Publisert 2023

Les på engelsk

Publikasjonsdetaljer

Tidsskrift : International Journal of Gastronomy and Food Science , vol. 31 , p. 1–6 , 2023

Internasjonale standardnummer :
Trykt : 1878-450X
Elektronisk : 1878-4518

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Chan, Sherry Stephanie; Iversen, Stian Gjerstad; Skuland, Aase Vorre; Rotabakk, Bjørn Tore; Lerfall, Jørgen; Rognså, Guro Helgesdotter; Roth, Bjørn

Forskningsområder

Sensorikk

Kvalitet og målemetoder

Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.

Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no

Sammendrag

Sensory evaluation is an important quality analysis for examining the characteristics of a food product. This study presents a new sensory analysis method using renowned chefs, branded Veritaste™, to evaluate raw and cooked fillets of Atlantic salmon originating from refrigerated seawater (RSW) versus traditional ice whole fish storage. Quality parameters were also studied, including the fillet index method and cook loss. The raw fillets from the RSW-stored fish had a more distinct salty taste compared to the traditionally stored fish. In addition, the RSW-stored salmon gave a lower cook loss. Otherwise, there were minimal differences in the sensory parameters observed and the fillet index measurements. Both Veritaste™ and the fillet index measurements showed that judges significantly influence the sensory quality parameters. It is concluded that Veritaste™ can serve as supplementary information in addition to the common sensory analyses done today. This method has the potential to be further improved, optimised, and extended to other food products.

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