Showing papers by "Per B. Brockhoff published in 1998"
TL;DR: The most pronounced sensory changes were first recognized by the assessors, when the salmon samples were in the oral cavity, and were significant increases in train oil taste, metal taste, and bitter taste in the fillets as discussed by the authors.
Abstract: Farmed Atlantic salmon (Salmo salar) were stored as fillets at −10 and −20 °C and whole at −30 °C. The most pronounced sensory changes were first recognized by the assessors, when the salmon samples were in the oral cavity, and were significant increases in train oil taste, metal taste, and bitter taste in the fillets. This was shown by mixed model analysis of variance and canonical variates analysis. Volatile lipid peroxidation products such as aldehydes and ketones were identified and quantified in the salmon. For most of the peroxidation products the concentration increased during storage. The content of lipid hydroperoxides and free fatty acids also increased during storage, and the changes were fastest in salmon stored at −10 °C. A decrease in highly unsaturated fatty acids was observed in salmon stored at −10 and −20 °C. Peroxide values and the content of free fatty acids were shown by a partial least-squares analysis to be the best of the instrumental data in describing the sensory changes. Keyword...
89 citations
TL;DR: In this paper, the volatiles of blanched green peas representing a range of genotypes and pea sizes were collected by the dynamic headspace technique and a total of 47 compounds were detected repeatedly in the pea h...
Abstract: The volatiles of blanched green peas representing a range of genotypes and pea sizes were collected by the dynamic headspace technique. A total of 47 compounds were detected repeatedly in the pea h...
63 citations
TL;DR: The contents of fat, astaxanthin, and tocopherols and the fatty acid composition of a homogeneous group of 145 farmed Atlantic salmon were determined and the distributions throughout the fillet were determined, longitudinally as well as transversally.
Abstract: The contents of fat, astaxanthin, and tocopherols and the fatty acid composition of a homogeneous group of 145 farmed Atlantic salmon (Salmo salar) were determined. The analytical variation of the data was stastistically separated from the biological variation. The fat content in the muscle near the head was 15.0% with a biological standard deviation of 3.0%. The astaxanthin concentration was 5.5 mg/kg of muscle with a biological standard deviation of 1.1 mg/kg of muscle, and the canthaxanthin concentration was 200 μg/kg of muscle with a standard deviation of 47 μg/kg of muscle. The concentrations of α-, γ-, and δ- tocopherols were approximately 32, 2.9, and 0.4 mg/kg of muscle, respectively, and the biological standard deviations were 4.5, 0.4, and 0.07 mg/kg (14, 14, and 20%), respectively. In another group of five salmon the distributions throughout the fillet were determined, longitudinally as well as transversally. The distribution of fat, astaxanthin, and tocopherols varied throughout the salmon. Th...
53 citations
TL;DR: An easy to use and statistically sound way of handling replications in discrimination tests based on a concept called overdispersion, which can be used to perform a statistical test for difference, for similarity, power calculations, controlling risk I and risk II, etc.
45 citations