in this study, quality characteristics of incorporated burgers containing 25, 50, 75 and 100 common carp (cyprinus carpio) surimi was evaluated. accordingly, proximate composition, texture profile analysis (tpa), color, water holding capacity (whc) and sensory attributes of resulted burgers were determined. based on data, burgers containing surimi showed lower amount of protein, fat and ash com...

Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted due to their fast-growing and higher yields of meat. Sensory attributes of foods are often used to evaluate food eating quality and serve as references during the selection of foods. In this study, a...

The effect of outdoor rearing duration (75 v 50 days) and rearing system (outdoor v indoor based systems) of Iberian pigs on the chemical composition (fatty acid composition of fat and intramuscular fat, moisture, salt, pigment concentrations and water activity of lean meat), the instrumental colour (CIEL*a*b* system) and the sensory characteristics (descriptive analysis) of dry-cured hams were...

introduction: in iran, the main problem in greenhouse cucumber production and post-harvest shelf life is short due to the application of traditional packaging and storage methods. this research was carried out in order to investigate on the effects of packaging type and chitosan edible coating on the physicochemical and sensory characteristics of royal greenhouse cucumber during storage conditi...