Sensory properties of rainbow trout in marinade with apple, black currant, rhubarb and tomato pomaces
Laen...
Kuupäev
2024
Kättesaadavus
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Estonian University of Life Sciences
Abstrakt
New product development and experiments with new flavours, at the same time combining different
plant-based materials, are preferred, but also sensory characteristics have a particular significance for consumer
preference. The colour and appearance of a product are noticed first and are very important to determine the
purchase decision of the customer. The aim of the study was to evaluate the effect of the used fruit and berry
pomaces on the sensory quality of marinated rainbow trout.
The fresh rainbow trout (Oncorhynchus mykiss) fillets originating from Estonian fish farm were cut into 2 x 4 cm
pieces with equal thickness. Marinating process was performed at temperature 6 ±1°C in plastic boxes covered
with lids, with fish and marinade solution ratio 1:1. The marinade contained pasteurized aqueous extracts of the
apple, black currant, rhubarb or tomato pomace, sugar (3%), salt (3%), acetic and citric acid (1% and 0.25%,
respectively). The control marinade solution consisted of water instead of pomace aqueous extract. Twelve
assessors assessed the sensory properties rating the samples for the appearance of the marinade, appearance of the
flesh, odour, flavour, aftertaste, texture and overall acceptance on a 9-point hedonic scale (1—dislike extremely
and 9—like extremely). Intensity levels of saltiness, acidity and consistency were evaluated on a 5-point Justabout-
Right (JAR) scale.
The appearance, colour, odour and flavour of the flesh depended on the pomaces used in the marinade. The
appearance of the marinade without pomace (control), the appearance of the flesh, the odour, flavour and overall
acceptance of the sample was scored with the highest points; a good taste and the soft texture were highlighted.
The assessors least liked the appearance of the marinade with rhubarb and the unusual purple colour of the flesh
in the marinade with black currant pomace. The lowest scores for overall acceptance were given to the samples
with apple pomace due to an unusual apple taste. The apple pomace gave a strong apple odour and flavour, which
some assessors considered unusual, peculiar and too sweet, while others liked it. The highest points for juiciness
and aftertaste were given to the fish in the rhubarb pomace marinade. The black currant turned the fish an unusual
dark purple colour, adding acidity and a peculiar sour berry flavour that the assessors found surprisingly good.
The rhubarb pomace gave the marinade a pinkish colour, added acidity, made the flesh consistency quite soft and
gave the product a delicate sour odour. The appearance of the marinade with tomato pomace was a bit more orange
than the others. The flesh had a soft consistency, was slightly sour and had a good tomato odour and flavour that
most assessors liked. The JAR results showed positive acceptance of all products. However, the JAR scores
showed that the assessors were not satisfied with the consistency of the flesh in the rhubarb marinade sample. The
assessors would have liked a bit more saltiness and less acidity in the samples with rhubarb and black currant
pomaces. In the case of consistence, the results differed among the marinades being most of the cases close to
“just about right”.
The sensory properties of the marinated fish depended on the used pomaces. The sensory properties of all tested
samples were acceptable. Addition of the rhubarb, tomato and black currant pomaces affected positively the
“saltiness” level being almost “just about right”. It can be concluded that adding sour pomaces to marinades could
help reduce the usage of salt in the marinades.
Kirjeldus
Märksõnad
sensory properties, rainbow trout, pomace marinades, abstracts