effects of three pressure reduction rates (prr) of 103 pa s-1, 197 pa s-1, and 347 pa s-1 on temperature distribution and variation, moisture content, and sensory quality of steamed stuffed buns were investigated after vacuum cooling. the distributions and variations of surface temperatures were determined by the thermal infrared imaging method. the temperature profiles presented significant di...

The world’s beer market has never been more diverse. Most beers are produced in modern and technologically advanced breweries that use high quality raw materials, thus resulting minor differences of physical–chemical properties between various (of the same style). However, consumers focus on constant sensory their chosen beer. Sensory evaluation is not an easy task involves flexible methods for...

the effect of different mozzarella cheese manufacturing methods, i.e. direct acidification (da), starter culture (sc) and their combination method (cm) on physicochemical, yield, texture, color and sensory properties of the product were compared. chemical analyses of samples revealed that the sc cheese had higher fat, moisture, ash, titratable acidity, actual and adjusted yields and fat recover...

the effects of grape pomace extract (0, 2 and 4%) on quality and shelf life of silver carp ( hypophthalmicthys molitrix ) fillets during chill storage (4°c) were investigated. the control and the treated fillets were analyzed periodically for microbiological (tvc and ptc), chemical (tvb-n), and sensory characteristics. the results showed that grape pomace-treated samples have lower tvb-n (24.2 ...

all of the food products are required to be packaged due to hygienic regard, storage, suitable transportation and preservation of quality and vacuum packaging is one of the prevention methods of spoilage. hence in this study, some of the quality factores changes of rutilus frissi kutum fillets storaged in vacuum and air packages were examined during 18 days in ice alike total volatile base-nitr...

The objective of current study was to investigate the effects of whey protein coating on the quality of common kilka during frozen storage period. For this study, common kilka was coated with 12% whey protein concentration. Also, non- coated kilka was used as a control sample. Coated and non-coated samples were then stored at -18 oC for six months. Bacterial, chemical and sensory properties of ...

The objective of current study was to investigate the effects of whey protein coating on the quality of common kilka during frozen storage period. For this study, common kilka was coated with 12% whey protein concentration. Also, non- coated kilka was used as a control sample. Coated and non-coated samples were then stored at -18 oC for six months. Bacterial, chemical and sensory properties of ...