Papers by Keyword: Sensory Evaluation

Abstract: Oratosquilla oratoria was the experimental raw materials in the paper. Design expert8.0.6 and Excel2007 was used to analyze the optimal process with the factors which were curing time, curing temperature, curing salt contention and the index which was the total bacteria. The pathogenic bacteria and sensory score under various curing conditions were determined simultaneously. After analyzing the significance of the various factors and interactions, the results showed the optimum curing conditions of oratosquilla oratoria were as follows: curing time 7.14h, curing temperature 14.34°C, curing salt contention 8.3%. Under this condition no pathogenic bacteria was detected and the sensory score was the highest.

Abstract: The melon yoghurt were prepared by blending 20% milk with 30% melon juice before fermentation.The influences of melon juice,stabilizer,sucrose,inoculum,fermentation temperature and time were studied by the single factor experiment;the optimum conditions were investigated by the orthogonal experiment.Different chemical and microbiological characteristics and organoleptic assessment were analyzed to assay the quality of the yoghurt during refrigerated storage at 4°C for 21 days.The results show that melon juice dosage,sucrose amount,fermentation temperature and time have significant effect on the acceptability of yoghurt.The optimal conditions of melon yoghurt are: 35% melon juice,0.2%stabilizer,3%sucrose, 4%inoculation,fermentation at 43°C for 5h.The results of chemical analysis revealed protein contents is 4.0%,fat contents is 3.2%,the total solids content is 11.6%,the titratable acidity is between 70°T and 85°T. The microbiological examination revealed a tolerable level for the samples cultures.The sensory scores increased especially for yoghurt samples,which was obtained by the optimal conditions.

Abstract: Effects of infrared-withering, room withering and heat-withering on the quality of resultant oolong tea was studied by determining their biochemical components and physicochemical parameters during processing. The experimental results indicate that quality of the resultant oolong tea by infrared-withering was better than those by room withering or heat-withering. The optimal craft parameters of infrared-withering is in condition of two 250W infrared light bulb with 60cm radiation height, 30min radiation time and 60min cooling time. The biochemical compositions of infrared-withering oolong tea show that the water extract content, the tea polyphenol content, the amino acids content, the caffeine content, the total catechins contents were 38.51±0.25%, 24.51±0.61%, 2.76±0.06%, 1.2±0.02%, 49.07±0.05mg/g, respectively.

Abstract: Okara (soybean curd refuse) is the major byproduct in the manufacture of soymilk and tofu. Okara cannot be used in foods due to its high moisture and poor mouth feel. Relatively high insoluble dietary fibers are the main reason for the poor sensory quality. In this study we used the Viscozyme^TM and Pectinex^TM to degrade the first and second layers of soybean cell wall and transform okara as an ingredient for meat products. Pork burgers incorporated with six different levels of hydrolyzed wet okara (5, 10, 15, 20, 25 and 30%) were prepared and compared with controls (without okara). Cook loss (%), cholesterol content, water holding capacity (WHC), color attributes and sensory evaluation were conducted to evaluate the feasibility of hydrolyzed okara as meat product ingredient. While the moisture contents of raw and cooked pork burger increased with the addition of various percentage okara, the addition of okara reduced the cholesterol content by about 6~56% for raw pork burger and 14~47% for cooked burger. The WHC and cook loss (%) of pork burger were improved by the addition of okara. The addition of okara also increased the pH, L* and, b* values of raw pork burger but did not affect a* value. Significant effects of okara on overall acceptability were observed when the addition of okara was above 25%.

Abstract: Most of flat tea products lack their characteristics, without competitive.The main reason lies in the lack of attention on different tea cultivars processed into flat tea. This research six main varieties were used to analyse the properties of the shoots, the inner constituents, the fragrance of the tea plants and the sensory evaluation, then systematically evaluated their suitablity in processing into flat tea. Results showed that Mingshanbaihao and TianfuchaNo.11 were the most suitable to be made into flat tea with strong aroma, FuxuanNo.9 and Tezao213 were the most suitable with green color, and Fudingdabaicha was the most suitable with fresh and strong taste. Sichuan Qunti was not suitable to be processed into flat tea, but into tea with a slim and tinny shape. This research provided theoretic foundation for developing characteristic flat tea based on the unique variety resources.

Abstract: The rheological behavior of apple jam samples which were added native starch and cross-linked acetylated starch was studied respectively, in order to understand the effect of cross-linked acetylated starch and native starch on jam characteristics. The steady-state rheological behavior of jam was described adequately by the Herschel-Buckley (HB) model. The dynamic oscillatory test indicated that the sample which was added cross-linked acetylated starch and not added any gelling agents exhibited a viscoelastic behavior, but the sample which was added native starch exhibited a liquid behavior. The spreadability of apple jam added cross-linked acetylated starch was best and the overall acceptability was highest. Microstructure of apple jam was found to be composed of network and showed that the network was stronger by adding cross-linked acetylated starch, while weaker by adding native starch.

Abstract: In order to crystallize hardness features of common foods, the TA-XT2i texture analyzer and HDP/BS blade-type probes are applied to measure the hardness of 16 kinds of common foods. The samples are divided into groups according to proximity and deviation of the measured values, and consequently, the evaluators carry out sensory evaluation adopting sequential method and scale method in succession. After that, correlation analysis is been analyzed between measured values of the texture analyzer and scale values of sensory evaluation, correlation diagrams are drawn and regression equations are established to analyze. The results demonstrate that a close linear correlation exists between measured values and scale values. It is also concluded that reliability of scale values decreases with the growing quantity of tested samples, and it’s more difficult to scale when texture and property of the samples tend to have minor difference, therefore, scale values become less reliable.

Abstract: In this study, we attempted to produce experimentally a posture correction wear for prevention of 'low back pain'. Then physiological response (i.e. muscular activity and physical energy consumption) and psychological response (i.e.sensory evaluation) were measured when subjects walked on the treadmill wearing the posture correction wear or a commercial lumbar supporter. Fromthe result, the posture correction wear was evaluated ’easy to walk’ in psychological evaluation. It was also found that the posture correction wear gave low constraint on walking, because the muscular activity related to a behavior of coxa was lower when subjects wore the posture correction wear.

Abstract: The sensory quality evaluation processes are widely used for many industrial products, which is evaluated according to the knowledge acquired via human senses (such as sight, taste, touch, smell). Because the evaluation information acquired by our senses is involving uncertainty, vagueness and imprecision, and the sensory quality information of products always has the panel data characteristic, so the sensory quality evaluation and certification is a multi-feature group decision-making problem based on panel linguistic information processing. This paper presents a proposed method for the development of accredited sensory evaluation methods, and shows the application of the linguistic 2-tuple representation model and its advantages. It involved several steps: gathering of sensory information from experts; computing a collective evaluation for each feature; computing collective evaluations for each object; dynamic aggregation; sensory evaluation and quality certification with global evaluation result.