The Normal Static Two-Point Discrimination in the Palmar Aspect of Hand in Adults and Children in a Sample Indian Population.

Background The normal ability to distinguish two points from one is known as the two-point discriminative (2PD) sense. This forms an extremely important assessment in patient with injuries to the nerves distributed to the upper extremity. Objective The aim of this study was to estimate the normal reference values of static 2PD in healthy adults and children. Materials and Methods A total of 624 normal adults comprising 380 men and 244 women were recruited randomly for the study at three different centers. Additionally, 172 healthy children, comprising 110 boys and 62 girls, were studied. Eight sensory areas in the palmar surface of the hand were delineated. The ability to distinguish the static 2PD was estimated in millimeters by using disk discriminator. The results were tabulated and statistically analyzed. Results The mean static 2PD in the adult population ranged from 2.78 to 3.5 mm in the fingertips and 5.39 to 7.13 mm in the mid-palm. There was a statistically significant difference between men and women in zones 6, 7, and 8. In children, the observed 2PD values were 2.15 to 3.63 mm in the fingertips and 4.10 to 5.77 mm in the palm. Children have a significantly better 2PD sense when compared with adults. Conclusion The normal value of static 2PD in the palmar surface of the hand among the Indian pediatric and adult populations was established in the study.

Lower urinary tract electrical sensory assessment: a systematic review and meta-analysis.

OBJECTIVES: To summarize the current literature on lower urinary tract electrical sensory assessment (LUTESA), with regard to current perception thresholds (CPTs) and sensory evoked potentials (SEPs), and to discuss the applied methods in terms of technical aspects, confounding factors, and potential for lower urinary tract (LUT) diagnostics. METHODS: The review was performed according to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) statement. Medline (PubMed), Embase and Scopus were searched on 13 October 2020. Meta-analyses were performed and methodological qualities of the included studies were defined by assessing risk of bias (RoB) as well as confounding. RESULTS: After screening 9925 articles, 80 studies (five randomized controlled trials [RCTs] and 75 non-RCTs) were included, comprising a total of 3732 patients and 692 healthy subjects (HS). Of these studies, 61 investigated CPTs exclusively and 19 reported on SEPs, with or without corresponding CPTs. The recording of LUTCPTs and SEPs was shown to represent a safe and reliable assessment of LUT afferent nerve function in HS and patients. LUTESA demonstrated significant differences in LUT sensitivity between HS and neurological patients, as well as after interventions such as pelvic surgery or drug treatments. Pooled analyses showed that several stimulation variables (e.g. stimulation frequency, location) as well as patient characteristics might affect the main outcome measures of LUTESA (CPTs, SEP latencies, peak-to-peak amplitudes, responder rate). RoB and confounding was high in most studies. CONCLUSIONS: Preliminary data show that CPT and SEP recordings are valuable tools to more objectively assess LUT afferent nerve function. LUTESA complements already established diagnostics such as urodynamics, allowing a more comprehensive patient evaluation. The high RoB and confounding rate was related to inconsistency and inaccuracy in reporting rather than the technique itself. LUTESA standardization and well-designed RCTs are crucial to implement LUTESA as a clinical assessment tool.

The Italian version of the Erasmus MC modifications to the Nottingham Sensory Assessment for patients following acquired brain injury: Translation and reliability study.

OBJECTIVE: To develop the Italian version of the Erasmus MC modifications to the Nottingham Sensory Assessment and to investigate its internal consistency, intra- and inter-rater reliability. DESIGN: Prospective cohort study. SETTING: Rehabilitation department. SUBJECTS: A total of 34 patients with acquired brain injury. MAIN MEASURE: The translation and cultural adaptation process was completed, and the testing procedures of the Italian version of the Erasmus MC modifications to the Nottingham Sensory Assessment were standardized. Internal consistency was evaluated using Cronbach's alpha index; assessment of intra- and inter-rater reliability was carried out using weighted kappa coefficient. RESULTS: The internal consistency of the tactile sensations and the proprioception items of the Italian version of the Erasmus MC modifications to the Nottingham Sensory Assessment were generally acceptable to excellent with a range of Cronbach's alpha between 0.73 and 0.97. The intra-rater reliability of the tactile sensations and the proprioception items of the Italian version of the Erasmus MC modifications to the Nottingham Sensory Assessment were generally good to excellent with a range of weighted kappa coefficients between 0.47 and 1.00. Likewise, the inter-rater reliabilities of these items were predominantly good to excellent with a range of weighted kappa coefficients between 0.42 and 0.92. CONCLUSION: The Italian version of the Erasmus MC modifications to the Nottingham Sensory Assessment is a reliable screening tool to evaluate primary somatosensory impairments in patients with acquired brain injury. Further research is necessary to consolidate these results and establish the validity and responsiveness of the Italian version of the Erasmus MC modifications to the Nottingham Sensory Assessment.

