Sujinda Sriwattana

KCl, when used at a high concentration, imparts undesirable bitterness which can be suppressed using blockers such as L-Arginine (L-Arg). Sensory discrimination of saltiness and bitterness intensity of salt mixtures (KCl/NaCl/L-Arg) was determined by two methods: the R-Index (RIX) and Partial Projective Mapping (PPM). Four mixed salt solutions [KCl/NaCl/L-Arg: (A) 70/20/10, (B) 65/25/10, (C) 60/30/10, and (D) 55/35/10] at 0.5%, 1.0% and 1.5% w/v were prepared in order to impart different saltiness and bitterness perception, and compared to the control [100% NaCl; 0:100:0 (E)]. Using RIX, some degrees of differences in perceived saltiness and bitterness among salt mixtures were detected at all salt concentrations. However, using PPM, significant differences in saltiness and bitterness perception were not found between all salt mixtures and the control at 0.5% w/v. Both RIX and PPM methods could be used to discriminate saltiness and bitterness intensity among salt substitute mixtures and the control; however, the obtained results were conceptually distinct and must be interpreted cautiously based on the experimental test conditions used in this study.

Transglutaminase (TGase) is widely used to improve the texture and functional properties of processed meat products. However, information on the appropriate TGase concentration for maintaining desirable quality in reduced‐fat and reduced‐sodium pork products remains limited. This study investigated the effects of TGase incorporation at four levels (0%, 0.1%, 0.2%, and 0.3% w/w of pork leg meat) on the physicochemical properties, textural characteristics, and consumer acceptability of reduced‐fat and reduced‐sodium pork balls using a randomized complete block design. Increasing the TGase concentration generally enhanced the textural properties of the pork balls. The formulation containing 0.1% TGase received the highest texture liking score (6.8) and overall liking score (6.5). Its hardness, springiness, cohesiveness, and chewiness were 12,273.19 g force, 0.68, 0.52, and 6,370.55 N mm, respectively. Based on its favorable sensory performance, the 0.1% TGase formulation was selected for further validation. The validated product was microbiologically safe, with consumer acceptability scores ranging from 6.5 to 6.9. Furthermore, the product contained 6.46 g fat and 337.7 mg sodium per 100 g, representing reductions of 47.5% in fat and 27.1% in sodium compared with the reference product. These reductions met the United States Food and Drug Administration criteria for “reduced‐fat” and “reduced‐sodium” nutrient content claims. Overall, incorporation of 0.1% TGase effectively improved the textural and sensory quality of reduced‐fat and reduced‐sodium pork balls and shows potential for the development of healthier processed meat products.

This study aimed to evaluate the shelf life of intermediate moisture longan (IML). A hurdle technology approach was applied, combining osmotic dehydration (OD), hot-air drying, and packaging methods: aluminum foil-laminated plastic bags with nitrogen flushing (Al bag with nitrogen), aluminum foil-laminated plastic bags without nitrogen (the Al bag without nitrogen), and clear plastic bags. Samples were stored at 4, 25, 35, and 45 °C for 24 weeks (six months). The combination of these preservation techniques was effective in extending the shelf life of IML products. Quality changes in IML during storage were significantly influenced by packaging type, storage temperature, and storage duration (p ≤ 0.05). Products stored in all three types of packaging at low temperatures retained better color (L* 31.92 ± 0.97–32.67 ± 1.47) and higher sensory scores (6.5 ± 1.4–6.6 ± 1.5) compared to those stored at higher temperatures (L* 19.54 ± 1.00–20.90 ± 1.48, 3.3 ± 1.6–4.1 ± 1.7). Accelerated shelf life testing using the Arrhenius equation was applied to predict changes in color and sensory acceptance. The kinetics of these quality changes followed the first-order reaction models. Among the packaging types, IML stored in Al bags with nitrogen exhibited the lowest rate constants, indicating slower quality deterioration and better protection compared to Al bags without nitrogen and clear plastic bags. The predictive model demonstrated strong agreement with the experimental data, accurately predicting shelf life at 25 °C and above. However, the model projected a potential shelf life of up to 58 weeks for IML samples packaged in aluminum bags with nitrogen and stored at 4 °C; this projection extended beyond the 24-week experimental period, which still verified a minimum shelf life of 24 weeks. This technology reduces post-harvest food loss, advances packaging innovation for agro-industry, and strengthens food security.

Tea, one of the world’s most consumed beverages, has a rich variety of sensory qualities such as appearance, aroma, mouthfeel and flavor. This review paper summarizes the chemical and volatile compositions and sensory qualities of different tea infusions including black, green, oolong, dark, yellow, and white teas based on published data over the past 4 years (between 2021 and 2024), largely focusing on the methodologies. This review highlights the relationships among the different processing methods of tea and their resulting chemical and sensory profiles. Environmental and handling factors during processing, such as fermentation, roasting, and drying are known to play pivotal roles in shaping the unique flavors and aromas of different types of tea, each containing a wide variety of compounds enhancing specific sensory characteristics like umami, astringency, sweetness, and fruity or floral notes, which may correlate with certain groups of chemical compositions. The integration of advanced analytical methods, such as high-performance liquid chromatography (HPLC) and gas chromatography–mass spectrometry (GC–MS), with traditional sensory analysis techniques was found to be essential in the evaluation of the chemical composition and sensory attributes of teas. Additionally, emerging approaches like near-infrared spectroscopy (NIRS) and electronic sensory methods show potential in modern tea evaluation. The complexity of tea sensory characteristics necessitates the development of combined approaches using both analytical methods and human sensory analysis for a comprehensive and better understanding of tea quality.

