In this study, the effects of high hydrostatic pressure treatment on quality characteristics and protein structure vacuum-packed fresh pork wild boar meats were investigated. Based results, an optimal value was determined that would not cause sensory properties treated flesh to differ from untreated but effectively contribute extension shelf life. The conclusion made performed at 200 MPa did lead denaturation meat proteins had no significant effect pH or color parameters. However, life could...

Sensory assessors determine the result of sensory analysis; therefore, investigation panel performance is inevitable to obtain well-established results. In last few decades, numerous publications examine both panelists and panels. The initial point any panelist measures are applied selection methods, which chosen according purpose (general suitability or product-specific skills). A practical overview given on available solutions, protocols software relating all major measure indices...

The chemical composition of bee pollens differs greatly and depends primarily on the botanical origin product. Therefore, it is a crucially important task to discriminate different plant species. In our work, we aim determine applicability microscopic pollen analysis, spectral colour measurement, sensory, NIR spectroscopy, e-nose e-tongue methods for classification five origins. Chemometric (PCA, LDA) were used classify loads by analysing statistical pattern samples independent combined...

The objective of the study was to check authenticity Hungarian honey using physicochemical analysis, near infrared spectroscopy, and melissopalynology. In study, 87 samples from different botanical origins such as acacia, bastard indigo, rape, sunflower, linden, honeydew, milkweed, sweet chestnut were collected. analyzed by methods (pH, electrical conductivity, moisture), melissopalynology (300 pollen grains counted), spectroscopy (NIRS:740-1700 nm). During evaluation data PCA-LDA models...

Determining and applying ‘good’ postharvest quality control practices for otherwise highly sensitive fruits, such as sour cherry, is critical, they serve excellent media a wide variety of microbial contaminants. The objective this research was to report two series experiments on the modified atmosphere storage (MAP) cherries (Prunus cerasus L. var. Kántorjánosi, Újfehértói fürtös). Firstly, significant effect different washing pre-treatments various indices examined (i.e., headspace gas...

Tomato, and its concentrate are important food ingredients with outstanding gastronomic industrial importance due to their unique organoleptic, dietary, compositional properties. Various forms of adulteration often suspected in the different tomato-based products causing major economic sometimes even health problems for farmers, industry consumers. Near infrared (NIR) spectroscopy electronic tongue (e-tongue) have been lauded as advanced, high sensitivity techniques quality control. The aim...

The viability of probiotics is strictly influenced by the production, storage, and digestion, while microencapsulation a technology that can protect them against harsh environments. In this study, impact different core-to-wall ratios wall material formulations on physical properties cell number microcapsules were investigated. samples with ratio 1:1 have significantly higher number, encapsulation efficiency, bulk density than 1:1.5. yields method changes in opposite direction. Meanwhile,...

The increasing global demand for meat production, driven by a rapidly expanding population and changing dietary preferences has prompted the search protein-rich, sustainable, healthier alternatives. In this context, edible mushrooms are viewed as advantageous substitutes meat, offering viable solution. This study aimed to investigate effects of partially replacing (25% 50%) pork in sausage samples with fermented oyster (Pleurotus ostreatus), which were subjected various pretreatments. Six...

Using eye-tracking technology, the proposed study investigates how customers visually evaluate apples varieties and apple defects these evaluations affect their purchasing decisions. Three aspects were examined in this study: variety, defect severity, cultural background. Idared, Golden Delicious Yellow, Green with increasing degrees of bruising shown to Chinese Hungarian participants. The findings show that variety had no significant effect on gaze patterns, whereas background a...

In this study, the effects of crust formation were investigated on quality properties pork meat, including texture, colour, cooking loss, pH, water-holding capacity (WHC), and sensory attributes. Two cuts pork, (1) tenderloin (lean) (2) collar (fatty), subjected to three treatments as follows: crusting before cooking, after (3) without crusting. Texture was analyzed measuring hardness, cohesiveness, springiness, chewiness. Colour lightness, redness–greenness, yellowness–blueness, hue angle....

Metal-mining activities inevitably generate contaminants in high quantities, which can pose a risk to soil, water, biota, and humans. This study compares the geochemical properties of waste materials tailings rock heaps originating from same high-sulfidation-type epithermal mineralization. Field sampling was conducted Recsk Copper Mining Area on H2 H7 heap, where total 48 samples were collected at various depths. The results showed that PTEs present varying concentrations behaved differently...