The Influence of Packing Methods and Storage Time of Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives on Their Physicochemical, Microbial and Sensory Properties.

The aim of the study was to evaluate the influence of refined fish oil additives in liquid and microencapsulated forms, packing method (VP-vacuum packing, MAP-modified atmosphere packing) and storage time (1, 7, 14, 21 days) on selected physicochemical, microbiological and sensory characteristics of minced poultry sausage. Principle component analysis (PCA) showed that the fish oil additive, packing method and storage time significantly influenced some of the physicochemical characteristics of the sausages. The pH value was negatively correlated with the type of sample and packing method. The water activity decreased along with the storage time. The sausages with microcapsules had distinguishable hardness, gumminess and chewiness than the other samples. This tendency increased in the subsequent storage periods. The packing method and storage time of the samples had a statistically significant influence on the growth of the total colony count and count of lactic acid bacteria (p < 0.05). The most aerobic bacteria were found in the control sample, and the least in the sample with microcapsules, regardless of the packing method. The use of MAP and the addition of microcapsules resulted in the lowest microbiological contamination of the sausages. The sensory analysis made by a trained panel did not show any significant differences between the samples. After 21-day storage of the sausages there was a slight decrease in some of the sensory parameters, e.g., color, smell, taste. The liquid oil and microencapsulated oil additives in the meat filling did not negatively affect the taste or any physicochemical characteristics of the meat products. From the microbiological perspective, there were better effects from the MAP method.

Artificial Intelligence in hair research: A proof-of-concept study on evaluating hair assembly features.

OBJECTIVE: The first objective of this study was to apply computer vision and machine learning techniques to quantify the effects of haircare treatments on hair assembly and to identify correctly whether unknown tresses were treated or not. The second objective was to explore and compare the performance of human assessment with that obtained from artificial intelligence (AI) algorithms. METHODS: Machine learning was applied to a data set of hair tress images (virgin and bleached), both untreated and treated with a shampoo and conditioner set, aimed at increasing hair volume whilst improving alignment and reducing the flyway of the hair. The automatic quantification of the following hair image features was conducted: local and global hair volumes and hair alignment. These features were assessed at three time points: t0 (no treatment), t1 (two treatments) and t2 (three treatments). Classifier tests were applied to test the accuracy of the machine learning. A sensory test (paired comparison of t0 vs t2 ) and an online front image-based survey (paired comparison of t0 vs t1 , t1 vs t2 , t0 vs t2 ) were conducted to compare human assessment with that of the algorithms. RESULTS: The automatic image analysis identified changes to hair volume and alignment which enabled the successful application of the classification tests, especially when the hair images were grouped into untreated and treated groups. The human assessment of hair presented in pairs confirmed the automatic image analysis. The image assessment for both virgin hair and bleached only partially agreed with the analysis of the subset of images used in the online survey. One hypothesis is that treatments changed somewhat the shape of the hair tress, with the effect being more pronounced in bleached hair. This made human assessment of flat images more challenging than when viewed directly in 3D. Overall, the bleached hair exhibited effects of higher magnitude than the virgin hair. CONCLUSIONS: This study illustrated the capacity of artificial intelligence for hair image detection and classification, and for image analysis of hair assembly features following treatments. The human assessment partially confirmed the image analysis and highlighted the challenges imposed by the presentation mode.

