2017
DOI: 10.3989/gya.0107171
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Selecting and training a panel to evaluate the rancid defect in soybean oil and fish hamburgers

Abstract: SUMMARY:Due to its composition of unsaturated and polyunsaturated fatty acids, oils and fats are very susceptible to oxidation, with rancidity being one of the main defects. Among the several existing methodologies to monitor oxidation in foods, sensory analysis stands out because of the sensitivity of responses. Accordingly, this study aimed to select and train a panel of expert assessors to identify the rancid flavor, showing the statistical steps in the process. Assessors were selected according to their in… Show more

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Cited by 3 publications
(2 citation statements)
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“…The burgers were prepared, 18 hours after slaughtering, in the Food Technology Lab at UTFPR (N008) according to the formulation described by (Marques et al, 2017). The fillets were removed from the freezer, ground in a food processor, basic washed, mixed in a sanitized bowl (Figure 1a), shaped into 125g units and sealed in a portable vacuum machine (Figure 1b).…”
Section: Fish Burger Manufacturementioning
confidence: 99%
See 1 more Smart Citation
“…The burgers were prepared, 18 hours after slaughtering, in the Food Technology Lab at UTFPR (N008) according to the formulation described by (Marques et al, 2017). The fillets were removed from the freezer, ground in a food processor, basic washed, mixed in a sanitized bowl (Figure 1a), shaped into 125g units and sealed in a portable vacuum machine (Figure 1b).…”
Section: Fish Burger Manufacturementioning
confidence: 99%
“…A previously trained panel (Marques et al, 2017) of 7 assessors and evaluated the rancid flavor. The score form had a 10 cm unstructured scale to distribute the samples within this range, anchored in "no rancid flavor" and "pronounced rancid flavor".…”
Section: Cut-off Point (Cop)mentioning
confidence: 99%