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The sensory profiles of the most common chilled and frozen salmon products available to consumers on the Danish market were studied. A sensory profiling was made on 12 salmon products varying in salmon species, origin, storage method and time. Samples stored in ice between 7 and 16 days, frozen for 1 month or stored in modified atmosphere for 5 days all had sensory profiles dominated by sea/seaweed odor, juicy and oily texture, fresh fish oil, and sweet and mushroom flavor. Marked differences in the sensory profiles of the frozen samples were found to correlate to differences in storage time. Frozen storage for 6 months resulted in firm texture, discolored appearance and rancid flavor. The samples stored in modified atmosphere for 7 days had a sensory profile with marked rancid and sour odor.

Low-field 1 H nuclear magnetic resonance (NMR) tranverse relaxations were measured on intact and minced muscle from raw and smoked salmon differing in size (small or large) and storage days after smoking (1, 11 and 20 days). Water distribution in the samples was calculated from the NMR signals by the use of multi-way data analysis. For intact and minced salmon samples, three water 'pools' with T 2 values of 38, 50 and 182 ms and of 33, 50 and 183 ms, respectively, were identified. For both intact and minced samples, the size of water pool I and II were affected by storage time after smoking, whereas the size of pool III was affected by the size of the fish. Intact fillet samples taken near the skin and near the middle of the fillet differed with respect to shape of the NMR relaxation signal reflecting a non-uniform distribution of the size of the three water pools in intact fillet.

Marine phospholipids (PL) are potential ingredients for food fortification due to its numerous advantages. The main objective of this study was to investigate whether a fermented milk product fortified with a mixture of marine PL and fish oil had better oxidative stability than a fermented milk product fortified with fish oil alone. Fortification of a fermented milk product with marine PL was performed by incorporating 1 % w/w lipids, either in the form of neat oil or in the form of a preemulsion. Lipid oxidation was investigated in the neat emulsions and fortified products by the measurements of primary, secondary volatile oxidation products and tocopherol content upon 32 days storage at 2°C and 28 days storage at 5°C, respectively. Analyses of particle size distribution, viscosity and microbial growth were also performed. In addition, sensory attributes such as sour, fishy and rancid flavor/odor were evaluated in fortified products by a trained panel. The results obtained showed that incorporation of a mixture of marine PL and fish oil into fermented milk products decreased the oxidative stability and sensory quality of fortified products. The pHdependent behavior of iron seemed to be the main factor that influenced the lipid oxidation in the marine PL emulsion and fermented milk system. In addition, both oxidative stability and sensory acceptability of fortified products varied depending on the quality of the marine PL used for fortification.

Is being, say, a macaroon or a smoothie a matter of what these products look and taste like and how they feel in the mouth? Or is it a matter of which ingredients have been used and how they have been processed? Will ordinary consumers always rely on their own judgment in such matters, or delegate the final judgment to experts of some sort? The present experimental study addressed these issues in combination by testing the limits for consumers' acceptance of three different name-product combinations when exposed to taste samples alone (sensory product attributes), taste samples in combination with ingredients lists and nutrition facts (adding factual information), and both, in combination with authoritative definitions (adding experts' final judgments). The examples were modelled around authentic cases from the Danish food market which have been subject to vast legal as well as public concern. The results provide new insights into the socio-cognitive dynamics behind consumers' acceptance or rejection of specific name-product combinations and new leads for supporting the fairness of food naming practices with a view also to the product type, the stage it has reached in its life-cycle, and its degree of familiarity on the market.

The focus in this article is on the relation between consumer preference and objective description of the product profile of salmon. A consumer study of eight salmon products was carried out in Iceland, Denmark, the Netherlands, and Ireland. In addition, objective sensory profiling using a trained sensory panel was performed on the products, which varied according to storage method, storage time, origin, and species. For five out of eight samples, no significant differences in overall liking between the countries were found in the consumer study. However, the consumers gave the samples significantly different descriptions. There was a strong correspondence between the consumer descriptions and the sensory profile.

The variation in sensory profile of rainbow trout (Oncorhynchus mykiss), belonging to the same aquaculture production batch and handled the same way, was explored by using objective sensory profiling on heat-treated minced fillets. In addition, quality index, mechanical texture, pH, fat, and water content were measured. Different groups of fish were sampled 3 different times during a production day. The results showed significant differences in the sensory profiles of individual fish within all 3 groups as well as significant differences between the groups. Differences in mechanical texture were found between individuals in 2 of the 3 groups and between the groups. No differences were found in quality index neither between individuals nor groups. A significant negative correlation between lipid content and firm texture was observed, but in general, the chemical and physical measurements could not explain the differences in the sensory profiling or in the mechanical texture measurements. The results showed that significant differences in the sensory profiles of individual fish from the same aquaculture production batch may occur. Furthermore, the results also showed sensory differences between groups of samples taken at different times during a production day.