OBJECTIF: Le premier objectif de cette étude était d'appliquer des techniques de vision par ordinateur et d'apprentissage automatique pour quantifier les effets des traitements capillaires sur l'organisation des cheveux et pour identifier précisément si des cheveux d'origine inconnue ont été traités ou non. Le deuxième objectif était d'explorer et de comparer les performances obtenues par évaluation humaine avec celles obtenues à partir d'algorithmes d'intelligence artificielle (IA). MÉTHODES: L'apprentissage automatique a été appliqué à un ensemble de données d'images de cheveux (vierges et décolorés), à la fois non traités et traités avec une association de shampooing et après shampooing visant à augmenter le volume des cheveux tout en améliorant l'alignement des fibres capillaires et en réduisant les frisottis. La quantification automatique des caractéristiques suivantes de l'image capillaire a été réalisée : volumes capillaires locaux et globaux et alignement des cheveux. Ces caractéristiques ont été évaluées à trois moments : t0 (pas de traitement), t1 (deux traitements), t2 (trois traitements). Des tests de classification ont été appliqués pour tester la précision de l'apprentissage automatique. Un test sensoriel (comparaison par paire de t0 vs t2) et une enquête en ligne basée sur l'image frontale (comparaison par paire de t0 vs t1, t1 vs t2, t0 vs t2) ont été menés pour comparer l'évaluation humaine avec celle des algorithmes. RÉSULTATS: L'analyse automatique des images a identifié des changements dans le volume et l'alignement des cheveux qui ont permis la validation des tests de classification, en particulier lorsque les images de cheveux ont été rassemblés en groupes non traités et traités. L'évaluation humaine des cheveux présentés par paires a confirmé l'analyse automatique des images. L'évaluation des images pour les cheveux vierges et décolorés n'était que partiellement en accord avec l'analyse du sous-ensemble d'images utilisées dans l'enquête en ligne. Une hypothèse est que les traitements ont quelque peu changé la forme de la chevelure, l'effet étant plus prononcé avec les cheveux décolorés. Cela a rendu l'évaluation humaine des images plates plus difficile que lorsqu'elles sont visualisées directement en 3D. Dans l'ensemble, les cheveux décolorés ont présenté des effets de plus grande ampleur que les cheveux vierges. CONCLUSION: Cette étude a illustré la capacité de l'intelligence artificielle pour la détection et la classification d'images capillaires, et pour l'analyse d'images des caractéristiques d'organisation des cheveux après traitements. Le bilan humain a partiellement confirmé l'analyse d'image et mis en évidence les enjeux posés par le mode de présentation.

A magnetic resonance imaging study of local anesthetic spread in patients receiving an erector spinae plane block.

PURPOSE: Despite the popularity of the erector spinae plane (ESP) block, both the mechanism of the block and the extent of injectate spread is unclear. This study used magnetic resonance imaging (MRI) to evaluate the spread of local anesthetic injectate following ESP blocks in six patients with pain. METHODS: Six patients received a left-sided ultrasound-guided ESP block at the T10 level. The injectate contained 29.7 mL of 0.25% bupivacaine and 0.3 mL of gadolinium in the first patient, with an additional 5 mL (50 mg) of triamcinolone in the subsequent five patients. Sensory block to pinprick and cold as well as pain score (with 0 indicating no pain and 10 being maximum pain) were assessed 20 and 30 min respectively following the ESP block. MRI was performed one hour after the block. RESULT: The injectate spread into the intercostal space and neural foramina in all six patients, but the extent of cephalocaudal spread was variable, with a median [interquartile range] spread of 9 [5-11] and 3 [2-6] levels for the intercostal space and neural foramina, respectively. The injectate also spread extensively within the erector spinae muscles. Spread to the epidural space was seen in two patients. Sensory block was achieved in both ventral and dorsal dermatomes in all patients, though the extent was variable. CONCLUSIONS: Our study showed that the ESP block injectate consistently spread to the erector spinae muscles, neural foramina, and intercostal space. It was associated with sensory changes and pain relief in the dorsal and ventral thoracic and abdominal walls. Nevertheless, the extent of spread to the neural foramina and intercostal space, and the sensory block itself, was highly variable.

