physiochemical and organoleptic properties.

Organoleptic Evaluation of the High-Protein Yoghurt containing the Edible Insect Oxya chinensis sinuosa (Grasshopper): A Preliminary Study

  • Kim, Hong-Seok;Kim, Young-Ji;Chon, Jung-Whan;Kim, Dong-Hyeon;Song, Kwang-Young;Kim, Hyunsook;Seo, Kun-Ho
    • Journal of Dairy Science and Biotechnology
    • /
    • v.35 no.4
    • /
    • pp.266-269
    • /
    • 2017
  • This objectives of this study were to assess the pH and titratable acid (TA) and conduct sensory evaluation of the high-protein yogurt supplemented with Oxya chinensis sinuosa (grasshopper). High-protein yogurt containing Oxya chinensis sinuosa powder displayed TA of 0.93% to 1.1%, and a pH of 4.3 or 4.4. There were no significant differences between the control and treated groups in pH and TA. Organoleptic evaluations revealed that, except for color and texture, taste, flavor, and overall acceptability showed decreased trends in proportion to the amount of Oxya chinensis sinuosa powder. Further studies will explore the potential of Oxya chinensis sinuosa powder as a protein with health benefits for humans.

COMPARATIVE STUDY ON PANEER MAKING FROM BUFFALO AND COW MILK

  • Masud, T.;Athar, I.H.;Shah, M.A.
    • Asian-Australasian Journal of Animal Sciences
    • /
    • v.5 no.3
    • /
    • pp.563-565
    • /
    • 1992
  • The objective of this study is to compare the qualitative and quantitative properties of paneer prepared from buffalo and cow milk. Paneer from buffalo milk had higher total solids as compared to cow. Moreover significant differences were recorded in fat and protein contents among tested samples of milk, cheese and whey respectively. The results of the organoleptic evaluations showed that paneer made from cow milk was liked more as compared to buffalo.

Physiochemical and Organoleptic Properties of Feta Cheese Made from Goat Milk (산양유로 제조한 Feta 치즈의 이화학적 및 관능적 특성)

  • 강석남;박승용
    • Journal of Animal Science and Technology
    • /
    • v.48 no.2
    • /
    • pp.293-306
    • /
    • 2006
  • We characterized physicochemical properties and examined the organoleptic and textural evaluations of Feta cheese made from goat's milk. Nutritional compositions of goat Feta cheese were fat 23.50%, protein 11.03% with moisture content of 59.54%. Cell numbers of lactic starter cultures in Feta cheese maintained from log 8.46 CFU/g and pH 5.76 during storage at 4℃ for 14 day's aging. The color of Feta cheese was whitish (L. 93.19) at after finishing brine salting, but became a little yellowish(b. 3.52) (a. -0.71). For texture profile analysis of goat Feta cheese, hardness, fracturability springness, and cohesiveness seemed to be week, but adhesiveness gumminess, chewiness, and resilience were enhanced as aging times extended to 14days, resulted in the overall textural properties was to be superior to control cheese(commercial Mozzarella cheese). Organoleptic evaluations were examined based on the intensities and the preferences for flavour, tastes, texture and mouth feeling. saltiness, bitterness and acidity were stronger in the intensities than control cheese, but the preferences were enhanced by aging to be better than control cheese at 14 days and later on, however, the texture changed to be weaker in hardness and unpleasant in mouthfeel. The fatty acid compositions of Feta cheese analysed by Gas chromatography were saturated fatty acid 42.06%, monoenoic acids 29.67%, di-enoic acids 24.24%, tri-enoic acids 1.21%.

A Study on the Characteristics of Salad Dressings Containing Chicken Foot Gelatin (닭발 추출 젤라틴을 이용한 샐러드 드레싱의 품질 특성)

  • Shin, Mee-Hye;Kim, Jong-Goon;Kang, Kun-Og
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.18 no.1
    • /
    • pp.58-63
    • /
    • 2008
  • This study was conducted to present fundamental data on the physicochemical properties and sensory qualities of salad dressings made with chicken foot gelatin. Preliminary experiments were performed to confirm the gelatin powder concentrations in preparing gelatin solutions. A 2% gelatin solution, including 0.5% agar, was prepared for use in the experiments that followed. Sensory evaluations were conducted to compare the organoleptic acceptance of dressings manufactured with differing concentrations of the additive in seasoning soybean sauce, mayonnaise, and sesame powder. The viscosities of the dressings significantly increased with increasing gelatin powder concentration. A decrease in turbidity was observed in the mayonnaise and sesame dressings. The color difference values of all dressings indicated no changes. In sensory evaluations of dressings prepared with gelatin solutions at different concentrations of 2 g (1%), 4 g (2%), and 8 g (4%) of gelatin powder, the 4 g (2%) sample received the highest score for overall acceptance. From this study, which was conducted to find an efficient use for chicken house wast product, it is anticipated that chicken feet will be utilized as a new raw material for producing collagen and gelatin, protein sources widely increasing in use with in the food and bio-industries.

