Relating sensory and instrumental texture analyses of Atlantic salmon
Publikasjonsdetaljer
Tidsskrift : Journal of Food Science , vol. 68 , p. 1492–1497 , 2003
Internasjonale standardnummer
:
Trykt
:
0022-1147
Elektronisk
:
1750-3841
Publikasjonstype : Vitenskapelig artikkel
Sak : 4
Lenker
:
DOI
:
doi.org/10.1111/j.1365-2621.20...
Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.
Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
Sensory-evaluated hardness of smoked Atlantic salmon (Salmo salar L.) was correlated with various response variables from instrumental texture analysis of raw or smoked cutlets (25 mm thick) using 4 different probes: 12.5- and 23- mm-dia cylinders, a Warner-Bratzler blade, and a 25.4-mm-dia sphere. Sensory hardness correlated significantly with analysis using all mechanical methods, but it was most accurately predicted by the 12.5-mm-dia cylinder in raw salmon (force and area at 90% compression; r = 0.70, P < 0.0001), and by the 23-mm-dia cylinder in smoked salmon (force at 90% compression and the area from origo to the 1st significant break; r = 0.63 to 0.64, P < 0.0001).