A Study on Table Olive Fermentations of Gemlik Olive cv. Through Physico-Chemical, Sensory Analyses and Mathematical Model Fitting

Gemlik olive was studied by a combined strategy consisting of physic-chemical, sensorial analyses and mathematical relationship among these parameters. Moisture contents of olive fruits decreased from 36.64% to 23.86%, both salt concentration and firmness increased to 9.35 g NaCI/100 g and 51.6% respectively. Total phenols of olive fruits changed from 1714.5 mg GAE/kg to 451.4 mg GAE/kg and radical scavenging activity （DPPH %） decreased from 91.48% to 32.14% respectively. L＊, a＊ and b＊ values of Gemlik olives were decreased during fermentation. There was a close relationship among physicochemical parameters of Gemlik olives in mathematically. In order to model this mathematical relation, Vandermonde matrix based 3th degree polynomial equations was used because it gave best model fits for the data of physical and chemical parameters of olive fruits. On the other hand, according to the results of sensory evaluation, the attributes of saltness and crispiness were highly scored （7.21-7.34） but the sensory scores of astringency and bitterness were evaluated from 4.56 to 5.61 by participants. The physico-chemical characteristic changes during the fermentation of Gemlik olives subjected to dry salting method for producing table olives were modeled and suggested with the determined physico-chemical evaluation scores to future studies.

Improving beef hamburger quality and fatty acid profiles through dietary manipulation and exploitation of fat depot heterogeneity

Background： Hamburger is the most consumed beef product in North America, but lacks in nutritional appeal due to its high fat content and high proportion of saturated fatty acids （SFA）. Objectives of the present study were to improve the FA profiles of hamburgers made with perirenal fat （PRF） and subcutaneous fat （SCF） when feeding steers different diets along with examining differences in sensory attributes and oxidative stability. Diets included a control diet containing 70：30 red clover silage： barley based concentrate, a diet containing sunflower-seed （SS） substituted for barley, and diets containing SS with 15% wheat dried distillers＇ grain with solubles （DDGS-15） or 30% DDGS （DDGS-30）. Hamburgers were made from triceps brachii and either PRF or SCF （80：20 w/w）. Results： Perirenal fat versus SCF hamburgers FA had 14.3% more （P 〈0.05） 18：0, 11.8% less cis （c）9-18：1 （P 〈0.05）, and 1.82% more total trdns （t）-18：1 mainly in the form of tl 1-18：1. During sensory evaluation, PRF versus SCF hamburgers had greater （P 〈0.05） mouth coating, but the difference was less than one panel unit. Examining effects of steer diet within PRF hamburgers, feeding the SS compared to the control diet increased （P 〈0.05） t-18：1 by 2.89% mainly in the form of tl 1-18：1, feeding DGGS-15 diet led to no further changes （P 〉0.05）, but feeding DDGS-30 diet reduced the proportions of （P 〈0.05） of t-18：1 chiefly tl 1-18：1. Feeding SS and DDGS diets had small but significant （P 〈0.05） effects on hamburger sensory attributes and oxidative stability. Conclusions： Feeding high-forage diets including SS and 15% DDGS, and taking advantage of the FA heterogeneity between fat depots offers an opportunity to differentially enhance beef hamburgers with 18：2n-6 biohydrogenation products （Le., t11-18：1） with potential human health benefits without compromising their sensory attributes and oxidative stability during retail display.

Effect of Castration on Sensorial and Instrumental Characteristics of Longissimus Dorsi Muscle （LDM） of Brahman Cattle

This study aimed to investigate the effect of castration on the sensory and instrumental qualities of the longisssimus dorsi muscle of Brahman. Fifty animals （25 Brahman castrated and 25 uncastrated） were fed with forage and finished with forage and a commercial feed. The sensory analysis was performed by a seven-member sensory panel that had been trained. The panel evaluated the juiciness, myofibril tenderness, overall tenderness, connective tissue amount and flavor intensity of each sample according to an 8-point scale. The steaks that were to be used in the instrumental analysis were frozen, thawed, and cooked just like those used in the sensory analysis test. In order to assess shear force, the steaks were cooled 2 h at room temperature. Each strip was sheared once with a Warner-Bratzler ceil, and an average shear force value was calculated and recorded for each steak. Water retention capacity was measured as weight loss during cooking. Steaks used for shear force analysis were weighted before and after cooking. Significant differences were observed （P 〈 0.05） among sensory attributes, shear force, and cooking loss values in the beef of castrated and uncastrated. Both the panel and the consumers were able to detect differences in sensory characteristics between castrated and uncastrated, with the ratings favoring the castrated. The Warner-Bratzler device was also able to detect differences in tenderness between both groups, with steer beef having lower shear force and cooking loss values.

Fermentation effects on physical,microstructural,cooking and sensory characteristics of a traditional Algerian couscous based on fermented wheat Lemzeïet

Couscous Lemzeïet is a traditional food prepared from fermented durum wheat in Algeria.The study aims to assess the influence of fermentation conditions(fermentation time and vinegar addition)on couscous Lemzeïet characteristics.Eight samples of couscous were characterized in terms of physical properties(particle size and shape distribution,color,and water sorption kinetics),microstructure,cooking quality(swelling index,disintegration degree,water holding capacity,and optimal cooking time),as well as sensory attributes(color,odor,stickiness,firmness,and overall impression).The results showed that size descriptors were similar whatever the fermentation conditions.Couscous particles were generally regular,homogeneous,spherical and non-convex,despite the effect of fermentation time on all shape descriptors except aspect ratio.Increasing fermentation time decreased yellowness,redness and increased browning index.Microstructure highlighted almost the same morphology for all samples.However,vinegar addition seems to increase inter-particle pores and decrease lipid droplets.Fermentation time increased disintegration degree,while vinegar addition caused the reverse effect as well as increasing swelling index(after 3 and 6 months of fermentation)and decreasing cooking time(after 12 months of fermentation).Sensory evaluation showed that increasing the fermentation time increased color,odor,and overall impression,and decreased stickiness.Vinegar addition increased odor and decreased color,firmness and overall impression.Fermentation conditions have an impact on couscous Lemzeïet features by modifying its physical properties,cooking quality and sensory attributes.

Effect of E-beam irradiation on the qualitative attributes of shrimp (Penaeus vannamei)

As a non-thermal food processing technology,Electron beam(E-beam)irradiation has been used to enhance microbial safety by deactivating unwanted spoilage and pathogenic microorganisms in food industry.This study evaluated the effects of E-beam irradiation at doses killing SARS-COV-2 on qualities and sensory attributes.The results showed that irradiation caused little effect on the proximate composition,amino acid content,texture,and sensory attributes(P>0.05).However,E-beam increased TBARS(Thiobarbituric acid reactive substances)and lowered vitamin E content in dose-dependently.Irradiation up to 10 kGy significantly decreased unsaturated fatty acid(UFA)content and inhibited the increase in TVB-N(The total volatile basic nitrogen)while reducing cohesiveness and chewiness(P<0.05).E-beam irradiation with 7-10 kGy caused greaterΔE values(ΔE>5)via the significant increase of b*,accompanied by big visual difference in shrimp(P<0.05).A dose of 4 kGy E-beam irradiation was recommended without altering its physicochemical properties and sensory attributes.