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Sensory characterisation of salmon samples treated with non-thermal processing technologies

In January 2022, the trained panel of tasters from IRTA (Institut de Recerca i Tecnologia Agroalimentàries) (Figure 1) carried out a sensory evaluation of salmon samples from the NewTechAqua project.

The study was conducted within the WP5 having as one of its objectives to obtain minimally processed high-quality seafood products through the exploitation of non-thermal innovative sustainable processing technologies, such as cold gas plasma, pulsed electric fields, and high-hydrostatic pressure. To ensure the suitability of these processing technologies, the shelf-life of the processed products will be characterised in terms of physicochemical, microbiological, functional aspects, nutritional and metabolomics features, but also sensorial characteristics.

The sensory characterisation of salmon samples included attributes on odour (i.e., intensity, oily fish, citrus, etc.) (Figure 2), visual appearance (i.e., coagulated exudate quantity, fat droplets, colour, etc.), flavour (i.e., acid, lemon, sweet, etc.), and texture (i.e., firmness, juiciness, chewiness, etc.). Four treatments were compared: 1) control sample, 2) marinated, 3) vacuum marinated, and 4) marinated and treated with high pressure.

Results showed differences between samples in various attributes including visual appearance, flavour, and texture, although no differences were found in terms of odour.

Figure 1. Trained panel of tasters from IRTA
Figure 2. Taster evaluating odour attributes
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