Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (<i>Anguilla anguilla</i> L.)
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 cann...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/8/1115 |
| _version_ | 1797434701385826304 |
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| author | Lucía Gómez-Limia Javier Carballo Miriam Rodríguez-González Sidonia Martínez |
| author_facet | Lucía Gómez-Limia Javier Carballo Miriam Rodríguez-González Sidonia Martínez |
| author_sort | Lucía Gómez-Limia |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-09T10:36:14Z |
| format | Article |
| id | doaj.art-7064e2ffa70241049146b2c6cdd42441 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T10:36:14Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-7064e2ffa70241049146b2c6cdd424412023-12-01T20:53:46ZengMDPI AGFoods2304-81582022-04-01118111510.3390/foods11081115Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (<i>Anguilla anguilla</i> L.)Lucía Gómez-Limia0Javier Carballo1Miriam Rodríguez-González2Sidonia Martínez3Food Technology, Faculty of Science, Campus As Lagoas s/n, University of Vigo, 32004 Ourense, SpainFood Technology, Faculty of Science, Campus As Lagoas s/n, University of Vigo, 32004 Ourense, SpainFood Technology, Faculty of Science, Campus As Lagoas s/n, University of Vigo, 32004 Ourense, SpainFood Technology, Faculty of Science, Campus As Lagoas s/n, University of Vigo, 32004 Ourense, SpainThe 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.https://www.mdpi.com/2304-8158/11/8/1115olive oilsunflower oilspicy olive oilcanned eelcoloursensory analysis |
| spellingShingle | Lucía Gómez-Limia Javier Carballo Miriam Rodríguez-González Sidonia Martínez Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (<i>Anguilla anguilla</i> L.) Foods olive oil sunflower oil spicy olive oil canned eel colour sensory analysis |
| title | Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (<i>Anguilla anguilla</i> L.) |
| title_full | Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (<i>Anguilla anguilla</i> L.) |
| title_fullStr | Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (<i>Anguilla anguilla</i> L.) |
| title_full_unstemmed | Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (<i>Anguilla anguilla</i> L.) |
| title_short | Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (<i>Anguilla anguilla</i> L.) |
| title_sort | impact of the filling medium on the colour and sensory characteristics of canned european eels i anguilla anguilla i l |
| topic | olive oil sunflower oil spicy olive oil canned eel colour sensory analysis |
| url | https://www.mdpi.com/2304-8158/11/8/1115 |
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