کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5791014 1554072 2016 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
A procedure for sensory detection of androstenone in meat and meat products from entire male pigs: Development of a panel training
ترجمه فارسی عنوان
یک روش برای تشخیص حساسیت اندروستونون در گوشت و محصولات گوشت از کل خوک های مرد: توسعه یک آموزش پانل
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
This study represents a proposal for training sensory panels in androstenone (AND) perception in meat and meat products. The procedure consists of four main parts: (1) selection and training of a sensory panel (11 panelists) using standards with Vaseline oil media as carriers of AND and skatole (SKA); (2) developing a training method AND detection in meat; (3) dry cured meat product and (4) cooked meat product. All candidates were able to distinguish between AND, SKA and AND + SKA in Vaseline oil, order AND solutions with different concentrations and classify them in the three categories: low, medium and high. The panel was able to differentiate the meat in the three categories, but only the high level in meat products. Due to the individual features in AND perception, specific training for each type of product is required.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 122, December 2016, Pages 60-67
نویسندگان
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