| 1. |
- Wendin, Karin, 1963-, et al.
(författare)
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Dynamic analyses of sensory and microstructural properties of cream cheese
- 2000
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Ingår i: Food Chemistry. - 0308-8146 .- 1873-7072. ; 71:3, s. 363-378
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Tidskriftsartikel (refereegranskat)abstract
- Flavour and texture in cream cheese depend on the microstructure. The objective of this work was to study the influence of fat content, salt content and homogenisation pressure on the microstructure and sensory properties of cream cheese. Twelve types of cream cheese were produced according to a full-factorial design, whereby the fat content was set at three levels, the salt content at two levels and the homogenisation pressure at two levels. The cheeses were analysed by a sensory panel, using both quantitative descriptive profiling and time intensity (T1) evaluation, and by using a confocal laser scanning microscope, CLSM, whereby the microstructure of the cheeses was analysed. All the design parameters had a significant influence on the flavour and texture, although fat had the largest effect. Interaction effects between the design parameters were also found to influence the character of cream cheese. The results showed that it is possible to create a cream cheese with lower fat content and with sensory attributes similar to the attributes in cream cheese with high fat content, by modification of production parameters.
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| 2. |
- Janestad, H, et al.
(författare)
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Modelling of dynamic flavour properties with ordinary differential equations
- 2000
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Ingår i: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 11:4, s. 323-329
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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.
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| 3. |
- Wendin, Karin, 1963-, et al.
(författare)
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Influences of fat, thickener and emulsifier contents on salad dressing : Static and dynamic sensory and rheological analyses
- 2001
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Ingår i: Lebensmittel-Wissenschaft + Technologie. - 0023-6438 .- 1096-1127. ; 34:4, s. 222-233
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Tidskriftsartikel (refereegranskat)abstract
- The effects of contents of fat, thickener and emulsifier in salad dressing were investigated. Twelve types of dressings were produced according to a full factorial design, whereby the fat content was set at three levels, the thickener and the emulsifier contents at vivo levels. The dressings were analysed by a sensory panel, using both quantitative descriptive profiling and time-intensity (TI) evaluation, and by instrumental/rheological measurements. The two sensory methods were related to each other and the instrumental results were related to tire sensory results. All design parameters had a significant influence on the properties of salad dressing, mainly on texture and mouthfeel. Fat content was the most influencing parameter. Inter-action effects were found and it can he concluded that the content of the emulsifier was less critical when the fat and thickener contents increased Dynamic and descriptive sensory analyses,ere mainly related to each other in the fattiness attribute. There were strong relations between instrumental and sensory analysis according to rheological and texture attributes, /r/ greater than or equal to 0.7 (Pearson correlation coefficient)for most texture attributes.
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| 4. |
- Wendin, Karin, 1963-, et al.
(författare)
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Modelling and analysis of dynamic sensory data
- 2003
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Ingår i: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 14:8, s. 663-671
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Tidskriftsartikel (refereegranskat)abstract
- Time intensity (TI) data from earlier reported studies on cream cheese and salad dressing were used to develop models based on both polynomials and ordinary differential equations (ODE) that can be used to describe and interpret TI-data. Polynomials were thus fitted to experimental data. By taking the first and second derivatives of the polynomials one gets new polynomials that express how the perceived intensity changes with time. By integrating the original polynomial one gets a new polynomial that expresses how the classical TI-parameter "Area Under the Curve" is accumulated with time. Graphical display of all these types of polynomials gives an immediate and easily interpretable impression of the influence of different experimental factors on the time dependent perception. In the ODE models experimental factors, both formula and process conditions, were taken into account. Thus it was possible to develop equations that can be used for prediction of TI-curves for intermediate experimental settings.
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| 5. |
- Olsson, Viktoria, et al.
(författare)
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Natural variations of precursors in pig meat affect the yield of heterocyclic amines : effects of RN genotype, feeding regime, and sex
- 2002
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Ingår i: Journal of Agricultural and Food Chemistry. - 0021-8561 .- 1520-5118. ; 50:10, s. 2962-2969
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Tidskriftsartikel (refereegranskat)abstract
- Pig meat shows natural variations in the concentrations of precursors of heterocyclic amines (HCAs), which may affect formation of HCAs in cooked pig meat. To study this, 26 pigs with an inherent genetic variation (carriers and noncarriers of the RN(-) allele) were subjected to different feeding regimes (conventional feed compared with feed composed according to organic standards). In addition, the effect of sex (castrated males or females) was considered when assessing chemical and technological meat quality parameters. Concentrations of precursors of HCAs, i.e., creatine, residual glycogen, dipeptides, and free amino acids, were analyzed in the raw meat, and the levels of some HCAs (4,8-DiMeIQx, MeIQx, PhIP, harman, and norharman) were then determined in fried meat patties prepared from these pigs. The RN genotype most affected technological meat quality parameters and the level of precursors of HCAs, especially the level of residual glycogen, where carriers of the RN(-) allele showed levels four times as high as those of noncarriers (75.3 +/- 2.6 compared with 17.2 +/- 2.4 micromol/g meat, least-squares means +/- SE). The increased level of residual glycogen resulted in about 50% lower amounts of total mutagenic HCAs in cooked meat compared with cooked meat from normal pigs. Fried meat from carriers of the RN(-) allele obtained darker crust color than meat from noncarriers. Feeding regime and sex did not significantly affect the chemical composition of the meat or the formation of HCAs.
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| 6. |
- Andersson, H. Kristina, et al.
(författare)
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Effects of sex, feed and pre-slaughter routines on technological meat quality in carriers and non-carriers of the RN- allele
- 2003
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Ingår i: Acta Agriculturae Scandinavica - Section A: Animal Science. - : Taylor and Francis AS. - 0906-4702 .- 1651-1972. ; 53:3, s. 147-154
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Tidskriftsartikel (refereegranskat)abstract
- The aim of this project was to study the effects of feeding system (dry or wet feeding with whey), dietary lysine level and pre-slaughter routines on technological meat quality in entire male, female and castrated male pigs, which were carriers or non-carriers of the RN- allele. The feeding system only affected the yield of processed meat, resulting in lower Napole yield (87.5% vs 89.4%) for meat of whey fed pigs. Further, lower dietary lysine levels resulted in higher drip loss of the meat compared with high dietary levels (5.3% vs 4.8%). Mixing of unfamiliar pigs prior to slaughter led to meat with lower internal reflectance values (28.3 vs 32.2) and glucose + G-6-P concentrations of the meat juice (46.3 vs 49.7 μmol/ml) compared with pen-wise slaughtering. In comparison with non-carriers, RN- carriers had significantly lower ultimate pH, shear force values and water-holding capacity. Mixing of non-carrier pigs prior to slaughter gave higher Napole yield compared with those handled pen-wise. Females had lower ultimate pH and higher Napole yield compared with entire males.
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| 7. |
- Elmberg, Johan, et al.
(författare)
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Farligt vara ägg
- 2002
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Ingår i: Svensk jakt. - 0039-6583. ; 140, s. 1002-1004
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Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)
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