Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks
This study compared the performance of two sensory description methods, Temporal Dominance of Sensations (TDS) and key-attribute sensory profiling, in order to assess the sensory attributes of fish sticks (two different commercial brands) cooked by three different procedures (deep frying, conventional oven and microwaving).The TDS method has scarcely ever been applied to solid food and battered fish sticks are a particularly challenging case for sensory assessment, as the presence of contrasting texture layers complicates the description and evaluation of their attributes. The results of the TDS (untrained panellists) and key-attribute sensory profiling (trained panellists) methods were compared by Canonical Variates Analysis (CVA). Both methods gave similar results for the different samples. However, TDS made it possible to monitor the appearance and evolution of the different attributes over the consumption time, with the additional advantage of requiring practically no training.
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Format: | artículo biblioteca |
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Elsevier
2012-04
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Subjects: | Temporal dominance of sensations, TDSKey-attribute sensory profiling, Fish sticks, Deep frying, Oven, Microwaving, Crunchiness, |
Online Access: | http://hdl.handle.net/10261/333068 |
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dig-iata-es-10261-3330682023-08-10T11:10:03Z Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks Albert, Ángela Salvador, Ana Schlich, Pascal Fiszman, Susana Ministerio de Ciencia e Innovación (España) Ministerio de Educación (España) Temporal dominance of sensations TDSKey-attribute sensory profiling Fish sticks Deep frying Oven Microwaving Crunchiness This study compared the performance of two sensory description methods, Temporal Dominance of Sensations (TDS) and key-attribute sensory profiling, in order to assess the sensory attributes of fish sticks (two different commercial brands) cooked by three different procedures (deep frying, conventional oven and microwaving).The TDS method has scarcely ever been applied to solid food and battered fish sticks are a particularly challenging case for sensory assessment, as the presence of contrasting texture layers complicates the description and evaluation of their attributes. The results of the TDS (untrained panellists) and key-attribute sensory profiling (trained panellists) methods were compared by Canonical Variates Analysis (CVA). Both methods gave similar results for the different samples. However, TDS made it possible to monitor the appearance and evolution of the different attributes over the consumption time, with the additional advantage of requiring practically no training. The authors are grateful to the Ministry of Science and Innovation (Spain) for financial support (AGL2009-12785-C02-01), to the Ministry of Education (Spain) for the grant awarded to the author Ángela Albert, and to Mary Georgina Hardinge for her assistance with the English-language manuscript. 2023-08-10T11:10:03Z 2023-08-10T11:10:03Z 2012-04 2023-08-10T11:10:03Z artículo doi: 10.1016/j.foodqual.2011.10.003 issn: 0950-3293 Food Quality and Preference 24(1): 111-118 (2012) http://hdl.handle.net/10261/333068 http://dx.doi.org/10.1016/j.foodqual.2011.10.003 Sí none Elsevier |
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Temporal dominance of sensations TDSKey-attribute sensory profiling Fish sticks Deep frying Oven Microwaving Crunchiness Temporal dominance of sensations TDSKey-attribute sensory profiling Fish sticks Deep frying Oven Microwaving Crunchiness |
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Temporal dominance of sensations TDSKey-attribute sensory profiling Fish sticks Deep frying Oven Microwaving Crunchiness Temporal dominance of sensations TDSKey-attribute sensory profiling Fish sticks Deep frying Oven Microwaving Crunchiness Albert, Ángela Salvador, Ana Schlich, Pascal Fiszman, Susana Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks |
description |
This study compared the performance of two sensory description methods, Temporal Dominance of Sensations (TDS) and key-attribute sensory profiling, in order to assess the sensory attributes of fish sticks (two different commercial brands) cooked by three different procedures (deep frying, conventional oven and microwaving).The TDS method has scarcely ever been applied to solid food and battered fish sticks are a particularly challenging case for sensory assessment, as the presence of contrasting texture layers complicates the description and evaluation of their attributes. The results of the TDS (untrained panellists) and key-attribute sensory profiling (trained panellists) methods were compared by Canonical Variates Analysis (CVA). Both methods gave similar results for the different samples. However, TDS made it possible to monitor the appearance and evolution of the different attributes over the consumption time, with the additional advantage of requiring practically no training. |
author2 |
Ministerio de Ciencia e Innovación (España) |
author_facet |
Ministerio de Ciencia e Innovación (España) Albert, Ángela Salvador, Ana Schlich, Pascal Fiszman, Susana |
format |
artículo |
topic_facet |
Temporal dominance of sensations TDSKey-attribute sensory profiling Fish sticks Deep frying Oven Microwaving Crunchiness |
author |
Albert, Ángela Salvador, Ana Schlich, Pascal Fiszman, Susana |
author_sort |
Albert, Ángela |
title |
Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks |
title_short |
Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks |
title_full |
Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks |
title_fullStr |
Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks |
title_full_unstemmed |
Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks |
title_sort |
comparison between temporal dominance of sensations (tds) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: fish sticks |
publisher |
Elsevier |
publishDate |
2012-04 |
url |
http://hdl.handle.net/10261/333068 |
work_keys_str_mv |
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