  • PDF

Microbial Decontamination of Angelica gigas Nakai Using Electron Beam Irradiation

  • Jin, You-Young;Shin, Hee-Young;Song, Kyung-Bin
    • Preventive Nutrition and Food Science
    • /
    • v.11 no.4
    • /
    • pp.344-347
    • /
    • 2006
  • This study evaluated the use of electron beam irradiation for decontamination of the Korean medicinal herb, Angelica gigas Nakai. Herb samples were irradiated at doses of 2, 8, and 16 kGy, respectively. Populations of microorganisms in Angelica gigas Nakai decreased by 2$\sim$3 log cycles at 8 kGy irradiation. Electron beam irradiation caused negligible changes in Hunter color L, a, and b values. Sensory evaluations of Angelica gigas Nakai confirmed that irradiation caused no significant changes in the organoleptic properties of the samples. These results suggest that electron beam-irradiated herbs retain a better microbial safety and sensory qualities, compared with the non-irradiated.

Fatty Acid Compositions and Physicochemical Properties of Feta Cheese Made from Bovine Milk (우유로 제조한 휘타치즈의 지방산 조성과 물리화학적 특성)

  • 박승용
    • Journal of Animal Science and Technology
    • /
    • v.48 no.4
    • /
    • pp.611-622
    • /
    • 2006
  • Fatty acid compositions and physicochemical properties of feta cheese made from bovine milk were studied. Nutritional compositions of feta cheese were fat 22.79%, protein 10.57% with moisture content of 59.87%. The log cfu/g of lactic acid bacteria in bovine feta cheese decreased from 10.25 to 7.95 and pH also changed from pH 6.22 to pH 5.55 during storage at 4℃ for 14 d aging. The color of feta cheese turned into more whitish (L-value, 100.1) with a red (a-value, 4.6) and gray (b-value,-4.1) color after 14day's aging. For the texture profile analysis of bovine feta cheese, resilience was increased significantly (p<0.01) throughout the aging periods and adhesiveness was rapidly increased right after progressing of aging at both temperatures, but no difference was found between the aging periods. Hardness, fracturability, gumminess and chewiness were gradually increased at 0℃, but no statistical significances were found. Springiness and cohesiveness were not changed at both temperatures. In organoleptic evaluations, organoleptic intensities in sweetness, milky taste and saltiness were significantly enhanced over those of the control cheese at the level of p<0.01, and masticatory texture at p<0.05 with the progress of aging to 14d. Organoleptic preferences were significantly (p<0.01) enhanced except smell, color, mouth feel, and masticatory texture with the aging. In the fatty acid compositions of feta cheese analyzed by gas chromatography, the content of SFA (52.61%) was slight higher than that of USFA (47.39%) composed with MUFA (28.98%) and PUFA (18.41%). Among the nutritionally important fatty acids; ω6 (9.27%) and ω3 (0.55%) fatty acids, CLA (0.12%), arachidonic acid (0.19%) and DHA (0.12%) were also found in bovine feta cheese.

Effects of Methods of Adding Barley Malt in the Production of Kanjang (Korean traditional soy sauce) on it's Chemical Compositions and Sensory Characteristics (한국 전통간장 제조시 맥아첨가방법이 간장의 성분과 식미에 미치는 영향)

