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Impact of the covering vegetable oil on the sensory profile of canned tuna of Katsuwonus pelamis species and tuna’s taste evaluation using an electronic tongue

2022Journal article Open access
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dc.contributor.authorFerreiro, Nuno Manuel
dc.contributor.authorRodrigues, Nuno
dc.contributor.authorVeloso, Ana C.A.
dc.contributor.authorFernandes, Conceição
dc.contributor.authorPaiva, Helga
dc.contributor.authorPereira, J.A.
dc.contributor.authorPeres, António M.
dc.date.accessioned2022-02-22T12:07:35Z
dc.date.available2022-02-22T12:07:35Z
dc.date.issued2022
dc.description.abstractThe impact of the covering vegetable oil (sunflower oil, refined olive oil and extra virgin olive oil, EVOO) on the physicochemical and sensory profiles of canned tuna (Katsuwonus pelamis species) was evaluated, using analytical techniques and a sensory panel. The results showed that canned tuna covered with EVOO possesses a higher content of total phenols and an enhanced antioxidant capacity. This covering medium also increased the appreciated redness-yellowness color of the canned tuna, which showed a higher chromatic and intense color. Olfactory and kinesthetic sensations were significantly dependent on the type of oil used as covering medium. Tuna succulence and adhesiveness were promoted by the use of EVOO, which also contributed to decreasing the tuna-related aroma sensations. The tuna sensory data could be successfully used to identify the type of vegetable oil used. Moreover, a potentiometric electronic tongue allowed discriminating between the canned tuna samples according to the vegetable oil used (mean sensitivity of 96 8%; repeated K-fold cross-validation) and the fruity intensity of the EVOO (mean sensitivity of 100%; repeated K-fold cross-validation). Thus, the taste sensor device could be a practical tool to verify the authenticity of the declared covering medium in canned tuna and to perceive the differences in consumers’ taste.pt_PT
dc.description.sponsorshipThis research was funded by the Foundation for Science and Technology (FCT, Portugal) through the national funds FCT/MCTES to CIMO (UIDB/00690/2020) and to CEB (UIDB/04469/2020) units, to the Associate Laboratory SusTEC (LA/P/0007/2020), as well as by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte to BioTecNorte operation (NORTE-01-0145-FEDER-000004). Nuno Rodrigues thanks the National funding by FCT- Foundation for Science and Technology, P.I., through the Institutional scientific employment program-contract.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFerreiro, Nuno; Rodrigues, Nuno; Veloso, Ana C.A.; Fernandes, Conceição; Paiva, Helga; Pereira, José A.; Peres, António M. (2022). Impact of the covering vegetable oil on the sensory profile of canned tuna of katsuwonus pelamis species and tuna’s taste evaluation using an electronic tongue. Chemosensors. ISSN 2227-9040.10:1, p. 1- 15pt_PT
dc.identifier.doi10.3390/chemosensors10010018pt_PT
dc.identifier.issn2227-9040
dc.identifier.urihttp://hdl.handle.net/10198/25106
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationLA/P/0007/2020pt_PT
dc.relationMountain Research Center
dc.relationCentre of Biological Engineering of the University of Minho
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectCanned tunapt_PT
dc.subjectCovering oil mediumpt_PT
dc.subjectTotal phenols contentspt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectSensory analysispt_PT
dc.subjectPotentiometrypt_PT
dc.subjectLipid sensor membranespt_PT
dc.subjectPrincipal component analysispt_PT
dc.subjectLinear discriminant analysispt_PT
dc.subjectSimulated annealingpt_PT
dc.titleImpact of the covering vegetable oil on the sensory profile of canned tuna of Katsuwonus pelamis species and tuna’s taste evaluation using an electronic tonguept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleCentre of Biological Engineering of the University of Minho
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04469%2F2020/PT
oaire.citation.issue1pt_PT
oaire.citation.titleChemosensorspt_PT
oaire.citation.volume10pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameRodrigues
person.familyNameFernandes
person.familyNamePereira
person.familyNamePeres
person.givenNameNuno
person.givenNameConceição
person.givenNameJosé Alberto
person.givenNameAntónio M.
person.identifier15483
person.identifier107333
person.identifier.ciencia-idF41D-B424-5F78
person.identifier.ciencia-id6514-3D41-4534
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-idCF16-5443-F420
person.identifier.orcid0000-0002-9305-0976
person.identifier.orcid0000-0003-2873-501X
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0001-6595-9165
person.identifier.ridL-6798-2014
person.identifier.ridI-8470-2012
person.identifier.scopus-author-id55258560600
person.identifier.scopus-author-id23018336600
person.identifier.scopus-author-id57204366348
person.identifier.scopus-author-id7102331969
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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