• Title, Summary, Keyword: sensory evaluations

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Quality Comparisons of Tomatoes Irradiated with Light, Treated with Ethylene, and Stored in Darkness

  • Lee, Gwi Hyun;Bunn, Joe M.;Han, Young J.
    • Agricultural and Biosystems Engineering
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    • v.1 no.2
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    • pp.81-87
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    • 2000
  • Quality characteristics of tomatoes irradiated with light (red light of far-red light followed two days later with a red light treatment), treated with ethylene, and stored in darkness were evaluated by subjective sensory and objective physical and chemical evaluations. Overall and individual liking evaluations and sensory evaluations were made by an untrained panel of eighteen people. A rankin gof treatments for consumer (panelist) acceptability was also conducted by the panel. Physical and chemical evaluations included surface color measurement (L*, a*, and b*), mechanical puncturing (firmness), soluble solids content (SSC), titratable acidity(TA), and tomato juice pH. Sensory data showed that outside color, inside color, and flavor of tomatoes treated with red light (R) and far-red light/red light (FR/R) were scored significantly higher than those of tomatoes treated with ethylene and those kept in darkness. The L* values for tomatoes treated with R and FR/R were lower (more darkening) than those for tomatoes treated with ethylene and those stored in darkness. Tomatoes treated with FR/R had the highest A* values, followed by those irradiated with R, treated with ethylene, and kept in darkness, respectively. Sensory values for firmness were similar for tomatoes treated with R, FR/R, and ethylene. Treatments had no significantly different effects on sweetness and acidity. There were no significantly different effects between treatments for pH, SSC, TA, and SSC/TA. From observations made during the study, it was suggested that R irradiation stimulated red color development in tomatoes after it had been delayed by FR irradiation. Consumer acceptability for tomatoes with either R or FR/R treatment was significantly higher than that for tomatoes treated with ethylene or stored in darkness. panelists' overall liking scores correlated well with all sensory variables except acidity, and also correlated highly with inside color, flavor, and sweetness (P<0.001). Overall liking versus flavor had the most pronounced relationship (r=0.78, P<0.001).

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A Comparative Study on the Bodice Patterns through Age Group for Women (성인여성을 위한 원형의 연령층별 비교연구)

  • 최미성;조훈정
    • Korean Journal of Human Ecology
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    • v.3 no.2
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    • pp.112-119
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    • 2000
  • The purpose of this study is to investigate the bodice patterns by analyzing sensory evaluations. Anthropomatric data was collected between April and October of 2000. Total 283 body measurements were collected for this study including both direct and indirect measurements(29 variables from the direct anthropometric data. 5 variables from the indirect anthropometric data). Data were analyzing using percentiles. standard deviation and Anova. The appearance and fit of three kinds of bodice patterns (N. L. H type) were evaluated by expert panel and the subjects. The results of the anthropometric measurements and sensory evaluations are as follows : A significant differences (p$\leq$.001) in the height, width and girth Items was found. The results of the bodice pattern evaluations by expert panel indicates that a significant difference (p${\le}$.05) in the responses to the placement of the waist dart, the fit of the bust area and the placement o( the back shoulder dart for 20's and 30's. The result of the evaluations by subjects indicates that a significant difference (p${\le}$.05) in the responses to the placement of the waist dart for 40's. A significant difference (p${\le}$.05) in the responses to the suitability of the shoulder area among the age groups.

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Microbiological, PH and Sensory Evaluations of Refrigerated Pork Loins Treated with Lactococcus lactis ATCC l1454 (Lactococcus lactis ATCC 11454로 처리한 냉장 돼지고기 등심의 미생물, pH 및 관능평가)

  • 김창렬;김광현;이재일
    • The Korean Journal of Food And Nutrition
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    • v.14 no.2
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    • pp.126-131
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    • 2001
  • Microbiological, pH and sensory evaluations of pork loins treated with lactic acid cultures (Lactococcus lactis subsp. lactis ATCC 11454 grown in 10% milk solids) during storage at 4$^{\circ}C$ were assessed. Pork loins were immersed in solutions containing 3.96 log units, 4.10 log units, or 4.23 log units of individual lactic acid cultures for 2 min. Pork loins treated with lactic acid cultures had a inhibitory effect (P<0.05) on the growth of aerobic palate counts during storage of 3 days at 4$^{\circ}C$. Pork loins treated with lactic acid cultures during storage of 3 days at 4$^{\circ}C$ significantly (P<0.05) decreased pH values compared to those of controls. Sensory evaluations for odor and appearance of pork loins treated with lactic acid cultures during storage of 9 days at 4$^{\circ}C$ were a "liked less" to "typical" category compared to those of controls.

