Sensory Analysis of Foods of Animal Origin

ISBN-13: 9781439847954 / Angielski / Twarda / 2010 / 456 str.

Leo M.L. Nollet;Fidel Toldra;¬Abar

Opis

Devoted specifically to the analysis of sensory parameters in food products of animal origin, this book describes the main analytical techniques and methodologies and their application. It describes the analysis of color and texture, including recent advances texture measuring. It also includes techniques for sampling and identification of volatile compounds, sensory aspects, and quality index methods. The book reviews sample preparation and clean-up methods in depth, then provides a detailed overview of different separation and detection methods.

Spis treści

MEAT: Color Measurements on Muscle-Based Foods. Measuring Meat Texture. Techniques for Sampling and Identification of Volatile Compounds Contributing to Sensory Perception. Sensory Descriptors. Sensory Perception. Sensory Aspects of Cooked Meats. PROCESSED MEATS AND POULTRY: Color Characteristics of Meat and Poultry Processing. Texture Analysis. Flavor of Meat Products. Sensory Descriptors for Cooked Meat Products. Sensory Descriptors for Dry-Cured Meat Products. FISH AND SEAFOOD PRODUCTS: Quality Assessment of Fish and Fishery Products by Color Measurement. Instrumental Texture. Quality Index Methods. Sensory Descriptors. Sensory Aspects of Heat-Treated Seafood. MILK AND DAIRY FOODS: Color. Texture. Rheological Properties and Flavor Release. Flavor Formation. Flavor. Determination of Identity and Quality of Dairy Products.

O autorze

Leo M.L. Nollet, Fidel Toldra