| 1. |
- Jacobsson, A, et al.
(författare)
-
Influence of packaging material and storage condition on the sensory quality of broccoli
- 2004
-
Ingår i: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 15:4, s. 301-310
-
Tidskriftsartikel (refereegranskat)abstract
- The sensory quality of broccoli stored in modified atmosphere packages was studied. Oriented polypropylene (OPP), polyvinyl chloride (PVC) and low-density polyethylene (LDPE) were used as packaging materials. The LDPE contained an ethylene-absorbing sachet. The samples were stored for I week, either at a constant temperature of 10 degreesC or for 3 days at 4 degreesC, followed by 4 days at 10 degreesC. The atmospheres that were developed inside the different packaging materials during storage differed significantly. After storage, the broccoli was evaluated both raw and cooked using a triangle test and a quantitative descriptive analysis. The triangle test showed significant differences in the smell of broccoli stored in different packaging materials after cooking. No differences were detected in the raw broccoli. The quantitative descriptive analysis showed significant differences in the fresh smell and flavour, the chewing resistance, and the crispness, between samples after cooking. Overall, including all the sensory properties studied, broccoli packaged in LDPE (5% O-2 7% CO2) that contained an ethylene absorber was perceived to be the sample most similar to fresh broccoli. There were no differences in weight loss between broccoli stored in the different packaging materials. (C) 2003 Elsevier Ltd. All rights reserved.
|
|
| 2. |
- Jacobsson, A, et al.
(författare)
-
Influence of packaging material and storage condition on the sensory quality of broccoli
- 2004
-
Ingår i: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 15:4, s. 301-310
-
Tidskriftsartikel (refereegranskat)abstract
- The sensory quality of broccoli stored in modified atmosphere packages was studied. Oriented polypropylene (OPP), polyvinyl chloride (PVC) and low-density polyethylene (LDPE) were used as packaging materials. The LDPE contained an ethylene-absorbing sachet. The samples were stored for I week, either at a constant temperature of 10 degreesC or for 3 days at 4 degreesC, followed by 4 days at 10 degreesC. The atmospheres that were developed inside the different packaging materials during storage differed significantly. After storage, the broccoli was evaluated both raw and cooked using a triangle test and a quantitative descriptive analysis. The triangle test showed significant differences in the smell of broccoli stored in different packaging materials after cooking. No differences were detected in the raw broccoli. The quantitative descriptive analysis showed significant differences in the fresh smell and flavour, the chewing resistance, and the crispness, between samples after cooking. Overall, including all the sensory properties studied, broccoli packaged in LDPE (5% O-2 7% CO2) that contained an ethylene absorber was perceived to be the sample most similar to fresh broccoli. There were no differences in weight loss between broccoli stored in the different packaging materials.
|
|
| 3. |
- Ahlstrom, R., et al.
(författare)
-
School children's preferences for food combinations
- 1990
-
Ingår i: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 2:3, s. 155-165
-
Tidskriftsartikel (refereegranskat)abstract
- Students from the 4th, 8th and 11th grades (N = 177) expressed their opinions as to which foodstuffs belong together in a meal. They did this by selecting and grouping cards that depicted the names and pictures of 25 foodstuffs typically offered in their school lunches. Subjects were allowed to create up to 10 different meals under one of four instructions. The cards were dispensed from a specially designed box that could hold single or multiple copies of each food item. Younger students created significantly more meals with few components than did the older students. The types of foodstuffs selected and their groupings were highly similar across grades and for both boys and girls. The meals tended to correspond to those actually available in the school lunch program, but more than 50% of the creations were unique in that each of them was produced by one or two students. These findings suggest that school nutritionists and administrators should strive for maximum variety in their lunch menus. © 1991.
|
|
| 4. |
- Andersson, Yngve, et al.
(författare)
-
Extruded wheat flour. : Correlation between processing and product quality parameters
- 1990
-
Ingår i: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 2:4, s. 201-216
-
Tidskriftsartikel (refereegranskat)abstract
- The influence of independent processing parameters on the product properties of extruded mixtures of wheat flour and water has been investigated. Physical, chemical, and sensory measurements are reported and correlated with underlying processing parameters. Such correlation could be used to automate and control the extrusion process. © 1991.
|
|
| 5. |
- Grunert, K.G., et al.
(författare)
-
Consumer perceptions of food products involving genetic modification : Results from a qualitative study in four Nordic countries
- 2001
-
Ingår i: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 12:8, s. 527-542
-
Tidskriftsartikel (refereegranskat)abstract
- Product descriptions of cheese, candy and salmon products were presented to samples of respondents in four Nordic countries. The descriptions represented various applications of genetic modification (GM), varied along a 'distance' dimension and a 'what is modified' dimension, and were presented along with a conventionally produced product. Respondents ranked the products according to preference, and their perceptions were ascertained by the laddering method. Results indicate that respondents regard 'non-GM' as a value in itself, and associate the use of GM with a host of negative consequences and risks, but mostly with uncertainty and unhealthiness. Benefits of the use of GM were perceived and regarded as relevant, but could not compensate for the negative associations. The 'distance' dimension had a clear impact on consumer preferences, whereas the 'what is modified' dimension had effects which were product specific. © 2001 Elsevier Science Ltd.
|
|
| 6. |
- Janestad, H, et al.
