FN Archimer Export Format
PT J
TI Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements
BT 
AF CARDINAL, Mireille
   GUNNLAUGSDOTTIR, Helga
   BJOERNEVIK, Marit
   OUISSE, Alexandra
   VALLET, Jean-Luc
   LEROI, Francoise
AS 1:;2:;3:;4:;5:;6:;
FF 1:PDG-DRV-VP-GA;2:;3:;4:;5:PDG-DRV-VP-GA;6:PDG-DRV-VP-GA;
C1 IFREMER, Lab Genie Alimentaire, F-44311 Nantes 3, France.
   Matra, Technol Inst Iceland, IS-112 Keldnoholt, Iceland.
   Inst Marine Res, Matre Aquaculture Res Stn, N-5984 Matredal, Norway.
   ADRIANT, F-44323 Nantes 3, France.
C2 IFREMER, FRANCE
   MATRA, ICELAND
   INST MARINE RES, NORWAY
   ADRIANT, FRANCE
SI NANTES
SE PDG-DRV-VP-GA
IN WOS Ifremer jusqu'en 2018
   copubli-france
   copubli-europe
IF 1.332
TC 108
UR https://archimer.ifremer.fr/doc/2004/publication-658.pdf
LA English
DT Article
DE ;Sensory evaluation;Quality parameters;Salting;Smoking;Atlantic salmon
AB Samples of different brand names of cold-smoked salmon products were purchased in supermarkets in six different European countries (Belgium, Denmark, France, Germany, Italy and United Kingdom), to classify and select products of smoked salmon for preference establishment. From the 117 products obtained, 60 were selected to characterise the qualities of products available to European consumers. These 60 products of smoked salmon were then ordered directly from the producers in each country. Altogether 57 products were received and analysed. All samples were stored at 4 degreesC and then examined 2 and 3 weeks after production. For all samples, sensory evaluation, chemical (lipid, salt, phenol, TVB-N and trimethylamine content) and physical (texture, colour) analyses and microbiological measurements (total psychrotrophic count, total lactic acid bacteria, lactobacilli, Brochothrix thermosphacta, yeasts, Enterobacteriaceae) were performed at the same time. The results show that the samples could be classified into 11 groups according to specific sensory properties evaluated by a trained panel. The main discriminating factors were found to be colour, intensity and characteristic of smoke note, amine note and salty perception. Some of the chemical and physical measurements were found to be rather good indicators of sensory properties. Polynomial models were tested to find relationships between sensory properties and chemical/physical parameters. 
PY 2004
PD MAR
SO Food Research International
SN 0963-9969
PU Elsevier
VL 37
IS 2
UT 000220020900009
BP 181
EP 193
DI 10.1016/j.foodres.2003.12.006
ID 658
ER

EF