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, texture, global odour intensity, frangibility, stickiness, sweet taste intensity, general aspect. The samples were evaluated by 21 consumers, with 12 women and 9 men between the ages of 21 and 45 years. All the patterns on the unstructured scale had to be

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of 55–70 °C. The treatment time depends on the type, shape and size of the meat ( Baldwin, 2012 ). Selection of time and temperature parameters used during sous-vide cooking plays an important role on the meat texture changes due to the denaturation

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Progress in Agricultural Engineering Sciences
Authors:
Viktória Zsom-Muha
,
Lien Le Phuong Nguyen
,
László Baranyai
,
Géza Hitka
,
Zsuzsanna Horváth-Mezőfi
,
Gergő Szabó
, and
Tamás Zsom

related quality parameters were evaluated by chlorophyll fluorescence analysis and imaging, and chlorophyll content related DA-index® was also measured. Additionally, other non-destructive quality parameters as textural quality properties (acoustic

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Acta Alimentaria
Authors:
É. Varga-Visi
,
B. Toxanbayeva
,
G. Andrássyné Baka
, and
R. Romváari

oxanbayeva , B. , A ndrássyné B aka , G. & R omvári , R. ( 2018 ): Textural properties of turkey sausage using pea fibre or potato starch as fat replacers . Acta Alimentaria , 47 , 36 – 43

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products, the ingredients used as fat substitutes should play the same role as the real fat, i.e., to stimulate the aeration of the dough, homogenization during the mixing phase, to improve the final texture of the product and increase its volume ( Rios et

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, and viscosity which also influences its physical, textural, and organoleptic features ( Norazatul Hanim et al., 2015 ). Shakerardekani et al. (2019) found that the raw kernel quality, roasting temperature, and time also affect the quality of the

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benefits of solid fats (providing unique flavour and texture, especially plasticity) without altering the health and nutritional composition of the liquid vegetable oil. One of the main advantages of oleogels is that they could provide a wide variety of

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freshness) whereas internal quality attributes (texture, flavour and health promoting compound) are not considered. The eggplant ( Solanum melongena L.) is one of the top ten vegetables that originated from Southeast Asia; it has a high antioxidant

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Progress in Agricultural Engineering Sciences
Authors:
Thi Thanh Nga Ha
,
Thanh Tung Pham
,
Sao Mai Dam
,
Xuan Hoa Mac
,
Le Phuong Lien Nguyen
,
Géza Hitka
, and
Tamás Zsom

the degree of ripening of fruit during storage ( Baranyai et al., 2020 ). This parameter shows the changes in the texture of fruit over storage. As shown in Fig. 2 , the result of firmness for different groups during 6 weeks at 1 °C. The firmness

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Acta Alimentaria
Authors:
C. Cano-Molina
,
A. López-Fernández
,
N. Díaz-González
,
R. González-Barrio
,
N. Baenas
,
M.J. Periago
, and
F.J. García-Alonso

: peel colour, flesh colour, odour, texture, firmness, juiciness, sweetness, acidity, and taste. The intensity of each attribute was rated using an unstructured scale with defined boundaries, established using reference samples corresponding to different

Open access