Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review

Aamir, Muhammad; Ovissipour, Mahmoudreza; Sablani, Shyam S.; Rasco, Barbara

doi:10.1155/2013/271271

Cited by 39 publications

(16 citation statements)

References 178 publications

(222 reference statements)

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“…Low moisture content in meals favours their conservation, durability and quality, reducing microbial growth and enzyme reactions (Aamir, Ovissipour, Sablani, & Rasco, 2013;Bonazzi & Dumoulin, 2011). The moisture content was within the legal limits in Brazil for meal used in animal feeding (Brasil, 1988), that is, up to 12%.…”

Section: Resultsmentioning

confidence: 83%

<b>Pequi peel flour in diets for Japanese quail

Oliveira

Silva

Marchesin³

et al. 2016

Acta Sci. Anim. Sci.

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ABSTRACT. This study was carried out to evaluate the effects of pequi peel flour (PPF) in the diet of laying Japanese quails on their productive performance and on the quality and cost of the eggs produced. A total of 160 quail (Coturnix coturnix japonica) were distributed in a completely randomized design with four treatments and five replicates with eight birds each. Treatments consisted of different levels of PPF (0, 1, 2 and 3%) in a commercial diet based on sorghum. Evaluated parameters were productive performance (daily feed intake, laying rate, egg weight, egg mass and feed conversion rate), egg quality (yolk, albumen and eggshell weight and measures, yolk colour, ash and calcium content of eggshell, specific weight, Haugh unit, and nutrient content of the egg) and average cost of the production. PPF did not affect (p > 0.05) productive performance and nutritional composition, quality or average cost of the eggs; however, yolk colour was linearly increased (p < 0.05) with the PPF levels in the diets. It was concluded that PPF might be included in the commercial diets of Japanese quails up to 3% due to the improvement in yolk colour.Keywords: alternative feed for quails, Caryocar brasiliense Camb., pequi by-product.Farinha de casca de pequi em dietas para codornas japonesas RESUMO. Este estudo foi realizado para avaliar os efeitos da farinha de casca de pequi (FCP) em dietas para codornas japonesas sobre o desempenho produtivo, a qualidade dos ovos e o custo dos ovos produzidos. Foram distribuídas 160 codornas (Coturnix coturnix japônica) em um delineamento inteiramente casualizado com quatro tratamentos e cinco repetições com oito aves cada. Os tratamentos consistiram de níveis de FCP (0, 1, 2 e 3%) em ração comercial à base de sorgo. Os parâmetros avaliados foram o desempenho produtivo (consumo de ração diário, taxa de postura, peso do ovo, massa de ovo e conversão alimentar), a qualidade do ovo (peso e medidas de gema, albúmen e casca dos ovos, cor da gema e teores de minerais e de cálcio da casca do ovo, peso específico, unidade Haugh e teor de nutrientes dos ovos) e o custo médio da produção. A FCP não afetou (p > 0,05) o desempenho produtivo, a composição nutricional, a qualidade e o custo médio dos ovos, entretanto, a cor da gema aumentou linearmente (p < 0,05) devido ao aumento dos níveis de FCP nas dietas. Concluiu-se que a FCP pode ser incluída nas dietas comerciais para codornas Japonesas até 3% por melhorar a cor da gema.Palavras chave: alimento alternativo para codornas, Caryocar brasiliense Camb., subproduto do pequi.

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Section: Resultsmentioning

confidence: 83%

<b>Pequi peel flour in diets for Japanese quail

Oliveira

Silva

Marchesin³

et al. 2016

Acta Sci. Anim. Sci.

