Dissertation
APPLICATION OF EMERGING SENSORY METHODOLOGIES TO CHARACTERIZE READY-TO-EAT-MEALS
Washington State University
Doctor of Philosophy (PhD), Washington State University
01/2021
DOI:
https://doi.org/10.7273/000003167
Handle:
https://hdl.handle.net/2376/122419
Abstract
This dissertation encompasses four studies on the application of emerging sensory evaluation methodologies across different consumer groups to the evaluation of ready-to-eat (RTE) meals prepared using different thermal processing technologies. The first study examined sensory, physical, chemical, and microbial changes in fried rice processed with microwave-assisted pasteurization (MAPS) and stored at 7 ⁰C over a 6-week storage period. Multiple sensory attributes were evaluated by a semi trained sensory panel with rate-all-that-apply (RATA) questions. Microbial growth was the main cause of spoilage of the MAPS- rice; however, MAPS was able to extend the regular 5-day shelf life of a chilled fried rice meal to 6 weeks. The second study determined consumer acceptance of microwave-thermally-pasteurized jambalaya, a multi-meat and vegetable dish from American Cajun cuisine, and a control (cooked frozen jambalaya) through an on-line home-use test (HUT) over a 12-week storage period. The study also explored how the social environment may impact the liking of the meals when a partner of the participants joined the sensory evaluation. The study showed that HUT methodology was effective for the evaluation of consumers’ acceptance of MAPS-processed jambalaya and how including a partner could enhance ecological validity. In the third study, difference from control methodology (DFC) was applied to determine the saltiness detection range (SDR) in seniors. Correlations between DFC results across different formulations of a white sauce and multiple physiological factors were determined. Correlations between medication intake, geriatric oral health assessment index (GOHAI), and SDR help in understanding seniors’ food choices related to salt consumption. The fourth study employed a home-use-test (HUT) to investigate the sensory perception and evoked emotions of older adults (>60 years) in the assessment of thermally sterilized chicken pasta meals with different salt concentrations. The study suggested that it is possible to reduce the salt content of the meals with herbs by as much as 50% without impacting the overall liking, saltiness, and flavor liking. However, the texture of the chicken is a component that requires improvement if the meals are commercialized for seniors.
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Details
- Title
- APPLICATION OF EMERGING SENSORY METHODOLOGIES TO CHARACTERIZE READY-TO-EAT-MEALS
- Creators
- Maria Laura Montero Diaz
- Contributors
- Carolyn F Ross (Advisor)Barbara A Rasco (Committee Member)Shyam S Sablani (Committee Member)Juming Tang (Committee Member)
- Awarding Institution
- Washington State University
- Academic Unit
- Agricultural, Human, and Natural Resource Sciences, College of
- Theses and Dissertations
- Doctor of Philosophy (PhD), Washington State University
- Publisher
- Washington State University
- Number of pages
- 213
- Identifiers
- 99900652005201842
- Language
- English
- Resource Type
- Dissertation