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1.
The first attempts at applying aquacultural techniques to sharpsnoutseabream (Diplodus puntazzo) have proved very promising.One of the factors to keep in mind when analysing the viability of a speciesforindustrial farming is that of consumer acceptance of the product, a variablethat can be measured by sensory evaluation tests. To that end, 107 participantsfrom a number of work centres were assessed with hedonic sensory tests usingsharpsnout seabream samples. For reference purposes, the tasting also includedgilthead seabream samples. Participants were asked to fill out a questionnairethat included questions concerning their preferences for any one fish. Weanalysed the sensory attributes of both fish species using a hedonic scale, andalso their acceptability (disposition to purchase) to consumers. The resultsproved fairly encouraging with a view to sharpsnout seabream large-scaleproduction. All attributes tested in the sensory profile analysis werepositively rated. About 60% of the surveyed population would consider buyingsharpsnout seabream at a price similar to that of gilthead seabream (10),and 85% found it to be pleasing to the eye. Aside from flavour, its texture,juiciness and fat level are the most important appraisal attributes. Efforts toimprove the organoleptic characteristics of the species should focus mainly onthese attributes. 相似文献
2.
Ahenkora K. Adu Dapaah H.K. Agyemang A. 《Plant foods for human nutrition (Dordrecht, Netherlands)》1998,52(3):221-229
Reports on the nutritional composition of cowpea leaves have been limited to a small number of lines and the palatability characteristics of leaves apparently have not been studied. This study was therefore undertaken on cowpea leaves to determine the nutrient composition of fifteen varieties and the sensory attributes of ten varieties grown in Ghana. Nutritional components studied were moisture, protein, phosphorus and ascorbic acid. The sensory attributes included leaf size, taste and overall acceptability. There were significant (p > 0.05) differences among varieties in all nutrient components (fresh and dry weight basis), leaf size and overall acceptability. The nutrient composition values, on a dry weight basis, ranged from 9.4 to 13.0% for moisture, 303.8 to 468.9 mg/100 g for phosphorus, 33.5 to 148.0 mg/100 g for ascorbic acid, and 27.1 to 34.7% for protein. Differences in the sensory scores of leaves for taste were not significant (p < 0.05). Overall acceptability positively correlated with leaf size. Moisture content was negatively correlated with overall acceptability, phosphorus and ascorbic acid. Results can be exploited in a breeding program to develop nutritionally superior and acceptable cowpea varieties which can be used for harvesting of both leaves and seeds. 相似文献
3.
Method comparison in the clinical laboratory 总被引：2，自引：0，他引：2
Jensen AL Kjelgaard-Hansen M 《Veterinary clinical pathology / American Society for Veterinary Clinical Pathology》2006,35(3):276-286
Studies comparing a new method with an established method, to assess whether the new measurements are comparable with existing ones, are frequently conducted in clinical pathology laboratories. Assessment usually involves statistical analysis of paired results from the 2 methods to objectively investigate sources of analytical error (total, random, and systematic). In this review article, the types of errors that can be assessed in performing this task are described, and a general protocol for comparison of quantitative methods is recommended. The typical protocol has 9 steps: 1) state the purpose of the experiment, 2) establish a theoretical basis for the method comparison experiment, 3) become familiar with the new method, 4) obtain estimates of random error for both methods, 5) estimate the number of samples to be included in the method comparison experiment, 6) define acceptable difference between the 2 methods, 7) measure the patient samples, 8) analyze the data, and 9) judge acceptability. The protocol includes the essential investigations and decisions needed to objectively assess the overall analytical performance of a new method compared to a reference or established method. The choice of statistical methods and recommendations of decision criteria within the stages are discussed. Use of the protocol for decision-making is exemplified by the comparison of 2 methods for measuring alanine aminotransferase activity in serum from dogs. Finally, a protocol for comparing simpler semiquantitative methods with established methods that measure on a continuous scale is suggested. 相似文献
4.
Acceptability of green soybeans as a vegetable entity 总被引：1，自引：0，他引：1
Young G Mebrahtu T Johnson J 《Plant foods for human nutrition (Dordrecht, Netherlands)》2000,55(4):323-333
A profile of the sensory characteristics of greensoybean and consumer intent of purchasing the productwere determined. Thirty-one green soybean genotypesfrom maturity groups III to VI harvested between R6and R7 were frozen, boiled, shelled, and evaluated forcolor, texture, sweetness, nuttiness, beaniness,oiliness, aftertaste and overall eating quality bythree sensory panels. Results showed highly significant (p<0.01) variabilities among the genotypes in allsensory parameters and highly significant correlationsamong several parameters. The green soybeans, whenboiled, ranged from lightly green to green, wereslightly resistant to chewing, slightly nutty,slightly beany, not oily, imparted a pleasantaftertaste and had a fairly good overall eatingquality. The green soybeans would be potentiallyacceptable as a vegetable in the frozen state and foruse in recipes. When selecting genotypes forproduction, consideration should be given to thesensory attributes of the genotypes, because there wassignificant variability among the characteristics ofthe green soybeans, and several characteristicstogether enhanced the overall acceptability of thevegetable soybeans. To further increase theacceptability of green soybeans as a vegetable,geneticists need to consider breeding a vegetablesoybean that has as many desirable sensory attributesas possible. 相似文献
5.
