Sensory space of battered surimi rings: Key features determined by Flash Profiling. Issue 4 (24th July 2017)

• Record Type: Journal Article
• Authors: Tarrega, A.; Rizo, A.; Fiszman, S.
• Is Part Of: Journal of sensory studies. Volume 32:Issue 4(2017)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2017-07-24
• Subjects: Sensory evaluation -- Periodicals; Food -- Sensory evaluation -- Periodicals; Food preferences -- Periodicals; 664.072
• DOI: 10.1111/joss.12274
• Languages: English
• ISSNs: 0887-8250

Abstract

Abstract: The aim of this study was to define the sensory space of commercial battered surimi rings (including final fried and baked samples), evaluated by the Flash Profiling (FP) method, focusing on the coatings, and to relate their principal sensory characteristics to their instrumental texture and color parameter values and to their final fat and moisture content. The instrumental texture of the coatings after cooking, the external color of the final cooked coatings, and the moisture and fat contents of the coatings before and after final cooking were also determined. The results showed that the sensory characteristics of the samples varied greatly, and that texture and color were the attributes most often mentioned by the participants to identify the differences between samples. Most of the texture characteristics of the coatings were explained by their mechanical behavior; and the sensations of fattiness and dryness, and other textural attributes, were related to differences in final moisture and fat content. In general, the pre‐cooking step and the composition of the coating were more important than the final cooking method for their sensory characteristics. FP proved to be a useful approach for obtaining the key features of hot served, complex foods such as battered surimi rings. Practical applications: Selecting frying or baking does not decide the sensory characteristics of commercial battered food products. The ingredients and, notably, the final fat and moisture contents are decisive factors affecting the most important sensory features related to texture. Although color was also found to be important for the sensory appearance of the samples in the consumers' mind, the differences observed between samples were not very large and their relation with sample composition is not straightforward.