Consulta: creatorFacets:"Prost, Carole"
Registros recuperados: 8
Data/hora: 09/06/2024 00:47:28

Sensory and aromatic characteristics of tongue sole by-products hydrolysates (Cynoglossus senegalensis)
Provedor de dados: 5
Autores: Sylla, K. S. B.; Berge, Jean-pascal; Prost, Carole; Musabyemariya, B.; Seydi, Mg.
Tongue sole by-products coming from fish-filleting plant were hydrolyzed by Protamex® protease. To identify the future application of hydrolysates, a sensory analysis was carried out.The sensory profile was performed with a jury of 14 specialized judges.11 profiles were found by this panel of tasting. In addition, the aromatic characterization revealed that 57 molecules are responsible for these odours described in sensory analysis.The description of these aromatic compounds opens potential way of valorization of these hydrolysates in human and animal consumption.
Tipo: Text
Palavras-chave: Hydrolyse enzymatique; Co-produits; Arôme; Enzymatic hydrolysis; By-products; Aroma.
Ano: 2009
URL: http://archimer.ifremer.fr/doc/00003/11428/7976.pdf

Aromas potentiality of tuna cooking juice concentrated by nanofiltration
Provedor de dados: 5
Autores: Walha, Khaled; Ben Amar, Raja; Masse, Anthony; Bourseau, Patrick; Cardinal, Mireille; Cornet, Josiane; Prost, Carole; Jaouen, Pascal.
Tuna cooking juices contain high organic load preventing the rejection in the environment without treatment. But the effluents present an interesting fishy odour and it is worth recovering aroma compounds. In this work, two industrial tuna cooking juices were concentrated by nanofiltration. Nanofiltration performance was discussed in terms of permeation fluxes, organic matter retention and impact on the aromatic properties of juices. NF sharply decreases the global intensity of juices and modifies their aromatic equilibrium. However, the main characteristics and the marine nature of juices were kept. A pre-treatment by microfiltration (MF) induces a marked increase in permeation fluxes during NF concentration while it slightly affects the aromatic...
Tipo: Text
Palavras-chave: Tuna cooking juice; Aromas concentration; Membrane separation; Nanofiltration; Sensory analysis.
Ano: 2011
URL: http://archimer.ifremer.fr/doc/00016/12711/9689.pdf

Use of random forest methodology to link aroma profiles to volatile compounds: application to enzymatic hydrolysis of Atlantic salmon (Salmo salar) by-products combined with Maillard reactions
Provedor de dados: 5
Autores: Cardinal, Mireille; Chaussy, Marianne; Donnay-moreno, Claire; Cornet, Josiane; Rannou, Cecile; Fillonneau, Catherine; Prost, Carole; Baron, Regis; Courcoux, Philippe.
To use salmon protein hydrolysates as food ingredients and to mask the fish odor, Maillard reactions were associated with enzymatic production of hydrolysates. The study explored an original approach based on regression trees (RT) and random forest (RF) methodologies to predict hydrolysate odor profiles from volatile compounds. An experimental design with four factors: enzyme/substrate ratio, quantity of xylose, hydrolysis and cooking times was used to create a range of enzymatic hydrolysates. Twenty samples were submitted to a trained panel for sensory descriptions of odor. Hydrolysate volatile compounds were extracted by means of Headspace Solid Phase MicroExtraction (HS-SPME) and analyzed using gas chromatography/mass spectrometry (GC-MS). The results...
Tipo: Text
Palavras-chave: Sensory characteristics; Volatile compounds; HS-SPME/GC-MS; Regression tree; Random forest; Hydrolysate; Maillard reactions.
Ano: 2020
URL: https://archimer.ifremer.fr/doc/00624/73590/73024.pdf

Organoleptic characterization and PAH content of salmon (Salmo salar) fillets smoked according to four industrial smoking techniques
Provedor de dados: 5
Autores: Varlet, Vincent; Serot, Thierry; Knockaert, Camille; Cornet, Josiane; Cardinal, Mireille; Monteau, Fabrice; Le Bizec, Bruno; Prost, Carole.
Four industrial processes for smoking food were studied through their effects on the organoleptic properties of smoked salmon and on the occurrence of 20 polycyclic aromatic hydrocarbons (PAHs) known as being contaminants of smoking processes. The contamination by PAHs of the food might be measured by their corresponding toxic equivalent quantity (TEQ) expressed in mu g kg(-1). The results show a significant correlation between the smoking process parameters, the odour of the smoked fish and the presence of PAHs. Smouldering, thermostated plates and friction smoking processes allow smoked fish with very close odorant characteristics to be obtained. However, differences of pyrolysis temperature (between 380 and 500 degrees C) causes significant differences...
Tipo: Text
Palavras-chave: Organoleptic properties; PAH; Smoke generation; Smoking process.
Ano: 2007
URL: http://archimer.ifremer.fr/doc/2007/publication-2550.pdf