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“…Freshness is one of the most important factors for consumers’ expectations as regard the sensory quality of fruit and vegetable juices. Consequently, major concerns with the pasteurization process of fruits and vegetables have been reported with respect to sensory and nutritional aspects (Aamir, Ovissipour, Sablanbi, & Rasco, ; Sentandreu, Carbonell, Carbonell, & Izquierdo, ). Freshness could be explained in relation to attributes of appearance, odor, and flavor.…”

Section: Resultsmentioning

confidence: 99%

Shelf‐life extension of multi‐vegetables smoothies by high pressure processing compared with thermal treatment. Part II: Retention of selected nutrients and sensory quality

Hurtado

Guárdia

Picouet

et al. 2019

J Food Process Preserv

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Consumers are increasingly demanding food products based on minimally processed fruit and vegetables (Part I), which are associated with “fresh‐like” qualities and convenience. Smoothies may well fit in these needs and contribute to increasing fruit and vegetable intake. In this Part II, the objective was to assess the sensory and nutritional quality for up to 28 days at 4°C in a vegetable smoothie with apple that was stabilized by high pressure processing (HPP) (350 MPa/10°C/5 min) or mild heating (85°C/7 min). HPP provided smoothies without a cooked fruit odor that maintained their “fresh‐like” characteristics for at least 14 days. Furthermore, HPP resulted in a higher retention of vitamin C but not of total phenols and flavonoids, while sucrose rapidly was degraded to glucose and fructose during storage. Thus, mild pressurizing may be used to obtain “fresh‐like” vegetable smoothies, although the treatment should be improved to retain their sensory traits and nutrients for longer. Practical applications The food industry is adapting its production strategies offer “fresh‐like” vegetable smoothies with better sensory and nutritional qualities. This involves substituting conventional thermal treatments for other treatments, such as HPP, that may provide products with an adequate shelf life. Sensory and nutritional aspects are crucial for "fresh‐like" smoothies to be developed at industrial scale.

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“…; Aamir et al . ). Various commercial fresh fruit juices have emphasized their fresh fruit ingredients by using images of real fruits in package information or advertisement brochures.…”

Section: Introductionmentioning

confidence: 97%

Relationship Among Freshness, Flavor and Texture Attributes of Fruit Juices

Imm¹,

Heo²,

Choi³

et al. 2016

Journal of Food Processing and Preservation

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This study examined consumer sensory responses related with the "freshness" of fruit juices in terms of the pasteurization process. Perceived sensory properties of high pressure processed juices (HPP), those of heat treated juices after a high pressure process (HPP 1 HEAT) and those of fresh juices (FRESH) were compared across five fruit varieties. Differences in perceived freshness intensities between HPP and HPP 1 HEAT samples depended on the type of fruit. In the overall analyses across the five fruit varieties, freshness responses showed positive linear relationships with perceived intensities of brightness, fresh (raw) fruit flavor and perceived (estimated) fruit content (%) as well as overall acceptability scores. However, perceived freshness levels decreased as perceived intensities of heated fruit flavor increased. Understanding the sensory attributes influencing consumers' responses regarding freshness can help in forming guidelines to optimize sensory properties of commercial fruit juices by adjusting the conditions of pasteurization. PRACTICAL APPLICATIONSFreshness is one of the most important factors representing consumers' satisfaction with the sensory quality of fruit juices. Relationships among consumer acceptability, perceived freshness as well as flavor and texture properties of the juices were analyzed at three levels of controlled freshness-samples before high pressure processed (HPP), samples after HPP and samples after HPP 1 HEAT (heat treated juices after a high pressure process). Heat treated samples without HPP were not included in this study since this study focused on the quality difference among the five fruit juices caused by the controlled heat treatment within a comparable freshness range. The results indicate that consumers' perceived freshness represents the consumer acceptability, which is highly correlated with perceived intensities of fresh (raw) fruit flavor, brightness of the color and estimated fruit content (%). These findings will contribute to designing fresh fruit juices with a range of optimum particle sizes and color as well as fresh fruit flavors.

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Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review

Cited by 39 publications

References 178 publications

<b>Pequi peel flour in diets for Japanese quail

<b>Pequi peel flour in diets for Japanese quail

Shelf‐life extension of multi‐vegetables smoothies by high pressure processing compared with thermal treatment. Part II: Retention of selected nutrients and sensory quality

Relationship Among Freshness, Flavor and Texture Attributes of Fruit Juices

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