Selecting and training a panel to evaluate the rancid defect in soybean oil and fish hamburgers
Due to its composition of unsaturated and polyunsaturated fatty acids, oils and fats are very susceptible to oxidation, with rancidity being one of the main defects. Among the several existing methodologies to monitor oxidation in foods, sensory analysis stands out because of the sensitivity of resp...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2017-09-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1670 |
| _version_ | 1818598676355874816 |
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| author | C. Marques A. S. dos Reis L. D. da Silva S. T. Carpes M. L. Mitterer-Daltoé |
| author_facet | C. Marques A. S. dos Reis L. D. da Silva S. T. Carpes M. L. Mitterer-Daltoé |
| author_sort | C. Marques |
| collection | DOAJ |
| description | Due to its composition of unsaturated and polyunsaturated fatty acids, oils and fats are very susceptible to oxidation, with rancidity being one of the main defects. Among the several existing methodologies to monitor oxidation in foods, sensory analysis stands out because of the sensitivity of responses. Accordingly, this study aimed to select and train a panel of expert assessors to identify the rancid flavor, showing the statistical steps in the process. Assessors were selected according to their individual performance, statistically analyzed by ANOVA and Tukey’s mean comparison, Wald Sequential Analysis and chi-square test. The validation of the trained panel was carried out with the sensory analysis of fish burgers and soybean oil. F Value and box-plot graphic methods were effective for better visualization of results when used along with the mean and standard deviation tables. The final trained panel consisted of seven assessors, who have been able to identify and differentiate rancid taste in both samples used for validation. |
| first_indexed | 2024-12-16T12:07:29Z |
| format | Article |
| id | doaj.art-3b227854b098494fac19bb39e266ab6b |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-12-16T12:07:29Z |
| publishDate | 2017-09-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-3b227854b098494fac19bb39e266ab6b2022-12-21T22:32:16ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142017-09-01683e203e20310.3989/gya.01071711636Selecting and training a panel to evaluate the rancid defect in soybean oil and fish hamburgersC. Marques0https://orcid.org/0000-0002-0215-2679A. S. dos Reis1https://orcid.org/0000-0002-5508-8412L. D. da Silva2https://orcid.org/0000-0002-7538-4198S. T. Carpes3https://orcid.org/0000-0001-8625-7795M. L. Mitterer-Daltoé4https://orcid.org/0000-0002-6761-9321Graduate Program in Chemical and Biochemical Technology Process, Chemistry Department, Federal University of TechnologyGraduate Program in Chemical and Biochemical Technology Process, Chemistry Department, Federal University of TechnologyGraduate Program in Chemical and Biochemical Technology Process, Chemistry Department, Federal University of TechnologyGraduate Program in Chemical and Biochemical Technology Process, Chemistry Department, Federal University of TechnologyGraduate Program in Chemical and Biochemical Technology Process, Chemistry Department, Federal University of TechnologyDue to its composition of unsaturated and polyunsaturated fatty acids, oils and fats are very susceptible to oxidation, with rancidity being one of the main defects. Among the several existing methodologies to monitor oxidation in foods, sensory analysis stands out because of the sensitivity of responses. Accordingly, this study aimed to select and train a panel of expert assessors to identify the rancid flavor, showing the statistical steps in the process. Assessors were selected according to their individual performance, statistically analyzed by ANOVA and Tukey’s mean comparison, Wald Sequential Analysis and chi-square test. The validation of the trained panel was carried out with the sensory analysis of fish burgers and soybean oil. F Value and box-plot graphic methods were effective for better visualization of results when used along with the mean and standard deviation tables. The final trained panel consisted of seven assessors, who have been able to identify and differentiate rancid taste in both samples used for validation.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1670bioactive phytochemicalsfishflavorsfood qualitysensory analysis |
| spellingShingle | C. Marques A. S. dos Reis L. D. da Silva S. T. Carpes M. L. Mitterer-Daltoé Selecting and training a panel to evaluate the rancid defect in soybean oil and fish hamburgers Grasas y Aceites bioactive phytochemicals fish flavors food quality sensory analysis |
| title | Selecting and training a panel to evaluate the rancid defect in soybean oil and fish hamburgers |
| title_full | Selecting and training a panel to evaluate the rancid defect in soybean oil and fish hamburgers |
| title_fullStr | Selecting and training a panel to evaluate the rancid defect in soybean oil and fish hamburgers |
| title_full_unstemmed | Selecting and training a panel to evaluate the rancid defect in soybean oil and fish hamburgers |
| title_short | Selecting and training a panel to evaluate the rancid defect in soybean oil and fish hamburgers |
| title_sort | selecting and training a panel to evaluate the rancid defect in soybean oil and fish hamburgers |
| topic | bioactive phytochemicals fish flavors food quality sensory analysis |
| url | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1670 |
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