Development of a novel smoke-flavoured trout product: An approach to sodium reduction and shelf life assessment

[EN] This work aimed to develop a reduced sodium smoke-flavoured trout product with similar physicochemical traits and sensory quality to commercial smoked trout. In a first phase, a reduced sodium smoke-flavoured trout product was developed by a novel smoke-flavouring process using water vapour permeable bags. In a second phase, the obtained product's microbial and physico-chemical quality was evaluated for 42 cold storage days. A smoke-flavoured trout product with similar physico-chemical characteristics and sensory acceptance to commercial smoked trout was achieved through smokeflavouring with water vapour permeable bags. Partial substitution of NaCl for KCl led to a 42% sodium reduction in the smoke-flavoured trout and did not affect its physico-chemical traits, sensory attributes and hygienic quality throughout the storage. During shelf life study, no sample exceeded the limits of acceptance proposed for physico-chemical and microbial parameters, except for mesophilic bacteria, which limited the product shelf life to 1 month.The authors gratefully acknowledge the support of Tub-Ex Aps (Taars, Denmark) for the supply of the water vapour permeable bags and for providing all the necessary technical information. Arantxa Rizo would like to thank the Universitat Politecnica de Valencia for the FPI grant.Rizo, A.; Fuentes López, A.; Fernández Segovia, I.; Barat Baviera, JM. (2017). Development of a novel smoke-flavoured trout product: An approach to sodium reduction and shelf life assessment. Journal of Food Engineering. 211:22-29. doi:10.1016/j.jfoodeng.2017.04.031S222921

Smoke-flavoured cod obtained by a new method using water vapour permeable bags

[EN] The objective of this study was to adapt and optimise a new smoking-salting process developed for salmon to obtain smoke-flavoured cod. Fish was processed at 60% relative humidity (RH)/5 degrees C for 24 h using different salt doses. During process optimisation, new conditions were studied (salt dose, RH, processing time). Smoke-flavoured cod showed higher salt and moisture content than the salmon samples, which required a higher salt concentration to reach similar a(w) values. Process optimisation allowed the exudate to evaporate when the process lasted 72 and 96 h. The samples obtained with the 2% salt dose, 60% RH and 96 h gave the closest levels of moisture, salt and a(w) to commercial products. This new smoking-salting could substitute traditional procedures as it minimises product handling and brine wastes, reduces processing steps and can be applied to different fish types by adapting processing parameters. (C) 2016 Elsevier Ltd. All rights reserved.The authors gratefully acknowledge Tub-Ex Aps (Taars, Denmark) for the supply of the water vapour permeable bags and for providing all the necessary information about their use. Author A. Rizo is grateful to Universitat Politecnica de Valencia for a FPI grant.Rizo, A.; Fuentes López, A.; Fernández Segovia, I.; Barat Baviera, JM. (2016). Smoke-flavoured cod obtained by a new method using water vapour permeable bags. Journal of Food Engineering. 179:19-27. doi:10.1016/j.jfoodeng.2016.01.028S192717

Development of a new salmon salting smoking method and process monitoring by impedance spectroscopy

[EN] In this work two objectives were proposed: (i) to optimize a new salmon salting smoking method using vacuum packaging and (ii) to evaluate the application of impedance spectroscopy (IS) to the on-line monitoring of the process. Different processing conditions were evaluated (4 smoke flavoring (SF) salt concentrations, 3 salting times, salting in vacuum or in air). Physico-chemical analyses and IS measurements were performed with three different sensors during the process. Salting with 16 g SF salt/100 g fish in vacuum packaging provided smoked salmon similar to products currently available on the market. This new method has the advantages of reducing processing times and waste. IS measurements were carried out by three different electrodes. The most appropriate sensor for process monitoring was a needle electrode, with which robust prediction models for NaCl content, moisture and a,,, during the salting smoking process were obtained. The results showed the potential of IS as a rapid on-line monitoring method of the salmon salting smoking process. (C) 2012 Elsevier Ltd. All rights reserved.The authors gratefully acknowledge the financial support for the work reported here received from the Generalitat Valenciana (GV/2011/098) and the Universitat Politecnica de Valencia (UPV) (PAID-06-09-2940). A. Fuentes would like to thank the Campus de Excelencia Internacional at the UPV for its support. The proof-reading of this paper was funded by the UPV, Spain.Rizo Párraga, AM.; Fuentes López, A.; Fernández Segovia, I.; Masot Peris, R.; Alcañiz Fillol, M.; Barat Baviera, JM. (2013). Development of a new salmon salting smoking method and process monitoring by impedance spectroscopy. LWT - Food Science and Technology. 51(1):218-224. https://doi.org/10.1016/j.lwt.2012.09.025S21822451

Flash profile: An easy tool for evaluating impact of cooking type versus formulation

Trabajo presentado en la Seventh European Conference on Sensory and Consumer Research (Eurosense 2016), celebrada en Dijon (Francia) del 11 al 14 de septiembre de 2016

Sensory space of battered surimi rings: Key features determined by Flash Profiling

