Lisbeth Johansson

Preference for tomatoes, affected by sensory attributes and information about growth conditions

Abstract The study concerns perceived effects of product attributes and product information on preference for ecologically as compared to conventionally grown tomatoes. A selected, trained panel described 13 tomato varieties to find as broad a basis for sensory variation as possible. Latent structures were extracted as a combination of sensory attributes and product information in a preference test. Two samples of each growing system were selected. A blind preference test was performed, and then another with either correct or false information about the growing system. Preference was influenced not only by tomato perception, but also by product information.

Changes in fatty acid composition in muscle and adipose tissue of farmed rainbow trout (Oncorhynchus mykiss) in relation to ration and age

To evaluate the importance of age and feed ration level (RL) on the composition of tissue fatty acid (FA) in rainbow trout (Oncorhynchus mykiss), fish were fed rations ranging from appreciable underfeeding to gross overfeeding in a longitudinal experiment lasting from start of feeding to onset of sexual maturation 2.4 years later. In order to study the effects of compensatory growth and reduced feed availability, fish were moved from high to low ration and vice versa. Changes of individual FA of total lipid (TL), triacylglycerols (TAG) and total phospholipids (PL) were studied in white and red muscle, as well as in three major adipose tissues. The effect of saltwater transfer on FA composition was also examined. A strong interdependence was found between the relative proportion of PL and TAG with changes in TL content. This was most prominent in white muscle. In parallel with this change in relative lipid class composition, a major effect was seen on FA in the TL fraction. The most marked effect of RL was an inverse relationship between 22:6 n-3 of the PUFA n-3 series and 16:1 and 18:1 of the MUFA series. This was seen in all tissues studied. It is suggested that the most important factor governing FA composition in muscle, pending changes in feed intake, is the TL content, affecting the relative level of PL and TAG. In adipose tissue, consisting mainly of TAG, more subtle changes were observed. The FA compositions of PL and TAG were not affected to any major extent by RL, except at extreme reductions. Significant changes in FA of PL and TAG were observed as an effect of saltwater transfer.

Sensory qualities of whole wheat pan bread—influence of farming system, milling and baking technique

Organic wheat production has increased in Sweden, and there is a need to describe the quality of the final product. To optimize utilization of alternatively grown wheat for human consumption, it ...

Sensory quality and cooking loss of ham muscle (M. biceps femoris) from pigs reared indoors and outdoors

The aim of this study was to evaluate the sensory characteristics and cooking loss of ham from pigs of different genotype and sex and on different rearing systems. Half of each litter was reared indoors in a large pen (120 mm(2)), and the other half outdoors. Ham muscles (M. biceps femoris) from 48 Hampshire crosses (carriers or non-carriers of the RN(-) allele) were subjected to sensory evaluation by means of descriptive analysis by a selected and trained nine-member panel. Ham from RN(-) carriers scored higher than that from non-carriers with regard to smell intensity and meat taste, also it was more tender and tended to have a more acidulous taste. Ham from pigs reared indoors had a juicier and more acidulous taste than that from pigs reared outdoors. Ham from castrates was more tender and more juicy than ham from gilts.

Effects of altered ration levels on sensory characteristics, lipid content and fatty acid composition of rainbow trout (Oncorhynchus mykiss)

Effects of altered ration levels on sensory characteristics, lipid content and fatty acid composition of rainbow trout (Oncorhynchus)

Sensory meat quality, ultimate pH values, blood parameters and carcass characteristics in reindeer (Rangifer tarandus tarandus L.) grazed on natural pastures or fed a commercial feed mixture

Abstract Sensory properties in meat, ultimate muscle pH values, blood metabolites and carcass characteristics from reindeer grazed on natural pasture ( n =23) or fed a commercial feed mixture ( n =17) were studied. Reindeer fed commercial feed generally had lower ultimate pH values (increased glycogen stores) in all three muscles measured ( Mm. triceps brachii , longissimus and biceps femoris ) compared with the animals grazing natural pasture. Raised plasma urea concentrations in all reindeer were explained by a relatively high intake of protein for both treatments. Aspartate aminotransferase (ASAT) activities in all animals were low, and did not indicate muscle degeneration due to stress. However, the measured plasma cortisol concentrations showed that all reindeer were affected by the immediate pre-slaughter handling. Sensory evaluation was performed both as a descriptive test using a selected and trained panel, and as a preference test carried out with two groups of consumers (experienced and non-experienced reindeer meat eaters). The trained panel concluded that meat from reindeer fed commercial feed scored higher for liver and sweet flavour intensities and lower for off-flavour compared with meat from reindeer grazing natural pasture. The consumer test showed no effect of consumer age, gender or residence on the preference for meat from reindeer on either feed. The importance for the reindeer industry to acknowledge and use the differences in flavour and consumer preference as a specialised marketing strategy for reindeer meat is discussed.

Flavour and texture in sourmilk affected by thickeners and fat content

When reducing fat content or replacing fat with thickener in reduced fat foods, flavour and texture may change. The objective of this study was to investigate effects of thickener and fat content o ...

Low-fat mayonnaise: influences of fat content, aroma compounds and thickeners

The effects of fat content and thickeners, propylene glycol alginate (PGA; 1.40%) and guar gum (1.55%), on sensory and instrumental quality descriptors on reduced fat mayonnaises (15 and 30% fat) w ...

Sensory evaluation of carrots from ecological and conventional growing systems

Abstract The aim of this study was to establish whether there are sensory differences between conventionally and ecologically grown carrots. The results showed that year, growing system and variety had an impact on sensory quality. A consistent trend for two consecutive years was that conventionally grown carrots scored higher for carrot-taste, while ecologically grown carrots scored higher for bitter taste. In one out of two years, conventionally grown carrots had a sweeter taste and were crunchier, while ecologically grown carrots were harder and had a more pronounced aftertaste.

Effects of genotype and rearing system on sensory characteristics and preference for pork (M. longissimus dorsi)

The study concerns sensory quality, consumer preference, and thawing and cooking losses of loin muscle (M. Longissimus dorsi) from Hampshire crosses of different genotypes. Half of the pigs were organically reared, the others conventionally reared. A selected and trained panel carried out descriptive tests showing that loin from organically reared pigs scored lower for juiciness and higher for crumbliness than loin from conventionally reared pigs. Loin from RN− carriers compared with loin from non-carriers scored higher for tenderness, juiciness, acidulous taste and meat taste and lower for crumbliness. Loin from gilts scored higher for juiciness and lower for off-flavour than loin from castrated males. Two consumer tests were performed. Rearing system did not influence the consumer preference for pork loin, while RN− loins were preferred to loins from non-carriers. Neither rearing system nor genotype affected thawing or cooking losses. Loin from females, however, had higher thawing loss than loin from castrated males.