RéSUMé: OBJECTIF: Malgré la popularité du bloc plan des érecteurs du rachis (PER), le mécanisme du bloc et l'ampleur de la diffusion du produit injecté ne sont pas clairement connus. Cette étude a utilisé l'imagerie par résonance magnétique (IRM) pour évaluer la diffusion de l'anesthésique local injecté après des blocs du PER chez six patients présentant des douleurs. MéTHODES: Six patients ont reçu un bloc du PER guidé par échographie du côté gauche au niveau T10. Le produit injecté contenait 29,7 mL de bupivacaïne 0,25 % et 0,3 mL de gadolinium pour le premier patient avec un supplément de 5 mL (50 mg) de triamcinolone pour les cinq patients suivants. Le bloc sensitif au toucher/piquer et au froid, ainsi que le score de douleur (où 0 indique une absence de douleur et 10, une douleur maximum) ont été évalués respectivement 20 et 30 minutes après le bloc du PER. Une IRM a été réalisée une heure après le bloc. RéSULTAT: Le produit injecté a diffusé dans l'espace intercostal et les foramens intervertébraux chez les six patients, mais l'étendue de la diffusion céphalocaudale a été variable avec une diffusion médiane [plage interquartile] de 9 [5 à 11] niveaux pour les espaces intercostaux et 3 [2 à 6] niveaux pour les foramens intervertébraux. Le produit injecté a également largement diffusé dans les muscles érecteurs du rachis. Une diffusion vers l'espace épidural a été observée chez deux patients. Un bloc sensitif des dermatomes ventraux et dorsaux a été obtenu chez tous les patients, bien que son étendue ait été variable. CONCLUSIONS: Notre étude a montré que le produit injecté dans un bloc du PER diffusait constamment dans les muscles érecteurs du rachis, les foramens intervertébraux et les espaces intercostaux. Il a été associé à des modifications sensorielles et à un soulagement de la douleur dans les parois thoraciques et abdominales, ventrales et dorsales. Néanmoins, l'étendue de la diffusion vers les foramens intervertébraux et les espaces intercostaux, ainsi que le bloc sensitif proprement dit ont été très variables.

Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective.

Virgin olive oil is inevitably subject to an oxidation process during storage that can affect its stability and quality due to off-flavors that develop before the oil surpasses its 'best before' date. Many parameters are involved in the oxidation process at moderate conditions. Therefore, a multiparametric study is necessary to establish a link between physico-chemical changes and sensory quality degradation in a real storage experiment. In this context, a storage experiment of 27 months was performed for four monovarietal virgin olive oils, bottled in transparent 500-mL PET bottles and subjected to conditions close to a supermarket scenario. Volatile composition, quality parameters and phenolic compounds were determined monthly. Simultaneously, an accredited sensory panel assessed their sensory characteristics. The stability of the fresh samples was also studied with the oxidative stability index (OSI) and mesh cell-FTIR. (E)-2-hexenal, (Z)-3-hexen-1-ol and (E)-2-hexen-1-ol were identified as markers of the fruity attribute. Hexanal and nonanal were also identified as compounds that were associated with the rise of median of defect during storage. Some disagreements were observed between the sensory assessment and the OSI analyzed by Rancimat. However, the increase of concentration of rancid markers agreed with the increase of aldehyde band measured with mesh cell-FTIR.

Evaluation of Food Fineness by the Bionic Tongue Distributed Mechanical Testing Device.

In this study, to obtain a texture perception that is closer to the human sense, we designed eight bionic tongue indenters based on the law of the physiology of mandibular movements and tongue movements features, set up a bionic tongue distributed mechanical testing device, performed in vitro simulations to obtain the distributed mechanical information over the tongue surface, and preliminarily constructed a food fineness perception evaluation model. By capturing a large number of tongue movements during chewing, we analyzed and simulated four representative tongue movement states including the tiled state, sunken state, raised state, and overturned state of the tongue. By analyzing curvature parameters and the Gauss curvature of the tongue surface, we selected the regional circle of interest. With that, eight bionic tongue indenters with different curvatures over the tongue surface were designed. Together with an arrayed film pressure sensor, we set up a bionic tongue distributed mechanical testing device, which was used to do contact pressure experiments on three kinds of cookies-WZ Cookie, ZL Cookie and JSL Cookie-with different fineness texture characteristics. Based on the distributed mechanical information perceived by the surface of the bionic tongue indenter, we established a food fineness perception evaluation model by defining three indicators, including gradient, stress change rate and areal density. The correlation between the sensory assessment and model result was analyzed. The results showed that the average values of correlation coefficients among the three kinds of food with the eight bionic tongue indenters reached 0.887, 0.865, and 0.870, respectively, that is, a significant correlation was achieved. The results illustrate that the food fineness perception evaluation model is effective, and the bionic tongue distributed mechanical testing device has a good practical significance for obtaining food texture mouthfeel information.