The proximate composition, selected amino acid composition, and chemical constituents of Spirogyra neglecta (Hassall) Kützing, a freshwater algae collected from Phrae province, Thailand was investigated. It was found to be a good source of protein (29.42% dry wt. basis) and fibre (6.70% dry wt. basis). The total amino acid content was 2611.85 mg/100 g edible. The chemical constituents were characterised by GC–MS, which demonstrated that it contained phytol (62.10%), ethyl 5,8,11,14,17-icosapentaenoate (8.55%) among others. Based on its chemical composition results, it could serve as a potential ingredient with high nutritional values in the food and nutraceutical industry. Furthermore, the descriptive sensory profile consisting of 17 descriptors, namely, green colour, glossy, filamentous, aroma (algae, grassy, fishy, and earthy), flavour (algae, grassy, fishy, and earthy), sweet, bitter, and texture (fibrousness and softness), mouthfeel (entire mouth-coating), and aftertaste (astringent), were successfully developed to allow characterisation of the sensory quality of this algae.

The objective of this study was to investigate the optimal ratio of a mixture of Thai riceberry rice flour, Job’s tears flour, and black sesame seeds in developing a healthy cereal granola bar. Based on the experimental mixture design of 10 formulations of a granola bar, the mixture ratio of riceberry rice flour, Job’s tears flour, and black sesame seeds affected the quality of the cereal granola bar in terms of its physicochemical and sensory properties, and the differences were statistically significant (p ≤ 0.05). The main ingredients of the granola bar formulation that was well accepted were riceberry rice flour (5%), Job’s tears flour (35%), and black sesame seeds (5%). The peak viscosity of riceberry rice flour and Job’s tears flour, as measured by the Rapid Visco Analyzer (RVA), was 943.67 ± 49.60 cP and 1329.00 ± 10.71 cP, respectively. This product showed the highest overall liking score of 7.27 ± 0.64 with a water activity of 0.53 and a moisture content of 11.54%. These results suggest that the prepared local cereal granola bar can be a promising food product with nutritional value and antioxidant content. The addition of Job’s tears flour and riceberry rice flour improved the texture of the granola bars.

Summary: Chitosan‐coated pectin beads containing mixed garlic and holy basil essential oils (GEO + HBEO) were prepared to inhibit microbial growth and extend shelf life of chilled stir‐fried pork with basil leaves on rice. The factors affecting release of GEO + HBEO were determined. Increasing environmental relative humidity, temperature and time enhanced a release rate of mixed oils from the beads. Antimicrobial activity of beads was evaluated by disc volatilisation method. Beads, at 2.20 and 4.40 g, could inhibit Bacillus cereus, Clostridium perfringens, Escherichia coli, Pseudomonas fluorescens, Listeria monocytogenes and Staphylococcus aureus. The beads were applied in packaging of chilled stir‐fried pork with basil leaves on rice. During storage, samples containing beads had Total Plate Count (TPC) less than that of the sample without beads. Furthermore, sample without beads had TPC over the limit on Day9, whereas sample with beads had TPC 6 CFU/g until Day24. A sensory triangle test showed that the sample without beads was significant different in appearance, odour and off flavour attributes from the control (sample kept in freezer) on Day5, while the sample with beads was significant different from the control on Day8; therefore, the shelf life based on sensory differences could be extended by 3 days.

Sodium reduction influences the quality of processed meat products that, in turn, affect consumer acceptance. The objective of this study was to develop and evaluate the texture, color, and sensory acceptability of reduced‐sodium Vienna sausage. A three‐component mixture design (0‐65% NaCl; 35–100% KCl; 0–20% glycine [Gly]) was performed to obtain an optimal salt mixture based on 14 sausage formulations. Mixture response surface plots revealed the optimal reduced‐sodium Vienna sausage containing 20.13–65.00% NaCl, 35.00–60.15% KCl, and 0.00–20.00% Gly (this salt mixture constituted 1.35% of the formulation). One optimal laboratory‐scale sausage, formulated with 21.43% NaCl, 59.71% KCl, and 18.86% Gly, was further selected for commercial scale‐up production (a 25‐kg batch). Both laboratory‐scale and scale‐up products were comparably acceptable (5.9‐6.6 vs. 5.9‐6.7) for overall liking, flavor, saltiness, and texture, and contained 315.4–333.5 mg sodium/100 g, hence having >25% sodium reduction compared to the control (569.5 mg/100 g) according to US Food and Drugs Administration regulation. This study demonstrated the feasibility of a scale‐up production of acceptable reduced‐sodium Vienna sausage formulated with a salt mixture of NaCl/KCl/Gly. Practical Application: Processed meat products are one of the major sources of daily dietary sodium in the form of sodium chloride. Recently, there is an increased demand by consumers for healthier meat products. Of particular interest is finding solutions for sodium reduction in meat products while maintaining sensory properties and consumer acceptance. This study demonstrated that a mixture of KCl and Gly could be used as partial NaCl substitution in the commercial scale‐up of Vienna sausages without drastically compromising sensory acceptability.

Functional properties of sesame protein concentrate from black sesame showed good potential for incorporation into bakery products such as cookies. The purpose of this research was to obtain the op...