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Quality Characteristics of Mandupi with Skate (Raja kenojei) flour (홍어 분말을 첨가하여 제조한 만두피의 품질특성)

  • Cho, Hee-Sook;Kim, Kyung-Hee
    • Journal of the Korean Society of Food Culture
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    • v.23 no.2
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    • pp.252-257
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    • 2008
  • The purpose of this study was to investigate the effects of skate (Raja kenojei) flour on the functional and sensory characteristics of Mandupi. Mandupi samples were prepared with wheat flour along with the addition of different amounts of skate flour, followed by functional measurements and sensory evaluations. According to the amylograph data, the composite skate flour-wheat flour samples had increased gelatinization temperatures with increasing skate flour content; whereas initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity were reduced. In terms of color values, L and b values decreased, but the a-value increased with increasing skate flour content. Furthermore, the addition of skate flour increased hardness, springiness, chewiness, and adhesiveness in the samples. Overall, based on sensory evaluations, the Mandupi containing 5% skate flour was preferred over the other samples.

The Effect of the Characteristics of Fabrics and Subjective Sensory Images on the Off-line and On-line Preferences of Women's Suit Fabrics

  • Kim, Hee-Sook;Na, Mi-Hee
    • International Journal of Human Ecology
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    • v.13 no.1
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    • pp.105-115
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    • 2012
  • This research investigated the influences of structural characteristics such as fabrics, mechanical properties, and subjective sensory images on the off-line and on-line preferences to women's spring/summer suits fabrics to extract the most effective factor towards preference as well as analyze the preferential off-line and on-line differences to predict the exact texture image on-line. Objective evaluations were done for the measurement of the mechanical properties of fabrics using Kawabata's Evaluation System and subjective evaluations were done with 109 female subjects who value the off-line and on-line sensory image of suit fabrics. For statistical analysis, factor analysis, cluster analysis, t-test, ANOVA, and regression were used. The results were as follows. The preference scores on-line were generally higher than those off-line. For the structural characteristics of fabrics, differences of thickness were observed according to preference clusters, and the preference increased as thickness was lowered off-line and on-line. For mechanical properties, WC influenced off-line and on-line preferences. Fabrics with low compression energy were preferred; however, the effect of SMD was observed off-line only. In subjective sensory images, the 'smoothness' image influenced off-line and on-line preferences the most. All sensory images influenced the off-line preferences; however, the effects of 'flexibility' and 'weight' were not shown on-line.

A Comparative Study on the Torso Patterns of Female College Students (여자대학생을 위한 토르소(Torso)패턴의 비교연구)

  • 최미성;안혜자
    • Korean Journal of Human Ecology
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    • v.1 no.2
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    • pp.100-112
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    • 1998
  • The purpose of this study is to investigate the torso patterns by analyzing sensory evaluations. The anthropometric measurements for female college students were obtained between March and October in 1998, and a total of 197 anthropomatric data was used for the somatotype analysis. The appearance and fit of three kinds of torso patterns(ESMOD, FIT, and Muller & sohn) were evaluated by expert panel and the subjects. The results of the anthropometric measurements and sensory evaluations are as follows; The mean height of the anthropometric data for 197 students is 158.98cm. The largest proportion of the three somatotypes(H, M and A type) is big hip type(A type) consisting of 47.7% of all the respondents. The result of the torso pattern evaluations by expert panel indicates that the ESMOD pattern obtains the highest rating in general acceptability. A significant difference(p<.05) in the responses to two questions, the placement of the waist dart, and the gapping & creasing at back hip area was found. The ESMOD and Muller & sohn patterns are given the highest rating in the general acceptability. The result of the evaluation was obtained by the subjects. (Korean J. Human Ecology 1(2):100∼112, 1998)

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Comparison of Postmortem Meat Quality and Consumer Sensory Characteristic Evaluations, According to Porcine Quality Classification

  • Nam, Yun-Ju;Choi, Young-Min;Jeong, Da-Woon;Kim, Byoung-Chul
    • Food Science and Biotechnology
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    • v.18 no.2
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    • pp.307-311
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    • 2009
  • This study examined variations in postmortem meat quality characteristics and consumer sensory evaluations of different pork quality classes in fresh and cooked meat. Pale, soft, and exudative (PSE) meat had the highest drip loss, lightness, and the lowest $pH_{24\;hr}$ whereas dark, firm, and dry (DFD) meat showed the opposite results. When the fresh meat was evaluated by consumer panelists, they could only distinguish the PSE class of meat and it scored lowest in overall acceptability. However, the panelists did not consider cooked PSE or DFD pork to be unacceptable overall, indicating that consumers cannot distinguish the quality of cooked pork.

