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Gastronomy, Volume 2, Issue 3 (September 2024) – 2 articles

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13 pages, 436 KiB  
Article
Effects of Mayonnaise and Salad Dressing Marinades on Chicken Breast Meat Quality
by Jiale Liang, Nana Sarudate, Hazuki Otsuki, Takuya Yanagisawa, Yusuke Okuda and Shin-ichi Ishikawa
Gastronomy 2024, 2(3), 116-128; https://doi.org/10.3390/gastronomy2030009 - 29 Aug 2024
Viewed by 642
Abstract
Mayonnaise has a long history as a representative of emulsified sauces. As people become more health-conscious, salad dressings (emulsified and non-emulsified) with lower fat content gradually appear in people’s lives. Both sauces are widely used in everyday life for meat marinades because they [...] Read more.
Mayonnaise has a long history as a representative of emulsified sauces. As people become more health-conscious, salad dressings (emulsified and non-emulsified) with lower fat content gradually appear in people’s lives. Both sauces are widely used in everyday life for meat marinades because they contain seasonings such as spices, salt, and vinegar. Although there are many studies on how condiments such as spices, salt, and vinegar affect meat, the effects of semi-solid/liquid emulsions and non-emulsified marinades on meat have yet to be further discussed and analyzed. Therefore, studying the physical and chemical effects of mayonnaise (semi-solid emulsified emulsion) and salad dressing (liquid emulsion and non-emulsified sauce) on meat is essential for improving food quality and safety. Thus, this paper examines the impacts of mayonnaise, emulsified salad dressing, and non-emulsified salad dressing on the physicochemical properties and sensory evaluations of meat. The results showed that the three sauces effectively reduced cooking losses when used as marinades for chicken breasts. In the juiciness and firmness tests, both mayonnaise and non-emulsified salad dressings positively affected the meat. This study also found that lower pH values were not always effective at reducing meat hardness and that emulsification may play a key role in reducing meat hardness. Full article
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14 pages, 287 KiB  
Essay
From the “Òstrakon” to the Art of Wine Tasting and the Measurement of Consumer Emotions
by Mario Ubigli and Maria Carla Cravero
Gastronomy 2024, 2(3), 102-115; https://doi.org/10.3390/gastronomy2030008 - 17 Jul 2024
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Abstract
The language of wine is richer and more complex if compared to that of other alcoholic beverages, including the tasting, production, history, and culture associated with it. The evolution of the language employed to define the quality and the characteristics of wine from [...] Read more.
The language of wine is richer and more complex if compared to that of other alcoholic beverages, including the tasting, production, history, and culture associated with it. The evolution of the language employed to define the quality and the characteristics of wine from the “òstrakon” of the Ancient Egyptians to the present is shown in the article. The symbolic aspects of wine, the communication of emotions, the wine sensory analysis, and the wine tasting are discussed. The glossaries which appeared in France, at the turn of the 18th and 19th centuries, are mentioned: they attest both the beginning of tasting, and the official recognition of the sensory evolution of wine. Moreover, some considerations are reported on some particular words employed to describe wines: vinous, aftertaste, and body. The language employed to evaluate wine is still evolving. It expresses the need and the desire to communicate and define the perceptions and the emotions derived by drinking wine. Finally, the pleasure of wine is not only a physical pleasure, but above all it is a pleasure of the brain, as well as, naturally, of the word. Full article
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