Assessment of small sensory fiber function across the spectrum of severity in carpal tunnel syndrome patients.

INTRODUCTION: In compressive neuropathies, large myelinated nerve fibers are generally thought to be more susceptible. In this study, we investigated small myelinated Aδ and unmyelinated C fiber function in patients with mild, moderate, and severe carpal tunnel syndrome. METHODS: Forty-four healthy controls and 81 carpal tunnel syndrome patients in the mild, moderate, or severe categories were recruited. Small fiber sensation in the affected hand was determined with quantitative sensory testing. RESULTS: Cold detection thresholds in the severe carpal tunnel syndrome group (18.9 ± 6.8°C) were significantly impaired compared with controls (27.2 ± 2.1°C) (P < 0.01). Similarly, warm detection thresholds were also impaired in the severe carpal tunnel syndrome group (41.2 ± 3.5°C) compared with control (37.1 ± 2.1°C) (P < 0.01). CONCLUSIONS: These results support the growing body of evidence that carpal tunnel syndrome can affect small afferent fibers. Muscle Nerve 56: 814-816, 2017.

Rheological and sensory behaviour of rice flour dough: effect of selected additives in relation to dough flattening.

The handling of rice flour doughs in terms of sheeting, flattening and rolling is difficult due to the absence of gluten forming proteins; scope exists to improve these characteristics by incorporating appropriate additives during the preparation of rice doughs. Different levels of additives such as whey protein concentrate (WPC) (0-10 %), xanthan gum (0-5 %), sucrose (0-20 %) and salt (0-2 %) have been incorporated, and the rheological (small-deformation oscillation) as well as sensory characteristics have been determined, in addition to microstructural observations and finding inter-relationships. The second order polynomial can adequately explain the rheological parameters like storage modulus, loss modulus and complex viscosity (R = 0.863-0.889, p ≤ 0.01) while it is poor for phase angle (R = 0.659, p ≤ 0.01). Among these additives, xanthan gum imparts the strongest effect (significant at p ≤ 0.01) followed by whey protein concentrate. The effects of these additives are predominantly linear though quadratic effects are also significant in several cases. A cohesive microstructure with improved binding occurs with a high level (7.5 %) of WPC. It is concluded that a judicious selection of additives in appropriate levels can develop rice doughs that possess the desirable handling properties leading to preparation of products.

Taste perception in kidney disease and relationship to dietary sodium intake.

Taste abnormalities are prevalent in Chronic Kidney Disease (CKD) potentially affecting food palatability and intake, and nutrition status. The TASTE CKD study aimed to assess taste and explore the relationship of dietary sodium intake with taste disturbance in CKD subjects. This was a cross-sectional study of 91 adult stage 3-5 CKD participants (78% male) aged 65.9 ± 13.5 years with mean estimated glomerular filtration rate of 33.1 ± 12.7 ml/min/1.73 m(2), and 30 controls (47% male) aged 55.2 ± 7.4 years without kidney dysfunction. Taste assessment was performed in both groups, presenting five basic tastes (sweet, sour, salty, umami and bitter) in blinded 2 ml solution which the participants tasted, identified (identification) and rated perceived strength (intensity) on a 10 cm visual analogue scale. Sodium intake was measured in the CKD group using validated food frequency questionnaire to determine high or low sodium intake (cut-off 100 mmol sodium/day). Differences between groups (CKD vs controls; high vs low sodium intake) were analysed using chi-square for identification and t-test for intensity. Multivariate analysis was used to adjust for age and gender differences between CKD and controls. The control group identified mean 3.9 ± 1.0 tastants correctly compared with 3.0 ± 1.2 for CKD group (p < 0.001), which remained significant after adjustment for age and gender. After adjustment for age and gender, sour identification and intensity and salty and umami intensity were impaired in CKD compared with controls. Participants with low sodium intake were more likely to correctly identify salty and umami, and rated intensity of umami and bitter significantly higher than those with high sodium intake. These findings add to the body of evidence suggesting that taste changes occur with CKD, independent of age and gender differences, with specific impairment in sour, umami and salty tastes. Our finding that sodium intake is related to umami and bitter disturbance as well as salty taste warrants further investigation.

Effects of different drying methods on physicochemical, textural, flavor, and sensory characteristics of yak jerky.

