Suchergebnisse

In the study were evaluated the Edam cheeses with fat content 30% and 45% w/w produced by two dairies (A, B) using two different starter cultures YY and LL during five months ripening. The effect of ripening was related to the texture of Edam, so as to determine the optimum ripening time. The ripening time had significant effect on sensory characteristics of the Edam cheese. The first three months were ripening cheese with 30% fat in dry matter evaluated much like cheese with 45% fat in dry matter, but in the following months of aging is already evident that with the starter culture LL cheeses were evaluated as taste pleasant. Both starter cultures produced an increase in the bitter taste of the cheeses after 3 months of ripening. However, cheeses with YY starter culture gradually lost bitterness during ripening, while for cheeses with LL starter culture the intensity of the bitter taste increased during ripening. These results were statistically significant. Increasing bitter taste formation excludes the possibility of using YY starter culture to make Edam cheese with a maturation period of more than 3 months. ; operational Program called Research and Development for Innovations - European Fund for Regional Development (ERDF)European Union (EU); state budget of the Czech Republic within the Centre of Polymer Systems Project [CZ.1.05/2.1.00/03.0111]; 2112 - Institutional Support for the Development of Research Organizations

The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: This research commissioned by Agricultural services co-operative society 'AUGL¸ NAMS' has been conducted within framework 'The research of fruit storage technologies' funded by State program 'Competence Centre for Food in Latvia'. ; The aim of this study was to assess the effect of O3 treatment on the quality of different cultivars of apples (Malus domestica Borkh.). Apples were stored for six months at different concentrations of ozone. During the research, minor differences between ozone-treated and control fruits were found in terms of cell integrity and epicuticular wax structure. Ozone application for apple treatment could accelerate the natural ageing of the waxes found on the surface of apples, thereby reducing the thickness of the waxes. The rate of degradation for the epicuticular wax was found to be cultivar dependent. After six months of storage, the ozonation process prevented the decay of 'Iedzenu', 'Auksis' and 'Belorusskoje Malinovoje' apple cultivars, but it accelerated damage in the 'Gita' apple cultivar. A positive impact of ozone during long-term storage was found regarding flesh firmness of 'Iedzenu' apple cultivar samples subjected to O3 exposure at concentrations of 0.8 ppm and 3.0 ppm. In other cultivars of apples, significant differences between ozonation and cold storage (control) were not found. In general, ozone treatment has a potential to be applied in order to maintain the sensory quality and biologically active compound level in apples during six-month storage; however, the degree of effectiveness depends both on the cultivar and on the concentration of ozone. ; Institute of Solid State Physics, University of Latvia as the Center of Excellence has received funding from the European Union's Horizon 2020 Framework Programme H2020-WIDESPREAD-01-2016-2017-TeamingPhase2 under grant agreement No. 739508, project CAMART²

8 Páginas.-- 4 Figuras.-- 3 Tablas ; Sensory quality, assessed following a standardized method, is one of the parameters defining the commercial category of virgin olive oil. Considering the difficulties linked to the organoleptic evaluation, especially the high number of samples to be assessed, setting up instrumental methods to support sensory panels becomes a need for the olive oil sector. Volatile fingerprint by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry can be an excellent fit-for-purpose tool as the volatile fraction is responsible for virgin olive oil sensory attributes. A fingerprinting approach was applied to the volatile profile of 176 virgin olive oils previously graded by six official sensory panels. The classification strategy consisted in two sequential Partial Least Square-Discriminant Analysis models built with the aligned chromatograms: the first discriminated extra virgin and non-extra virgin samples; the second classified the latter into virgin or lampante categories. Results were satisfactory in the cross-validation by leave 10%-out (97% of correct classification). For external validation, an uncertainty range was set for the prediction models to detect boundary samples, which would be further assessed by the sensory panels. By doing this, a considerable decrease of the panel workload (around 80%) was achieved, while maintaining a highly reliable classification of samples (error rate <10%). ; This work was developed in the context of the project OLEUM "Advanced solutions for assuring authenticity and quality of olive oil at global scale", funded by the European Commission within the Horizon 2020 Program (2014–2020, grant agreement no. 635690). The information and views set out in this article are those of the author(s) and do not necessarily reflect the official opinion of the European Union. Neither the European Union institutions and bodies nor any person acting on their behalf may be held responsible for the use which may be made of the information contained therein. B. Quintanilla-Casas thanks the Spanish Ministry of Science, Innovation and Universities predoctoral fellowship FPU16/01744. A. Tres thanks the Spanish Ministry of Economy, Industry and Competitivity "Juan de la Cierva" postdoctoral fellowship (JCI-2012_13412) and the Ministry of Science, Innovation and Universities "Ramón y Cajal" postdoctoral fellowship (RYC-2017-23601). ; Peer reviewed

