Magistrantūros studijų baigiamajame darbe pateikiami jogurto, praturtinto liofilizuotomis daržovėmis, fizikinių rodiklių (klampumo, rišlumo, konsistencijos, tvirtumo ir rūgštingumo) bei juslinių savybių tyrimų rezultatai. Darbo objektas – 3,5 % riebumo ekologiškas jogurtas, kuris buvo pagardintas liofilizuotomis daržovėmis, prieskoniniais augalais ir pievagrybiais. Buvo paruošti 6 jogurto su priedais variantai: I var. (kontrolinis) – be priedų; II var. – pomidorų, žaliųjų bazilikų milteliai, druska; III var. – pomidorų, žaliųjų bazilikų, svogūnų milteliai, druska; IV var. – pomidorų, svogūnų milteliai, druska; V var. – paprikų, dašio milteliai, druska; VI var. – pievagrybių, svogūnų milteliai, druska. Darbo metodai: jogurtų spalva matuota spalvos analizatoriumi ColorFlex 45˚/0˚ (HunterLab, JAV). Šviesos atspindžio režimu matuoti parametrai: L*, a* ir b*. Jogurto tekstūra įvertinta tekstūros analizatoriumi TA.XT plus (Stable Micro Systems, JK). Tyrimo metu naudotas atgalinio išspaudimo 35 mm diskas bei 50 mm skersmens stiklinaitė. Nustatyti tyrimo parametrai: disko judėjimo greitis prieš bandymą – 1,0 mm s-1, greitis bandymo metu – 1,0 mm s-1, greitis po bandymo – 10,0 mm s-1. Jogurto juslinėms savybėms įvertinti naudotas aprašomasis juslinės analizės metodas. Buvo nustatyti tokie jusliniai rodikliai: skonis, kvapas, konsistencija, išvaizda ir spalva. Jie įvertinti naudojant intervalines 5 balų skales. Juslines jogurto savybes vertino 6 vertintojai, kurie turėjo užpildyti... [toliau žr. visą tekstą] / Master‘s thesis presents physical properties (viscosity, firmness, consistency, cohesiveness and acidity) and sensory analysis results of yoghurt with lyophilised vegetables. Object of the research: 3.5 % fat yoghurt enriched with lyophilised vegetables, herbs and mushrooms. Six samples of yoghurt were produced. (1) variant (control) was natural yoghurt without any vegetables; (2) variant was made by adding tomatoes, green basil powder, salt; (3) variant of yoghurt contained tomatoes, green basil, onions powder and salt; (4) variant was enriched with tomatoes, onion powder, salt; (5) test variant was made with red peppers, summer savoury powder, salt; (6) variant was yoghurt enriched with mushrooms, onion powder and salt. Research methods: Visual colour of yoghurts was measured by using a Hunter Lab Colour Measurement System Model Color Flex. 45/0 (Hunter Associates Laboratory, Inc.,USA) on the L*a*b* scale. A TA.XT Plus Texture Analyser (Stable Micro Systems Ltd., England) was used to analyse the textural properties of yoghurt samples through simple compression test, using back extrusion 35 mm cell disk and 50 mm back extrusion container. TA settings: Pre – Test speed: 1.00 mm/s, Test speed: 1.00 mm/s, Post – Test speed: 10 mm/s. The descriptive sensory analysis method was applied to assess the following sensory properties of yoghurt: taste, odour, consistency, appearance and colour. The sensory properties were analysed by six tasters who were asked to fill in the... [to full text]

Diante da importância que o pescado representa como fonte de alimento, e do potencial do Brasil na produção deste, faz-se importante a determinação de métodos de análise que possam fornecer informações seguras sobre seu grau de frescor e que sejam aplicáveis à rotina de inspeção desses produtos. O presente trabalho teve como objetivo caracterizar sensorialmente a tainha (Mugil liza) comercializada na CEAGESP de São Paulo, através da Análise Descritiva Quantitativa (ADQ) e teste de Aceitabilidade, além de determinar os parâmetros sensoriais que podem ser utilizados na avaliação de frescor deste pescado. Através da ADQ, os resultados mostraram que os principais atributos que correlacionam com a avaliação global do frescor foram \"pigmentação característica\", \"delineamento da pupila\" e \"odor característico\", o que indica que estas são características importantes a serem utilizadas para avaliação de frescor de tainha. Entretanto, para os consumidores, os atributos \"aparência\", \"aroma\" e \"firmeza\" são os mais importantes na caracterização de frescor desta espécie. Os dados da ADQ e do teste de aceitabilidade não se correlacionaram significativamente, desta forma, a análise sensorial pode ser uma ferramenta muito útil na avaliação de frescor, desde que utilizado uma equipe previamente treinada. / Because of the fish importance as a food source and Brazil\'s potential in producing this, it is important to determine methods of analysis of this product that can provide reliable information about its degree of freshness and applicable to routine Inspection. This study aimed to characterize mullet (Mugil liza) CEAGESP marketed in Sao Paulo by sensory analysis - Quantitative Descriptive Analysis (QDA) and Acceptability, and to determine sensory parameters that can be used in the evaluation of fish freshness. Through the ADQ, the results showed that the main attributes that correlate with the overall assessment of freshness were \"characteristic pigmentation,\" \"outline of the pupil\" and \"odor\", which indicates that these are important characteristics to be used for assessment fresh mullet. However, for consumers, the attributes \"appearance\", \"aroma\" and \"firmness\" is the most important in characterizing this species freshness. Data from the ADQ and the acceptance test did not correlate significantly in this way, so sensory analysis can be a very useful tool in the evaluation of freshness, since used a previously trained staff.

