Ingredients such as ascorbic acid used to preserve redness of the raw meat, and carnosine and ribose used for flavor improvement have been incorporated into minced meats to increase consumer acceptance. The objective of this study was to investigate the possible synergistic effect of ascorbic acid, carnosine, and ribose on the sensory and physico-chemical characteristics of minced bison meat. S...

Pistachio green kernel, is obtained by removing the red testa of around the whole kernel. In this study, the suitable peeling conditions for removing the testa of the kernel were determined using hot water in five termperature levels of 75, 80, 85, 90, and 95°C and diffetent hot water immersion times of 2, 4, 6, 8, and 10 minutes in riped and unripe samples. Quality factors including the number...

The objective of this study was to compare postmortem meat quality traits and consumer acceptance of sensory qualities in Duroc, Landrace, Meishan, and Yorkshire pork, for both the fresh and cooked forms. A total of 134 pigs were evaluated. Meishan pork showed the lowest pH45 min and pH24 h values and the highest drip loss and lightness values. In the consumer evaluation of the fresh meat, the ...

in this research, a mixture of mpc, wpc, smp, soy milk, margarine, butter and water was used for production of uf-feta cheese analogue.variables were mpc (8%, 9%, 10%), wpc (0%, 1.5%, 3%), soy milk (5%, 10%, 15%) and margarine (0%, 5%, 10%). chemical (total solids, protein, acidity) and sensory (color and appearance, aroma, texture, flavor, total acceptance) properties of samples were analyzed ...

During the last decade there has been a continuous rise in consumption of fresh easy-to-peel mandarins. However, mandarins are much more perishable than other citrus fruit, mainly due to rapid deterioration in sensory acceptability after harvest. In the current review we discuss the biochemical components involved in forming the unique flavor of mandarins, and how postharvest storage operations...

This research aimed to examine the probiotic viability of bacteria, rheological and sensorial properties in synbiotic ice creams produced from goat’s milk combined with culture prebiotics. Tagatose, Litesse ultra polydextrose (as prebiotics) were used cream production mixtures these inoculated Bifidobacterium bifidum, Lactobacillus paracasei longum culture. Frozen raspberry fruits, commercial b...

The sensory quality attributes of coated anduncoated beef burger patties formulated with texture soy granules or vegetables (peas andcarrots) were studied in comparison to that of the control. In corporation of textured soy significantly reduced the color, marbling, appearance, flavor, tenderness, juiciness, taste andoverall acceptability in comparison with either control or vegetable extended ...