Analysis of chemical and sensory parameters in different kinds of escolar (Lepidocybium flavobrunneum) products

Hana Buchtová, Đani Đorđević, Stanislav Kočárek and Petr Chomát
Additional contact information
Hana Buchtová: Department of Hygiene and Meat Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences in Brno, Brno, Czech Republic
Đani Đorđević: Department of Hygiene and Meat Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences in Brno, Brno, Czech Republic
Stanislav Kočárek: Raps-CZ, s.r.o., Prague-Ruzyně, Czech Republic
Petr Chomát: Sealed Air s.r.o. CRYOVAC®, Prague, Czech Republic

Czech Journal of Food Sciences, 2015, vol. 33, issue 4, 346-353

Abstract: The chemical composition (nutritional and freshness parameters) and sensory characteristics were evaluated of escolar (Lepidocybium flavobrunneum) defrosted raw fillets and steaks that were marinated differently (pepper, onion, chilly, herbs, knusper, and hot) and packaged in a manner suitable for microwave heating (Darfresh® Simple Steps®). The study was carried out by using 8 skinless fillets of Lepidocybium flavobrunneum. The selected 18 parameters, i.e. dry matter/moisture, crude protein, net protein, collagen, net muscle protein, lipid, ash, saccharide, energy value, pH, water activity, salt content, total volatile basic nitrogen, trimethylamine, free fatty acids, peroxide value, and thiobarbituric acid assay were evaluated. The results indicate that the sample of Chilly marinated steaks was evaluated as the best one (90.29 ± 9.82), however, the samples of Herbs (89.6 ± 13.89) and Knusper (88.64 ± 15.59) marinated steaks also received more than 85 points for the overall impression. Control sample received the smallest number of points (71.7 ± 26.54) for the overall impression.

Keywords: Escolar fish; nutritional value; sensory acceptance; freshness; marination; packaging (search for similar items in EconPapers)
Date: 2015
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/435/2014-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/435/2014-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:33:y:2015:i:4:id:435-2014-cjfs

DOI: 10.17221/435/2014-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().