Sausage Quality during Storage under the Partial Substitution of Meat with Fermented Oyster Mushrooms.

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

Evaluation of Color and Pigment Changes in Tomato after 1-Methylcyclopropene (1-MCP) Treatment.

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

Application of Near Infrared Spectroscopy to Monitor the Quality Change of Sour Cherry Stored under Modified Atmosphere Conditions.

Determining and applying ‘good’ postharvest and quality control practices for otherwise highly sensitive fruits, such as sour cherry, is critical, as they serve as excellent media for a wide variety of microbial contaminants. The objective of this research was to report two series of experiments on the modified atmosphere storage (MAP) of sour cherries (Prunus cerasus L. var.

Comparison of techno-functional and sensory properties of sponge cakes made with egg powder and different quality of powdered blood products for substituting egg allergen and developing functional food.

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

Origin Identification of Hungarian Honey Using Melissopalynology, Physicochemical Analysis, and Near Infrared Spectroscopy.

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

Classification of Bee Pollen and Prediction of Sensory and Colorimetric Attributes-A Sensometric Fusion Approach by e-Nose, e-Tongue and NIR.

The chemical composition of bee pollens differs greatly and depends primarily on the botanical origin of the product. Therefore, it is a crucially important task to discriminate pollens of different plant species. In our work, we aim to determine the applicability of microscopic pollen analysis, spectral colour measurement, sensory, NIR spectroscopy, e-nose and e-tongue methods for the classification of bee pollen of five different botanical origins.

Detection and Quantification of Tomato Paste Adulteration Using Conventional and Rapid Analytical Methods.

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