Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/75317
Registo completo
Campo DC | Valor | Idioma |
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dc.contributor.author | Ferreiro, Nuno | por |
dc.contributor.author | Rodrigues, Nuno | por |
dc.contributor.author | Veloso, Ana C. A. | por |
dc.contributor.author | Fernandes, Conceição | por |
dc.contributor.author | Paiva, Helga | por |
dc.contributor.author | Pereira, José A. | por |
dc.contributor.author | Peres, António M. | por |
dc.date.accessioned | 2022-01-10T10:11:27Z | - |
dc.date.available | 2022-01-10T10:11:27Z | - |
dc.date.issued | 2022-01-03 | - |
dc.identifier.citation | Ferreiro, Nuno; Rodrigues, Nuno; Veloso, Ana C. A.; Fernandes, Conceição; Paiva, Helga; Pereira, José A.; Peres, António M., Impact of the covering vegetable oil on the sensory profile of canned tuna of Katsuwonus pelamis species and tunas taste evaluation using an electronic tongue. Chemosensors, 10(1), 18, 2022 | por |
dc.identifier.issn | 2227-9040 | por |
dc.identifier.uri | https://hdl.handle.net/1822/75317 | - |
dc.description.abstract | The impact of the covering vegetable oil (sunflower oil, refined olive oil and extra virgin olive oil, EVOO) on the physicochemical and sensory profiles of canned tuna (Katsuwonus pelamis species) was evaluated, using analytical techniques and a sensory panel. The results showed that canned tuna covered with EVOO possesses a higher content of total phenols and an enhanced antioxidant capacity. This covering medium also increased the appreciated redness-yellowness color of the canned tuna, which showed a higher chromatic and intense color. Olfactory and kinesthetic sensations were significantly dependent on the type of oil used as covering medium. Tuna succulence and adhesiveness were promoted by the use of EVOO, which also contributed to decreasing the tuna-related aroma sensations. The tuna sensory data could be successfully used to identify the type of vegetable oil used. Moreover, a potentiometric electronic tongue allowed discriminating between the canned tuna samples according to the vegetable oil used (mean sensitivity of 96 ± 8%; repeated K-fold cross-validation) and the fruity intensity of the EVOO (mean sensitivity of 100%; repeated K-fold cross-validation). Thus, the taste sensor device could be a practical tool to verify the authenticity of the declared covering medium in canned tuna and to perceive the differences in consumers' taste. | por |
dc.description.sponsorship | This research was funded by the Foundation for Science and Technology (FCT, Portugal) through the national funds FCT/MCTES to CIMO (UIDB/00690/2020) and to CEB (UIDB/04469/2020) units, to the Associate Laboratory SusTEC (LA/P/0007/2020), as well as by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte to BioTecNorte operation (NORTE-01-0145-FEDER-000004). Nuno Rodrigues thanks the National funding by FCT- Foundation for Science and Technology, P.I., through the Institutional scientific employment program-contract. | por |
dc.language.iso | eng | por |
dc.publisher | MDPI | por |
dc.relation | UIDB/00690/2020 | por |
dc.relation | UIDB/04469/2020 | por |
dc.rights | openAccess | por |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | por |
dc.subject | canned tuna | por |
dc.subject | covering oil medium | por |
dc.subject | total phenols contents | por |
dc.subject | antioxidant activity | por |
dc.subject | sensory analysis | por |
dc.subject | potentiometry | por |
dc.subject | lipid sensor membranes | por |
dc.subject | principal component analysis | por |
dc.subject | linear discriminant analysis | por |
dc.subject | simulated annealing | por |
dc.title | Impact of the covering vegetable oil on the sensory profile of canned tuna of Katsuwonus pelamis species and tunas taste evaluation using an electronic tongue | por |
dc.type | article | - |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | https://www.mdpi.com/2227-9040/10/1/18 | por |
dc.comments | CEB55121 | por |
oaire.citationStartPage | 18 | por |
oaire.citationIssue | 1 | por |
oaire.citationVolume | 10 | por |
dc.date.updated | 2022-01-03T11:51:09Z | - |
dc.identifier.doi | 10.3390/chemosensors10010018 | por |
dc.description.publicationversion | info:eu-repo/semantics/publishedVersion | - |
dc.subject.wos | Science & Technology | por |
sdum.journal | Chemosensors | por |
oaire.version | VoR | por |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_55121_1.pdf | 581,94 kB | Adobe PDF | Ver/Abrir |
Este trabalho está licenciado sob uma Licença Creative Commons