SIMPLE SUMMARY: Rubia de El Molar is in danger of extinction, and this work is part of a research project funded by the Regional Government of Madrid that aims to know its productive characteristics to prevent its disappearance. The aim of this work is to study the effect of weight and sex on suckling lamb meat sensory characteristics of Rubia de El Molar breed. According to sensory characteristics, two weight groups of animals were detected: light carcasses (10 and 15 kg) and heavy carcasses (20 and 25 kg). Heavy carcasses' meat was tougher, more elastic, and received lower pleasantness scores than light animals. Sex had a lower effect on meat sensory parameters than weight, and meat from male lambs showed higher flavour intensity and also higher pleasantness scores than female meat. ABSTRACT: Fifty-six Rubia de El Molar ovine breed lamb carcasses were divided into 8 groups (n = 7 per group) according to weight (10, 15, 20 and 25 kg) and sex (male and female) to study the effect of these factors on meat sensory characteristics, assessed by means of a trained panel. Heavier animals showed a more-springy meat and also received lower scores for pleasantness. Assessors gave lower scores for flavour and pleasantness in female meat. A high correlation was detected between hardness and springiness, number of chews, and pleasantness. Juiciness, greasiness, and flavour were also sensory variates highly correlated. Pleasantness was only correlated to hardness. Changes from 10 to 25 kg did not affect juiciness, greasiness, flavour, and number of chews. There are no significant differences in the sensory quality of lambs slaughtered at 10 and 15 kg live weight, and also between 20 and 25 kg groups. Heavy carcasses (20 and 25 kg) showed a more hard and springy meat than light carcasses (10 and 15 kg). Besides, the 10 and 15 kg animals group received higher scores for pleasantness. This work showed differences in suckling lambs' meat sensory parameters between Rubia de El Molar and other ovine breeds.

6 Páginas.-- 2 Figuras ; There is an increasing need for diversification of olive (Olea europaea L.) cultivars, mainly because of the new intensive industry and the current trend of establishing olive productions in new areas outside the Mediterranean basin. Olive breeding has traditionally been focused on the improvement of agronomic traits. However, the nutritional quality of virgin olive oil (VOO) is lately being considered as a breeding target because of the growing weight of scientific evidence supporting the positive impact of VOO on human health. Increasing VOO consumption, through improvement of its nutritional and sensory properties, will in turn have a positive effect on both consumer health and olive-producing areas. VOO metabolites responsible for its nutritional and sensory quality include components such as phenolics and volatile compounds, which are synthesized during the oil extraction process by endogenous enzymes. Here, we aimed to investigate olive diversity regarding the key VOO quality metabolites of olive accessions cultivated around the world. For this purpose, oils from 97 olive cultivars representative of the diversity found at the World Olive Germplasm Collection (CAP-UCO-IFAPA), located at IFAPA Centre "Alameda del Obispo" Cordoba, Spain, were obtained and the phenolic and volatile fractions were further analyzed. The component profiles were compared with those of a similar subset of seedlings arisen from the cross of two widely cultivated olive cultivars having contrasting oil compositions ('Arbequina' and 'Picual'). Results showed that a single cross provides enough variability to produce new olive cultivars with improved quality. The set of cultivars from the collection displayed, in general, higher levels of variability than the progeny cross for the main groups of volatile compounds. However, the latter displayed a wider variability than the set of cultivars under study for most of the main classes of phenolic compounds in the oil, except the lignans. ; Funding for this research came from the OLEAGEN project of Genoma España and AGL2011-24442 project from the Programa Nacional de Recursos y Tecnologías Agroalimentarias, both financed by the Spanish Government. ; Peer reviewed

Sensory quality of snap beans (Phaseolus vulgaris L.) influence consumer preferences. The application of sensory descriptive analysis (SDA) for snap bean quality is shown in this work. SDA has allowed generatin gdescriptors for appearance, aroma, flavor and texture, which could be used to characterize snap bean varieties. ; This work has been funded by a grant 09MRU025403PR of the Galicia Government. A. Paula Rodiño, Ana M. González were supported by a research contract of the Xunta de Galicia and National Spanish Research Council (CSIC), respectively. I. Rodríguez - Vega and P. Canosa thanks grants to Spanish Government. ; Peer reviewed

Sourdough is an initial product used in cereal fermentation, usually prepared by adding lactic acid bacteria (LAB) strains to a mixture of wheat and water. Phytic acid present in wheat flours negatively affects the bioavailability of bread. LAB is found to have phytase activity. The present work thus aimed to determine the effect of starter culture combinations developed from phytic acid-degrading LAB (PAD-LAB) strains isolated from sourdough samples on bread sensory quality. De Man, Rogosa, and Sharpe (MRS) agar, MRS Broth, M17 agar, M17 broth, sodium phytate, and mass spectrometry were used to isolate and identify PAD-LAB from sourdough samples. The extracellular phytase activity of PAD-LAB strains was determined by spectrophotometry. Sourdough samples were prepared using different strains having high phytase activity, and breads produced from these samples were evaluated using sensory attributes. Extracellular phytase activities of 30 strains were determined by the spectrophotometric method, showing the highest value at 1109.7 U/mL, and lowest at 386.9 U/mL, with a mean of 685.1 U/mL. Sourdough samples were prepared using five different strains with high phytase activity as starting cultures; and of the four sourdough samples selected, the count of LAB increased (7.80 - 9.87 log CFU/g), pH decreased (3.53 - 4.57), and TTA (total titratable acidity) values increased (10.17 - 14.29 mL) during the fermentation period. In the sensory evaluation, bread produced with starter culture combination CS30 was preferred. In conclusion, it was determined that the bread produced with PAD-LAB strains has an advantage in terms of sensory quality as compared to the control samples.