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| Baron, Regis; Havet, Michel; Solliec, Camille; Pierrat, Daniel; Touchard, Gerard. |
| The smoking process is a batch one with long duration processing (some hours). Deposition of smoke particles can be enhanced by electrostatic precipitation. However, a better knowledge of the fundamental physics is needed to optimize the process. We carried out experimental and numerical studies to obtain essential information on the smoke flow. First, experiments physically characterized the wood smoke. These measures lead us to study the turbulent two-phase flow using an algebraic slip model. The main coupling with electrical forces is taken into account through the slip velocity. Various assumptions were tested concerning the coupled phenomena in order to build an algorithm that is able to simulate these phenomena. Numerical resolutions are compared... |
| Tipo: Text |
Palavras-chave: Smoked salmon; Smoke particles; Electrostatic precipitators. |
| Ano: 2008 |
URL: http://archimer.ifremer.fr/doc/2008/publication-4695.pdf |
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| 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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| 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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| Sala, Claudia; Mordhorst, Hanne; Grützke, Joesphine; Brinkmann, Annika; Petersen, Thomas N; Poulsen, Casper; Cotter, Paul D; Crispie, Fiona; Ellis, Richard J; Castellani, Gastone; Amid, Clara; Hakhverdyan, Mikhayil; Le Guyader, Soizick; Manfreda, Gerardo; Mossong, Joël; Nitsche, Andreas; Ragimbeau, Catherine; Schaeffer, Julien; Schlundt, Joergen; Tay, Moon Y. F.; Aarestrup, Frank M.; Hendriksen, Rene S.; Pamp, Sünje Johanna; De Cesare, Alessandra. |
| An inter-laboratory proficiency test was organized to assess the ability of participants to perform shotgun metagenomic sequencing of cold smoked salmon, experimentally spiked with a mock community composed of six bacteria, one parasite, one yeast, one DNA, and two RNA viruses. Each participant applied its in-house wet-lab workflow(s) to obtain the metagenomic dataset(s), which were then collected and analyzed using MG-RAST. A total of 27 datasets were analyzed. Sample pre-processing, DNA extraction protocol, library preparation kit, and sequencing platform, influenced the abundance of specific microorganisms of the mock community. Our results highlight that despite differences in wet-lab protocols, the reads corresponding to the mock community members... |
| Tipo: Text |
Palavras-chave: Shotgun metagenomics; Smoked salmon; Proficiency test; Experimentally spiked samples; Wet-lab protocols. |
| Ano: 2020 |
URL: https://archimer.ifremer.fr/doc/00664/77615/79636.pdf |
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| Bougeard, Stephanie; Cardinal, Mireille. |
| The aim of the paper is to propose an alternative method to external preference mapping for the case of complex data where explanatory variables are organized in meaningful blocks. We propose an innovative method in the multiblock modeling framework, called multiblock Redundancy Analysis. The interest and relevance of this method is illustrated on the basis of a European consumer preference study for cold-smoked salmon. The study aims at explaining six homogeneous clusters of preference with explanatory parameters organized in five thematic blocks related to physico-chemical measurements, microbiological characterization, appearance attributes, odor/flavor characterization and texture descriptors. Overall indexes and graphical displays associated with... |
| Tipo: Text |
Palavras-chave: Multiblock modeling; Multiblock redundancy analysis; External preference mapping; Smoked salmon. |
| Ano: 2014 |
URL: http://archimer.ifremer.fr/doc/00171/28251/26626.pdf |
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