Effect of three commercial light sources on acceptability of Salmon, Snapper and Sea Bass fillets

被引：8

作者：

Barbut, S ^{[1
]}

机构：

[1] Univ Guelph, Dept Food Sci, Guelph, ON N1G 2W1, Canada

来源：

AQUACULTURE | 2004年 / 236卷 / 1-4期

关键词：

acceptability; color; fillet fish; light; salmon; sea bass; sensory; snapper; spectra;

D O I：

10.1016/j.aquaculture.2004.02.018

中图分类号：

S9 [水产、渔业];

学科分类号：

0908 ;

摘要：

The effects of incandescent (INC), fluorescent (FL), and metal halide (MH) light sources on the acceptance of Salmon, Snapper and Sea Bass fillets were investigated. The color of the Salmon and Snapper was most preferred (P<0.05) under INC light, as compared to FL and MH. Positive buying response was also significantly higher under INC as compared to FL and MH. Under INC light, salmon was described as dark and medium orange, but mainly light and medium orange under FL and MH. Relative luminance data, collected with a fiber optic probe connected to a photo diode array, showed that there was a low red and orange reflection from the fillets placed under FL and MH light sources. The Sea Bass was equally preferred under the three light sources due to its white/cream color. (C) 2004 Elsevier B.V. All rights reserved.

引用

页码：321 / 329

页数：9

共 16 条

[1]

[Anonymous], 2002, POULTRY PRODUCTS PRO

[2]

Barbut B, 2001, MEAT SCI, V59, P187

[3] Porcine plasma protein as proteinase inhibitor in bigeye snapper (Priacanthus tayenus) muscle and surimi [J].

Benjakul, S ;

Visessanguan, W ;

Srivilai, C .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2001, 81 (10) :1039-1046

[4]

Bickford E., 1972, LIGHT SOURCES LIGHTI

[5] Astaxanthin deposition in fillets of Atlantic salmon Salmo salar L-fed two dietary levels of astaxanthin in combination with three levels of α-tocopheryl acetate [J].

Bjerkeng, B ;

Hamre, K ;

Hatlen, B ;

Wathne, E .

AQUACULTURE RESEARCH, 1999, 30 (09) :637-646

[6] AQUACULTURED HYBRID STRIPED BASS FILLET QUALITY RESULTING FROM POSTHARVEST COOLING OR CO2 TREATMENTS [J].

EIFERT, JD ;

HACKNEY, CR ;

LIBEY, GS ;

FLICK, GJ .

JOURNAL OF FOOD SCIENCE, 1992, 57 (05) :1099-1102

[7] Starvation prior to slaughter in Atlantic salmon (Salmo salar) II. White muscle composition and evaluation of freshness, texture and colour characteristics in raw and cooked fillets [J].

Einen, O ;

Thomassen, MS .

AQUACULTURE, 1998, 169 (1-2) :37-53

[8]

Hutchings J. B, 1999, FOOD COLOR APPEARANC

[9]

Kropf D.H., 1980, REC MEAT C P, P15

[10] SENSORY PROPERTIES AND PREFERENCES [J].

RISVIK, E .

MEAT SCIENCE, 1994, 36 (1-2) :67-77

← 1 2 →