The Experts below are selected from a list of 80196 Experts worldwide ranked by ideXlab platform
M L Vazquezoderiz - One of the best experts on this subject based on the ideXlab platform.
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changes in Sensory Properties of galician chorizo sausage preserved by freezing oil immersion and vacuum packing
Meat Science, 2005Co-Authors: Esther Fernandezfernandez, Ma Angeles Romerorodriguez, M L VazquezoderizAbstract:Galician chorizo sausage, a dry-cured meat product from northwest Spain, was conserved by different methods with the aim of increasing its useful life. We studied changes in the Sensory Properties of this dry-cured meat product conserved by freezing, vacuum-packing and a traditional method involving immersion in sunflower oil. The reasons for the elimination of the samples conserved in sunflower oil at sampling 13 (week 23) was an increase in rancid flavor, acid flavor and external odor intensity. In sampling 18 (week 41) the samples conserved by vacuum-packing were eliminated because of increases in acid flavor, external and internal odor intensity, flavor intensity and after-taste persistence. In the frozen sausages the changes in Sensory Properties happened very slowly during storage.
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physicochemical and Sensory Properties of galician chorizo sausage preserved by refrigeration freezing oil immersion or vacuum packing
Meat Science, 2001Co-Authors: Esther Fernandezfernandez, Ma Angeles Romerorodriguez, M L VazquezoderizAbstract:Galician chorizo sausage is a traditional cured meat product from northwest Spain. We monitored changes in the physicochemical and Sensory Properties of Galician chorizo sausage conserved by four different methods, namely refrigeration, freezing, immersion in sunflower oil, and vacuum-packing. Refrigeration was the least effective method tested, with rapid deterioration of Sensory Properties, and oxidative spoilage evident from week 4 onward. Oil immersion and vacuum-packing gave reasonable conservation of Sensory Properties (despite some masking of aromas by the oil). Freezing gave acceptable conservation of Sensory Properties, and by week 6 there was still no evidence of oxidative spoilage.
Esther Fernandezfernandez - One of the best experts on this subject based on the ideXlab platform.
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changes in Sensory Properties of galician chorizo sausage preserved by freezing oil immersion and vacuum packing
Meat Science, 2005Co-Authors: Esther Fernandezfernandez, Ma Angeles Romerorodriguez, M L VazquezoderizAbstract:Galician chorizo sausage, a dry-cured meat product from northwest Spain, was conserved by different methods with the aim of increasing its useful life. We studied changes in the Sensory Properties of this dry-cured meat product conserved by freezing, vacuum-packing and a traditional method involving immersion in sunflower oil. The reasons for the elimination of the samples conserved in sunflower oil at sampling 13 (week 23) was an increase in rancid flavor, acid flavor and external odor intensity. In sampling 18 (week 41) the samples conserved by vacuum-packing were eliminated because of increases in acid flavor, external and internal odor intensity, flavor intensity and after-taste persistence. In the frozen sausages the changes in Sensory Properties happened very slowly during storage.
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physicochemical and Sensory Properties of galician chorizo sausage preserved by refrigeration freezing oil immersion or vacuum packing
Meat Science, 2001Co-Authors: Esther Fernandezfernandez, Ma Angeles Romerorodriguez, M L VazquezoderizAbstract:Galician chorizo sausage is a traditional cured meat product from northwest Spain. We monitored changes in the physicochemical and Sensory Properties of Galician chorizo sausage conserved by four different methods, namely refrigeration, freezing, immersion in sunflower oil, and vacuum-packing. Refrigeration was the least effective method tested, with rapid deterioration of Sensory Properties, and oxidative spoilage evident from week 4 onward. Oil immersion and vacuum-packing gave reasonable conservation of Sensory Properties (despite some masking of aromas by the oil). Freezing gave acceptable conservation of Sensory Properties, and by week 6 there was still no evidence of oxidative spoilage.
Ma Angeles Romerorodriguez - One of the best experts on this subject based on the ideXlab platform.
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changes in Sensory Properties of galician chorizo sausage preserved by freezing oil immersion and vacuum packing
Meat Science, 2005Co-Authors: Esther Fernandezfernandez, Ma Angeles Romerorodriguez, M L VazquezoderizAbstract:Galician chorizo sausage, a dry-cured meat product from northwest Spain, was conserved by different methods with the aim of increasing its useful life. We studied changes in the Sensory Properties of this dry-cured meat product conserved by freezing, vacuum-packing and a traditional method involving immersion in sunflower oil. The reasons for the elimination of the samples conserved in sunflower oil at sampling 13 (week 23) was an increase in rancid flavor, acid flavor and external odor intensity. In sampling 18 (week 41) the samples conserved by vacuum-packing were eliminated because of increases in acid flavor, external and internal odor intensity, flavor intensity and after-taste persistence. In the frozen sausages the changes in Sensory Properties happened very slowly during storage.
