L. Jiménez-Muñoz, M. Hernández-Carrión, I. Hernando, A. Filomena-Ambrosio
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引用次数: 0
Abstract
ABSTRACT Lionfish (Pterois volitans) have proliferated over the Caribbean Sea causing massive damage to coral reefs ecosystems. The development of products using lionfish is a control strategy that aims to decrease the negative impact of this species. In this research, the lionfish was processed to obtain surimi with a different set of binders (liquid egg white and starch) and high-power ultrasound. The surimi was used to elaborate two novel products: snacks and dipping sauce. A sensory panel was organized to determine the culinary applications with the highest appeal. The most liked fish snacks were obtained with ultrasound: (1) without binders and (2) with starch (3%). In case of dipping sauce, the most liked one was made by conventional method and egg white (1.5%). The use of ultrasound to obtain lionfish surimi in combination with binders demonstrated its potential to be used in the preparation of novel products with high sensory qualities.
期刊介绍：
The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations
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