Textural and Sensory Properties of Herring (<i>Clupea harengus</i>) Cubes in Chinese-Type Paste as Affected by Prefrying Methods

Gao, Yujing; Zhang, Min; Wang, Yingqiang; Mujumdar, Arun S.; Chen, Weiping

doi:10.1080/10498850.2013.767297

Cited by 3 publications

(2 citation statements)

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“…The statistical analysis was performed using Statistical Package for Social Sciences (SPSS 17.0, IBM, SPSS Inc., Color is one of the most important parameters used to evaluate the quality of sauce products. The color of sauce strongly affects consumers' purchasing preferences (Gao et al, 2015). In this study, we used the L*, a*, and b* color scale to describe the color of the FCMS.…”

Section: Discussionmentioning

confidence: 99%

“…However, with the improvement in the standard of living, the simple taste and flavor of traditional Chinese sauce were unable to meet people's needs. Therefore, many kinds of Chinese sauces combined with meat cubes have appeared on the market as commercial ready-to-eat products in recent years, in China (Gao et al, 2015). These ready-to-eat sauces not only enrich the flavor of traditional Chinese sauce but can also control the spoilage of meat cubes (Kargiotou et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Effect of different sterilization methods on sensory quality and volatile flavor of flavor crab meat sauce

Zhu

Wang

et al. 2021

qas

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Flavor crab meat sauce (FCMS) is a new type of aquatic condiment that is not only rich in nutrition but also unique in terms of flavor. However, very little is known about how sterilization methods affect the sensory quality and volatile flavor of FCMS. In the present study, canned FCMS was subjected to the following sterilization methods: pasteurization (PS), microwave sterilization (MS), ultrasonic sterilization (US), and high temperature sterilization (HTS). Each sterilization method was evaluated on the basis of texture, color, sensory score, volatile flavor, and total viable counts in FCMS observed after sterilization. Results demonstrated that the total viable count decreased to 28, 26, 58, and 18 CFU/g respectively after PS, MS, US, and HTS treatments; no coliform group was detected in any of these samples. PS and MS had no significant effect on the texture of FCMS (P > 0.05), but US and HTS reduced hardness and viscosity of FCMS. MS and HTS significantly reduced the L*, a*, and b* values of FCMS (P < 0.05). The original brightness and red value of FCMS remained the same after PS and US. MS and HTS reduced the sensory score of FCMS to a great extent, while PS and US maintained the original sensory score of FCMS. Assessment of volatile flavor profile of FCMS post different sterilization treatments revealed that MS and HTS reduced the total ester content, while US reduced the total amount of alcohols in FCMS. However, PS not only maintained the original total amount of esters in FCMS, but also increased the content of alcohols, aldehydes, and ketones. Therefore, PS could be selected as a feasible sterilization method for FCMS among the four different sterilization methods.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%