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Sensory assessments in relation to chemical parameters on keeping quality of some Mediterranean fish during storage on ice
Abstracts
stimulus levels. Apparent yield value (AW) of edible fats with differing temperature (T) was determined by penetrometry. An untrained panel rated spreadability on linear unstructured scales. Fat samples showed an exponential relationship between AW and T. In all fat samples significant deviations in sensory assessments were found, and curves of rank sums (CR) versus AW proved to be U-shaped. From AWT and CR-AW functions it was concluded that (i) preferred spreadability corresponds to an AW of 30-60 kPa; and (ii) this range is independent of the type of fat. Evaluation of sweet basil (Ocimum) raw material by sensory and chemical analysis
Krystyna Suchorska and Ewa Osiriska Section of Medicinal and Spice Plants, Warsaw Aficultural University-SGGW ul, Nowoursynowska 166, 02- 766 Warsaw, Poland
The commonly observed genetic polymorphism leads to a greater number of subspecies, botanical varieties and forms of basil (Ocimum). A number of forms and varieties of sweet basil were collected. The morphological-developmental features of the plants were evaluated as well as the quality of raw material. Eleven forms were selected for detailed chemical and sensory analysis. Analysis of the essential oil demonstrated wide differences in its composition: linalol (48-77%), methylchavicol By sensory (O-55-31 %) , eugenol (O-12-3.8%). evaluation seven forms of sweet basil were selected as raw material which fulfil the requirements as condiment. The effect of selected orange oil components on the aging profile of orange juice
Robert L. Swaine Jr Flavor Technology, Procter & Gamble Company, Winton Hill Technical Center; 6210 Center Hill Avenue, Cincinnati, Ohio, 45224,
USA
Flavor profile analysis demonstrated that flavor deterioration in chilled orange juice is more pronounced in orange juice fortified with calcium salts than conventional orange juice. High-resolution gas chromatography data indicate a depletion of key positive volatiles at a more rapid rate in the orange juice fortified with calcium salts. Further, there is a more rapid onset of untoward flavors in the fortified orange juice. The inclusion of oils possessing a specific volatile pattern resulted in an
107
aroma pattern and flavor closely resembling the original orange juice. This resulting orange juice has improved shelf-stability. Cheese texture -Relationships
between
instrumental and sensory measures
Frances R. Jack Centre forFood Quality, University of Strathclyde, 131 Albion Street, Glasgow, UK, Gl 1SD
Although texture is a major determinant of acceptability in hard cheeses, little is understood about its development. Force-deformation curves, from instrumental compression tests, and chemical analyses give parameters which correlate to a certain degree with sensory perceptions, while electron microscopy makes the determination of protein structure possible. Such methods have limitations, as they do not take masticatory behaviour into account. Developments in bioengineering allow the potential for the study of texture parameters while the sample is being masticated. Correlations between these and sensory perceptions have suggested that it may be possible to gain insight into cheese texture using such methodology. Sensory assessments in relation to chemical parameters on keeping quality of some Mediterraneail fish during storage on ice K. Vareltzis, S. Simeonidou
and F. Zetou
Laboratory of Food Technology of Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, GR-540 06, Thessaloniki, Greece
The present investigation was undertaken to assess some specific chemical changes and to look for correlation between them and changes in sensory quality during storage on ice. Seven species of Mediterranean sea fish chub mackerel (Scomber japonicus collias) , horse mackerel ( Trachurus trachurus) , sardine (Sardina pilchardus), mackerel (Scomber scorn/n-us), bogue (Boops bo@s), striped mullet (Mullus barbatus) and silver hake (Merlangus merlangus) were examined. Different sensory factors, thiobarbituric acid number (TBA) and formaldehyde content in fish flesh were detected. The results obtained in this study showed that common non-sensory methods did not accurately predict the limits of acceptability, particularly the TBA number for examined fish under controlled conditions.
stimulus levels. Apparent yield value (AW) of edible fats with differing temperature (T) was determined by penetrometry. An untrained panel rated spreadability on linear unstructured scales. Fat samples showed an exponential relationship between AW and T. In all fat samples significant deviations in sensory assessments were found, and curves of rank sums (CR) versus AW proved to be U-shaped. From AWT and CR-AW functions it was concluded that (i) preferred spreadability corresponds to an AW of 30-60 kPa; and (ii) this range is independent of the type of fat. Evaluation of sweet basil (Ocimum) raw material by sensory and chemical analysis
Krystyna Suchorska and Ewa Osiriska Section of Medicinal and Spice Plants, Warsaw Aficultural University-SGGW ul, Nowoursynowska 166, 02- 766 Warsaw, Poland
The commonly observed genetic polymorphism leads to a greater number of subspecies, botanical varieties and forms of basil (Ocimum). A number of forms and varieties of sweet basil were collected. The morphological-developmental features of the plants were evaluated as well as the quality of raw material. Eleven forms were selected for detailed chemical and sensory analysis. Analysis of the essential oil demonstrated wide differences in its composition: linalol (48-77%), methylchavicol By sensory (O-55-31 %) , eugenol (O-12-3.8%). evaluation seven forms of sweet basil were selected as raw material which fulfil the requirements as condiment. The effect of selected orange oil components on the aging profile of orange juice
Robert L. Swaine Jr Flavor Technology, Procter & Gamble Company, Winton Hill Technical Center; 6210 Center Hill Avenue, Cincinnati, Ohio, 45224,
USA
Flavor profile analysis demonstrated that flavor deterioration in chilled orange juice is more pronounced in orange juice fortified with calcium salts than conventional orange juice. High-resolution gas chromatography data indicate a depletion of key positive volatiles at a more rapid rate in the orange juice fortified with calcium salts. Further, there is a more rapid onset of untoward flavors in the fortified orange juice. The inclusion of oils possessing a specific volatile pattern resulted in an
107
aroma pattern and flavor closely resembling the original orange juice. This resulting orange juice has improved shelf-stability. Cheese texture -Relationships
between
instrumental and sensory measures
Frances R. Jack Centre forFood Quality, University of Strathclyde, 131 Albion Street, Glasgow, UK, Gl 1SD
Although texture is a major determinant of acceptability in hard cheeses, little is understood about its development. Force-deformation curves, from instrumental compression tests, and chemical analyses give parameters which correlate to a certain degree with sensory perceptions, while electron microscopy makes the determination of protein structure possible. Such methods have limitations, as they do not take masticatory behaviour into account. Developments in bioengineering allow the potential for the study of texture parameters while the sample is being masticated. Correlations between these and sensory perceptions have suggested that it may be possible to gain insight into cheese texture using such methodology. Sensory assessments in relation to chemical parameters on keeping quality of some Mediterraneail fish during storage on ice K. Vareltzis, S. Simeonidou
and F. Zetou
Laboratory of Food Technology of Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, GR-540 06, Thessaloniki, Greece
The present investigation was undertaken to assess some specific chemical changes and to look for correlation between them and changes in sensory quality during storage on ice. Seven species of Mediterranean sea fish chub mackerel (Scomber japonicus collias) , horse mackerel ( Trachurus trachurus) , sardine (Sardina pilchardus), mackerel (Scomber scorn/n-us), bogue (Boops bo@s), striped mullet (Mullus barbatus) and silver hake (Merlangus merlangus) were examined. Different sensory factors, thiobarbituric acid number (TBA) and formaldehyde content in fish flesh were detected. The results obtained in this study showed that common non-sensory methods did not accurately predict the limits of acceptability, particularly the TBA number for examined fish under controlled conditions.