Flash Profile as an effective method for assessment of odor profile in three different fishes

Marques, Caroline; Lise, Carla Cristina; Bonadimann, Fátima Soares; Mitterer-Daltoé, Marina Leite

doi:10.1007/s13197-019-03872-w

Cited by 7 publications

(6 citation statements)

References 29 publications

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“…The flash profile, a modern sensory profiling technique, is a combination of collecting of attributes and sorting, based on the simultaneous introduction of all the samples to be assessed, which allows a rapid sensory profile with high discriminatory capability become possible, obtaining a considerable amount and variety of attributes (Delarue & Sieffermann, 2004 ; Marques et al, 2019 ). As shown in Figure 2b , samples H (PNK1), B (PK1), and I (SK1) were significantly difference from samples L (PK2), F (PK3), C (PK4), E (SK2), J (SK3), D (SK4), G (PNK4), K (PNK2), and A (PNK3) because the proportion of KGM was insufficient, which indicated that the optimal amount of KGM could significantly change the overall sensory properties of the gel.…”

Section: Discussionmentioning

confidence: 99%

“…A whole set of twelve different formulated samples (PNK3, PK1, PK4, SK4, SK2, PK3, PNK4, PNK1, SK1, SK3, PNK2, PK2 labeled with letters A, B, C, D, E, F, G, H, I, J, K, L, respectively) were presented simultaneously for each participant. They were required to rank the intensity of these samples for each attribute via applying an unstructured and anchored scale of 9 cm based on the “low” and “high” extremes (Albert et al, 2011 ; Marques et al, 2019 ). The ranking data were collected using the questionnaire shown in Appendix 1 .…”

Section: Methodsmentioning

confidence: 99%

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Physiochemical characteristics and sensory properties of plant protein isolates–konjac glucomannan compound gels

Yao

2023

Food Science & Nutrition

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In this study, the effects of konjac glucomannan (KGM) at different concentrations on the physiochemical and sensory properties of soy protein isolate (SPI), pea protein isolate (PPI), or peanut protein isolate (PNPI) compound gels were investigated. The results revealed that when the ratio of PNPI to KGM was 90:10, the denaturation temperature of PNPI could be significantly enhanced to 119.32°C by KGM modification. Concerning the textural and microstructural features, the amount of KGM addition had positive correlation with the hardness and chewiness of each compound gel, however, too much KGM addition will cause the unstable internal structure of the PNPI/KGM compound gels (70:30 and 60:40). Furthermore, sensory results indicated that PNPI/KGM (80:20), PPI/KGM (80:20), SPI/KGM (80:20) had great potential to be considered as prototypes for novel plant‐based products, which generated the highest acceptance scores of 5.04, 5.94, and 5.36 in each group, respectively.

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Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Physiochemical characteristics and sensory properties of plant protein isolates–konjac glucomannan compound gels

Yao

2023

Food Science & Nutrition

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“…For example, it is known that material size and quantity play a major role in protecting highly perishable fish and fish products. In fact, rancidity and generation of free fatty acids are usually common drawbacks of fish oil and other fish products [104]. Thus, to overcome such problems, microencapsulation using marine polysaccharides played an important part.…”

Section: Overview Of the Biopolymers Used For Electrospun Fibresmentioning

confidence: 99%

Electrospinning as a Promising Process to Preserve the Quality and Safety of Meat and Meat Products

et al. 2022

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Fresh and processed meat products are staple foods worldwide. However, these products are considered perishable foods and their deterioration depends partly on the inner and external properties of meat. Beyond conventional meat preservation approaches, electrospinning has emerged as a novel effective alternative to develop active and intelligent packaging. Thus, this review aims to discuss the advantages and shortcomings of electrospinning application for quality and safety preservation of meat and processed meat products. Electrospun fibres are very versatile, and their features can be modulated to deliver functional properties such as antioxidant and antimicrobial effects resulting in shelf-life extension and in some cases product quality improvement. Compared to conventional processes, electrospun fibres provide advantages such as casting and coating in the fabrication of active systems, indicators, and sensors. The approaches for improving, stabilizing, and controlling the release of active compounds and highly sensitive, rapid, and reliable responsiveness, under changes in real-time are still challenging for innovative packaging development. Despite their advantages, the active and intelligent electrospun fibres for meat packaging are still restricted to research and not yet widely used for commercial products. Industrial validation of lab-scale achievements of electrospinning might boost their commercialisation. Safety must be addressed by evaluating the impact of electrospun fibres migration from package to foods on human health. This information will contribute into filling knowledge gaps and sustain clear regulations.

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“…For this reason, it is difficult to obtaining consensus on particular attributes (Ares & Varela, 2016; Hopfer & Heymann, 2013; Worch, Lê, & Punter, 2010). However, in the last decades there have been alternative descriptive methods performed by consumers, namely Free‐Choice Profiling (FCP), Flash Profile (FP) and Check‐All‐That‐Apply (CATA), due to other advantages such as a rapid sensory profile assessment and reduced cost and time, (Marques, Lise, Bonadimann, & Mitterer‐Daltoé, 2019; Mello, Almeida, & Melo, 2019).…”

Section: Introductionmentioning

confidence: 99%

CATA vs. FCP for a rapid descriptive analysis in sensory characterization of fish

Silva

Duarte

Pinto

et al. 2020

Journal of Sensory Studies

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Storing non-marketable fish aboard fishing vessels takes up valuable storage space and, consequently, it is usually discarded. Therefore, the strategy to minimize the amount of discarded fish and boost the fishing economy should entail measures to turn unexploited species into marketable fish. The use of sensory descriptive analysis is usually the first step in the characterization of foods and assess their baseline appeal to the final consumer. In this study, the sensory characterization of five unexploited fish species was conducted, using a semi-trained panel, with the objective of establishing the appeal and marketability of these species. Check-all-that-apply (CATA) and Free Choice Profiling (FCP) were used to obtain descriptive attributes. Correspondence Analysis (CA) was used to examine CATA data and to compare both sensory methods, while Principal Component Analysis (PCA) was used for FCP data analysis. The results obtained with CATA method allowed to differentiate species by appearance, odor and flavor, while appearance and odor were statistically significant descriptors in FCP. CATA method was found to be more suitable to discriminate fish species, presenting a higher discriminatory power than FCP.

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Flash Profile as an effective method for assessment of odor profile in three different fishes

Cited by 7 publications

References 29 publications

Physiochemical characteristics and sensory properties of plant protein isolates–konjac glucomannan compound gels

Physiochemical characteristics and sensory properties of plant protein isolates–konjac glucomannan compound gels

Electrospinning as a Promising Process to Preserve the Quality and Safety of Meat and Meat Products

CATA vs. FCP for a rapid descriptive analysis in sensory characterization of fish

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