Napping combined with ultra-flash profile (UFP) methodology for sensory assessment of cod and pork subjected to different cooking methods and conditions

被引：14
作者：
Gonzalez-Mohino, Alberto [1 ]
Antequera, Teresa [1 ]
Perez-Palacios, Trinidad [1 ]
Ventanas, Sonia [1 ]
机构：
[1] Univ Extremadura, TECAL Res Grp, Inst Meat & Meat Prod IPROCAR, Avd Univ S-N, Caceres 1003, Spain
来源：
EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2019年 / 245卷 / 10期
关键词：
Napping-ultra-flash profile (UFP); Quantitative descriptive analysis (QDA); Pork loin; Cod; Cooking; QUALITY CHARACTERISTICS; DESCRIPTIVE ANALYSIS; HEAT DENATURATION; MAILLARD REACTION; TIME-INTENSITY; MEAT QUALITY; PERCEPTION; TEMPERATURE; COLOR; WINES;
D O I：
10.1007/s00217-019-03309-w
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Napping combined with ultra-flash profile (UFP) is a rapid descriptive sensory method which allows discriminating between the samples. Several researches have used napping-UFP as an alternative to other conventional techniques due to the reduction in cost and time. The objective of this work was to study the applicability of napping-UFP to evaluate the influence of cooking methods and conditions on sensory characteristics of pork loin and cod (Gadus morhua). Moreover, quantitative descriptive analysis (QDA) was carried out, and comparison between these techniques was presented and discussed. Pork loin samples were oven-cooked at 150 and 180 degrees C for 45, 60 and 75 min; and confited during 120, 180 and 240 min. Cod samples were oven-cooked at 150 and 180 degrees C during 10, 15 and 20 min and boiled for 5, 10 and 15 min. Compared to QDA, napping-UFP provided additional information related to the acceptability of samples since participants spontaneously described the similarities and dissimilarities between cod and pork samples. Comparison of napping and QDA revealed that both techniques allowed obtaining a good discrimination among tested samples particularly in relation to the temperature effect, resulting in acceptable Escoufier's coefficient values between both techniques.
引用
收藏
页码：2221 / 2231
页数：11
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