| 1. |
- Johansson, L, et al.
(författare)
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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
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Ingår i: Food Quality and Preference. - : Elsevier. - 0950-3293 .- 1873-6343. ; 10:4-5, s. 299-303
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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
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| 2. |
- Langton, Maud, et al.
(författare)
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Texture as a reflection of microstructure
- 1996
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Ingår i: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 7:42067, s. 185-191
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Tidskriftsartikel (refereegranskat)abstract
- The perception of texture has been correlated to the micro-structure of particulate whey protein gels. A full, two-level, factorial experimental design was used in which the processing conditions, pH, heating rate and addition of salt were used as design factors. The texture of the gels was analyzed by a sensory panel, and the microstructure was analysed by light and electron microscopy. The microstructure was quantified by using different types of image analysis. In this study of particulate whey protein gels, the test principles of analysing texture were divided into two groups: destructive tests and non-destructive tests. The micro-structural parameters can also be divided into two groups: overall network dimensions (pore size and particle size) and strand characteristics. The texture as measured with destructive methods was sensitive to overall network dimensions, whereas texture as measured with non-destructive methods was sensitive to the strand characteristics of particulate protein gels.
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| 3. |
- Marklinder, Ingela, et al.
(författare)
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Effects of flour from different barley varieties on barley sour dough bread
- 1996
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Ingår i: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 7:3-4, s. 275-284
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Tidskriftsartikel (refereegranskat)abstract
- Twenty flours from 16 different barley varieties cultivated in 1990 and 1992, and a Swedish reference flour, were fermented by Lactobacillus plantarum Al to sour doughs. Barley breads (40% barley/60% wheat flour) from each flour type were baked with and without an admixture of barley sour dough in order to investigate how the sour dough admixture would affect the baking properties. A trained panel carried out sensory evaluation by conventional profiling on breads made from three of the barley varieties and the Swedish reference flour, made with and without sour dough admixture. The barley varieties influenced both the sour dough properties and the properties of the barley bread. The PH of bread with sour dough ranged from 4.6 to 4.8 as compared to 5.4 to 5.6 in. bread without sour dough. The acidity of the breads with sour dough ranged from 4.1 to 5.0 mi NaOH/10 g bread crumb as compared to 2.4 to 3.6 in breads without sour dough. In 14 of the twenty bread types an addition of sour dough lowered the bread volume. Breads with a sour dough admixture scored higher for total taste and acidulous taste than breads without sour dough. The beta-glucan content of the flours had no significant influence on the sour dough or the sensory characteristics of the bread, except for the breadcrumb colour. Copyright (C) 1996 Elsevier Science Ltd
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| 4. |
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| 5. |
- Wendin, Karin, 1963-, et al.
(författare)
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Flavour and texture in sourmilk affected by thickeners and fat content
- 1997
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Ingår i: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 8:4, s. 281-291
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Tidskriftsartikel (refereegranskat)abstract
- When reducing fat content or replacing fat with thickener in reduced fat foods, flavour and texture may change. The objective of this study was to investigate effects of thickener and fat content on flavour and texture in low-fat foods. We used sourmilk with 0.1% or 4.2% fat where odour compounds with differing polarity, maltol or ethyl 2-methylbutyrate, were added. Sourmilk with: O.1 g 100 ml(-1) or 0.5 g 100 ml(-1) gelatine; 0.05 g 100 ml(-1) or 1.O g 100 ml(-1) pectin; or 0.65 g 100 ml(-1) or 0.9 g 100 ml(-1) xanthan added, and sourmilk without any thickener added, for each of the two odour compounds were manufactured. Sensory evaluation by descriptive profiling and viscosity measurements by Bohlin VOR were made. Perceived thickness increased with higher fat content and with increased concentration of thickener. Viscosity (measured by a Bohlin rheometer) did also increase with higher fat content and with increased concentration of thickener. Smell and flavour of maltol increased with higher fat content, while smell and flavour of ethyl 2-methylbutyrate were unaffected. Smell and flavour of the maltol were unaffected by all the thickeners, while smell and flavour of the ester were affected. Sourness was masked by all the thickeners.
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| 6. |
- Haglund Åsa, Johansson Lisbeth, Berglund Lars, Dahlstedt Lars
(författare)
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Sensory evaluation of carrots from ecological and conventional growing systems
- 1999
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Ingår i: FOOD QUALITY AND PREFERENCE. - : ELSEVIER SCI LTD. - 0950-3293. ; 10:1, s. 23-29
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Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)abstract
- The aim of this study was to establish whether there are sensory differences between conventionally and ecologically grown carrots. The results showed that year, growing system and variety had an impact on sensory quality. A consistent trend for two conse
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| 7. |
- Wendin, K, et al.
(författare)
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Flavour and texture in sourmilk affected by thickeners and fat content
- 1997
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Ingår i: FOOD QUALITY AND PREFERENCE. - : ELSEVIER SCI LTD. - 0950-3293. ; 8:4, s. 281-291
-
Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)abstract
- When reducing fat content or replacing fat with thickener in reduced fat foods, flavour and texture may change. The objective of this study was to investigate effects of thickener and fat content on flavour and texture in low-fat foods. We used sourmilk w
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