1st Edition

Sensory Analysis of Foods of Animal Origin

Edited By Leo M.L. Nollet, Fidel Toldra Copyright 2011
    456 Pages 48 B/W Illustrations
    by CRC Press

    When it comes to food selection, consumers are very reliant on their senses. No matter the date on a carton of milk or the seal on the package of meat, how that milk smells and the color of that meat are just as critical as any official factors. And when it comes to meal time, all the senses must conspire to agree that taste, smell, color, and texture are appealing.

    Fidel Toldrá was named 2010 American Meat Science Association Distinguished Research Award recipient

    Compiled by two of the most esteemed researchers in the food science industry, Leo M.L. Nollet and Fidel Toldrá, Sensory Analysis of Foods of Animal Origin identifies and quantifies the quality attributes to help those in the industry understand the importance of perceived sensory quality.

    This book is divided into four parts: meat; processed meats and poultry; fish and seafood products; and milk and dairy products. In all four parts, the authors –

    • Describe the analysis of color and texture of the different foods of animal origin, as well as recent advances in texture measurement
    • Discuss techniques for sampling and identifying volatile compounds
    • Detail and quantify a number of sensory aspects including descriptors, perception, and aroma
    • Include subjective quality index methods that have recently been developed

    Each chapter starts with a discussion of the parameter in question, and as necessary, sample preparation methods are reviewed in depth. This is followed by a discussion and assessment of the sensory qualities, or a detailed overview of different detection methods. Finally, a brief summary covers the presence of these parameters in different end products, regions, and countries.

    With all the chapters written by experts in their fields, only the most recent techniques and related literature is included.

    MEAT
    Color Measurements on Muscle-Based Foods, J.A. Pérez-Alvarez and J. Fernández-López
    Measuring Meat Texture, M.B. Solomon, J.S. Eastridge, E.W. Paroczay, and B.C. Bowker
    Techniques for Sampling and Identification of Volatile Compounds Contributing to Sensory Perception, S. M. van Ruth
    Sensory Descriptors, G.R. Nute
    Sensory Perception, R. Deliza and M.B. Abreu Glória
    Sensory Aspects of Cooked Meats, N. Nascimento Terra, R.M. Lemes de Campos, and P.C.B. Campagnol

    PROCESSED MEATS AND POULTRY
    Color Characteristics of Meat and Poultry Processing, J.A. Pérez-Alvarez and J. Fernández-López
    Texture Analysis, S. Barbut
    Flavor of Meat Products, M. Flores
    Sensory Descriptors for Cooked Meat Products, J.E. Hayes
    Sensory Descriptors for Dry-Cured Meat Products, M. Flores

    FISH AND SEAFOOD PRODUCTS
    Quality Assessment of Fish and Fishery Products by Color Measurement, R. Schubring
    Instrumental Texture, I. Sánchez-Alonso, M. Barroso, and M. Careche Aroma, and J.S. Elmore
    Quality Index Methods, G. Hyldig, E. Martinsdóttir, K. Sveinsdóttir, R. Schelvis, and A. Bremner
    Sensory Descriptors, G. Hyldig
    Sensory Aspects of Heat-Treated Seafood, G. Hyldig

    MILK AND DAIRY FOODS
    Color, L. Dufossé and P. Galaup
    Texture, K. Muthukumarappan and C. Karunanithy
    Rheological Properties and Flavor Release, N. Cayot
    Flavor Formation, B. d’Acampora Zellner, P.  Dugo, G. Dugo, and L. Mondello
    Flavor, B. d’Acampora Zellner, P. Dugo, G. Dugo, and L. Mondello
    Determination of Identity and Quality of Dairy Products, R. Karoui

    Biography

    Leo M.L. Nollet, Fidel Toldra