Quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing essential oils
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DOI: 10.1007/s13197-018-3429-y
Abstract: The quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing ginger and oregano essential oils (EO) were evaluated. The antioxidant activity of essential oil, coating, and fish were also investigated. In… read more here.
Keywords: sensory acceptability; acceptability fish; quality sensory; essential oils ... See more keywords
Influence of diets with silage from forage plants adapted to the semi-arid conditions on lamb quality and sensory attributes.
Sign Up to like & getrecommendations! Published in 2017 at "Meat science"
DOI: 10.1016/j.meatsci.2016.10.011
Abstract: Quality and sensory attributes of meat from 32 mixed-breed Santa Inês lambs fed diets composed of four silages with old man saltbush (Atriplex nummularia Lind), buffelgrass (Cenchrus ciliaris), Gliricidia (Gliricidia sepium), and Pornunça (Manihot sp.)… read more here.
Keywords: quality sensory; sensory attributes; meat; old man ... See more keywords
PSXIII-25 Quality and sensory evaluation of Xhosa goat meat subjected to different watering regimen and vitamin C supplementation
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Animal Science"
DOI: 10.1093/jas/skab235.777
Abstract: Water scarcity, often accompanied by limited water intake (WI) in livestock, may result in pre-slaughter stress, thereby affecting meat quality. The study evaluated water restriction (WR) levels with or without vitamin C (VC) supplementations on… read more here.
Keywords: quality; supplementation; weight; quality sensory ... See more keywords
Quality, Sensory and Nutritional Characteristics of Cookies Fortified with Chestnut Flour
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Processing and Preservation"
DOI: 10.1111/jfpp.12887
Abstract: The influence of the physicochemical properties of chestnut flour (CF) on the cookies quality was investigated. The experiments are planned on the base of 32 factorial plan with independent variables: chestnut flour quantity (20, 40… read more here.
Keywords: nutritional characteristics; quality; wheat flour; sensory nutritional ... See more keywords
Correlation of chicken breast quality and sensory attributes with chicken thigh quality and sensory attributes
Sign Up to like & getrecommendations! Published in 2018 at "Canadian Journal of Animal Science"
DOI: 10.1139/cjas-2018-0192
Abstract: Abstract: The purpose of this study was to characterize the relationship between chicken breast quality and sensory attributes with chicken thigh quality and sensory attributes. Whole chicken carcasses were fabricated into nine-piece traditional cut chicken… read more here.
Keywords: quality sensory; sensory attributes; breast thigh; breast ... See more keywords
QUALITY AND SENSORY PROFILE OF ULTRASOUND-TREATED BEEF
Sign Up to like & getrecommendations! Published in 2017 at "Italian Journal of Food Science"
DOI: 10.14674/1120-1770/ijfs.v604
Abstract: The effects of high-intensity ultrasound treatment on beef (M. longissimus dorsi) quality and sensory attributes were evaluated. Ultrasound treatment (40 kHz, 11 Wcm-2) was applied for 60 min. Control and ultrasound-treated samples were stored at… read more here.
Keywords: ultrasound treated; beef; quality sensory; sensory profile ... See more keywords
Evaluation of Nutritional Quality and Sensory Parameters of Meat from Mallard and Four Species of Wild Goose
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DOI: 10.3390/foods11162486
Abstract: Future challenges concerning protein supply for food and feed include the management of all currently available resources. In Sweden, wildfowl are hunted for several reasons, one of which is to protect growing crops. In this… read more here.
Keywords: parameters meat; quality sensory; evaluation nutritional; sensory parameters ... See more keywords
The Effect of κ-Carrageenan Proportion and Hot Water Extract of the Pluchea indica Less Leaf Tea on the Quality and Sensory Properties of Stink Lily (Amorphophallus muelleri) Wet Noodles
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27165062
Abstract: The study aims to determine the effect of the proportion of κ-carrageenan and the hot water extract of pluchea leaf tea on the quality and sensory properties of stink lily wet noodles. The research design… read more here.
Keywords: pluchea; tea; quality sensory; sensory properties ... See more keywords