Freshness by sensory analysis descriptors and instrumental parameters (rigor index (RI), dielectric properties, K1, compactness (IC) and resilience (IEL), pH, free water (FW), cooking losses (CL)) was evaluated in sea bass stored at 4 and 1°C with ice covering. Sensory scores presented high values of repeatability (≥ 0.70). The Principal Component Analysis of sensorial parameters revealed that Factor 1, accounting for a 95% of the variation and linked to storage duration, displayed homogenous behaviour. An antithesis between descriptors of external characteristics of fish and those relative to internal parts was observed, particularly in the intermediate phase of the shelf life, during which storage temperature played a discriminating role. The PCA of the sensorial and instrumental parameters together showed that the parameters most correlated with the first factor (83% of overall variance) were the sensorial ones (loading scores >0.96), K1 freshness index, rigor index and dielectric properties (loading scores = -0.96, 0.73 and 0.71, respectively). Data suggest that the external characteristics of the fish alone could be used to measure freshness. The K1, rigor index and dielectrics properties could be used as objective measures of freshness. Sensory ratings are less powerful for freshness analysis at the later stages of shelf life.

Application of multivariate analysis to sensorial and instrumental parameters of freshness in refrigerated sea bass (Dicentrarchus labrax) during shelf life / G. PARISI; O. FRANCI; B.M. POLI. - In: AQUACULTURE. - ISSN 0044-8486. - STAMPA. - 214:(2002), pp. 153-167. [10.1016/S0044-8486(02)00058-3]

Application of multivariate analysis to sensorial and instrumental parameters of freshness in refrigerated sea bass (Dicentrarchus labrax) during shelf life

PARISI, GIULIANA;FRANCI, ORESTE;POLI, BIANCA MARIA
2002

Abstract

Freshness by sensory analysis descriptors and instrumental parameters (rigor index (RI), dielectric properties, K1, compactness (IC) and resilience (IEL), pH, free water (FW), cooking losses (CL)) was evaluated in sea bass stored at 4 and 1°C with ice covering. Sensory scores presented high values of repeatability (≥ 0.70). The Principal Component Analysis of sensorial parameters revealed that Factor 1, accounting for a 95% of the variation and linked to storage duration, displayed homogenous behaviour. An antithesis between descriptors of external characteristics of fish and those relative to internal parts was observed, particularly in the intermediate phase of the shelf life, during which storage temperature played a discriminating role. The PCA of the sensorial and instrumental parameters together showed that the parameters most correlated with the first factor (83% of overall variance) were the sensorial ones (loading scores >0.96), K1 freshness index, rigor index and dielectric properties (loading scores = -0.96, 0.73 and 0.71, respectively). Data suggest that the external characteristics of the fish alone could be used to measure freshness. The K1, rigor index and dielectrics properties could be used as objective measures of freshness. Sensory ratings are less powerful for freshness analysis at the later stages of shelf life.
214
153
167
G. PARISI; O. FRANCI; B.M. POLI
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2158/311804
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