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physicochemical and Sensory Properties of galician chorizo sausage preserved by refrigeration freezing oil immersion or vacuum packing
Meat Science, 2001Co-Authors: Esther Fernandezfernandez, Ma Angeles Romerorodriguez, M L VazquezoderizAbstract:Galician chorizo sausage is a traditional cured meat product from northwest Spain. We monitored changes in the physicochemical and Sensory Properties of Galician chorizo sausage conserved by four different methods, namely refrigeration, freezing, immersion in sunflower oil, and vacuum-packing. Refrigeration was the least effective method tested, with rapid deterioration of Sensory Properties, and oxidative spoilage evident from week 4 onward. Oil immersion and vacuum-packing gave reasonable conservation of Sensory Properties (despite some masking of aromas by the oil). Freezing gave acceptable conservation of Sensory Properties, and by week 6 there was still no evidence of oxidative spoilage.
Jianhao Zhang - One of the best experts on this subject based on the ideXlab platform.
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proteolysis and Sensory Properties of dry cured bacon as affected by the partial substitution of sodium chloride with potassium chloride
Meat Science, 2014Co-Authors: Yingyang Zhang, Jiamei Wang, Men Long, Jing Tang, Jianhao ZhangAbstract:Quadriceps femoris muscle samples (48) from 24 pigs were processed into dry-cured bacon. This study investigated the influence of partial substitution of sodium chloride (NaCl) with potassium chloride (KCl) on proteolysis and Sensory Properties of dry-cured bacon. Three salt treatments were considered, namely, I (100% NaCl), II (60% NaCl, 40% KCl), and III (30% NaCl, 70% KCl). No significant differences were observed among treatments in the proteolysis, which was reflected by SDS–PAGE, proteolysis index, amino acid nitrogen, and peptide nitrogen contents. Furthermore, there were no significant differences in the moisture content between control and treatment II, whereas the moisture content in treatment III was significantly higher (p < 0.05) in comparison with control (treatment I). The Sensory analysis indicated that it was possible to reduce NaCl by 40% without adverse effects on Sensory Properties, but 70% replacement of NaCl with KCl resulted in bacon with less hardness and saltiness and higher (p < 0.05) juiciness and bitterness.
Mustafa Metin - One of the best experts on this subject based on the ideXlab platform.
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textural melting and Sensory Properties of low fat fresh kashar cheeses produced by using fat replacers
International Dairy Journal, 2004Co-Authors: Nurcan Koca, Mustafa MetinAbstract:The textural, melting and Sensory Properties of low-fat fresh kashar cheeses (∼70% fat reduction) produced by using two protein-based fat replacers (1.0% w/w Simplesse®D-100 and 1.0% w/w Dairy-Lo™) and one carbohydrate-based fat replacer (5.0% w/w Raftiline®HP) were examined during the storage period for 90 days. The low-fat cheese without fat replacer and the full-fat cheese were also produced, for comparison. The moisture contents and the values of moisture in non-fat substance of the cheeses made with fat replacers were significantly higher than low fat control cheese, whereas protein contents were significantly lower. The use of fat replacers decreased the hardness, springiness, gumminess and chewiness and increased cohesiveness. Simplesse®D-100 corrected all appearance defects determined in low fat cheese. Simplesse®D-100 and Raftiline®HP produced an improving effect on flavour, texture and overall acceptability of low-fat cheese until the 30th day of storage. The Sensory scores of the cheeses with these fat replacers decreased due to excessive softening and salty flavour for Simplesse®D-100 and undesirable colour, softening and off-flavour for Raftiline®HP on the 60th and 90th days of storage. Dairy-Lo™ had no effect on the textural and Sensory Properties of low-fat cheese. The use of Raftiline®HP among fat replacers caused a slight increase in meltability. These results indicated that Simplesse®D-100 and Raftiline®HP can improve the texture and Sensory Properties of low-fat fresh kashar cheese. However, further investigations are needed to prevent the defects which were shown after the 60th day of storage.