Odor Modification in Salmon Hydrolysates Using the Maillard Reaction
Provedor de dados: 5
Autores: Kouakou, Christelle; Berge, Jean-pascal; Baron, Regis; Lethuaut, Laurent; Prost, Carole; Cardinal, Mireille.
The aim of this work was to study the effect of adding sugar during proteolysis to promote the Maillard reaction and mask the initial fish odor and off-flavors generated. An experimental design, based on the Doehlert plan, was used to study the influence of hydrolysis conditions (time, temperature, sugar, and antioxidant addition) on the odor characteristics of hydrolysates, soluble protein levels, and amino acid content. Results showed that the lowest level of sugar (10g of D-xylose added to 1kg of by-products) was enough to develop a grilled odor in hydrolysates. In the hydrolysis conditions used, i.e. enzyme inactivation at 95°C for 30min, hydrolysis temperature had no effect on grilled odor production but significantly affected the soluble protein...
Tipo: Text
Palavras-chave: Salmon by-product; Hydrolysate; Maillard reaction; Sensory characteristics; Off-flavor; Soluble protein.
Ano: 2014
URL: http://archimer.ifremer.fr/doc/00156/26702/24778.pdf

Effect of dietary lipid sources on odour-active compounds in muscle of turbot (Psetta maxima)
Provedor de dados: 5
Autores: Serot, Thierry; Regost, Christelle; Prost, Carole; Robin, Jean; Arzel, Jacqueline.
Odour-active compounds in muscle of turbot (Psetta maxima) fed experimental diets containing fish oil (FO), soybean oil (SO) or linseed oil (LO) were investigated by a gas chromatography/olfactometry technique. Thirty-one areas associated with odours were detected in muscle extracts. Among the compounds responsible for these odours, 23 were formed by oxidation of unsaturated fatty acids. Independently of diet, (E)-2-penten-1-ol and (E)-3-hexen-1-ol contribute strongly to the odour of turbot. (E,Z)-2,6-Nonadienal, (E)-2-pentenal and (E,E)-1,3-(Z)-5-octatriene seem to contribute strongly to the odour of turbot fed diets containing high levels of n-3 PUFA (FO and LO groups). Hexanal and decanal show a high detection frequency in turbot fed diets containing...
Tipo: Text
Palavras-chave: Vegetable oils; Turbot; Olfactometry; Odour active compounds.
Ano: 2001
URL: http://archimer.ifremer.fr/doc/2001/publication-683.pdf

Relationships between odorant characteristics and the most odorant volatile compounds of salmon smoked by four industrial smoking techniques
Provedor de dados: 5
Autores: Varlet, Vincent; Serot, Thierry; Cardinal, Mireille; Courcoux, Philippe; Cornet, Josiane; Knockaert, Camille; Prost, Carole.
Salmon fillets were smoked by four different smoke generation processes: smouldering, thermostated plates, friction and liquid smoke. The effects of three times of smoke exposure (1, 2 or 3 hours) and two smokehouse temperatures (22°C and 32°C) on smoked salmon flavour were evaluated. Smoked salmon fillets were submitted to sensory analysis and the concentration of odorant volatile compounds were investigated from aromatic extracts of smoked salmon by gas chromatography coupled to mass spectrometry and olfactometry (GC-MS/O). Analyses of variance (ANOVA) were performed on the sensory and analytical data in order to study the effects of smoking parameters. Secondly, Partial Least Squares regression analysis have allowed to relate the sensory attributes of...
Tipo: Text
Palavras-chave: Flash table; Partial Least Squares; Olfactometry; Sensory analysis; Smoked salmon.
Ano: 2007
URL: http://archimer.ifremer.fr/doc/2007/acte-3982.pdf

Comparative Value of a Sorting Procedure and Quantitative Descriptive Analysis to Investigate the Influence of Processing Parameters: Case Study of Hydrolysate Production From Salmon By-Products
Provedor de dados: 5
Autores: Cardinal, Mireille; Baron, Regis; Kouakou, Christelle; Prost, Carole; Courcoux, Philippe.
Many papers have recently discussed the value of a free sorting method as a rapid and simple alternative to quantitative descriptive analysis, considered the reference tool for food sensorial characterization. The aim of the present paper is to evaluate whether this method of free sorting can also be used to investigate the influence of processing parameters. An experimental design was applied to production conditions of enzymatic hydrolysates from salmon by-products. The effect of four processing parameters (time and temperature of hydrolysis, sugar and antioxidant addition) on the odor of the hydrolysates was studied using a sorting task with 45 untrained panelists and a quantitative descriptive analysis carried out with 11 trained panelists. This study...
Tipo: Text
Ano: 2014
URL: http://archimer.ifremer.fr/doc/00179/29051/27488.pdf