Dehulled seed from four lentil market classes (large- and small-sized green and red types) were tempered to15% moisture and micronized to a surface temperature of 135 °C, and their compositional, physical, and functional properties were investigated. Micronization of lentil modified starch- and protein-related properties. Approximately 2.5 to 5.6% of the starch was gelatinized following micronization. Differential scanning calorimetry (DSC) results showed a 13 to 40% decrease in heat enthalpy, and viscosity analysis (Rapid Visco Analyzer) showed a 21 to 55% increase in peak viscosity and a 1 to 3 °C reduction in pasting temperature. Nitrogen solubility decreased across the pH range of 2 to 9, and lipoxygenase activity was reduced by 100-fold. There was a 25 to 43% increase in water holding capacity with no change in oil absorption capacity. The colour intensity of the pigments in the green and red lentil were reduced upon micronization of seed, and the particle size of flour was lowered with 7 to 13% more flour passing into the finest (<75 um) sieve. Flours from dehulled green and red lentil (large type) were incorporated as a binder into low-fat (<10%) beef burgers at levels of 6 and 12%. Cooking properties, colour, texture, oxidative status, and sensory properties of these burgers were analyzed. Overall, increasing binder addition to low-fat beef burgers increased cooking yield up to 86% and minimized dimensional shrinkage upon cooking. Storage of raw, fresh burgers for 7 days under simulated retail display (4 °C) resulted in gradual reductions in HunterLab a* values, with those containing micronized lentil flour generally displaying significantly greater retention of redness from days 1 to 5 of storage. Thiobarbituric acid reacting substances (TBARS) of burgers containing micronized lentil flour were significantly lower compared with those containing non-micronized lentil after 9 to 11 weeks of frozen storage. A trained sensory panel (n=13) reported increasing burger juiciness and tenderness with the incorporation of up to 6% and 12% of lentil flour, respectively. Although off-flavour increased in burgers with non-micronized lentil flour addition, it was significantly reduced when seed was micronized. Consumer panel analysis (n=107) showed higher acceptability for burgers containing 6% micronized lentil flour or toasted wheat crumb compared with those containing non-micronized lentil flour or no binder. These results demonstrate that the conditions used to micronize lentil altered the functional properties of the flours, and when used as a meat binder at an optimal level improved cooking properties, texture, and flavour profiles in low-fat beef burgers.

Dehulled seed from four lentil market classes (large- and small-sized green and red types) were tempered to15% moisture and micronized to a surface temperature of 135 °C, and their compositional, physical, and functional properties were investigated. Micronization of lentil modified starch- and protein-related properties. Approximately 2.5 to 5.6% of the starch was gelatinized following micronization. Differential scanning calorimetry (DSC) results showed a 13 to 40% decrease in heat enthalpy, and viscosity analysis (Rapid Visco Analyzer) showed a 21 to 55% increase in peak viscosity and a 1 to 3 °C reduction in pasting temperature. Nitrogen solubility decreased across the pH range of 2 to 9, and lipoxygenase activity was reduced by 100-fold. There was a 25 to 43% increase in water holding capacity with no change in oil absorption capacity. The colour intensity of the pigments in the green and red lentil were reduced upon micronization of seed, and the particle size of flour was lowered with 7 to 13% more flour passing into the finest (<75 um) sieve. Flours from dehulled green and red lentil (large type) were incorporated as a binder into low-fat (<10%) beef burgers at levels of 6 and 12%. Cooking properties, colour, texture, oxidative status, and sensory properties of these burgers were analyzed. Overall, increasing binder addition to low-fat beef burgers increased cooking yield up to 86% and minimized dimensional shrinkage upon cooking. Storage of raw, fresh burgers for 7 days under simulated retail display (4 °C) resulted in gradual reductions in HunterLab a* values, with those containing micronized lentil flour generally displaying significantly greater retention of redness from days 1 to 5 of storage. Thiobarbituric acid reacting substances (TBARS) of burgers containing micronized lentil flour were significantly lower compared with those containing non-micronized lentil after 9 to 11 weeks of frozen storage. A trained sensory panel (n=13) reported increasing burger juiciness and tenderness with the incorporation of up to 6% and 12% of lentil flour, respectively. Although off-flavour increased in burgers with non-micronized lentil flour addition, it was significantly reduced when seed was micronized. Consumer panel analysis (n=107) showed higher acceptability for burgers containing 6% micronized lentil flour or toasted wheat crumb compared with those containing non-micronized lentil flour or no binder. These results demonstrate that the conditions used to micronize lentil altered the functional properties of the flours, and when used as a meat binder at an optimal level improved cooking properties, texture, and flavour profiles in low-fat beef burgers.

