Expanded Tables for Multiple Comparison Procedures in the Analysis of Ranked Data

Newell, G. J.; Macfarlane, J. D.

doi:10.1111/j.1365-2621.1987.tb05913.x

Cited by 146 publications

(104 citation statements)

References 3 publications

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“…The fat content of different batches of sausages was influenced by the addition of skin in the recipe. This results of this study is in consonance of Venturini et al, 2011 but slightly varied from those that reported by Newell et al, 1987. The protein content found in this study was significantly higher than the maximum limit, while the moisture content was slightly over the recommended percentage.…”

Section: Centesimal Parameter Analysissupporting

confidence: 76%

Microbial and sensory evaluation of Bangladeshi frozen chicken sausage

Borty

Khan²,

Ahammed

et al. 2016

Asian J. Med. Biol. Res

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Abstract:The purpose of this study was to evaluate the microbiological safety and the effect of some synthetic chemicals with comparison to natural additives such as rosemary extract in preventing microbial growth and as a source of antioxidant by maintaining GHP as well as GMP of Bangladeshi processed chicken sausages with low fat content to correlate some scientific evidence in producing cancer and cardiovascular diseases by the consumption of meat product. Two experimental batches of chicken sausage were prepared according to Bangladeshi standard using different parameters of ingredients. Then centesimal parameter, P H and instrumental color of the product were analyzed according to standard protocol. A sensory parameter was also checked by ranking the acceptance level of consumers about different batches of chicken sausage. The sensory properties and the instrumental color parameter of two experimental batches of chicken sausage 'A' and 'B' were found almost similar in comparison to the commercial cured chicken sausage 'C' but quite dissimilar in comparison to commercial uncured sausage 'D'. Total coliforms were observed 4.4 × 10 for sausage 'A' and 5.3 × 10 for sausage 'B', while the most probable number (MPN) for E. coli was 1.7 for both products. The counting of sulphite reducing Clostridium was 2 cfu/g and 3 cfu/g for both of the batches 'A' and 'B' consecutively. The coagulase-positive Staphylococci and lactose fermenting Salmonella was not found in any batches of chicken sausage.The results of this experiment clearly mentioned the possibility of producing safe and high quality chicken sausage with reduced fat content in Bangladesh by using natural pigments and antioxidants.

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Section: Centesimal Parameter Analysissupporting

confidence: 76%

Microbial and sensory evaluation of Bangladeshi frozen chicken sausage

Borty

Khan²,

Ahammed

et al. 2016

Asian J. Med. Biol. Res

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“…b Same letters within the column indicate no significant differences (P50.001) between the means according to the critical values of differences among rank sums for multiple comparisons (Friedman multiple means comparison, Newell and MacFarlane, 1987). weight (DW) and RSSC (Crisosto, 1992;Slaughter and Crisosto, 1998), although the correlation between DW and RSSC has not been acceptable under Californian conditions.…”

Section: Seasonmentioning

confidence: 99%

“…In addition to the previous analysis, the Friedman multiple means comparison (Newell and MacFarlane, 1987;Basker, 1988) procedure for ranked data for the two combined seasons was used to compare degree of liking. Percentage consumer acceptance was also calculated in all of the cases.…”

Section: In Store Consumer Testmentioning

confidence: 99%

Understanding consumer acceptance of early harvested ‘Hayward’ kiwifruit

Crisosto

2001

Postharvest Biology and Technology

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During two seasons, 'in-store' consumer acceptance tests were performed to determine the relationship between ripe soluble solids concentration (RSSC) and/or ripe titratable acidity (RTA) on 'Hayward' kiwifruit consumer acceptance. For this, 252 consumers were presented kiwifruit slice samples with RSSC of 11.0, 12.0, 13.0, and 14.0% with a RTA ranging from 0.8 to 1.2%. Kiwifruit with RSSC that ranged from 11.6 to \ 13.5% were always liked by consumers but with different degrees of liking. A 12.5% RSSC is proposed as a minimum quality index for early-marketed kiwifruit. RTA played a significant role in consumer acceptance only on kiwifruit that had RSSCB11.6% with RTA ]1.17% ('sour'). This kiwifruit quality survey indicated that some vineyards had kiwifruit with RSSC higher than 12.5% before they met the recommended minimum maturity standard of 6.5% HSSC. Kiwifruit picked with SSC B6.2% developed flesh breakdown. This work demonstrated that some California vineyards could produce high taste quality (12.5% RSSC) kiwifruit before they reach 6.5% SSC measured when kiwifruit are hanging on the vines.

