Improvement of the Chilled Salmon Sensory Quality by Pulverisation with Natural Dihydroquercetin Solutions

G. IVANOV2, D. BALEV1, H. NIKOLOV2 and S. DRAGOEV1
1 University of Food Technologies, Department of Meat and Fish Technology, BG - 4002 Plovdiv, Bulgaria
2 University of Food Technologies, Department of Food Preservation and Refrigeration Technology, BG - 4002 Plovdiv, Bulgaria

Abstract

IVANOV, G., D. BALEV, H. NIKOLOV and S. DRAGOEV, 2009. Improvement of the chilled salmon sensory quality by pulverisation with natural dihydroquercetin solutions. Bulg. J. Agric. Sci., 15: 154-162

The effect of superficial treatment with either 0.05% or 0.1% solution of dihydroquercetin isolate from Siberian larch (Larix sibirica Ledeb) on the sensory quality characteristics of chilled-stored (1±1°C) salmon (Salmo salar) discs was investigated. The cross-section appearance color of raw salmon disc and the taste and odor of blanched samples were evaluated, both by ten member panel using nine point intensity scale, and 180 consumers using hedonic scale. Regression data analysis was performed. It was established that superficial treatment with 0.1% solution effectively preserved sensory evaluated color and taste of salmon allowing 4 d extending of the product shelf life.

Key words: salmon; sensory properties; taxifolin; sensory panel; consumer preference

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