International Journal of Gastronomy and Food Science最新文献

{"title":"Application of anthocyanins from blue pea flower in yoghurt and fermented milk: An alternate natural blue colour to spirulina","authors":"Gayan Chandrajith Vidana Gamage ,&nbsp;Joo Kheng Goh ,&nbsp;Wee Sim Choo","doi":"10.1016/j.ijgfs.2024.100957","DOIUrl":"10.1016/j.ijgfs.2024.100957","url":null,"abstract":"<div><p>Studies investigating the application of blue pea flower anthocyanins in fermented dairy products are limited. In this study, the application of anthocyanin extracts from blue pea flower (<em>Clitoria ternatea</em>) in yoghurt and fermented milk at 1 and 2% (w/v) concentrations was investigated and compared to a commercial blue colourant from spirulina. The total anthocyanin content (TAC), antioxidant activity (DPPH free radical and ferric reducing antioxidant power assays), pH, titratable acidity, syneresis, colour, and viable cell count were measured at 6 days intervals for 30 days at 4 °C storage. The TAC of yoghurt with blue pea flower anthocyanin extract demonstrated high stability, but the TAC of fermented milk with blue pea flower anthocyanin extract decreased significantly. The yoghurt and fermented milk with blue pea flower anthocyanin extract demonstrated higher antioxidant activity than the negative control and samples containing spirulina. The total colour change (ΔE) of yoghurt with blue pea flower anthocyanin extract was less than that of yoghurt containing spirulina during storage. However, the colour of fermented milk with blue pea flower anthocyanin extract was less stable than samples containing spirulina. The average colour acceptability of yoghurt and fermented milk containing 2% (w/v) blue pea flower anthocyanin extracts and those containing spirulina colourant was not significantly different. Therefore, an anthocyanin extract from blue pea flowers at 2% (w/v) concentration was a better blue colourant than spirulina in yoghurt. Spirulina was a better colourant compared to blue pea flower anthocyanins for fermented milk.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S1878450X24000908/pdfft?md5=42054ea3250a7776ea2aacaae7e2835f&pid=1-s2.0-S1878450X24000908-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141135312","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enriched local convenience foods with two different small pelagic fish species increases the nutritional value without compromising taste","authors":"Amy Atter ,&nbsp;Hayford Ofori ,&nbsp;Paa T. Akonor ,&nbsp;Anthonia Andoh-Odoom ,&nbsp;Jonathan Ampah ,&nbsp;Margaret Owusu ,&nbsp;Frank Peget ,&nbsp;Ragnhild Overå ,&nbsp;Jeppe Kolding ,&nbsp;Johannes Pucher ,&nbsp;Marian Kjellevold","doi":"10.1016/j.ijgfs.2024.100956","DOIUrl":"10.1016/j.ijgfs.2024.100956","url":null,"abstract":"<div><p>Cereals and their derived products are important dietary sources for humans but are mostly deficient in protein and several micronutrients. To increase the nutrient content of rice and wheat flour-based recipes, nutrient-dense powders of the small pelagic fish species Anchovy (<em>Engraulis encrasicolus</em>) and Atlantic bumper (<em>Chloroscombrus chrysurus</em>) were used to enrich the high carbohydrate content mostly found in cereals. Sensory evaluation by 60 panelists showed that the enrichment of recipes with fish powder was acceptable. Recipes with dried anchovy showed higher sensory acceptance than recipes fortified with dried Atlantic bumper. Nutritional analyses showed that several of the tested recipes can be regarded as significant sources of micronutrients (vitamin A, D and B12, iodine and calcium) and the omega-3 fatty acids eicosapentaenoic acid and docosahexaenoic acid. The actual analysed nutrient content of the test diets differed from the estimated nutrient content of the recipes by using values from the West-African food composition table. For vitamin A, analysed values were generally higher than the estimated values, indicating that the values in the food composition table are not sufficient to estimate the nutritional fortification with powdered small fish. In conclusion, the fortified foods prepared according to the tested recipes were accepted by sensory panelists and can be regarded as significant source of several essential nutrients. Food composition tables should be revised to enable a better estimation of the nutritional value of fortified diets for the combat of malnutrition.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S1878450X24000891/pdfft?md5=cf94d36b7def37438a614a5479ea19c0&pid=1-s2.0-S1878450X24000891-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141141205","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chocolates enriched with seaweed: Emotional data and its combination with sensory data for products profiling and consumer segmentation","authors":"Abigail Salgado ,&nbsp;Bruno Moreira-Leite ,&nbsp;Paulina Mata ,&nbsp;Anabela Afonso ,&nbsp;Paulo Infante","doi":"10.1016/j.ijgfs.2024.100955","DOIUrl":"10.1016/j.ijgfs.2024.100955","url":null,"abstract":"<div><p>Sensory and emotional profiling by consumers are tools used by scientists and companies to get a deeper level of understanding about product experiences and the variables which drive and motivate food choice. The work described in this publication is part of a broader study which aimed the development of three different types of chocolate enriched with seaweeds and its characterization