Consulta: subjectFacets:"Sensory analyses"
Registros recuperados: 4
Data/hora: 10/06/2024 08:13:19

Fat deposition and flesh quality in seawater reared, triploid brown trout (Salmo trutta) as affected by dietary fat levels and starvation
Provedor de dados: 5
Autores: Regost, Christelle; Arzel, Jacqueline; Cardinal, Mireille; Laroche, M; Kaushik, Sadasivam.
Three isoproteic (crude protein content: 56%) diets with different fat levels (11%, 20%, and 26%) were fed to triplicate groups of triploid brown trout (initial average body weight of 1.5 kg), reared in seawater. At the end of 3 months of feeding, fish fed the high-fat (HF) diet were split into two groups: a triplicate group of fish received the low-fat diet and another triplicate group was kept unfed for a further 2-month period. Fish initially fed the low-fat diet during the first period were continued to be fed the same diet. Fish fed the medium-fat (MF) diet during period 1 were eliminated for period 2. At the end of each period, comparative whole body analyses, sensory and instrumental (texture and colour) analyses were made on fresh and smoked...
Tipo: Text
Palavras-chave: Texture; Colour; Sensory analyses; Starvation fat deposition; Dietary fat; Salmo trutta.
Ano: 2001
URL: http://archimer.ifremer.fr/doc/2001/publication-377.pdf

Total replacement of fish oil by soybean or linseed oil with a return to fish oil in Turbot (Psetta maxima) 2. Flesh quality properties
Provedor de dados: 5
Autores: Regost, Christelle; Arzel, Jacqueline; Cardinal, Mireille; Rosenlund, Grethe; Kaushik, Sadasivam.
The aim of this study was to evaluate (1) the effects of replacement of fish oil by vegetable oils on flesh quality and (2) the effects of a washout with a return to fish oil on flesh quality of turbot. In a first period of 3 months, three isonitrogenous and isolipidic diets containing 9% of added marine fish oil (170), soybean oil (SO) or linseed oil (LO) were fed to triplicate groups of 25 marketable size turbot (initial body weight: 579 +/- 1 g) grown in sea water at the temperature of 17 degreesC. At the end of the first period, all groups of turbot were fed with the diet containing fish oil (diet FO) for a further period of 2 months. The gutted and fillet yields were not affected by the incorporation of vegetable oils. However, soybean or linseed oils...
Tipo: Text
Palavras-chave: Sensory analyses; Texture; Washout period; Vegetable oils; Psetta maxima.
Ano: 2003
URL: http://archimer.ifremer.fr/doc/2003/publication-385.pdf

Salmon Gravlax Biopreservation With Lactic Acid Bacteria: A Polyphasic Approach to Assessing the Impact on Organoleptic Properties, Microbial Ecosystem and Volatilome Composition
Provedor de dados: 5
Autores: Wiernasz, Norman; Leroi, Francoise; Chevalier, Frederique; Cornet, Josiane; Cardinal, Mireille; Rohloff, Jens; Passerini, Delphine; Skırnisdóttir, Sigurlaug; Pilet, Marie-france.
Seafood and fishery products are very perishable commodities with short shelf-lives owing to rapid deterioration of their organoleptic and microbiological quality. Microbial growth and activity are responsible for up to 25% of food losses in the fishery industry. In this context and to meet consumer demand for minimally processed food, developing mild preservation technologies such as biopreservation represents a major challenge. In this work, we studied the use of six lactic acid bacteria (LAB), previously selected for their properties as bioprotective agents, for salmon dill gravlax biopreservation. Naturally contaminated salmon dill gravlax slices, with a commercial shelf-life of 21 days, were purchased from a French industrial company and inoculated by...
Tipo: Text
Palavras-chave: Metabarcoding; 16S rRNA gene; Seafood; Antilisterial activity; Volatile organic compounds; Sensory analyses.
Ano: 2020
URL: https://archimer.ifremer.fr/doc/00605/71716/70174.pdf

Some factors that affect ruminant meat quality: from the farm to the fork. Review - doi: 10.4025/actascianimsci.v35i4.21756
Provedor de dados: 2
Autores: Guerrero, Ana; Universidade de Zaragoza; Valero, Maribel Velandia; Universidade Estadual de Maringá; Campo, Mari Mar; Universidad de Zaragoza; Sañudo, Carlos; Universidad de Zaragoza.
Nowadays consumers are highly interested in the quality of the products they eat, especially when this refers to meat. Consumption of meat from ruminant animals and its derivatives is on the increase, particularly in some countries such as Brazil, one of the main beef exporters in the world. Current analysis is a review of the different factors that affect meat quality in ruminants, with a focus on sensory analyses. Some factors throughout the entire meat chain are analyzed, or rather, from those that producers underscore to improve the quality of their products to those related with consumers' habits and beliefs. Most of the papers reviewed have been developed by researchers involved in the Meat Quality and Technology Group (University of Zaragoza and...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Consumers; Human health; Ruminants; Sensory analyses.
Ano: 2013
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/21756