Sensory Analysis of Foods of Animal Origin
Crc Press Inc (Verlag)
978-1-4398-4795-4 (ISBN)
When it comes to food selection, consumers are very reliant on their senses. No matter the date on a carton of milk or the seal on the package of meat, how that milk smells and the color of that meat are just as critical as any official factors. And when it comes to meal time, all the senses must conspire to agree that taste, smell, color, and texture are appealing.
Fidel Toldrá was named 2010 American Meat Science Association Distinguished Research Award recipient
Compiled by two of the most esteemed researchers in the food science industry, Leo M.L. Nollet and Fidel Toldrá, Sensory Analysis of Foods of Animal Origin identifies and quantifies the quality attributes to help those in the industry understand the importance of perceived sensory quality.
This book is divided into four parts: meat; processed meats and poultry; fish and seafood products; and milk and dairy products. In all four parts, the authors –
Describe the analysis of color and texture of the different foods of animal origin, as well as recent advances in texture measurement
Discuss techniques for sampling and identifying volatile compounds
Detail and quantify a number of sensory aspects including descriptors, perception, and aroma
Include subjective quality index methods that have recently been developed
Each chapter starts with a discussion of the parameter in question, and as necessary, sample preparation methods are reviewed in depth. This is followed by a discussion and assessment of the sensory qualities, or a detailed overview of different detection methods. Finally, a brief summary covers the presence of these parameters in different end products, regions, and countries.
With all the chapters written by experts in their fields, only the most recent techniques and related literature is included.
University College Ghent, Applied Engineering Sciences, Belgium University College Ghent, Applied Engineering Sciences, Belgium Instituto de Agroquimica y Technologia de Alimentos (CSIC), Valencia, Spain
MEAT: Color Measurements on Muscle-Based Foods. Measuring Meat Texture. Techniques for Sampling and Identification of Volatile Compounds Contributing to Sensory Perception. Sensory Descriptors. Sensory Perception. Sensory Aspects of Cooked Meats. PROCESSED MEATS AND POULTRY: Color Characteristics of Meat and Poultry Processing. Texture Analysis. Flavor of Meat Products. Sensory Descriptors for Cooked Meat Products. Sensory Descriptors for Dry-Cured Meat Products. FISH AND SEAFOOD PRODUCTS: Quality Assessment of Fish and Fishery Products by Color Measurement. Instrumental Texture. Quality Index Methods. Sensory Descriptors. Sensory Aspects of Heat-Treated Seafood. MILK AND DAIRY FOODS: Color. Texture. Rheological Properties and Flavor Release. Flavor Formation. Flavor. Determination of Identity and Quality of Dairy Products.
| Erscheint lt. Verlag | 15.9.2010 |
|---|---|
| Zusatzinfo | 57 Tables, black and white; 48 Illustrations, black and white |
| Verlagsort | Bosa Roca |
| Sprache | englisch |
| Maße | 178 x 254 mm |
| Gewicht | 975 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-4398-4795-9 / 1439847959 |
| ISBN-13 | 978-1-4398-4795-4 / 9781439847954 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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