RT Journal Article
T1 Impact of the filling medium on the colour and sensory characteristics of canned European eels (Anguilla anguilla L.)
A1 Gómez Limia, Lucía
A1 Carballo García, Francisco Javier
A1 Rodriguez Gonzalez, Miriam
A1 Martinez Suarez, Sidonia
K1 3105.05 Elaboración del Pescado
K1 3309.06 Conservas
K1 3309.28 Aceites y Grasas Vegetales
AB The different vegetable oils used in canned fish as a filling medium have a preserving effect and contribute to the palatability of the product. In this study, the colour of European eels and the filling medium (sunflower oil, olive oil or spicy olive oil) was measured at different steps of the canning process. The sensorial characteristics of canned eels packed in the different oils were also evaluated. Colour scores (CieLab values) were higher in canned eels packed in sunflower and spicy olive oil than in canned eels packed in olive oil. The changes in colour parameters depended on the type of oil, the stage of the process and the storage time. Colour changes in canned eels packed in olive oil were highest during the sterilization process. Spicy olive oil was the filling medium in which the colour change was greatest, probably due to the migration of some of the spice components into the oil. Organoleptic properties were directly related to the type of oil used as the filling medium. The canned eels packed in sunflower oil were those awarded the highest scores in consumer tests, although the preferences varied depending on the age and gender of the consumers.
PB Foods
SN 23048158
YR 2022
FD 2022-04-13
LK http://hdl.handle.net/11093/3581
UL http://hdl.handle.net/11093/3581
LA eng
NO Foods, 11(8): 1115 (2022)
NO Xunta de Galicia | Ref. ED431E 2018/07
DS Investigo
RD 14-sep-2024