Colour Measurement

Schubring, Reinhard

doi:10.1002/9781444322668.ch7

Cited by 18 publications

(16 citation statements)

References 208 publications

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“…The texture was additionally characterized by measuring the penetration force [23]. The penetration force indicates the resistance of the thawed ground fillet against the penetration of cylindrical probes.…”

Section: Methodsmentioning

confidence: 99%

“…Furthermore, it has been found very recently that texture attributes of fish fingers measured by TPA give less significant correlations to sensory assessed attributes compared to those measured instrumentally by tensile as well as shear tests [28]. Obviously, instrumental TPA is not as well suited for intact muscle as for minced fish flesh [23]. …”

Section: Correlation Between and Within Sensory And Instrumental Paramentioning

confidence: 99%

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Double freezing of saithe fillets. Influence on sensory and physical attributes

Schubring¹

2001

Nahrung

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Fillet samples were processed on board of a research vessel from saithe (Pollachius virens) in different states of rigor mortis. In addition, headed and gutted fish in different states of rigor were frozen and, after ten days of frozen storage, the fish were thawed, processed into fillets and refrozen. During subsequent frozen storage at -24 degrees C several quality attributes were tested using sensory (Quantitative Descriptive Analysis schemes for flavour and texture) and physical (Texture Profile Analysis, penetration force, colour measurement) methods. The measurements indicated differences in the quality attributes depending on refreezing and rigor states. However, it was not possible to clearly distinguish between single and double frozen samples. Therefore, it can be stated that, at least when using saithe as raw material for processing battered and breaded portions, the different methods of preparing the fillet blocks will not significantly affect the quality of the final products.

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Section: Methodsmentioning

confidence: 99%

Section: Correlation Between and Within Sensory And Instrumental Paramentioning

confidence: 99%

Double freezing of saithe fillets. Influence on sensory and physical attributes

Schubring¹

2001

Nahrung

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show abstract

“…Further- more, it has been found very recently that texture attributes of fish fingers measured by TPA give less significant correlations to sensory assessed attributes compared to those measured instrumentally by tensile as well as shear tests [17]. Obviously, instrumental TPA is not as well suited for intact muscle as for minced fish flesh [18]. All other texture parameters not included in Table 3 did not show any significant correlations (p A 0.05).…”

Section: Correlation Between and Within Sensory And Instrumental Paramentioning

confidence: 92%

Double freezing of cod fillets: Influence on sensory, physical and chemical attributes of battered and breaded fillet portions

Schubring¹

2002

Nahrung

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Fillet samples were processed on board a research vessel from cod (Gadus morhua) in different states of rigor mortis. In addition, headed and gutted fish in different states of rigor were frozen and, after ten days of frozen storage, the fish were thawed, processed into fillets and refrozen. During subsequent frozen storage at -24 degrees C of breaded and battered portions processed from the different fillet batches several quality attributes were tested using sensory, physical, and chemical methods. The measurements indicated differences in the quality attributes depending on refreezing and rigor states. Especially the sensory texture attributes gumminess and, with some restrictions, firmness were found to be suitable for distinguishing single frozen (SF) from double frozen (DF) samples. This finding was supported by the outcome of the measurement of penetration force where generally a significantly (p < 0.05) higher force was necessary to penetrate the DF compared to SF samples. DF samples were generally lighter (higher L*) than SF samples. The colour difference delta E between both sample types was at least very clear and therefore visible. However, no clear differences between SF and DF samples were found when evaluating the flavour attributes and using instrumental texture profile analysis for texture characterisation. Also, all chemical parameters measured did not allow to clearly distinguish between single and double frozen samples. Therefore, it can be stated that, at least when using cod as raw material for processing battered and breaded portions, the different methods for preparing the fillet blocks will, if at all, only affect the textural quality of the final products.

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“…A qualidade inicial dos alimentos é avaliada pelos consumidores por sua cor e aparência que, rapidamente, são associados a determinados sabores. Nos alimentos cozidos, a cor é um indicador de cozimento e de alterações nos sabores e aromas (SCHUBRING, 2009). Os padrões estabelecidos para a coloração da pele no peixe podem ser considerados como um índice do bem-estar animal nas espécies de aquicultura (PAVLIDIS et al, 2006).…”

Section: Corunclassified

“…Os padrões estabelecidos para a coloração da pele no peixe podem ser considerados como um índice do bem-estar animal nas espécies de aquicultura (PAVLIDIS et al, 2006). Além disso, a aparência dos peixes é um fator importante, porque afeta a aceitação dos consumidores (SCHUBRING, 2009;. …”

Section: Corunclassified

Método de índice de Qualidade (QIM) otimizado para aferição da vida útil da tilápia do Nilo (Oreochromis niloticus)

García¹

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Colour Measurement

Cited by 18 publications

References 208 publications

Double freezing of saithe fillets. Influence on sensory and physical attributes

Double freezing of saithe fillets. Influence on sensory and physical attributes

Double freezing of cod fillets: Influence on sensory, physical and chemical attributes of battered and breaded fillet portions

Método de índice de Qualidade (QIM) otimizado para aferição da vida útil da tilápia do Nilo (Oreochromis niloticus)

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