Effectiveness of High Power Ultrasound for Surimi-Based Preparation of Lionfish (Pterois volitans) Patties by Textural, Sensory and Shape Preference

Effect of Spirulina platensis Biomass with High Polysaccharides Content on Quality Attributes of Common Carp (Cyprinus carpio) and Common Barbel (Barbus barbus) Fish Burgers

“…Chewiness was increased significantly (p < 0.001) when the microalga was added ( Table 3). These results are in good agreement with the experimental data obtained by Jiménez Muñoz et al [41]. Cohesiveness values increased when Spirulina was added and statistically significant differences were found between the control and 1% Spirulina-fortified samples for the two types of fish burger.…”

Technological tools for the measurement of sensory characteristics in food: A review

“…The human tongue can identify five basic tastes: sour, salty, sweet, bitter, and umami (Beauchamp, 2019). Usually, the evaluation and classification of the basic flavors of a product are done through trained panelists and sometimes consumers (Jiang et al, 2018). However, these measurements can be subjective, which can be reduced by using technological tools such as the e-tongue, thus ensuring repeatability and reproducibility of the results (Schlossareck & Ross, 2019).…”

“…Ross (2021) showed that combining different electrodes makes it possible to identify different flavors, such as fatty, metallic, and others. Different investigations have shown that by using the e-tongue, it is possible to determine the quality, adulteration, classification, or origin of food (de Morais et al, 2019;Elamine et al, 2019;Jiang et al, 2018;Sobrino-Gregorio et al, 2018). The previously mentioned characteristics have allowed the e-tongue to become a fast, economical and impartial detection alternative (Titova & Nachev, 2018); this is because it allows the characterization of the flavor of the food matrix (di Rosa et al, 2017).…”

“…The previously mentioned characteristics have allowed the e-tongue to become a fast, economical and impartial detection alternative (Titova & Nachev, 2018); this is because it allows the characterization of the flavor of the food matrix (di Rosa et al, 2017). Additionally, the e-tongue has a matrix of electrodes that, according to their combination and characteristics, produce potentiometric, voltammetric, and impedimetric signals (Jiang et al, 2018).…”

“…Potentiometric-type electrodes measure the voltage differences between the working and the reference electrodes (Wasilewski et al, 2019). The voltage change in the measurement given by the working electrode will have a proportional relationship to the concentration of the analyte (Jiang et al, 2018;W. Wang & Liu, 2019).…”