for potential use in gastronomy by outlining their sensory profiles (results already published) and exploring product elicited emotion. Through binary logistic regression models, two different product-characterization and consumer segmentation profile were developed, one emotional profiles, and one combined sensory and emotional profile. Results show that the less familiar samples (described with sensory attributes unusual to chocolate, such as <em>astringent</em>, <em>marine</em>/<em>ocean smell</em> and <em>vegetable</em> flavour notes) are linked to emotional states associated with higher levels of arousal (as <em>stimulated</em>, <em>adventurous</em>, <em>disgusted,</em> and not being <em>calm</em>); whereas the most familiar sample tends to distance itself from active emotion dimensions (<em>stimulated</em> and <em>enthusiastic</em>) and is linked to emotions distant from the arousal pole (as <em>satisfied</em>). By complementing hedonic and sensory data with emotional variables, it was possible to attain a more detailed differentiation of products, which was further enhanced by the consumer-segmentation profiles. Several emotional associations linked to acceptability were uncovered – as good, satisfied, enthusiastic, or stimulated –, with satisfied appearing to be particularly discriminating among consumer-segments exhibiting larger between-segment discrepancies in liking.</p><p>This study provides interesting insights for product development which can be useful to align products with the brand message and define possible marketing strategies.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141144094","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Schools' green restaurant assessment (S-GRASS): From validating an instrument to identifying sustainable practices in schools food services","authors":"Emanuele Batistela dos Santos ,&nbsp;Sueny Andrade Batista ,&nbsp;João Victor Abreu Gomes ,&nbsp;Eduardo Yoshio Nakano ,&nbsp;Renata Puppin Zandonadi ,&nbsp;Raquel Braz Assunção Botelho","doi":"10.1016/j.ijgfs.2024.100958","DOIUrl":"10.1016/j.ijgfs.2024.100958","url":null,"abstract":"<div><p>School food services can potentially promote changes in the food system to make it healthier and more sustainable. They can dictate which foods to buy and how to acquire, produce, and distribute them, favoring the production of meals based on sustainable nutrition. The study aimed to obtain an instrument to identify sustainability practices in school food services, covering the five dimensions of sustainable nutrition. The preliminary instrument's version underwent content validation and semantic evaluation. Reliability was assessed by evaluating 23 school food services for interobserver reproducibility and 148 for internal consistency in the Federal District and the State of Mato Grosso (Brazil). The instrument was composed of 76 items divided into 3 sections (1. Water, energy, and gas supply; 2. Menu and food waste; 3. Reduction of waste, construction materials, chemicals, employees and social sustainability). The instrument showed excellent results in content validation, semantic evaluation, and interobserver reproducibility (ICC = 0.949) and reasonable results for internal consistency (KR-20 = 0.660). Evaluating public and private school food services, they showed low sustainability scores in the general instrument (26.93 ± 4.87) and in all 3 sections (1 = 9.97 ± 1.67; 2 = 9.16 ± 2.54; 3 = 7.80 ± 2.39). Section 3 was the one in which school food services performed the worst. Some practices seem consolidated, such as employee attitudes towards reducing water and energy use, recycling cooking oil, offering vegetables and fruits regularly and encouraging diners to reduce waste. Public and private school food services in the Federal District had better results than those in the State of Mato Grosso (31.86 ± 4.63 <em>versus</em> 25.35 ± 3.76). The instrument has strengths, considering its excellent results for content validation, semantic evaluation, and interobserver reproducibility. For internal consistency, the result is believed to reflect the recent topic within school food services. The low performance of school food services points to the need for specific legislation on sustainability, greater planning and investments at the management level, and the execution and recording of activities at the operational level.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141132480","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Music attributes and the perception of orange juice","authors":"Noor Fajrina Farah Istiani ,&nbsp;Massimiliano Masullo ,&nbsp;Gennaro Ruggiero ,&nbsp;Marco Francini ,&nbsp;Luigi Maffei","doi":"10.1016/j.ijgfs.2024.100953","DOIUrl":"10.1016/j.ijgfs.2024.100953","url":null,"abstract":"<div><p>There has been a recent growth of interest in understanding whether sound (specifically music) in the dining environment can enhance the taste perception of food and drink. Most of the previous research within the music-taste association utilized music soundtracks which were specifically designed to correspond to taste characteristics, for example, <em>sweet taste</em>/<em>sweet music</em> or <em>sour taste/sour music</em>. However, only a few studies have focused on the effect of each music attribute on aroma and taste. Moreover, freshness and thickness, as an oral somatosensory aspect, are concepts that lack the