A comparative evaluation on the effect of carbon dioxide (CO 2 ) on quality and shelf life of Atlantic salmon loins pasteurized with microwave and conventional technology was conducted. The experimental design allowed CO 2 to enter the salmon muscle before (soluble gas stabilization [SGS] + vacuum) or after pasteurization (CO 2 emitter + vacuum), whereas the control samples (vacuum only) were not presented for CO 2 . This setup resulted in six different groups; three heated with microwaves and three with conventional pasteurization. The core temperature of microwave samples was 58.8 ± 2.2°C, whereas the surface temperature was equal to the oven temperature (62°C) during conventional pasteurization and close to the core temperature during microwave pasteurization (57.6 ± 1.4°C). Microwave-heated samples showed higher microbial growth; decreased shelf life; and darker (lower L * -value), more reddish (higher a * -value), and yellowish (higher b * -value) colors compared to conventional-heated salmon. Lowest liquid loss (LL) was observed in salmon packaged with the CO 2 emitter, whereas a SGS step prior to pasteurization did not affect the LL negatively as compared to samples packaged in vacuum only. Treatment with CO 2 , independent of the prestep using SGS or an emitter, resulted in increased shelf life. Protein denaturation, microbial growth, product color, product shelf life, and sensory properties of the salmon loin were significantly affected by the applied pasteurization method (microwave-or conventional pasteurization). However, the heat load was probably too high to detect differences resulting from the pretreatment using SGS or packaging with CO 2 emitter.
Atomized purified condensed smoke (PCS) is a smoke processing technique, producing fewer harmful substances during processing, than conventional smoking. Manufacturers of cold smoked salmon (CSS) are however skeptical to PCS due to expected decrease in perceptual quality. The aim of this study was to use sensory methodology (Check All That Apply [CATA], Descriptive Analysis [DA] and Napping®) in optimization of PCS processed CSS. A three‐step experiment was performed using five unique PCS condensates and varying process parameters. In each step, PCS processed CSS were perceptually evaluated and compared with conventional CSS. In Step one, PCS processed CSS was compared to conventional CSS, initiating process changes prior to the next step. In Step two, conventional CSS, two new condensates and the altered CSS from Step one, were screened to choose two prototypes for Step three. In Step three, perceptual differences, consumer acceptance, and physiochemical parameters of the two PCS prototypes and conventional CSS were examined. Napping® was proven effective for sorting and describing samples, distinguishing the dry and smoky ones from the shiny, soft, and mild varieties. CATA with hedonic scaling successfully characterized samples and the ideal CSS, gave useful information about consumer acceptance, and identified salty, smokey and natural to be important drivers of liking. The two descriptive tests CATA and DA in Step three, processing yield and physiochemical parameters gave a complete prototype description and input for further development. By combining the results from sensory perception and the physicochemical measurements, the experiment succeeded to produce a promising PCS prototype with sensory quality and consumer acceptance similar to conventional CSS. Practical Application The use of atomized purified condensed smoke (PCS) is considered healthier than conventional smoke processing (EU Regulation 2065/2003; Lingbeck et al., 2014). Even if PCS is widely used in meat processing, manufacturers of cold smoked salmon (CSS) are hesitant, fearing loss of perceptual quality. However, by using sensory methodology in product optimization of PCS processed CSS, a promising prototype was developed. With some more testing and adjustments, it will be possible to produce healthier CSS with similar sensory quality and consumer acceptance to conventionally CSS and offer this to a world‐wide market.
Freeman m. fl. (2014) definerer aktiv laering på følgende måte: "Active learning engages students in the process of learning through activities and/or discussion in class, as opposed to passively listening to an expert. It emphasizes higher-order thinking and often involves group work". Fraser m.fl. (2014) vektlegger at aktiv laering må engasjere hver enkelt student og påpeker at mange former for aktiv laering som benyttes kun aktiverer en liten andel av studentene og dermed egentlig er passiv laering fordekt som aktiv laering. Fordekt aktiv laering kan eksempelvis gjøres gjennom demonstrasjoner, bruk av klasseroms-responssystemer og klasseromsdiskusjoner hvor kun enkelte studenter deltar. Fraser m.fl. (2014) definerer aktiv laering på følgende måte: «interactive engagement methods promote conceptual understanding through interactive engagement of students in heads-on (always) and hands-on (usually)
The aim of the present study was to explore Norwegian consumers’ attitudes toward smoke-flavoring of cold smoked salmon (CSS), by conducting a digital survey and focus group discussions. Some of the smoke-flavoring techniques, like atomized purified condensed smoke, is considered healthier than conventional smoking. Manufacturers of CSS are, however, hesitant to use all kinds of smoke-flavoring due to expected consumer skepticism. In the digital survey, the expected skepticism was confirmed (n = 487). Only 15% of the respondents were positively oriented toward smoke-flavoring of CSS. The selection criterion for the focus group discussion was based on the results from the survey and resulted in three attitude-oriented focus groups (negative, neutral, and positive). The negative focus group considered smoke-flavored CSS to be unnatural and out of the question to buy or eat. Unlike the negative focus group, the neutral group was curious to learn more and open to potential smoke-flavor benefits. However, credible information or science was crucial to influence CSS choice. Future studies may investigate whether the existent of this large group of curious neutral consumers (47% of the respondents) influence manufacturers (of CSS) skepticism or how various types of product information could steer consumer acceptance of smoke-flavoring of CSS.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
customersupport@researchsolutions.com
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.