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Analysis of chemical and sensory parameters in different kinds of escolar (Lepidocybium flavobrunneum) products

Author

Listed:
  • Hana BUCHTOVÁ

    (Department of Hygiene and Meat Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences in Brno, Brno, Czech Republic)

  • Đani ĐORĐEVIĆ

    (Department of Hygiene and Meat Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences in Brno, Brno, Czech Republic)

  • Stanislav KOČÁREK

    (Raps-CZ, s.r.o., Prague-Ruzyně, Czech Republic)

  • Petr CHOMÁT

    (Sealed Air s.r.o. CRYOVAC®, Prague, Czech Republic)

Abstract

The chemical composition (nutritional and freshness parameters) and sensory characteristics were evaluated of escolar (Lepidocybium flavobrunneum) defrosted raw fillets and steaks that were marinated differently (pepper, onion, chilly, herbs, knusper, and hot) and packaged in a manner suitable for microwave heating (Darfresh® Simple Steps®). The study was carried out by using 8 skinless fillets of Lepidocybium flavobrunneum. The selected 18 parameters, i.e. dry matter/moisture, crude protein, net protein, collagen, net muscle protein, lipid, ash, saccharide, energy value, pH, water activity, salt content, total volatile basic nitrogen, trimethylamine, free fatty acids, peroxide value, and thiobarbituric acid assay were evaluated. The results indicate that the sample of Chilly marinated steaks was evaluated as the best one (90.29 ± 9.82), however, the samples of Herbs (89.6 ± 13.89) and Knusper (88.64 ± 15.59) marinated steaks also received more than 85 points for the overall impression. Control sample received the smallest number of points (71.7 ± 26.54) for the overall impression.

Suggested Citation

  • Hana BUCHTOVÁ & Đani ĐORĐEVIĆ & Stanislav KOČÁREK & Petr CHOMÁT, 2015. "Analysis of chemical and sensory parameters in different kinds of escolar (Lepidocybium flavobrunneum) products," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(4), pages 346-353.
    • Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:4:id:435-2014-cjfs
    DOI: 10.17221/435/2014-CJFS
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