Effect of Inclusion of Salmon Roe on Characteristics of Salmon Baby Food Products

Baby food was formulated from sockeye salmon (puree alone, puree + chunks, puree + pink row, puree + pink row + chunks, puree + red row, puree + red roe + chunks). In the 1st study, physical (pH, instrumental color, water activity) and descriptive sensory (odor, flavor, texture, visual color) charac...

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Veröffentlicht in:	Journal of food science 2010-05, Vol.75 (4), p.S231-S236
Hauptverfasser:	Desantos, F.A, Bechtel, P, Smiley, S, Brewer, M.S
Format:	Artikel
Sprache:	eng
Schlagworte:	acceptability Adult adverse effects analysis Animals baby food Baby foods Biological and medical sciences Chemical Phenomena Color Eggs Eggs - analysis embryology Female Fish and seafood industries Fish Products Fish Products - analysis fish roe flavor Flavors Food Handling Food Handling - methods Food industries Food Preservation Food Preservation - methods Food quality Food science Formulations Fundamental and applied biological sciences. Psychology Hot Temperature Hot Temperature - adverse effects Humans Hydrogen-Ion Concentration Infant Infant Food Infant Food - analysis infant foods Male methods Odors Oncorhynchus gorbuscha Oncorhynchus nerka Pigmentation pureed foods Purees Salmon Salmon - embryology salmon roe Salmonidae Sensation sensory sensory properties Smell storage quality storage temperature storage time Surface layer Taste Texture Thiobarbituric Acid Reactive Substances Thiobarbituric Acid Reactive Substances - analysis Time Factors Viscosity Visual Water Water - analysis water activity Young Adult
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