  • Kwon, Kwang-Il;Lee, Jong-Gu;Lee, Ryun-Kyung;Choi, Jong-Dong;Ryu, Mun-Kyun;Im, Moo-Hyeog;Kim, Ki-Ju;Hong, Yeong-Pyo;An, Yeong-Sun;Choi, Kwang-Soo
    • Applied Biological Chemistry
    • /
    • v.46 no.3
    • /
    • pp.195-200
    • /
    • 2003
  • Methods of adding barley malt as source of carbohydrates and enzymes in the production of kanjang in order to improve it's tastes and qualities were investigated. Soybean meju, soybean-malt meju and soybean meju cummalt was mashed with 20% salt brine in the ratio of 1:3 respectively, matured and analyzed the chemical compositions of the soy sauce mash samples for 150 days of maturing. Organoleptic evaluations for the matured soy sauce samples were done. The higher total nitrogen, TCA soluble nitrogen, O.D. at 500 nm, pure extract and lactic acid content could be observed with the soy sauce mash made of soybean-malt meju than those of contrast one from the beginning of the mashing throughout to the whole maturing period of 150 days. The higher the content of malt in the soybean-malt meju, the higher those content in the mash. But the lower content of those compositions in the soy sauce mash made of soybean meju cum malt than those in the contrast was found. The highest scores in all the sensory characteristics including 7.56 points, which were significantly different from that of contrast soy sauce at 5% level, in overall palatability were obtained by the soy sauce made of soybean-malt meju added with 30% malt in the organoleptic evaluations.

Effects of Electron Beam Irradiation on Microbiological and Organoleptic Qualities of Powdered Red Pepper and Ginger (Electron Beam 조사가 고추 및 생강 분말의 미생물학적 및 관능적 품질에 미치는 영향)

  • Lee, Jung-Eun;Kwon, Oh-Jin;Kwon, Joong-Ho
    • Korean Journal of Food Science and Technology
    • /
    • v.32 no.2
    • /
    • pp.380-386
    • /
    • 2000
  • Electron beam (EB) was applied to study the sterilizing techniques for powdered red pepper and ginger by determining their quality over gamma radiation (GR) from the microbiological and organoleptic points of view. The samples showed high microbial loads, such as $10^5{\sim}10^6\;CFU/g$ in total aerobic bacteria, negligible levels in yeasts & molds and $10^2\;CFU/g$ in coliforms. EB irradiation at 5 kGy resulted in the reduction of microbial loads by 2 to 3 log cycles, thereby decreasing the levels of total bacteria to $10^2{\sim}10^3\;CFU/g$ and resulting in negative in coliforms. Decimal reduction doses $(D_{10})$ value on the initial bacterial loads in red pepper were $1.50{\sim}1.54\;kGy$ in EB and $1.68{\sim}1.80\;kGy$ in GR, while powdered ginger showed $1.30{\sim}2.27\;kGy$ in EB and $1.45{\sim}2.77\;kGy$ in GR, respectively. EB and GR showed a similar effect on microbial decontamination for both samples. Microbial populations in stored samples for 4 months at room temperature were not remarkably different from the initial loads in all samples. Irradiation caused little changes in Hunter's color parameters, but that were changable during storage. Sensory evaluations on color and odor of powdered samples indicated that no significant differences were observed among the all samples compared. These results revealed that EB irradiation at optimal dose levels for microbial control was not detrimental to the sensory quality of powdered red pepper and ginger.

  • PDF

Quality and Sensory Characteristics of Fermented Milk Adding Black Carrot Extracts Fermented with Aspergillus oryzae (Aspergillus oryzae로 발효한 자색당근을 첨가한 발효유의 품질 및 관능 특성에 관한 연구)

  • Shin, Bae Keun;Kang, Suna;Han, Jung In;Park, Sunmin
    • Journal of the Korean Society of Food Culture
    • /
    • v.30 no.3
    • /
    • pp.370-376
    • /
    • 2015
  • In this study, we compared the organoleptic and other qualities of fermented milk containing 10 or 15% purple carrot extract that had either been previously fermented with Aspergillus oryzae or not fermented. Fermentation characteristics, pH, chromaticity, viscosity, viable cell counts, and sensory evaluations were measured. The pH and acid values did not differ between purple carrot extract fermented with Aspergillus oryzae and non-fermented extract. Viable cell counts were significantly higher in 15% purple carrot extract fermented with Aspergillus oryzae compared to the control after fermentation. Regarding characteristic changes, purple carrot extract fermented with Aspergillus oryzae group showed a lower red value but higher yellow value compared with non-fermented purple carrot extract due to heat-sterilization. Both fermented and non-fermented extract groups showed significantly increased viscosity compared to control. In the sensory evaluation, 15% purple carrot extract fermented with Aspergillus oryzae showed the highest score. In conclusion, addition of 15% purple carrot extract fermented with Aspergillus oryzae resulted in a superior fermented milk product.