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TEXTURE OF CULTURED GILTHEAD SEA BREAM ( SPARUS AURATA ): INSTRUMENTAL AND SENSORY MEASUREMENT
Author(s) -
CARBONELL I.,
DURÁN L.,
IZQUIERDO L.,
COSTELL E.
Publication year - 2003
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2003.tb01375.x
Subject(s) - chewiness , food science , fish <actinopterygii> , sensory analysis , texture (cosmology) , fishery , chemistry , biology , artificial intelligence , computer science , image (mathematics)
The texture of twelve samples of farmed gilthead sea bream (Sparus aurata) from experimental and commercial cultures, fresh and frozen, was determined by instrumental texture profile analysis (TPA) of whole raw fish and by sensory analysis of the corresponding cooked fish fillets. Average values of TPA hardness and chewiness were higher for fresh samples (78.0 N and 41.9 N, respectively) than for frozen and thawed samples (43.5 N and 21.5 N, respectively). The effect of freezing on springiness and cohesiveness values was different depending on the sample (a significant sample × freezing interaction). By sensory analysis, higher firmness, chewiness and fibrousness, and less juiciness were detected in frozen samples. Only one sample was perceived as less chewy, less fibrous and more juicy than the rest, and that corresponded to the smallest (less mature) fish. High percentages of the variability of sensory firmness (92%), chewiness (91%) or juiciness (85%) were explained by several of the TPA parameters measured on the raw whole fish using a fast nondestructive test.