Increase in consumption of fresh produce over the past decade has resulted in a rise in incidents of foodborne outbreaks due to pathogens. Chemical sanitizers have been extensively used in the industry for decontamination of fresh produce. However, they are ineffective in certain commodities and under certain processing conditions, necessitating the evaluation of alternative technologies. Electron beam irradiated sliced cantaloupe were tested for 21 days of storage for total aerobic bacterial counts, texture, color and sensory parameters as a function of irradiation doses 0, 0.7 and 1.4 kGy and the wash treatments, water and 200 mg/L chlorine applied to the melons before cutting. Melons washed only with water prior to cutting had total aerobic bacterial counts of 4.0, 2.0 and 0.8 log cfu/g on day 0 at irradiation doses of 0, 0.7 and 1.4 kGy respectively. On day 0, melons washed with chlorine prior to cutting had total aerobic bacterial counts of 2.7, and 0.7 log cfu/g at irradiation doses of 0 and 0.7 kGy and below detection limit at 1.4 kGy. Texture measured as compression force was lower only for cantaloupe irradiated at 1.4 kGy. Irradiation did not affect objective color and descriptive attribute flavor and texture sensory attributes of cantaloupe. Irradiation reduced Salmonella Poona by 1.1 log cfu/g at 0.7 kGy and 3.6 log cfu/g at 1.5 kGy. The D-value of S. Poona on irradiated sliced cantaloupe was found to be 0.211 kGy. Among the spoilage organisms, lactic acid bacteria and mold were reduced effectively by irradiation but there was no significant effect on reduction of yeasts. Our results show that electron beam irradiation in combination with chemical sanitizers is effective in decontamination of fresh-cut produce. Electron microscopy images provided valuable information on attachment sites of S. Poona on cantaloupe rind. The ineffectiveness of chemical sanitizers due to possible inaccessibility to pathogens in these attachment sites provides the basis for application of irradiation in decontamination of fresh produce.

Aquaculture feeds, traditionally composed mainly of fishmeal and fish oil, currently represent the largest cost to fish farmers. With aquaculture growing at an average of 8.8% per year and limited supply of fishmeal and fish oil, suitable alternatives must be found. In addition to increasing sustainability and lowering production costs, the use of plant and/or animal ingredients has the potential to lower flesh levels of persistent organic pollutants (POPs) such as polychlorinated biphenyls. Fish oil and to a lesser extent fishmeal, are considered to be the largest source POPs in farmed fish. Using alternative feed ingredients however, can compromise fish growth and the flesh quality of the final product. Lipid sources including flaxseed oil, canola oil, poultry fat and the protein sources canola protein concentrate, soy protein concentrate and poultry by-product meal were examined as alternatives to fish oil and fishmeal in one on-farm field study and one laboratory feeding trial with Atlantic salmon (Salmon salar) and two laboratory feeding trials conducted on sablefish (Anoplopoma fimbria), a relatively new marine aquaculture species. The nutritive value of the alternative ingredients was assessed on the basis of fish growth performance, proximate composition, fatty acid composition and apparent digestibility coefficients. Sensory attributes were evaluated in the sablefish studies while flesh POP levels were determined in both species. The use of alternative dietary lipids showed no negative effects on fish performance. However replacement of fishmeal with plant proteins in some cases, negatively affected fish growth. Flesh levels of persistent organic pollutants were significantly decreased (p<0.05) with the use of alternative dietary lipids, and flesh levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were also depressed. Activated carbon treated anchovy oil and finishing diets were examined in the Atlantic salmon laboratory feeding trial and were effective at lowering flesh POP levels while providing high levels of EPA and DHA. The use of alternative feed ingredients will soon be inevitable in aquaculture feeds. The current research shows alternative lipids and proteins can be incorporated successfully in sablefish and Atlantic salmon feeds with minimal effects on fish growth and quality.

