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| 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... |
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| Ano: 2014 |
URL: http://archimer.ifremer.fr/doc/00179/29051/27488.pdf |
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| 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 |
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