(författare)
-
Modelling of dynamic flavour properties with ordinary differential equations
- 2000
-
Ingår i: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 11:4, s. 323-329
-
Tidskriftsartikel (refereegranskat)abstract
- The most common way to analyse sensory dynamic measurements (time-intensity, TI) is to extract some characteristic parameters from the resulting curve such as 'intensity maximum' and 'area under the curve'. In order to get more information from TI data, a general mathematical model was developed. The model was based on the theory for ordinary differential equations. The solutions were characterised by their eigenvalues, which might be correlated to recipe and process. As an example, the temporal perception of chocolate flavour has been measured and modelled. In addition the classical characteristic TI parameters could easily be calculated by the model.
|
|
| 7. |
- Johansson, L, et al.
(författare)
-
Effects of red clover silage and ageing time on sensory characteristics and cooking losses of loin (M. longissimus dorsi) from Hampshire crosses with and without the RN− allele
- 1999
-
Ingår i: Food Quality and Preference. - : Elsevier. - 0950-3293 .- 1873-6343. ; 10:4-5, s. 299-303
-
Tidskriftsartikel (refereegranskat)abstract
- The study concerns the effects of red clover silage (silage) and ageing time on sensory characteristics and cooking loss of loin from Hampshire crosses with and without the RN− allele. Half of each litter received conventional feed and the other half conventional feed with admixed red clover silage. Loins were aged at 4°C (4 and 8 days), prepared at 150° to 68°C and sensory evaluated by descriptive analyses. RN− carriers had loins of higher meat taste intensity and a more acidulous taste than non-carriers. Meat taste intensity and tenderness increased as ageing time increased while acidulous taste decreased. Loins, aged 4 days, from conventionally fed pigs were juicier than those of silage-fed pigs. RN− carriers had a greater total cooking loss than non-carriers
|
|
| 8. |
- Jonsäll, Anette, et al.
(författare)
-
Effects of genotype and rearing system on sensory characteristics and preference for pork (M. Longissimus dorsi)
- 2002
-
Ingår i: Food Quality and Preference. - : Elsevier. - 0950-3293 .- 1873-6343. ; 13:2, s. 73-80
-
Tidskriftsartikel (refereegranskat)abstract
- The study concerns sensory quality, consumer preference, and thawing and cooking losses of loin muscle (M. Longissimus dorsi) from Hampshire crosses of different genotypes. Half of the pigs were organically reared, the others conventionally reared. A selected and trained panel carried out descriptive tests showing that loin from organically reared pigs scored lower for juiciness and higher for crumbliness than loin from conventionally reared pigs. Loin from RN− carriers compared with loin from non-carriers scored higher for tenderness, juiciness, acidulous taste and meat taste and lower for crumbliness. Loin from gilts scored higher for juiciness and lower for off-flavour than loin from castrated males. Two consumer tests were performed. Rearing system did not influence the consumer preference for pork loin, while RN− loins were preferred to loins from non-carriers. Neither rearing system nor genotype affected thawing or cooking losses. Loin from females, however, had higher thawing loss than loin from castrated males.
|
|
| 9. |
- Jonsäll, Anette, et al.
(författare)
-
Effects of red clover silage and RN genotype on sensory quality of prolonged frozen stored pork (M. Longissimus dorsi)
- 2000
-
Ingår i: Food Quality and Preference. - : Elsevier. - 0950-3293 .- 1873-6343. ; 11:5, s. 371-376
-
Tidskriftsartikel (refereegranskat)abstract
- The aim of this project was to study the sensory quality and cooking loss of frozen stored pork loins from pigs with and without the RN− allele, fed conventional feed with and without an admixture of red clover silage. Loins (M. Longissimus dorsi) from 29 three-way cross-bred slaughter pigs (Swedish landrace x Yorkshire sows and Hampshire sires) were vacuum-packed, frozen and stored at −20°C for 1 year. A descriptive test, conventional profiling, was performed by a selected and trained seven-member panel. The loins from RN− carrier pigs scored higher for acidulous taste, juiciness and tenderness, and had a higher cooking loss, than those from non-carriers. Most of the pork without a fat layer was acceptable to eat after 1 year of frozen storage but pork loins from pigs fed silage scored higher for off-flavour and acidulous taste than the ones from pigs fed conventional feed.
|
|
| 10. |
- Lahteenmaki, L., et al.
(författare)
-
Acceptability of genetically modified cheese presented as real product alternative
- 2002
-
Ingår i: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 13:42193, s. 523-533
-
Tidskriftsartikel (refereegranskat)abstract
- European consumers, in general, have negative attitudes towards the use of gene technology in food production. The objective of this study was to examine whether taste and health benefits influence the acceptability of genetically modified (gm) products when they are presented as real product alternatives. Consumers in Denmark, Finland, Norway and Sweden (n=738) assessed two cheeses: one was labelled as genetically modified (preferred in an earlier product test) and the other as conventional (neutral in an earlier product test). A smaller control group received two cheeses with blind codes. Labelling decreased consumers' intentions to buy the originally preferred gm-labelled cheese, but still the intentions were at the same level with the conventionally labelled option. Participants chose two gm cheeses out of five possible when given the option to take cheese home after tasting. Intentions to buy gm cheese could best be explained by respondents' attitudes towards gene technology and perceived taste benefits. General health interest was also a reinforcer of intentions for gm cheese with reduced fat content. © 2002 Elsevier Science Ltd. All rights reserved.
|
|