The Polar Qualification System (PQS) was applied on hue spectra fingerprinting to describe color changes in tomato during storage. cultivar ‘Pitenza’ harvested at six different maturity stages, and half of the samples were subjected gaseous 1-methylcyclopropene (1-MCP) treatment. Reference parameters recorded with a vision system colorimeter instrument, fruit pigment concentration assessed DA-index®. Additionally, acoustic firmness (Stiffness) measured. All acquired reference used grade...

The aim of this work was to evaluate how 1-methylcyclopropene (1-MCP) treatment affects appearance plum fruit. Fruit ‘Angeleno’ and ‘Topend’ cultivars were treated with 625 ppb gaseous 1-MCP at 1 °C for 24 h after harvest. Samples without treatment, called control, those subjected the stored 8 weeks (Topend) 10 (Angeleno). subgroup initial samples withdrawn from cold storage also measured 7 d 20 °C. According parameters ethylene, CO2 production, firmness, total soluble solids content, there...

The efficacy of 1-MCP on apricots at different treatment temperatures and days after harvest during 6 weeks storage 1 °C was investigated. On the st , 3 rd or 5 th day harvest, fruit were treated with for 24 hours. In order to evaluate effect temperature, exposed 1, 10, 20 (on harvest). application reduced ethylene CO 2 production delayed softening. Fruit presented highest firmness end experiment. No significant apricot quality observed. time period between could be until harvest. Results...

Information about 1-MCP application time on pears is crucial to optimize the schedule of treatment in commercial practice. In present work, effect a 3, 5 and 7 d delay after harvest ‘Bosc Kobak’ was investigated, with an emphasis shelf life. Fruit treated (625 ppm) 3rd, 5th 7th for 24 h then kept at 20 °C 14 or stored 1 normal atmosphere 6 months. Ethylene, carbon dioxide production, flesh firmness, soluble solid content color index determined 4 months cold storage additional shelf-life °C....

A two-step sous vide method, which included a low temperature initial stage, was shown to improve texture parameters, increase the solubility of proteins, and decrease cook loss in chicken breasts. The current work designed determine effect subsequent storage on microbiological oxidative stability Inoculated breasts were vacuum packaged cooked at two temperatures, 50 °C 60 °C, combined different ratios same total cooking time (120 min), then stored for 21 days 4 10 -20 compared with one-step...

Banana is a really chilling injury sensitive product. Its sensitivity to cold temperatures generates serious practical, economical and commercial problems. Chilling related physiological responses of Cavendish type green banana samples stored at 2.5, 5, 10 °C near optimal (15 °C) storage temperature were investigated by nondestructive optical methods (surface color chlorophyll fluorescence measurement, DA-index® evaluation) the determination reactions (respiration, ethylene production,...

Abstract Besides their unique taste and texture, mushrooms are a promising source of important nutrients, including dietary fiber, amino acids, minerals, vitamins. Fresh mushrooms, however, can only endure for brief time, typically up to three days at ambient conditions. Different methods have been used preserve prolonged period, such as drying, cooking, frying, irradiation fermentation. The objective the current study is investigate effect different pre-treatments fermentation on...

This study investigated the effect of a 2% lactic acid and ascorbic mixture, applied via spray method, on quality wild red deer (Cervus elaphus) meat stored under vacuum packaging at 4 ± 1 °C for 21 days. A total 48 semimembranosus muscle steaks were used, divided into two groups: 24 treated with mixture non-treated controls. Key parameters, including pH, instrumental color, bacterial counts, texture profile analysis, protein degradation (sarcoplasmic myofibrillar proteins) using sodium...

1-Methylcyclopropene (1-MCP) is the active component of SmartFresh Quality System. By application 1-MCP compound, quality harvested pears can be preserved longer during normal cold storage. In our work, effectiveness System was investigated on 'Bosc Kobak' (Pyruscommunis L.) at different times. The rheological changes and storage losses were measured. depends many variables, but results show that optimal harvest date condition fruit are most influential factors.

Animal blood is a valuable resource, which usually not utilized in value-added way by the industry like other animal by-products, even though it has plenty of benefits terms sustainability and human health, particularly against iron deficiency anemia. perfectly suitable for providing special functions, are necessary functional foods, improving techno-functional properties based on previous reports published literature. In this paper, egg powder was substituted powdered products (whole...