Quality Characteristics of Dumpling Shell made with Capsosiphon fulvescens Powder (매생이 분말을 이용하여 제조한 만두피의 품질특성)

  • Park, In-Duck
    • Journal of the Korean Society of Food Culture
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    • v.31 no.3
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    • pp.243-249
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    • 2016
  • The purpose of this study was to investigate the effects of Capsosiphon fulvescens powder on the functional and sensory characteristics of dumpling shell. Various dumpling shell samples were prepared with wheat flour along with the addition of different amounts of Capsosiphon fulvescens powder, and then instrumental characteristics and sensory evaluations were investigated. According to amylograph data, the composite Capsosiphon fulvescens powder-wheat flour samples had increased gelatinization temperatures with increasing Capsosiphon fulvescens powder content; whereas initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15minutes, and maximum viscosity were reduced. In terms of Hunter's color values, L, a and b values decreased with increasing Capsosiphon fulvescens powder content. Besides cooked weight, cooked volume and turbidity of dumpling shell increased as the addition level of Capsosiphon fulvescens powder increase. In terms of textural characteristics, addition of Capsosiphon fulvescens powder increased springiness, chewiness, brittleness, pringiness and adhesiveness. Based on sensory evaluations, the overall preference of dumpling shell with 3% added Capsosiphon fulvescens powder, was more effective than control.

Effects of Rice Bran, Flax Seed, and Sunflower Seed on Growth Performance, Carcass Characteristics, Fatty Acid Composition, Free Amino Acid and Peptide Contents, and Sensory Evaluations of Native Korean Cattle (Hanwoo)

  • Choi, Chang Bon;Kwon, Hana;Kim, Sung Il;Yang, Un Mok;Lee, Ju Hwan;Park, Eun Kyu
    • Asian-Australasian Journal of Animal Sciences
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    • v.29 no.2
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    • pp.195-203
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    • 2016
  • This study was conducted to evaluate the effect of dietary supplementation with rice bran, flax seed, or sunflower seed to finishing native Korean cattle (Hanwoo) on growth performances, carcass characteristics, fatty acid composition, free amino acid and peptide contents, and sensory evaluations of Longissimus muscle (LM). A total of 39 Hanwoo steers (average age of 22.2 mo and average body weight (BW) of 552.2 kg) were randomly divided into Control, rice bran (RB), flax seed (FS), or Sunflower seed (SS) groups. The steers were group fed for 273 d until they reached an average age of 31.2 mo. Final BW was 768.2, 785.8, 786.2, and 789.0 kg, and average daily gain was 0.79, 0.85, 0.82, and 0.84 kg for the Control, RS, FS, and SS groups, respectively (p>0.05). Fat thickness of the FS group (19.8 mm) was greater (p<0.05) than that of the other groups. Final yield grade converted into numerical values was 2.0 for the RB group, 1.7 for the Control and SS groups, and 1.4 for the FS group. Marbling degrees for the Control, SS, RB, and FS groups were 5.3, 5.1, 4.7, and 4.6, respectively. Percentages of palmitic acid ($C_{16:0}$), stearic acid ($C_{18:0}$), and arachidic acid ($C_{20:0}$) in the LM were not different among the groups. Palmitoleic ($C_{16:1}$) acid was higher (p<0.05) in the SS group. The concentration of oleic acid was highest (p<0.05) in the Control group (47.73%). The level of linolenic acid ($C_{18:3}$) was 2.3 times higher (p<0.05) in the FS group compared to the other groups. Methionine concentration was (p<0.05) higher in FS (1.7 mg/100 g) and SS (1.2 mg/100 g) steers than in the Control or RB groups. Glutamic acid and ${\alpha}$-aminoadipic acid (${\alpha}$-AAA) contents were (p<0.05) higher in the FS group compared to the other groups. LM from the FS group had numerically higher (p>0.05) scores for flavor, umami, and overall palatability in sensory evaluations. In conclusion, supplementation of flax seed to diets of finishing Hanwoo steers improved sensory evaluations which might have been caused by increases in flavor related amino acids such as methionine, glutamic acid and ${\alpha}$-AAA and peptides, anserine and carnosine, and their complex reactions.

A Study on the Characteristics of Salad Dressings Containing Chicken Foot Gelatin (닭발 추출 젤라틴을 이용한 샐러드 드레싱의 품질 특성)

  • Shin, Mee-Hye;Kim, Jong-Goon;Kang, Kun-Og
    • Journal of the East Asian Society of Dietary Life
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    • v.18 no.1
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    • pp.58-63
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    • 2008
  • This study was conducted to present fundamental data on the physicochemical properties and sensory qualities of salad dressings made with chicken foot gelatin. Preliminary experiments were performed to confirm the gelatin powder concentrations in preparing gelatin solutions. A 2% gelatin solution, including 0.5% agar, was prepared for use in the experiments that followed. Sensory evaluations were conducted to compare the organoleptic acceptance of dressings manufactured with differing concentrations of the additive in seasoning soybean sauce, mayonnaise, and sesame powder. The viscosities of the dressings significantly increased with increasing gelatin powder concentration. A decrease in turbidity was observed in the mayonnaise and sesame dressings. The color difference values of all dressings indicated no changes. In sensory evaluations of dressings prepared with gelatin solutions at different concentrations of 2 g (1%), 4 g (2%), and 8 g (4%) of gelatin powder, the 4 g (2%) sample received the highest score for overall acceptance. From this study, which was conducted to find an efficient use for chicken house wast product, it is anticipated that chicken feet will be utilized as a new raw material for producing collagen and gelatin, protein sources widely increasing in use with in the food and bio-industries.

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