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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 ArchiMer
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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Optimization of growth and bacteriocin activity of the food bioprotective Carnobacterium divergens V41 in an animal origin protein free medium ArchiMer
Brillet-viel, Anne; Pilet, Marie-france; Courcoux, Philippe; Prevost, Hervé; Leroi, Francoise.
Optimization of Carnobacterium divergens V41 growth and bacteriocin activity in a culture medium deprived of animal protein, needs for food bioprotection, was performed by using a statistical approach. In a screening experiment, twelve factors (pH, temperature, carbohydrates, NaCl, yeast extract, soy peptone, sodium acetate, ammonium citrate, magnesium sulphate, manganese sulphate, ascorbic acid and thiamine) were tested for their influence on the maximal growth and bacteriocin activity using a two-level incomplete factorial design with 192 experiments performed in microtiter plate wells. Based on results, a basic medium was developed and three variables (pH, temperature and carbohydrates concentration) were selected for a scale-up study in bioreactor. A...
Tipo: Text Palavras-chave: Optimization; Carnobacterium; Bacteriocin; Experimental design; Bioreactor; Growth; Cold-smoked salmon.
Ano: 2016 URL: https://archimer.ifremer.fr/doc/00345/45615/45236.pdf
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Preference study using a latent class approach. Analysis of European preferences for smoked salmon ArchiMer
Semenou, Michel; Courcoux, Philippe; Cardinal, Mireille; Nicod, Huguette; Ouisse, Alexandra.
We present in this paper the advantages of the latent class vector model approach in the analysis of preference ratings. We illustrate the practical application of this methodology on the basis of a preference study of smoked salmons in European countries. A set of 30 samples was selected spanning the characteristic variability of cold-smoked salmon available in six European countries (Belgium, Denmark, France, Germany, Italy and the United Kingdom). Consumers from the main countries of consumption (Belgium, France, Italy, Germany and the United Kingdom) were asked to rate the acceptability of each product. A quantitative descriptive analysis with a trained panel and physical and chemical measurements of smoked salmons were also conducted. Using a latent...
Tipo: Text Palavras-chave: Latent class vector model; Segmentation; Preference mapping; Smoked salmon; Consumer preferences; Sensory analysis.
Ano: 2007 URL: http://archimer.ifremer.fr/doc/2007/publication-2677.pdf
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Relationships between odorant characteristics and the most odorant volatile compounds of salmon smoked by four industrial smoking techniques ArchiMer
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
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