Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels ( Anguilla anguilla L.)
The different vegetable oils used in canned fish as a filling medium have a preserving effect and contribute to the palatability of the product. In this study, the colour of European eels and the filling medium (sunflower oil, olive oil or spicy olive oil) was measured at different steps of the cann...
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2022
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Online Access: | https://doi.org/10.3390/foods11081115 https://doaj.org/article/7064e2ffa70241049146b2c6cdd42441 |
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ftdoajarticles:oai:doaj.org/article:7064e2ffa70241049146b2c6cdd42441 2023-05-15T13:27:54+02:00 Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels ( Anguilla anguilla L.) Lucía Gómez-Limia Javier Carballo Miriam Rodríguez-González Sidonia Martínez 2022-04-01T00:00:00Z https://doi.org/10.3390/foods11081115 https://doaj.org/article/7064e2ffa70241049146b2c6cdd42441 EN eng MDPI AG https://www.mdpi.com/2304-8158/11/8/1115 https://doaj.org/toc/2304-8158 doi:10.3390/foods11081115 2304-8158 https://doaj.org/article/7064e2ffa70241049146b2c6cdd42441 Foods, Vol 11, Iss 1115, p 1115 (2022) olive oil sunflower oil spicy olive oil canned eel colour sensory analysis Chemical technology TP1-1185 article 2022 ftdoajarticles https://doi.org/10.3390/foods11081115 2022-12-31T03:29:24Z The different vegetable oils used in canned fish as a filling medium have a preserving effect and contribute to the palatability of the product. In this study, the colour of European eels and the filling medium (sunflower oil, olive oil or spicy olive oil) was measured at different steps of the canning process. The sensorial characteristics of canned eels packed in the different oils were also evaluated. Colour scores (CieLab values) were higher in canned eels packed in sunflower and spicy olive oil than in canned eels packed in olive oil. The changes in colour parameters depended on the type of oil, the stage of the process and the storage time. Colour changes in canned eels packed in olive oil were highest during the sterilization process. Spicy olive oil was the filling medium in which the colour change was greatest, probably due to the migration of some of the spice components into the oil. Organoleptic properties were directly related to the type of oil used as the filling medium. The canned eels packed in sunflower oil were those awarded the highest scores in consumer tests, although the preferences varied depending on the age and gender of the consumers. Article in Journal/Newspaper Anguilla anguilla Directory of Open Access Journals: DOAJ Articles Foods 11 8 1115 |
institution |
Open Polar |
collection |
Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English |
topic |
olive oil sunflower oil spicy olive oil canned eel colour sensory analysis Chemical technology TP1-1185 |
spellingShingle |
olive oil sunflower oil spicy olive oil canned eel colour sensory analysis Chemical technology TP1-1185 Lucía Gómez-Limia Javier Carballo Miriam Rodríguez-González Sidonia Martínez Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels ( Anguilla anguilla L.) |
topic_facet |
olive oil sunflower oil spicy olive oil canned eel colour sensory analysis Chemical technology TP1-1185 |
description |
The different vegetable oils used in canned fish as a filling medium have a preserving effect and contribute to the palatability of the product. In this study, the colour of European eels and the filling medium (sunflower oil, olive oil or spicy olive oil) was measured at different steps of the canning process. The sensorial characteristics of canned eels packed in the different oils were also evaluated. Colour scores (CieLab values) were higher in canned eels packed in sunflower and spicy olive oil than in canned eels packed in olive oil. The changes in colour parameters depended on the type of oil, the stage of the process and the storage time. Colour changes in canned eels packed in olive oil were highest during the sterilization process. Spicy olive oil was the filling medium in which the colour change was greatest, probably due to the migration of some of the spice components into the oil. Organoleptic properties were directly related to the type of oil used as the filling medium. The canned eels packed in sunflower oil were those awarded the highest scores in consumer tests, although the preferences varied depending on the age and gender of the consumers. |
format |
Article in Journal/Newspaper |
author |
Lucía Gómez-Limia Javier Carballo Miriam Rodríguez-González Sidonia Martínez |
author_facet |
Lucía Gómez-Limia Javier Carballo Miriam Rodríguez-González Sidonia Martínez |
author_sort |
Lucía Gómez-Limia |
title |
Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels ( Anguilla anguilla L.) |
title_short |
Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels ( Anguilla anguilla L.) |
title_full |
Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels ( Anguilla anguilla L.) |
title_fullStr |
Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels ( Anguilla anguilla L.) |
title_full_unstemmed |
Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels ( Anguilla anguilla L.) |
title_sort |
impact of the filling medium on the colour and sensory characteristics of canned european eels ( anguilla anguilla l.) |
publisher |
MDPI AG |
publishDate |
2022 |
url |
https://doi.org/10.3390/foods11081115 https://doaj.org/article/7064e2ffa70241049146b2c6cdd42441 |
genre |
Anguilla anguilla |
genre_facet |
Anguilla anguilla |
op_source |
Foods, Vol 11, Iss 1115, p 1115 (2022) |
op_relation |
https://www.mdpi.com/2304-8158/11/8/1115 https://doaj.org/toc/2304-8158 doi:10.3390/foods11081115 2304-8158 https://doaj.org/article/7064e2ffa70241049146b2c6cdd42441 |
op_doi |
https://doi.org/10.3390/foods11081115 |
container_title |
Foods |
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11 |
container_issue |
8 |
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1115 |
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1766401066144890880 |