multisensory research of their sensory perception. This study investigated the effect of music on the taste of orange juice in a multisensory and controlled indoor environment laboratory (Sens i-Lab). In this current study, participants tasted orange juice samples while listening to eight music soundtracks and one silent sound. The music soundtracks were designed by combining two levels in each of three sonic attributes: Articulation (Legato, Staccato), Tempo (70 and 120 Bpm), and Pitch (Low, High). Overall, results showed that the variety in music attributes influences the orange juice about aroma, sweetness, sourness, bitterness, freshness, and thickness perceptions. The findings of this research can contribute to the development of multisensory design strategies for interactive design innovation in the context of food service. Moreover, the music stimuli in the dining experience can exalts the sensory perception of food and beverage as a part of creative gastronomic experience.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S1878450X24000866/pdfft?md5=7b4818538b9dfd31af222907fcd42bc1&pid=1-s2.0-S1878450X24000866-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141024849","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Unraveling the chemosensory attributes of braised beef prepared from different regions using GC-MS combined with multivariate data analysis","authors":"Jie Sun ,&nbsp;Mingyu Li ,&nbsp;Xiaoqing Mu ,&nbsp;Li Chen ,&nbsp;Dequan Zhang ,&nbsp;Fei Fang ,&nbsp;Xiaoying Niu ,&nbsp;Chunjiang Zhang","doi":"10.1016/j.ijgfs.2024.100954","DOIUrl":"10.1016/j.ijgfs.2024.100954","url":null,"abstract":"<div><p>Braised beef is a popular Chinese dish with a unique flavor that's famous around the world. To investigate the effect of different origins on the flavor of braised beef, we conducted a comparative sensory profile and the contribution of characterized volatile flavor compounds of three different beef origins for braised beef. Principal component analysis of E-nose and E-tongue showed that the flavors of braised beef made from <em>Luxi</em> cattle and <em>Qinghai</em> yak were closer to each other, while <em>Yanbian</em> yellow cattle was sensitive to inorganic sulfur compounds and nitrogen oxides. A total of 76 volatile flavor compounds in braised beef samples made from three regions of China were identified by headspace solid phase microextraction coupled with gas chromatography - mass spectrometry (GC-MS), and aldehydes, ketones and alcohols mainly contributed to the beef aroma, significant amounts differences of 25 volatiles such as Acetone, Benzaldehyde and 3-Furaldehyde were responsible for the region related-aroma characteristics of three braised beef, among which the amounts of 60 compounds were significantly different. In summary, the highest acceptance was found in <em>Luxi</em> cattle. Relationships between E-tongue, E-nose responses and regionally specific volatile flavor compounds suggest that differences in the volatile flavor compounds may play a valuable role in explaining consumer preference, to provide some theoretical support for the scientific description of the differences in the sensory and chemical basis of braised beef in different regions.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141042348","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The influence of cardamine hupingshanensis on the microbial community structure of jiuqu and the variation of flavor during the fermentation process of selenium-rich Chinese huangjiu","authors":"Jingzhang Geng ,&nbsp;Dongqin Li ,&nbsp;Siqiao He ,&nbsp;Cong Min ,&nbsp;Jiangang Long ,&nbsp;Shuiyun Yang","doi":"10.1016/j.ijgfs.2024.100947","DOIUrl":"https://doi.org/10.1016/j.ijgfs.2024.100947","url":null,"abstract":"<div><p>The objective of this study was to investigate the influence of cardamine hupingshanensis on the microbial community structure of jiuqu and flavor of the Chinese huangjiu, further exploring the feasibility of developing selenium-rich huangjiu. Two types of selenium enriched jiuqu (SMJJQ1 and SMJJQ2) were prepared using different amounts of cardamine hupingshanensis. The 16S rDNA high-throughput sequence results showed that the richness, evenness, and diversity of the fungal and bacterial community in SMJJQ1 jiuqu were better than those in the SMJJQ2 jiuqu. There were significant differences in microorganism community composition among the three jiuqu samples SMJJQ1, SMJJQ2, and traditional wheat Qu (MQ). The quality characteristics and sensory evaluation of huangjiu brewed with SMJJQ1 jiuqu were better than those of SMJJQ2. The content of selenium was 123.51 μg/L in huangjiu brewed with SMJJQ1 jiuqu. The solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS) and gas chromatography-olfaction (GC-O) results showed that the main volatile flavor components and aroma in huangjiu were significantly changed throughout the fermentation process of jiuqu containing cardamine hupingshanensis, compared with those of MQ. This variation was mainly due to the difference in the microbial communities in different jiuqu. These findings provide new insights into the development of selenium-rich functional huangjiu.