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THE EFFECT OF PURGING TIME ON THE SENSORY PROPERTIES OF AQUACULTURED SOUTHERN FLOUNDER ( PARALICHTHYS LETHOSTIGMA)
Author(s) -
DRAKE S.L.,
DRAKE M.A.,
SANDERSON R.,
DANIELS H.V.,
YATES M.D.
Publication year - 2010
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.2009.00255.x
Subject(s) - flavor , flounder , food science , sensory analysis , fishery , chemistry , organoleptic , taste , fish <actinopterygii> , biology
This study was conducted to determine the impact of purging on the sensory flavor properties and consumer acceptance of aquacultured southern flounder, especially with regard to earthy/musty off‐flavor common in aquacultured seafood. Flounders were placed into three different purge tanks based on salinity level (0, 15 and 30 ppt) and were held for 0, 2 or 4 weeks. Flounders were then filleted, vacuum‐sealed and frozen at −20C. The fillets were poached in their vacuum‐sealed pouches until cooked. Descriptive sensory analysis was conducted using a defined sensory lexicon (appearance and flavor) to document sensory properties. Consumer acceptance testing ( n = 75 consumers) was then conducted. Differences between treatments were evaluated by analysis of variance with means separation. Two or four weeks of purging, regardless of salinity level, decreased earthy/musty off‐flavor in cooked fillets. There was no difference in salty taste perception between 15 and 30 ppt salinity ( P < 0.05). Consumers could not differentiate between fish purged for 2 or 4 weeks ( P < 0.05), and acceptance for purged fillets was higher than acceptance for unpurged fillets ( P < 0.05). The use of purging tanks for aquacultured flounder will be beneficial to the industry to guarantee a consistent and desirable flavor.PRACTICAL APPLICATIONS Aquacultured flounder fillets are highly desirable and a potentially profitable product, but earthy/musty off flavor can limit consumer appeal. The results of our study demonstrate that purging flounder in fresh water for 2 weeks reduces earthy/musty off‐flavor in cooked flounder fillets, and will help meet the goal of a high‐quality and consistently flavored product.