The work aimed to study the effect of four drying methods, namely constant temperature hot air drying (HD), microwave drying (MD), hot air microwave drying (HMD), and gradient hot air drying (GHD), on quality characteristics of dried yak meat. The analyses of physicochemical, textural, flavor, and sensory characteristics were carried out based on these four drying methods. The results revealed that microwave dried yak jerky exhibited better color and received the highest sensory score. Hardness of samples were affected by the drying methods, which showed significant differences. There were 21 free amino acids (FAAs) detected in dried yak samples. The samples treated by microwave drying showed the highest total free amino acid content (73.30 mg/100 g) and the EUC value was significantly higher than other methods, indicating the sample displayed greater flavor. A total of 153 volatile compounds were identified in dried yak meat samples, primarily including aldehydes, ketones, and esters. Moreover, the sensory evaluation indicated that the drying methods could significantly affect on color, flavor, and overall acceptability of different samples. Microwave drying samples scored higher than other drying methods. Overall, considering aspects of quality, time savings, and energy efficiency, microwave drying of yak jerky emerges as a more satisfactory option. This study could provide important theoretical support for the application of drying methods to improve the quality of yak jerky and enhance production efficiency.

Effects of the Lactiplantibacillus plantarum YB-106 and Leuconostoc mesenteroides YB-23 strains on the quality and microbial diversity of spicy cabbage.

Spicy cabbage is a popular fermented vegetable food. The study aimed to determine the physicochemical properties, volatile flavor components, sensory evaluation, and microbial diversity of spicy cabbage prepared using different methods. Three methods were used: single-bacteria fermentation with Lactiplantibacillus plantarum YB-106 and Leuconostoc mesenteroides YB-23, mixed fermentation (LMP) using both strains, and natural fermentation as the blank control (CON). The LMP group has the best quality of spicy cabbage and the highest sensory score. Esters and alkenes were the main volatile flavor components of the spicy cabbage by GC-MS. The fermentation time of LMP group was shorter, and the nitrite degradation rate was >60 %, which was significantly higher than that of other groups (p < 0.05). From the perspective of microbial diversity, the dominant bacteria genera in each group were Lactobacillus, Pantoea, Enterococcus and Pseudomonas. However, mixed fermentation decreased the abundance of pathogenic bacteria, of which the abundance of Serratia was <0.1 %. In conclusion, mixed fermentation can significantly improve the quality of spicy cabbage and shorten the fermentation time. These findings laid the theoretical foundation for the industrial production of high-quality spicy cabbage.

Insight into the aroma quality of 'Callista' cultivar of hop (Humulus lupulus L.): Impact of harvest timing, year, and location.

Hops (Humulus lupulus L.) are essential ingredients in brewing, contributing to beer's flavor, aroma, and stability. This study pioneers an in-depth analysis of the 'Callista' cultivar, aiming to unravel how harvest timing, annual variations, and cultivation location synergistically influence its molecular profile, sensory perception, and biochemistry. Leveraging high-performance liquid chromatography and gas chromatography-mass spectrometry-olfactometry, we identified significant year-to-year and location-based fluctuations in bitter acids-the quintessential aroma constituents in hops. Our comprehensive aroma profiling discerned 55 volatile compounds, marking the first-ever sensory detection of 2-butanone in hops, with its presence showing remarkable interannual variability. This study showed significant differences among the three years tested, whereas hops were perceived "fruitier" and more "citrusy" in 2021, even though the bitter acid and aroma analysis showed that 2022 sticks out due to extremely high lupulone values up to 10% dry cone weight and 78% ß-myrcene in the oil fraction compared to 60% and 45% in 2020 and 2021, respectively. Molecular analysis of key enzymes involved in hop aroma biosynthesis revealed no significant associations with location, but a strong diurnal pattern for all genes. The results indicated that especially the hot temperatures of 2022 may have induced significant changes of cone quality, while 2021 was more interesting from the sensory evaluations, which may justify the usage of viticultural terms such as "vintage" for hop marketing. These findings contribute to a better understanding of the factors influencing hop aroma and quality.

Performance of Regular and Modified Canola and Soybean Oils in Rotational Frying.

