It was reduced by 13.1, 18.5 and 23.2% for T1, T2 and T3 respectively comparing with the control. On the other hand, cold storage led to significant increase in the amount of the separated oil in comparison with the values of fresh cheese. It was increased by 26.9, 23.5, 28.5 and 30% for control, T1, T2 and T3 respectively. Therefore, the addition of ricotta cheese improved the resistance of cheese against the defect of oil
Sample 3, 4 and 7 all have a salty taste during mastication while in the aftertaste period a spicy aftertaste overrules except sample 7 where saltiness exists throughout the whole phase. Table 4 presents the main flavour and texture attributes established in the samples tested. With regards to meat flavour, sample 2, 6 and 7 scored higher than the control at 4.4a, 4.4ab, 4.4ab, respectively. Sample 2 has the weakest taste of flour (2.0b) compared to the control. Sample 6 has a harder texture and is less juicy compared to the control, whereas sample 7 is less fatty compared to the control.
The final flavor of meat is determined by the post mortem aging. During this process many chemical flavor compounds that include sugars, free amino acids, peptides and the metabolites of adenine nucleotide metabolism. With post mortem aging in muscles the level of amino acids and peptide change (Spanier et all., 2004) and during the process of aging are also increased (Yano et all., 1995). The content of free amino acids in chicken meat is related to its taste. So, aging can lead to increase in flavor.
(Zhuang 1995, p.93) Pig tripe is sweet and warm, which is also good for our stomach and spleen. (Zhuang 1995, p.97) Moreover, this dish tastes a bit spicy. Not only can it enhance the appetite, but it can also promote our Qi and the circulation of blood. Because chili pepper is hot in nature and can warm our body up. (Zhuang 1995, p.66) However, it is not too pungent so that it would not stimulate our stomach to much.
The tangy, juicy and sharp however sweet pulps are certainly orange color. The likely explanation behind this is the local developing conditions and temperature in the nation which the fruit has adjusted to. It started from China and it built up a one of a kind sweet, sweet-smelling but then acidic flavor in our local condition. There are assortments that are bigger, more sour or sweeter from the others. Ever clever as they seem to be, local people simply eat the sour assortments with salt and eating fun proceeds.