RESUMEN
Synthetic vitamin E is commonly used in aquafeeds to prevent oxidative stress in fish and delay feed and flesh oxidation during storage, but consumers' preferences tend towards natural antioxidant sources. The potential of vegetable antioxidants-rich coproducts, dried tomato (TO), carrot (CA) and coriander (CO) was compared to that of synthetic vitamin E included in diets at either a regular (CTRL; 100 mg kg-1) or reinforced dose (VITE; 500 mg kg-1). Natural antioxidants were added at 2% to the CTRL. Mixes were then extruded and dried, generating five experimental diets that were fed to European sea bass juveniles (114 g) over 12 weeks. Vitamin E and carotenoid content of extruded diets showed signs of degradation. The experimental diets had very limited effects on fish growth or body composition, immunomodulatory response, muscle and liver antioxidant potential, organoleptic properties or consumer acceptance. Altogether, experimental findings suggest that neither a heightened inclusion dose of 500 mg kg-1 of vitamin E, nor a 2% inclusion of natural antioxidants provided additional antioxidant protection, compared to fish fed diets including the regular dose of 100 mg kg-1 of vitamin E.
RESUMEN
Paracentrotus lividus gonads are receiving increasing interest for their unique sensory attributes. However, the sensory profile of this highly demanded gourmet product has not yet been well described, and doing so may potentially benefit the gonads' marketability and acceptability. The main goal of this study was to build a sensory profile of sea urchin (Paracentrotus lividus) gonads, to evaluate differences between sex and harvest location. Eighty untrained panellists (regular consumers of seafood) were asked to evaluate four samples of raw sea urchin gonads (inside a sea urchin test), divided by sex and harvest location. The panellists evaluated overall liking and acceptance (Food Action Scale), followed by a Rate-All-That-Apply (RATA) ballot with a list of 22 sensory attributes divided into four dimensions: appearance (6), odour (6), texture (4) and taste (6). No significant effects of sex and harvest location were identified for liking, but a significant effect of the sex for the Food Action Rating Scale (FACT) was identified. Sensory profiling clearly separated gonads according to sex, with females being more appealing than males. Females were strongly correlated with a pleasant and intense tropical taste, as well as an overall appealing and grainy appearance and a pleasant tropical odour, while males had a slimy appearance and a milky white exudate. When compared with the Check-All-That-Apply (CATA) approach used in our previous study, the use of the RATA approach allowed to discriminate female gonads according to their origin, with those from Praia Norte being firmer, more resilient and more appealing than the ones from Carreço. This study reinforced the fact that female sea urchins tend to present an intense and pleasant tropical taste and a pleasant tropical odour, thus being more appealing to the panellists, contributing valuable information for future nutritional aquaculture studies aiming to enhance sea urchin gonads' attributes and, subsequently, their market valorisation.
Asunto(s)
Paracentrotus , Animales , Acuicultura , Femenino , Gónadas , Masculino , Alimentos MarinosRESUMEN
Sea urchin gonads are receiving increasing attention for their exclusive sensorial attributes. However, the sensory profile of this highly demanded gourmet product has not yet been well described, and it may potentially help enhancing the gonads' marketability and acceptability. The main goal of this study was to build a sensory profile of sea urchin (Paracentrotus lividus) gonads, to evaluate differences between sex, harvest location, as well as the impact of presentation on consumer acceptance. Sixty untrained panellists (regular consumers of seafood) were asked to evaluate eight samples of raw sea urchin gonads, divided by sex, harvest location and presentation (in a clear translucent glass bowl or inside a sea urchin test). The panellists evaluated overall liking and acceptance (Food Action Scale), followed by a Check-All-That-Apply (CATA) ballot with a list of 38 sensory attributes divided into four dimensions: appearance (9), odour (8), texture (7) and taste (14), launched in Sense Gest. From a three-way ANOVA, no significant effect of sex, harvest location and presentation were identified for both liking and acceptance. However, a significant interaction between presentation and sex was identified: females with gourmet presentation were rated higher than females presented in a bowl; and males presented in a bowl were favoured in relation to gourmet presentation. Sensory profiling clearly separates gonads according to sex, with females being more appealing than males that presented a milky white fluid. Gonads were also separated according to the presentation method: the white background of the bowl seemed to highlight the orange colour of females; the gourmet presentation favoured the females in relation to the males, mainly because the male gonad colour and white-colour exudate were emphasized by the background of the sea urchin test. Moreover, the gourmet presentation in both sexes was correlated with a fresh, tropical and pleasant odour. This study concluded that sea urchin with an orange gonad and a sweet, fresh and tropical flavour is preferable, which will allow future nutritional research efforts to be focused on the enhancement of these gonad attributes.
Asunto(s)
Gónadas , Paracentrotus , Animales , Acuicultura , Femenino , Masculino , PortugalRESUMEN
The fortification of maize bread with legume flour was explored in order to increase the protein content of the traditional Portuguese bread 'broa', comprised of more than 50% maize flour. The optimization of legume incorporation (pea, chickpea, faba bean, lentil), considering the influence of different maize flours (traditional-white, traditional-yellow, hybrid-white, hybrid-yellow), on consumer liking and sensory profiling of 'broa' was studied. A panel of 60 naïve tasters evaluated twenty different breads, divided in four sets for each legume flour fortification, each set including four breads with varying maize flour and a control (no legume). Tasters evaluated overall liking and the sensory profile through a check-all-that-apply ballot. Crude protein and water content were also analyzed. There were no significant differences in overall liking between the different types of legumes and maize. The incorporation of chickpea flour yields a sensory profile that most closely resembles the control. The protein content increased, on average, 21% in 'broa', with legume flours having the highest value obtained with faba bean incorporation (29% increase). Thus, incorporation of legume flours appears to be an interesting strategy to increase bread protein content, with no significant impact on consumer liking and the 'broa' bread sensory profile.
RESUMEN
The proximate composition, instrumental and perceived appearance of chicken nuggets formulated with varying contents of mechanically deboned chicken meat and varying concentrations of grape pomace extract were evaluated, with the choice of formulations following a central composite design. Significant differences (P < 0.05) in fat content were mainly associated to the extent of mechanically deboned chicken meat incorporation. Colour variables ( CIE a* and b*, and Whiteness index) varied significantly (P < 0.05), with redness (a*) being the variable most influenced by the incorporation of mechanically deboned chicken meat. Whiteness index decreased with added mechanically deboned chicken meat and grape pomace extract. Response surface was applied to identify formulations with higher acceptance scores. Correspondence analysis of open-ended comments complemented the information obtained from overall acceptance, adding valuable descriptive attributes of nugget samples. Thus, addition of grape pomace extract up to 120 mg/kg and mechanically deboned chicken meat up to 15 g/100 g did not adversely affect the perceived appearance of chicken nuggets. Mechanically deboned chicken meat and grape pomace extract can be successfully used for the elaboration of novel products, for different market segments, with healthy connotations highlighted by antioxidant properties retained by the grape pomace extract.