Canola and soybean oils both regular and with modified fatty acid compositions by genetic modifications and hydrogenation were compared for frying performance. The frying was conducted at 185 ± 5 °C for up to 12 days where French fries, battered chicken and fish sticks were fried in succession. Modified canola oils, with reduced levels of linolenic acid, accumulated significantly lower amounts of polar components compared to the other tested oils. Canola oils generally displayed lower amounts of oligomers in their polar fraction. Higher rates of free fatty acids formation were observed for the hydrogenated oils compared to the other oils, with canola frying shortening showing the highest amount at the end of the frying period. The half-life of tocopherols for both regular and modified soybean oils was 1-2 days compared to 6 days observed for high-oleic low-linolenic canola oil. The highest anisidine values were observed for soybean oil with the maximum reached on the 10th day of frying. Canola and soybean frying shortenings exhibited a faster rate of color formation at any of the frying times. The high-oleic low-linolenic canola oil exhibited the greatest frying stability as assessed by polar components, oligomers and non-volatile carbonyl components formation. Moreover, food fried in the high-oleic low-linolenic canola oil obtained the best scores in the sensory acceptance assessment.

An Observed Assessment of Sensory Responsivity in Autism Spectrum Disorders: Associations with Diagnosis, Age, and Parent Report.

Sensory features are common and impairing in autism spectrum disorder (ASD), but there are few observational sensory assessments that are valid across ages. We used the Sensory Processing 3-Dimensional (SP3-D) observed Assessment and parent-reported Inventory to examine sensory responsivity in 41 ASD and 33 typically-developing (TD) youth across 7-17 years. ASD youth had higher and more variable observed and reported sensory responsivity symptoms compared to TD, but the two measures were not correlated. Observed sensory over-responsivity (SOR) and sensory craving (SC) decreased with age in ASD, though SOR remained higher in ASD versus TD through adolescence. Results suggest that in ASD, the SP3-D Assessment can identify SOR through adolescence, and that there is value in integrating multiple sensory measures.

Effect of Vacuum and Modified Atmosphere Packaging on the Shelf Life and Quality of Gutted Rainbow Trout (Oncorhynchus mykiss) during Refrigerated Storage.

The quality changes of gutted rainbow trout in vacuum packaging (VP) and modified atmosphere packaging (MAP) with 40% CO2 + 60% N2 (MAP1), 60% CO2 + 40% N2 (MAP2), and 90% CO2 + 10% N2 (MAP3) were evaluated. The samples were stored at 3 ± 0.5 °C, and on days 1, 4, 7, 10, 13, and 16 of storage, microbiological, chemical, and sensory testing was performed. The aerobic plate count (APC) and psychrotrophic bacteria count (PBC) in VP fish exceeded the conventional limit of 7 log cfu/g on day 10, and in MAP1 and MAP2 fish on day 16, whereas in MAP3 fish, their number remained below that limit during the experiment. MAP significantly slowed down the growth of Enterobacteriaceae in trout, and the degree of inhibition increased with increasing CO2 concentration in the gas mixture. The lowest lactic acid bacteria numbers were detected in VP fish, whereas the highest numbers were determined in trout packaged in MAP2 and MAP3. Significantly lower numbers of hydrogen sulfide-producing (H2S) bacteria were detected in fish packed in MAP. Distinct patterns were observed for pH among treatments. The lowest increase in TBARS values was detected in VP and MAP3 fish, whereas in MAP1 and MAP2 fish, the TBARS values were higher than 1 mg MDA/kg on day 16 of storage when a rancid odor was detected. MAP inhibited the increase in total volatile basic nitrogen (TVB-N) content of trout compared to trout packaged in a vacuum. The sensory attributes of trout perceived by the sensory panel changed significantly in all experimental groups during storage. Based primarily on sensory, but also microbial, and chemical parameters, MAP has great potential for preserving fish quality and extending the shelf life of gutted rainbow trout from 7 days in VP to 13 days in MAP1 and MAP2, and to 16 days in MAP3.

Sensory Properties and Main Differential Metabolites Influencing the Taste Quality of Dry-Cured Beef during Processing.

