Analysis of chemical and sensory parameters in different kinds of escolar (Lepidocybium flavobrunneum) products
The chemical composition (nutritional and freshness parameters) and sensory characteristics were evaluated of escolar (Lepidocybium flavobrunneum) defrosted raw fillets and steaks that were marinated differently (pepper, onion, chilly, herbs, knusper, and hot) and packaged in a manner suitable for m...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2015-08-01
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| Series: | Czech Journal of Food Sciences |
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| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201504-0009_analysis-of-chemical-and-sensory-parameters-in-different-kinds-of-escolar-lepidocybium-flavobrunneum-products.php |
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| author | Hana BUCHTOVÁ Đani ĐORĐEVIĆ Stanislav KOČÁREK Petr CHOMÁT |
| author_facet | Hana BUCHTOVÁ Đani ĐORĐEVIĆ Stanislav KOČÁREK Petr CHOMÁT |
| author_sort | Hana BUCHTOVÁ |
| collection | DOAJ |
| description | The chemical composition (nutritional and freshness parameters) and sensory characteristics were evaluated of escolar (Lepidocybium flavobrunneum) defrosted raw fillets and steaks that were marinated differently (pepper, onion, chilly, herbs, knusper, and hot) and packaged in a manner suitable for microwave heating (Darfresh® Simple Steps®). The study was carried out by using 8 skinless fillets of Lepidocybium flavobrunneum. The selected 18 parameters, i.e. dry matter/moisture, crude protein, net protein, collagen, net muscle protein, lipid, ash, saccharide, energy value, pH, water activity, salt content, total volatile basic nitrogen, trimethylamine, free fatty acids, peroxide value, and thiobarbituric acid assay were evaluated. The results indicate that the sample of Chilly marinated steaks was evaluated as the best one (90.29 ± 9.82), however, the samples of Herbs (89.6 ± 13.89) and Knusper (88.64 ± 15.59) marinated steaks also received more than 85 points for the overall impression. Control sample received the smallest number of points (71.7 ± 26.54) for the overall impression. |
| first_indexed | 2024-04-10T08:33:14Z |
| format | Article |
| id | doaj.art-ecf9402c82e843bb87f1ffacce7d40a5 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:33:14Z |
| publishDate | 2015-08-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-ecf9402c82e843bb87f1ffacce7d40a52023-02-23T03:28:14ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172015-08-0133434635310.17221/435/2014-CJFScjf-201504-0009Analysis of chemical and sensory parameters in different kinds of escolar (Lepidocybium flavobrunneum) productsHana BUCHTOVÁ0Đani ĐORĐEVIĆ1Stanislav KOČÁREK2Petr CHOMÁT3Department of Hygiene and Meat Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences in Brno, Brno, Czech RepublicDepartment of Hygiene and Meat Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences in Brno, Brno, Czech RepublicRaps-CZ, s.r.o., Prague-Ruzyně, Czech RepublicSealed Air s.r.o. CRYOVAC®, Prague, Czech RepublicThe chemical composition (nutritional and freshness parameters) and sensory characteristics were evaluated of escolar (Lepidocybium flavobrunneum) defrosted raw fillets and steaks that were marinated differently (pepper, onion, chilly, herbs, knusper, and hot) and packaged in a manner suitable for microwave heating (Darfresh® Simple Steps®). The study was carried out by using 8 skinless fillets of Lepidocybium flavobrunneum. The selected 18 parameters, i.e. dry matter/moisture, crude protein, net protein, collagen, net muscle protein, lipid, ash, saccharide, energy value, pH, water activity, salt content, total volatile basic nitrogen, trimethylamine, free fatty acids, peroxide value, and thiobarbituric acid assay were evaluated. The results indicate that the sample of Chilly marinated steaks was evaluated as the best one (90.29 ± 9.82), however, the samples of Herbs (89.6 ± 13.89) and Knusper (88.64 ± 15.59) marinated steaks also received more than 85 points for the overall impression. Control sample received the smallest number of points (71.7 ± 26.54) for the overall impression.https://cjfs.agriculturejournals.cz/artkey/cjf-201504-0009_analysis-of-chemical-and-sensory-parameters-in-different-kinds-of-escolar-lepidocybium-flavobrunneum-products.phpescolar fishnutritional valuesensory acceptancefreshnessmarinationpackaging |
| spellingShingle | Hana BUCHTOVÁ Đani ĐORĐEVIĆ Stanislav KOČÁREK Petr CHOMÁT Analysis of chemical and sensory parameters in different kinds of escolar (Lepidocybium flavobrunneum) products Czech Journal of Food Sciences escolar fish nutritional value sensory acceptance freshness marination packaging |
| title | Analysis of chemical and sensory parameters in different kinds of escolar (Lepidocybium flavobrunneum) products |
| title_full | Analysis of chemical and sensory parameters in different kinds of escolar (Lepidocybium flavobrunneum) products |
| title_fullStr | Analysis of chemical and sensory parameters in different kinds of escolar (Lepidocybium flavobrunneum) products |
| title_full_unstemmed | Analysis of chemical and sensory parameters in different kinds of escolar (Lepidocybium flavobrunneum) products |
| title_short | Analysis of chemical and sensory parameters in different kinds of escolar (Lepidocybium flavobrunneum) products |
| title_sort | analysis of chemical and sensory parameters in different kinds of escolar lepidocybium flavobrunneum products |
| topic | escolar fish nutritional value sensory acceptance freshness marination packaging |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201504-0009_analysis-of-chemical-and-sensory-parameters-in-different-kinds-of-escolar-lepidocybium-flavobrunneum-products.php |
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