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“…• Análise dos resultados: os resultados foram analisados usando a tabela de NEWELL E MAC FARLANE (1987) [23].…”

Section: -Descrição Do Testeunclassified

Avaliação sensorial de sorvete formulado com produto de soro ácido de leite bovino

Silva¹,

Bolini²

2006

Ciênc. Tecnol. Aliment.

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O leite é composto de água, lactose, gordura, sais e proteína. As proteínas podem ser divididas em dois grandes grupos: as caseínas, insolúveis em pH 4,6 e 20ºC, e as proteínas do soro [21]. Da separação do coágulo do leite integral, creme ou leite desnatado obtém-se o soro [31]. O soro contém aproximadamente 20% das proteínas solúveis do leite, quase todo o açúcar do leite (lactose) e cerca de 50% de todos os nutrientes consumidos normalmente no leite [15]. Distingue-se o soro doce (leite coagulado com renina em pH 6,6 [6]) do soro ácido (subproduto da coagulação ácida do leite [2] RESUMOO soro de leite bovino é um subproduto da fabricação do queijo ou da caseína, existente na forma ácida ou doce. Constituído basicamente de água, proteínas, lactose e minerais, quando concentrado, implica na obtenção de vários ingredientes protéicos de alta funcionalidade e valor nutricional. Entretanto, a concentração do soro tem sido realizada apenas ao soro doce, sendo o soro ácido, devido às suas características, geralmente tratado como resíduo. Neste contexto, este artigo apresenta os resultados obtidos com a introdução de produto de soro ácido de leite na formulação de sorvete, em sistema modelo, verificando a percepção dos provadores para diferentes percentuais de substituição do leite desnatado. As amostras de sorvete foram preparadas com composição de mistura: 2,5% de gordura látea, 18,3% de sacarose, 2,3% de gema de ovo em pó e 0,3% de estabilizante-emulsificante e essência de baunilha. O sorvete padrão (P) foi formulado com 10,09% de leite desnatado em pó. Quatro outras misturas foram preparadas com o produto de soro ácido em pó (SAP), substituindo o leite desnatado, em níveis 100, 80, 60 e 30%. A avaliação do efeito provocado no sorvete, devido à substituição do leite desnatado por SAP, foi efetuada por ensaio sensorial direcionado à percepção do gosto doce. Não houve diferença estatisticamente significativa (p≤0,5) entre as amostras quanto ao gosto doce avaliado. Houve boa aceitação dos provadores nos níveis de 60 e 30% em substituição. Palavras-chave: sorvete, soro ácido, tecnologia, sobremesa, sensorial. SUMMARYICE-CREAM SENSORY EVALUATION FORMULATED WITH PRODUCT OF ACID BOVINE MILK SERUM. Whey, by-product of cheese or casein production, is classified in sweet or acid whey. Composed by water, proteins, lactose and minerals, when concentrated it produces proteins ingredients with high functionality and nutritional value. However, whey protein manufacturing has been applied only to sweet whey. Acid whey has been generally dumped down as dairy waste. This paper shows results obtained from acid whey product addition in ice cream formulation, in model system, ascertaining by sensory evaluation the panelists acceptance for five different milk substitutions levels. Ice cream samples were made with a mix composition of 2.5% milk fat, 18.3% sucrose, 2.3% egg yolk solids, 0.3% stabilizer-emulsifier and vanilla flavor. Standard ice cream (P) was formulated with 10.09% of dry skim milk. Other four mixture were repared with d...

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Expanded Tables for Multiple Comparison Procedures in the Analysis of Ranked Data

Cited by 146 publications

References 3 publications

Microbial and sensory evaluation of Bangladeshi frozen chicken sausage

Microbial and sensory evaluation of Bangladeshi frozen chicken sausage

Understanding consumer acceptance of early harvested ‘Hayward’ kiwifruit

Avaliação sensorial de sorvete formulado com produto de soro ácido de leite bovino

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