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140947384","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Can a dish be my PhD? A response to Bucher and Lee","authors":"Adrian Woodhouse","doi":"10.1016/j.ijgfs.2024.100951","DOIUrl":"https://doi.org/10.1016/j.ijgfs.2024.100951","url":null,"abstract":"<div><p>As culinary arts continue to evolve within the realms of higher education, an important question emerges: can a dish embody and communicate new, meaningful knowledge to the gastronomic community? The transition of culinary professionals into higher education, as discussed by Bucher &amp; Lee (2023), outlines an academic and institutional landscape marked by intellectual challenges and epistemological tensions. Bucher and Lee's (2023) article reveals the friction that many culinary professionals face as they enter higher education, particularly the necessity to deviate from their innate, intuitive modes of understanding and operating. This commentary supports their perspective, advocating for a realm within higher education whereby the methodologies and methods deployed by chefs naturally within their everyday practice are not merely objects of academic scrutiny, but serve as sources of knowledge generation and dissemination within their own right.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140947385","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Total phenolic content of microwaved, pan-heated and stewed, herbs and spices","authors":"Jonathan Nixon,&nbsp;Piranavi Sinnakandu,&nbsp;Magali Chohan","doi":"10.1016/j.ijgfs.2024.100952","DOIUrl":"10.1016/j.ijgfs.2024.100952","url":null,"abstract":"<div><p>Culinary herbs and spices help improve food flavour in cuisine all over the globe and possess some of the richest sources of polyphenols in edible plant foods which are linked to human health benefits. Food processing can affect these constituents and therefore may impact the health benefits these plants may confer. This study aimed to assess the impact of 3 commonly used domestic cooking methods on the total phenolic content, assessed via the total phenolic content (TPC) assay, on 15 culinary herbs and 12 spices, fresh and dried (50 samples total). Herbs and spices uncooked (aqueous extracts), microwaved with water (4 min), pan-heated without medium in a non-stick pan (5, 10, 15 and 20 min) and stewed with water (30, 60 and 120 min) were tested (n = 3) for TPC, expressed in gallic acid equivalent (GAE). TPC for uncooked plants were ranked from very low (below 50 GAE mg/100g) to very high (over 4000 GAE mg/100g). Dried herbs and spices were significantly higher in TPC than their fresh counterparts (P &lt; 0.01). Despite exceptions to the general trend, overall microwaving increased the TPC by 18% compared to uncooked extracts (P &lt; 0.01). Pan-heating in a non-stick pan caused a significant decrease in TPC, averaging 14% (p &lt; 0.01), similar between the 4 lengths of times. Stewing significantly increased the TPC (p &lt; 0.01) by 26% at 30 min, 39% at 60 min and 46% at 120 min. Therefore, polyphenol bioaccessibility in culinary herbs and spices decreased with dry pan-heating but increased with microwaving and stewing with water.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141052095","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sensory profiles and market potential of burbot Lota lota maculosa- An emerging aquaculture species","authors":"Moureen Matuha ,&nbsp;Gary Fornshell ,&nbsp;Ganesh Kumar ,&nbsp;Kenneth D. Cain","doi":"10.1016/j.ijgfs.2024.100950","DOIUrl":"10.1016/j.ijgfs.2024.100950","url":null,"abstract":"<div><p>The aquaculture industry needs to increase the diversity of fish species to meet consumers' escalating demands. Burbot (<em>Lota maculosa</em>) has emerged as a promising candidate for such diversification. Nonetheless, a dearth of knowledge exists concerning their sensory characteristics and overall consumer acceptance. This study sought to investigate these crucial aspects, which are instrumental in assessing the market potential of this fish species. A consumer survey was conducted in Idaho from March through July 2017 to initially evaluate burbot's consumer acceptance and market potential. Results showed that over 96% of consumers liked the texture of burbot, 92% liked the flavor of the burbot, and 90% would try burbot again. Significant reasons for consumers' willingness to eat burbot included cooking preparation, tasty, mild flavor, excellent texture, and excellent flavor. Results from this indicate that burbot is a promising food fish candidate for commercialization. Based on these results, a follow-up panelists survey and sensory analysis were conducted in April 2019 to further investigate consumer acceptance and sensory properties of burbot when compared to other prominent aquaculture species (trout and tilapia). The three species exhibited different sensory profiles; however, burbot was ranked significantly higher for aroma, flavor, and taste. Conversely, panelists found tilapia and trout to be significantly (<em>P</em> &lt; 0.05) firmer than burbot for firmness. The results from the sensory testing showed that 87% and 81% of panelists preferred burbot to tilapia and trout, respectively, and 79% would be willing to try this as a new species on the market. The distinct profiles of burbot indicate that this fish species would be highly marketable and if available would contribute to the diversification of U.S. commercial aquaculture by offering a delicate white fillet option to salmonids.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141052024","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}