Document Detail


Exsanguination of turbot and the effect on fillet quality measured mechanically, by sensory evaluation, and with computer vision.
MedLine Citation:
PMID:  18034722     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
In order to investigate the impact of blood residues on the end quality of exsanguinated and unbled farmed turbot (Scophthalmus maximus), meat quality was evaluated using mechanical, sensory, and computer imaging techniques. The results show that exsanguination is important for improving the visual appearance, and the blood residue could be quantified using a computer imaging system. After 6 d of storage, mechanical analysis using puncture test or shear force showed no difference between exsanguinated and unbled fish. The trained taste panel was unable to detect any differences between exsanguinated and unbled fish after 6 and 14 d of storage. We conclude that over a 2-wk period the blood residue in turbot meat does not affect texture or sensory quality, but does affect the visual appearance.
Authors:
B Roth; R Schelvis-Smit; L H Stien; A Foss; R Nortvedt; A Imsland
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food science     Volume:  72     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2007 Nov 
Date Detail:
Created Date:  2007-11-23     Completed Date:  2008-03-24     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  E525-31     Citation Subset:  IM    
Affiliation:
Applied & Industrial Biology, Dept. of Biology, Univ. of Bergen, N-5020 Bergen, Norway. br@norconserv.no
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MeSH Terms
Descriptor/Qualifier:
Analysis of Variance
Animals
Color
Electric Stimulation
Flatfishes* / blood
Food Handling / methods
Hardness
Humans
Image Processing, Computer-Assisted / methods*
Pigments, Biological / analysis
Quality Control
Reproducibility of Results
Sensation / physiology
Shear Strength*
Taste / physiology*
Chemical
Reg. No./Substance:
0/Pigments, Biological

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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