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The sensory quality of seafood as affected by intense light pulses

Igor Tomašević   ORCID icon orcid.org/0000-0002-1611-2264 ; Odjel za prehrambenu tehnologiju namirnica životinjskog podrijetla, Sveučilište u Beogradu, Poljoprivredni fakultet, Nemanjina 6, 11080 Beograd, Republika Srbija

Puni tekst: engleski, pdf (245 KB) str. 262-263 preuzimanja: 218* citiraj
APA 6th Edition
Tomašević, I. (2015). The sensory quality of seafood as affected by intense light pulses. MESO: Prvi hrvatski časopis o mesu, XVII (3), 262-263. Preuzeto s https://hrcak.srce.hr/141125
MLA 8th Edition
Tomašević, Igor. "The sensory quality of seafood as affected by intense light pulses." MESO: Prvi hrvatski časopis o mesu, vol. XVII, br. 3, 2015, str. 262-263. https://hrcak.srce.hr/141125. Citirano 26.09.2021.
Chicago 17th Edition
Tomašević, Igor. "The sensory quality of seafood as affected by intense light pulses." MESO: Prvi hrvatski časopis o mesu XVII, br. 3 (2015): 262-263. https://hrcak.srce.hr/141125
Harvard
Tomašević, I. (2015). 'The sensory quality of seafood as affected by intense light pulses', MESO: Prvi hrvatski časopis o mesu, XVII(3), str. 262-263. Preuzeto s: https://hrcak.srce.hr/141125 (Datum pristupa: 26.09.2021.)
Vancouver
Tomašević I. The sensory quality of seafood as affected by intense light pulses. MESO: Prvi hrvatski časopis o mesu [Internet]. 2015 [pristupljeno 26.09.2021.];XVII(3):262-263. Dostupno na: https://hrcak.srce.hr/141125
IEEE
I. Tomašević, "The sensory quality of seafood as affected by intense light pulses", MESO: Prvi hrvatski časopis o mesu, vol.XVII, br. 3, str. 262-263, 2015. [Online]. Dostupno na: https://hrcak.srce.hr/141125. [Citirano: 26.09.2021.]
Puni tekst: hrvatski, pdf (245 KB) str. 232-237 preuzimanja: 230* citiraj
APA 6th Edition
Tomašević, I. (2015). Učinak pulsirajućeg svjetla velike snage na senzorsku kakvoću plodova mora. MESO: Prvi hrvatski časopis o mesu, XVII (3), 232-237. Preuzeto s https://hrcak.srce.hr/141125
MLA 8th Edition
Tomašević, Igor. "Učinak pulsirajućeg svjetla velike snage na senzorsku kakvoću plodova mora." MESO: Prvi hrvatski časopis o mesu, vol. XVII, br. 3, 2015, str. 232-237. https://hrcak.srce.hr/141125. Citirano 26.09.2021.
Chicago 17th Edition
Tomašević, Igor. "Učinak pulsirajućeg svjetla velike snage na senzorsku kakvoću plodova mora." MESO: Prvi hrvatski časopis o mesu XVII, br. 3 (2015): 232-237. https://hrcak.srce.hr/141125
Harvard
Tomašević, I. (2015). 'Učinak pulsirajućeg svjetla velike snage na senzorsku kakvoću plodova mora', MESO: Prvi hrvatski časopis o mesu, XVII(3), str. 232-237. Preuzeto s: https://hrcak.srce.hr/141125 (Datum pristupa: 26.09.2021.)
Vancouver
Tomašević I. Učinak pulsirajućeg svjetla velike snage na senzorsku kakvoću plodova mora. MESO: Prvi hrvatski časopis o mesu [Internet]. 2015 [pristupljeno 26.09.2021.];XVII(3):232-237. Dostupno na: https://hrcak.srce.hr/141125
IEEE
I. Tomašević, "Učinak pulsirajućeg svjetla velike snage na senzorsku kakvoću plodova mora", MESO: Prvi hrvatski časopis o mesu, vol.XVII, br. 3, str. 232-237, 2015. [Online]. Dostupno na: https://hrcak.srce.hr/141125. [Citirano: 26.09.2021.]

Sažetak
The study represents systematical evaluation of the intense light pulses (ILP) on sensory quality of seafood. Four seafood species (tuna, salmon, flounder and crab) were treated with 1 and 5 light pulses (pulse duration of 300 μs and pulse intensity of 3.4 J/cm2) at a rate of one pulse per 2 seconds. All the seafood samples were assessed as very acceptable, with the total score value equal or greater than 4.6 regardless of the ILP treatment applied. The most sensitive sensory attribute to the ILP treatment was odor. Pulsed light decreased L* values in tuna but only after the higher treatment (17 J/cm2) was applied while a* and b* values were not significantly different to the control samples. The lower dose of pulsed light (3.4 J/cm2) had no effect on the color values of tuna in our study. The salmon samples exhibited significantly lower L* values even after the lower dose was applied while a* and b* values remained unaffected by the ILP treatment. Flounder and crab meat samples revealed that its yellowness was more sensitive to ILP compared to lightness and redness. Study revealed that ILP can affect the color of seafood but not to the extent of significantly disturbing total sensory scores.

Ključne riječi
light pulses; pulsed light; sea food; fish; sensory quality; color

Hrčak ID: 141125

URI
https://hrcak.srce.hr/141125

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