THE ORGANOLEPTIC EXAM OF COOKED HIGH PRESSURE PROCESSED AND COOKED UNTREATED FISH FILLETS

Published in Scientific Papers. Series D. Animal Science, Vol. LXI, Issue 1
Written by Ana-Andreea CIOCA, Kemal AGANOVIC, Stefan TÖPFL Ioana-Raluca BALLA, Marian MIHAIU, Liora Mihaela COLOBATIU

Advanced food processing technologies provide us with the possibility to keep food fresh and safe for as long as possible as an alternative to refrigeration storage. One process in particular, the high pressure processing (HPP), can represent an interesting option for restaurant owners or processors of smoked fish. By using this technology, fish fillets can be kept fresh and protected from any microbial alteration that could endanger the consumer even in the case of not preparing them in the next hours after delivery. In this study, we included rainbow trout fillets as samples. The first type of samples were previously pressurized at a pressure level of 400 MPa/6 min. The second type of samples was represented by controls (untreated samples). Both of them were introduced in the sensorial exam (triangle test method) after a cooking process. The baked high pressure processed and control samples were compared with respect to texture, taste, odor and appearance. The final results revealed that the majority of the panelists found the untreated sample softer. Regarding flavour and appearance, the HPP samples and the controls were perceived as mainly similar.

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CIOCA A.A., AGANOVIC K., TOPFL BALLA S.I.R., MIHAIU M., COLOBATIU L.M. 2018, THE ORGANOLEPTIC EXAM OF COOKED HIGH PRESSURE PROCESSED AND COOKED UNTREATED FISH FILLETS . Scientific Papers. Series D. Animal Science, Vol. LXI, Issue 1, ISSN 2285-5750, 325-332.


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