List of Articles Sensory attributes

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  1 - Sensory assessment and shelf stability of deodorized sheep tail fat
  Amir Reza Shaviklo
  10.30495/jfbt.2022.69099.10297
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  2 - Application of vacuum-steam-vacuum (VSV) technology for corn decontamination
  M. Rezaee Fard M. Javanmard A. Znouzi
  Corn is a nutritious food which is stored in ensilage. Bacterial contamination is the most important problem in storage condition. Vacuum-Steam-Vacuum (VSV) Technology is a safe technique for microbial decontamination of food. In this methods decontaminating done by ste More

  Corn is a nutritious food which is stored in ensilage. Bacterial contamination is the most important problem in storage condition. Vacuum-Steam-Vacuum (VSV) Technology is a safe technique for microbial decontamination of food. In this methods decontaminating done by steam which effects thermally and mechanically to microbial destruction. Statistical Analysis was carried out based on full factorial designs that repeated three times in the form of random plan. Independent variables in this research were temperature (115, 120, 125 °C), steaming time (15, 20, 25 seconds) and first vacuum's time (60, 90 and 120). Dependent variables were Total bacterial load, Total moulds and yeast, moisture content, ash, sensory attributes (color, smell and overall acceptability). The results showed that the best bacterial decontamination was carried out in the following condition: treatment temperature 125 °C, the first vacuum time 90 s, steaming time 25 s and the second vacuum time 120 s. In this condition a decontamination rate of 4 log CFU for total bacterial count and 3.6 reduction log CFU in total mold and yeast was resulted. The highest percentage of moisture content in treated samples was 9.2 % which lower than national standards (13%). This technology as an applicable technique for food decontamination was advice. Manuscript profile
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  3 - Changes of the sensory attributes and microbial load of grass-carp (Ctenopharyngodon idella) fillet affected by thermal drying process during storage at 4°C
  Masoud Hedayatifard Nahmeh Youseftabar-Miri Abolfazl Fadavi
  The sensory attributes (including color, odor, texture, taste and general acceptability) and microbial communities load (including TVC and number of mold-yeast) of Grass carp were investigated as affected by thermal drying. The samples were dried within 4-24 hrs in a la More

  The sensory attributes (including color, odor, texture, taste and general acceptability) and microbial communities load (including TVC and number of mold-yeast) of Grass carp were investigated as affected by thermal drying. The samples were dried within 4-24 hrs in a laboratory dryer at 65°C and were packed under air condition and stored at 4°C. Temperature and time were recorded until moisture reduced to 35%. Both Row and dried samples were analyzed. The results showed that there were no difference in sensory attributes and microbal counts after drying processs (p>0.05). The results also showed that all of microbial counts and sensory attributes were changed during cold-storing. Microbial load of packed just-dried fish was lower than cold-stored samples; qua bacteria and mold-yeast counts were significantly increased at the day 30 from 2.90 to 3.58 and 1.62 to 3.31 Log cfu/g, respectively (p<0.05). Among of organoleptic parameters, taste and texture showed most changes during storing (p<0.05). Finally, dried products although showed a Quality loss in sensory and microbial indices, had an acceptable quality during 30 days of storage. Manuscript profile