This study adopted widely targeted high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) metabolomics and multivariate data analysis methods to evaluate the correlation between changes in metabolites and their taste formation in dry-cured beef during processing. The physicochemical profile changed significantly in the maturity period (RG), especially due to the continuous hydrolysis and oxidation of proteins. The sensory characteristic of dry-cured beef was highest in saltiness, umami, overall taste, and after-taste in RG. Overall, 400 metabolites were mainly identified, including amino acids, peptides, organic acids, and their derivatives, nucleotides, and their metabolites, as well as carbohydrates. Cysteine and succinic acid were significantly up-regulated during the process of dry-curing beef compared to the control group (CG). Moreover, glutamine and glutathione were significantly down-regulated in the fermentation period (FG) and in RG. Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis revealed that glyoxylate and dicarboxylate metabolism, glutathione metabolism, alanine, aspartate, and glutamate metabolism, arginine biosynthesis, taurine, and hypotaurine metabolism were the main metabolic pathways influencing the taste of dry-cured beef during processing. Results of correlation analysis revealed that umami is positively correlated with salty, L-cysteine, L-arginine, inosine, creatinine, and succinic acid. Our study results provide a better understanding of the changes in taste substances and will contribute to quality evaluation of dry-cured beef.

Development of Thai Sensory Patterns Assessment Tool for Children Aged 3-12 Years: Caregiver-Version.

Most existing tools for measuring sensory patterns of children have been developed in Western countries. These tools are complex and may not be culturally appropriate for other contexts that require specific knowledge in the clinical perspective. The aim of this study was to develop a simplified tool called the Thai Sensory Patterns Assessment (TSPA) tool for children. It is designed for children ages 3-12 years old to be completed by their caregiver. The process of creating the tool consisted of drafting a questionnaire and interpreting the result. Partial psychometrics were completed during item development, content validity of items was assessed by five expert ratings. Construct validity and internal consistency were assessed using data from 414 caregivers and intra-rater reliability was assessed with 40 caregivers. The two parts of the TSPA tool for children results, sensory preference, and sensory arousal, were designed to be presented as a sensory pattern in a radar chart/plot. The data analysis showed that both parts of the TSPA tool for children had acceptable psychometric properties with the retained 65 items. Only proprioceptive sensory arousal had a low Cronbach's α coefficient, suggesting more information sharing between caregivers and professionals is needed. This research is an initial study and must be continuously developed. Future development of this tool in technology platforms is recommended to support use within healthcare services.

Incubation characteristics, growth performance, carcass characteristics and meat quality of Saxonian Chicken and German Langshan bantam breeds in a free-range rearing system.

BACKGROUND/INTRODUCTION: In the absence of evidence-based findings for Saxonian Chicken (SaChi) and German Langshan bantam (GLB), which are indigenous endangered German fancy chicken breeds, the objective of the present study was to characterise their growth performance and meat potential in an extensive free-range system METHODS: A total of 340 hatching eggs from SaChi and 439 eggs from GLB were provided by private breeders, from which 263 SaChi (77.3%) and 174 GLB (39.6%) hatched (p < 0.001) RESULTS: By week 20, SaChi reached body weights of 2362.3 ± 315.3 g (mean ± SD; roosters) and 1624.7 ± 158.9 g (hens), while GLB weighed 1089.7 ± 148.3 g (roosters) and 820.4 ± 89.5 g (hens). Fitting the non-linear regression of growth data to the Gompertz function estimated asymptotic body weights of 3131.4, 2363.9, 1359.2 and 1107.3 g, with inflection point times of 10.5, 10.3, 9.2 and 9.3 weeks in male SaChi, female SaChi, male GLB and female GLB, respectively. Moderate plumage damage was observed on days 18, 35, 53, 70 and 105 in SaChi and on days 53, 70 and 105 in GLB, while all birds presented completely intact plumage on day 140. Using a binary logistic regression model, breed, age and sex were shown to affect the plumage condition (p < 0.001 each). Roosters were slaughtered in week 20. No breed effects were detected in the carcass yield (SaChi: 68.8 ± 1.7%, GLB: 69.7 ± 1.8%) (p = 0.135) or abdominal fat share (SaChi: 0.89 ± 0.15%, GLB: 1.08 ± 0.14%) (p = 0.281). The percentage of valuable cuts (breast fillets and legs) in the carcass was 43.8 ± 1.9% for SaChi and 43.1 ± 3.0% for GLB (p = 0.490) DISCUSSION/CONCLUSIONS: In conclusion, this study provides insights into the performance traits and welfare indicators during the rearing of two endangered German chicken breeds.