ferraris

D. Ferraris, M. L. GonzĂĄlez-Miret, L. Libertino, F.J. Heredia and G. Hough Instituto Superior Experimental de TecnologĂ­a Alimentaria Food Colour & Quality Lab, Universidad de Sevilla, Spain AIC 2010 Color and Food, Mar del Plata, Argentina 12-15 October 2010

Deep-fried breaded veal

Dipped in reconstituted egg powder

Covered with bread crumbs

Deep fried in vegetable oil

Milanesa

Recent survey: At least 1 a week: 94% At least 2 a week: 73%

Objectives a)

Is the sensory evaluation of the appearance of the real product = the sensory evaluation of the corresponding photograph?

b)

Relationship between sensory analysis of appearance and instrumental assessment

2 2

factorial design

Dipping:

Once: egg-breadcrumbs Twice: egg-breadcrumbs-egg-breadcrumbs

Frying

time:

3 minutes 6 minutes

Panel of 8 trained assessors measured: Oily:

low-high Blisters: few-many Meat coverage: low-high Color of the border: light-dark Overall color: light-dark Bubbles: few-many Thickness: thin-thick Light-colored particles: few-many Overall size: small-big

Sensory evaluation of real product

Sensory evaluation of photograph

General Procrustes Analysis

photo 1dip-6min real

GPA2 (26%)

real 2dip-3min photo

real 2dip-6min photo

photo 1dip-3min real GPA1 (67%)

Overall visual color 9 8 7 6 5 4 3 2

Photo

1

Real

0

1dip-3min

1dip-6min

2dip-3min

2dip-6min

Oily appearance 7 6 5 4 3 2

Photo

1

Real 0

1dip-3min

1dip-6min

2dip-3min

2dip-6min

Sensory versus Lightness 8

1dip-6min

7

2dips-6min roloc lausiV

6

5

1dip-3min 4

2dips-3min 52

54

56

58

60

62

Sensory versus hue 1dip-6min 8

7

2dips-6min

r ol o c l a u siV

6

5

1dip-3min

4

2dips-3min

64

66

68

70

Color distribution of pixels 60

50

b*

40

30

20 1 dip, 6 min (pixels) 2 dips, 3 min (pixels) 1 dip, 6 min (mean) 2 dips, 3 min (mean)

10

0

0

10

20

30

a*

40

50

60

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