J. K. Mugula F. L. Kessy M. H. Lyimo 《Plant foods for human nutrition (Dordrecht, Netherlands)》1994,46(2):167-173
Powder for instant non-alcoholic pawpaw beverage formulation was manufactured by traditional sundrying and controlled ovendrying. The reconstituted beverage was organoleptically acceptable. The effect of sundrying on mats and ovendrying on product quality was investigated. Sundrying resulted into losses of vitamins A and C, and total sugar by 97, 98 and 87 percent; while, oven drying losses were 92, 98 and 87 percent, respectively. Nutrient losses during storage in transparent polythene bags at ambient conditions reached 98, 98 and 82 percent in sundried samples and; 87, 99 and 67 percent in ovendried samples respectively. The moisture content of sundried and oven dried samples increased by 14 percent during storage. The increase in microbial load during storage was higher in sundried samples. 相似文献
6.
Four supplement mixtures using whole wheat, pearl millet, bengal gram, green gram, groundnuts and amaranth leaves were developed employing roasting and malting techniques. Malting used in the formation of the supplements reduced significantly hot paste viscosity of all the four supplements and increased their nutrient density per unit volume. The results of organoleptic trials conducted on rural mothers revealed that taste, texture, colour, aroma, appearance and overall acceptability of all the four supplements were excellent with mean scores of overall acceptability (9.77, 9.33, 9.11 and 8.75) for supplements I, II, III and IV, respectively. Children did not develop any GIT disorders after consuming the products. Trained panelists found all the four supplements acceptable as indicated by Nine point hedonic scale. 相似文献
7.
B.N. Kunkle J.C. Williams E.G. Johnson B.E. Stromberg T.A. Yazwinski L.L. Smith S. Yoon L.G. Cramer 《Veterinary parasitology》2013
Seven studies were conducted in commercial grazing operations to confirm anthelmintic efficacy, assess acceptability, and measure the productivity response of cattle to treatment with eprinomectin in an extended-release injectable formulation (ERI) when exposed to nematode infected pastures for 120 days. The studies were conducted under one protocol in the USA in seven locations (Arkansas, Idaho, Louisiana, Minnesota, Missouri, Oregon, and Wisconsin). Each study had 67–68 naturally infected animals for a total of 475 (226 female, 249 male castrate) Angus or beef-cross cattle. The animals weighed 133–335 kg prior to treatment and were approximately 3–12 months of age. The studies were conducted under a randomized block design based on pre-treatment body weights to sequentially form 17 replicates of four animals each within sex in each study. Animals within a replicate were randomly assigned to treatments, one to Eprinomectin ERI vehicle (control) and three to Eprinomectin ERI (5%, w/v eprinomectin). Treatments were administered at 1 mL/50 kg body weight once subcutaneously anterior to the shoulder. All animals in each study grazed one pasture throughout the observation period of 120 days. Cattle were weighed and fecal samples collected pre-treatment and on 28, 56, 84, and 120 days after treatment for fecal egg and lungworm larval counts. Positive fecal samples generally were cultured en masse to determine the nematode genera attributable to the gastrointestinal helminth infection. Bunostomum, Cooperia, Haemonchus, Nematodirus, Oesophagostomum, Ostertagia, and Trichostrongylus, when present, were referred to as strongylids. At all post-treatment sampling intervals, Eprinomectin ERI-treated cattle had significantly (P < 0.05) lower strongylid egg counts than vehicle-treated controls, with ≥95% reduction after 120 days of grazing. Over this same period, Eprinomectin ERI-treated cattle gained more weight (43.9 lb/head) than vehicle-treated controls in all studies. This weight gain advantage was significant (P < 0.05) in six of the studies with the Eprinomectin ERI-treated cattle gaining an average of 42.8% and the control cattle gaining 33.1% of their initial weight. No adverse reactions were observed in the treated animals. 相似文献
8.
The sequence in which cattle grazed four grass species during a grazing period was monitored at four stages through the grazing season. Data collected revealed that: (i) species could be classed as being of preferred, avoided or intermediate acceptability, (ii) grazing of classes always proceeded in a set sequence; cattle first grazed preferred, then intermediate classes but largely resisted grazing avoided species, (iii) classes were grazed at different rates through the grazing period, (iv) utilization of intermediate and avoided classes was largely dependent on the extent of grazing of preferred species and exhibited a threshold relationship and (v) observed trends were in general agreement with those predicted on the basis of optimal foraging theory. The data suggests that non‐selective grazing systems may be based upon faulty grazing philosophy. 相似文献
9.
Herbaceous species preference was studied during autumn and winter periods of occupation, on rotationally‐grazed Dohne Sourveld, at four different stocking rates. Only the most abundant grass species in the sward were monitored. Animals (cattle and sheep) grazed selectively (for plant species) during both autumn and winter, but the degree of selectivity increased in winter. Although animals could be forced to graze less selectively by increasing the stocking rate in autumn, stocking rate did not affect the sequence of species selection, but merely accelerated the process. Regrazing of tillers during grazing periods was a common occurrence in all but the heavy stocking rate treatment. Although Tristachya leucothrix was the most preferred species, the amount (mass) of this species that was grazed per unit basal tuft area was less than that of Themeda triandra. 相似文献
10.
J. K. Mugula M. H. Lyimo F. L. Kessy 《Plant foods for human nutrition (Dordrecht, Netherlands)》1994,45(2):155-163
Powder for an instant, non-alcoholic beverage formulation was manufactured by sundrying and ovendrying of a popular dessert (silk) banana variety. The reconstituted beverage was organoleptically acceptable. The effect of traditional sundrying on mats and ovendrying methods on product quality was investigated. Sundrying resulted in losses of Vitamin A, C and total sugar contents by 74, 91 and 63%, while ovendrying losses were 73, 90 and 62%, respectively. Nutrient losses during storage for three months in transparent polythene bags reached 93, 93 and 70% in sundried samples and 84, 99 and 55% in ovendried samples, respectively. The moisture content of sundried and ovendried samples increased by 12 and 17%, respectively, during storage. The increase in microbial load in this period was higher in sundried samples. 相似文献