$\require{mediawiki-texvc}$

연합인증

연합인증 가입 기관의 연구자들은 소속기관의 인증정보(ID와 암호)를 이용해 다른 대학, 연구기관, 서비스 공급자의 다양한 온라인 자원과 연구 데이터를 이용할 수 있습니다.

이는 여행자가 자국에서 발행 받은 여권으로 세계 각국을 자유롭게 여행할 수 있는 것과 같습니다.

연합인증으로 이용이 가능한 서비스는 NTIS, DataON, Edison, Kafe, Webinar 등이 있습니다.

한번의 인증절차만으로 연합인증 가입 서비스에 추가 로그인 없이 이용이 가능합니다.

다만, 연합인증을 위해서는 최초 1회만 인증 절차가 필요합니다. (회원이 아닐 경우 회원 가입이 필요합니다.)

연합인증 절차는 다음과 같습니다.

최초이용시에는
ScienceON에 로그인 → 연합인증 서비스 접속 → 로그인 (본인 확인 또는 회원가입) → 서비스 이용

그 이후에는
ScienceON 로그인 → 연합인증 서비스 접속 → 서비스 이용

연합인증을 활용하시면 KISTI가 제공하는 다양한 서비스를 편리하게 이용하실 수 있습니다.

Development of a Lexicon for Caviar and Its Usefulness for Determining Consumer Preference 원문보기

Journal of food science : an official publication of the Institute of Food Technologists, v.79 no.12, 2014년, pp.S2533 - S2541  

Baker, Allison K. (Authors are With School of Food Science, Washington State Univ, Pullman, WA, 99164, U.S.A) ,  Vixie, Beata (Authors are With School of Food Science, Washington State Univ, Pullman, WA, 99164, U.S.A) ,  Rasco, Barbara A. (Authors are With School of Food Science, Washington State Univ, Pullman, WA, 99164, U.S.A) ,  Ovissipour, Mahmoudreza (Authors are With School of Food Science, Washington State Univ, Pullman, WA, 99164, U.S.A) ,  Ross, Carolyn F. (Authors are With School of Food Science, Washington State Univ, Pullman, WA, 99164, U.S.A)

Abstract AI-Helper 아이콘AI-Helper

AbstractAlthough caviar is a premium product which offers nutritional benefits, few studies have characterized its sensory properties. As such, this study sought to develop a lexicon for sensory evaluation of caviar appearance, texture, aroma, and flavor/taste and to relate these attributes to consu...

주제어

참고문헌 (17)

  1. Bledsoe GE , Bledsoe CD , Rasco BA . 2003 . Caviar and fish roe products . Crit Rev Food Sci Nutr 43 : 317 – 56 . 

  2. Bledsoe G , Rasco B . 2006 Caviar and Fish Roe . In: Hui YH , editor. Handbook of Food Science Technology and Engineering . Volume 4 . Boca Raton : CRC Press . P 2 – 19 . 

  3. Cardinal M , Cornet J , Vallet JL . 2002 . Sensory characteristics of caviar from wild and farmed sturgeon . Internat Rev Hydrobiol 87 ( 5–6 ): 651 – 59 . 

  4. Convention on International Trade of Endangered Species . 2010 . Trade Data Dashboard . Available from: www.cites.org. Accessed 2014 July 1. 

  5. Fish and Wildlife Service . Endangered Species . Available from: ecos.fws.gov. Accessed 2014 August 4. 

  6. Food and Drug Administration . 2009 . CPG Sec . 540.150 Caviar, Use of Term – Labeling. Available from: www.fda.gov. Accessed 2014 June 1. 

  7. Horrocks LA , Yeo JK . 1999 . Health benefits of docosahexanenoic acid (DHA) . Pharm Res 40 : 211 – 25 . 

  8. Jonsdottir R , Olafsdottir G , Martinsdottir E , Stefansson G . 2004 . Flavor characterization of ripened cod roe by gas chromatography, sensory analysis, and electronic nose . J Agric Food Chem 52 ( 20 ): 6250 – 56 . 

  9. Muñoz A. 2003 . Training time in descriptive analysis . In: Moskowitz HR , Muñoz AM and Gacula MC , editors. Viewpoints and controversies in sensory science and consumer product testing . Trumbull : Food & Nutrition Press, Inc. p 351 – 56 . 

  10. Ovissipour M , Lu X , Hu , Y. , Ross C , Van Eenennaam JP , Doroshov SI , Rasco B . The effect of white sturgeon (Acipenser transmontanus) ovarian fat deposition on caviar yield and nutritional quality: Introducing image processing method for sturgeon ovary fat determination . J Agric Food Chem. Under review. 

  11. Sang‐hun C . 2012 . Catering to Caviar Tastes From an Unexpected Place . New York Times. Available from: www.nytimes.com. Accessed 2014 July 1. 

  12. Saulny S . 2012 June 9. A Roe, By Any Other Name . Available from: www.nytimes.com. Accessed 2014 September 18. 

  13. Shin JH . Oliveira ACM , Rasco BA . 2010 . Quality Attributes and Microbial Storage Stability of Caviar from Cultivated White Sturgeon (Acipenser transmontanus) . J Food Sci 45 : C43 – C48 . 

  14. Stone H , Bleibaum RN , Thomas HA . 2012 . Descriptive Analysis . In: Sensory Evaluation Practices . 4th ed . London : Elsevier . p 233 – 89 . 

  15. Tocher DR , Sargent JR . 1984 . Analysis of lipid and fatty acids in ripe roes of some Northwest European marine fish . Lipids 19 : 492 – 9 . 

  16. Ueda R , Okamoto N , Araki T , Shibata M , Sagara Y , Sugiyama K , Chiba S . 2009 . Consumer preference and optical and sensory properties of fresh cod roe . Food Sci Technol Res 15 ( 5 ): 469 – 78 . 

  17. Wang Y , Yu J‐X , Zhang C‐L , Li P , Zhao Y‐S , Zhang M‐H , Zhou P‐G . 2012 . Influence of flavonoids from Phellinus igniarius on sturgeon caviar: antioxidant effects and sensory characteristics . Food Chem 131 : 206 – 10 . 

섹션별 컨텐츠 바로가기

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

AI-Helper 아이콘
AI-Helper
안녕하세요, AI-Helper입니다. 좌측 "선택된 텍스트"에서 텍스트를 선택하여 요약, 번역, 용어설명을 실행하세요.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.

선택된 텍스트

맨위로