The aim of this study was to define the sensory space of commercial battered surimi rings (including final fried and baked samples), evaluated by the Flash Profiling (FP) method, focusing on the coatings, and to relate their principal sensory characteristics to their instrumental texture and color parameter values and to their final fat and moisture content. The instrumental texture of the coatings after cooking, the external color of the final cooked coatings, and the moisture and fat contents of the coatings before and after final cooking were also determined. The results showed that the sensory characteristics of the samples varied greatly, and that texture and color were the attributes most often mentioned by the participants to identify the differences between samples. Most of the texture characteristics of the coatings were explained by their mechanical behavior; and the sensations of fattiness and dryness, and other textural attributes, were related to differences in final moisture and fat content. In general, the pre-cooking step and the composition of the coating were more important than the final cooking method for their sensory characteristics. FP proved to be a useful approach for obtaining the key features of hot served, complex foods such as battered surimi rings. Practical applications: Selecting frying or baking does not decide the sensory characteristics of commercial battered food products. The ingredients and, notably, the final fat and moisture contents are decisive factors affecting the most important sensory features related to texture. Although color was also found to be important for the sensory appearance of the samples in the consumers’ mind, the differences observed between samples were not very large and their relation with sample composition is not straightforward.The authors are grateful to the Spanish Ministry of the Economy and Competitiveness for financial support (RTC-2015–3216-2) and for the Ramon y Cajal contract of author Tarrega, and gratefully acknowledge the financial support of EU FEDER funds. They would also like to thank Mary Georgina Hardinge for assistance in correcting the English manuscript

Influence of fading duration on TCATA evaluation

Temporal Check All that Apply (TCATA) is a dynamic sensory evaluation technique in which participants select the terms they consider apply at each moment from a list of attributes and deselect them when they no longer apply. TCATA Fading is a variant that facilitates the TCATA task by making term deselection automatic and progressive over a period of a few seconds. The aim of the present work was to assess the influence of fading duration on the TCATA Fading task and results. Three studies evaluated two fading durations (4 s vs 8 s in Study 1 and 2, and 3 s vs 6 s in Study 3), using commercial cooked ham, a strawberry-flavoured dessert and orange juice, and compared task performance, TCATA curves and sensory trajectories. Longer fading times resulted in TCATA curves with higher citation proportions, in which differences among samples lasted slightly longer. TCATA curves and trajectories provided very similar information on differences in dynamic sensory perception of the products. Fading duration seems to be not critical when using values within a “reasonable” range, which can be determined in preliminary essays. Ideally it would be advisable to choose the shorter fading time in the range to avoid possible overestimation of the duration of sensations and “filling gaps” procedure to compensate the increase in gap events due to delay in reselection. This is the first paper to show the implications of duration of fading in TCATA evaluation.The authors wish to thank the Ministerio de Economía y Competitividad for financial support (grant AGL-2016-75403-R) and for the Ramon y Cajal contract of author Tarrega (with the support of EU FEDER funds), the Generalitat Valenciana (grant Prometeo 2017/189).Peer reviewe

Aplicación de la variable TCATA para registrar la dinámica de percepción sensorial

Trabajo presentado en el III Congreso Nacional de la Asociación Española de Profesionales del Análisis Sensorial, celebrado en Donostia-San Sebastián (España), del 26 al 28 de junio de 200

Dinámica de las sensaciones de textura y de las propiedades del bolo alimenticio durante el consumo de jamón cocido

Trabajo presentado al II Congreso de la Asociación Española de Profesionales del Analisis Sensorial (AEPAS): Estudios de evaluación sensorial y consumidores para el diseño y desarrollo de producto, celebrado en Valencia (España) del 18 al 20 de octubre de 2017

Particle size and saliva uptake during eating of cooked hams with different initial mechanical properties

Trabajo presentado en la 5th International Conference on Food Digestion INFOGEST, celebrada en Rennes (Francia), del 4 al 6 de abril de 201

Effect of an opinion app on expectations and emotional responses of young consumers toward white wines

In this study, we aimed to investigate the effect of information from the Vivino app (opinion reviews and user ratings) on the response of consumers toward commercial white wines, focusing on the emotional responses evaluated using emojis. Two groups of 160 young consumers (18–35 years old) evaluated eight commercial white wine bottles under two conditions: with and without the Vivino app information. For each wine bottle, the emotional response, expected liking, and purchasing intention were recorded. The emoji survey was effective at capturing relevant emotions elicited by the different wine bottles, discriminating those that evoked approval, love, and joy; laughs and complicity; indifference and disappointment; or disapproval and distrust. When consumers evaluated the wine while having the reviews and ratings from the Vivino app, their emotional response, expected liking, and purchase intention changed. The app information widened the differences between samples both in hedonic expectation and emotional profile. Individual opinion comments affected consumer attitudes more than ratings, especially negative ones.The authors are grateful to the Spanish National Research Council (CSIC) “Ayudas a la Atracción de Talento CSIC, Ref. 20217AT005” for financial support.Peer reviewe