Document Detail

Optimization of a steaming with liquid smoke smoking process on Mediterranean mussel (Mytulis Galloprovincialis) </article-title>
MedLine Citation:
PMID:  23239761     Owner:  NLM     Status:  Publisher    
Mussel samples were brined in 0%, 10% and 20% sodium chloride solutions and steamed with 2%, 5% and 8% liquid smoke at 1 (atmospheric pressure), 1.5 and 2 bar pressures. Sodium chloride and moisture content and instrumental color were analyzed. They were also objectively and hedonically assessed by 35 and 70 panellists, respectively, for their smoked flavor, saltiness, juiciness and color. The sodium chloride content was influenced by the brine concentration and brightness by the smoke and brine concentrations. The smoked flavor significantly and linearly (p = 0.018) influenced by the liquid smoke and brine concentration. A linear effect (p < 0.001) of brine concentration (p < 0.001) on sensory saltiness was expectedly observed. Brine concentration affected not only the saltiness but also the juiciness of the mussel smoked products. All factors of the study produced a significant linear effect (p = 0.008) on the intensity of color. Brine concentration was the only process variable affecting all the hedonic sensory variables in a curvilinear mode. The optimal hedonic conditions of the mussel products were achieved at smoke concentrations 3.8-8%, brine level from 8.5% to 13.5% at pressure 1 bar and from 11.5% to 16.5% at pressure 1.5 bar. All hedonic variables reached their maximum likeliness between 9 and 13. The optimal objective saltiness and juiciness varied between moderate and adequate salty and juicy product. The physicochemical variables employed in the study were adequately perceived by the panellists' sensory objective assessment as redundancy analysis revealed. Sodium chloride and moisture were the most important chemical variables (R(2 )= 42% and 13%, respectively).
Anastasios Zotos; Dimitris Petridis; Theodoros Kampouris; Zoie Roumelioti
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-12-12
Journal Detail:
Title:  Food science and technology international = Ciencia y tecnologia de los alimentos internacional     Volume:  -     ISSN:  1082-0132     ISO Abbreviation:  Food Sci Technol Int     Publication Date:  2012 Dec 
Date Detail:
Created Date:  2012-12-14     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9889534     Medline TA:  Food Sci Technol Int     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Department of Food Technology, School of Food Technology and Nutrition, Alexander Technological Educational Institute, Thessaloniki, Greece.
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