Aim of study: to analyse the sensory analyses using to dairy products rating in Lithuania (law acts, assessors training, practical using in Lithuania). Tasks of study: to select and instruct assessors group to work by LST ISO 8586 – 1:1997. Sensory analysis. General guidance of the selection, training and monitoring of assessors. Part 1 : Selected assessors. To do descriptive analysis of dairy product (cheese) by LST ISO 4121:2004. Sensory analysis. Methodology. Evaluation of food products by method using scales. To make sensory profile of dairy product (cheese). Material and methods: the study’s was done at Food Safety and Animal Hygiene department in LVA and at Sensory Analysis Laboratory in KTU Food Institute. There were analysed 4 cheeses sensory analyses, done each of cheese comparable analysis and made profile. The assessors group were made from 7 students of LVA. This group selected in 2004 at KTU Food Institute and trained, but they didn’t have sensory analysis skills. At assessors screening was using these methods: ageusia, matching and ranking tests. At first assessors group was rating general cheeses appearance, odour and taste, consistency in 5 scoring. Then assessors group analysed the cheeses by earlier chosen and discussed attributes, used scales those attributes intensity to rate. From receive information were made sensory profile. To know consumers’ opinion about cheeses was used acceptability test. Results: the sensory analyses methods review showed, that... [to full text]

Aquaculture feeds, traditionally composed mainly of fishmeal and fish oil, currently represent the largest cost to fish farmers. With aquaculture growing at an average of 8.8% per year and limited supply of fishmeal and fish oil, suitable alternatives must be found. In addition to increasing sustainability and lowering production costs, the use of plant and/or animal ingredients has the potential to lower flesh levels of persistent organic pollutants (POPs) such as polychlorinated biphenyls. Fish oil and to a lesser extent fishmeal, are considered to be the largest source POPs in farmed fish. Using alternative feed ingredients however, can compromise fish growth and the flesh quality of the final product. Lipid sources including flaxseed oil, canola oil, poultry fat and the protein sources canola protein concentrate, soy protein concentrate and poultry by-product meal were examined as alternatives to fish oil and fishmeal in one on-farm field study and one laboratory feeding trial with Atlantic salmon (Salmon salar) and two laboratory feeding trials conducted on sablefish (Anoplopoma fimbria), a relatively new marine aquaculture species. The nutritive value of the alternative ingredients was assessed on the basis of fish growth performance, proximate composition, fatty acid composition and apparent digestibility coefficients. Sensory attributes were evaluated in the sablefish studies while flesh POP levels were determined in both species. The use of alternative dietary lipids showed no negative effects on fish performance. However replacement of fishmeal with plant proteins in some cases, negatively affected fish growth. Flesh levels of persistent organic pollutants were significantly decreased (p<0.05) with the use of alternative dietary lipids, and flesh levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were also depressed. Activated carbon treated anchovy oil and finishing diets were examined in the Atlantic salmon laboratory feeding trial and were effective at lowering flesh POP levels while providing high levels of EPA and DHA. The use of alternative feed ingredients will soon be inevitable in aquaculture feeds. The current research shows alternative lipids and proteins can be incorporated successfully in sablefish and Atlantic salmon feeds with minimal effects on fish growth and quality.

This Mater´s Degree Thesis focuses on the sensory analysis of the chosen products of the non-perishable meat products in the dependence on the production technology. Its aim is to compare what kind of the products is prefered by the consuments using the sensory analysis and then statistic evaluation. The theoretical part summarizes the findings of the sensory analysis of the products, it also includes the conditions of the analysis and the statistic evaluation, sense perception in general and the production technology of meat products. In the practical part is described the method and the results of the hedonic test performed. In the thesis were used for evaluation the samples of the non-perishable meat products of the leading Czech producers of non-perishable meat products distributed and available in the shops in the Czech Republic.

The present thesis deals with testing the capabilities of assessors in sensory analysis focused on examining the sensitivity of the sense of taste. Evaluation was carried out among students of Faculty of Agriculture, University of South Bohemia in Ceske Budejovice, in splitting into different groups according to gender, age, field of study, health status, in terms of smokers-nonsmokers, depending on season and time of day at which the evaluation was conducted. At present, when occures the glut of food in economically developed countries, consumer visors besides nutritional choices and wholesomeness also sensory quality, which is the only one he can consider himself on the spot. Foods are preferred or rejected by the feelings that have developed on the basis of experience. It was therefore necessary to create an objective analytical method for assessing foods to ensure the elimination of interferences and subjective factors. A suitable method is called sensory analysis, in which the organoleptic properties of food are determined solely by human senses. It affects such qualitative indicators, which can not be characterized by instrumentation. The results obtained indicate that there are differences within the studied groups. More successful were: women than men, completely healthy assessors than assessors with mild symptoms of colds, winter (December 2014) group of assessors than spring (April 2015) group, morning group (7:00 to 10:00) than afternoon (12:00 to 15:00) group, assessors aged 22 years than other age groups, assessors Animal science than assessors in other fields. Smokers were surprisingly more successful than nonsmokers.