Sensory Studies on Snacks and Dips Elaborated with Lionfish Surimi

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2021-11-27 DOI:10.1080/15428052.2021.2002227

L. Jiménez-Muñoz, M. Hernández-Carrión, I. Hernando, A. Filomena-Ambrosio

引用次数: 0

Abstract

ABSTRACT Lionfish (Pterois volitans) have proliferated over the Caribbean Sea causing massive damage to coral reefs ecosystems. The development of products using lionfish is a control strategy that aims to decrease the negative impact of this species. In this research, the lionfish was processed to obtain surimi with a different set of binders (liquid egg white and starch) and high-power ultrasound. The surimi was used to elaborate two novel products: snacks and dipping sauce. A sensory panel was organized to determine the culinary applications with the highest appeal. The most liked fish snacks were obtained with ultrasound: (1) without binders and (2) with starch (3%). In case of dipping sauce, the most liked one was made by conventional method and egg white (1.5%). The use of ultrasound to obtain lionfish surimi in combination with binders demonstrated its potential to be used in the preparation of novel products with high sensory qualities.

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用狮子鱼鱼糜制作的小吃和蘸料的感官研究

狮子鱼(Pterois volitans)在加勒比海地区大量繁殖，对珊瑚礁生态系统造成了巨大的破坏。利用狮子鱼开发产品是一种控制策略，旨在减少该物种的负面影响。在这项研究中，用不同的粘合剂(液体蛋清和淀粉)和高功率超声波对狮子鱼进行加工，得到鱼糜。鱼糜被用来制作两种新产品:小吃和蘸酱。组织了一个感官小组来确定最具吸引力的烹饪应用。超声波获得最受欢迎的鱼零食:(1)不含粘合剂(2)含淀粉(3%)。在蘸酱方面，最受欢迎的是传统方法和蛋清(1.5%)。利用超声波结合粘合剂获得狮子鱼鱼糜，证明了其在制备具有高感官品质的新型产品方面的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations