2023 |
Nanou, Evangelia; Kotsiri, Mado; Kogiannou, Dimitra; Katsouli, Maria; Grigorakis, Kriton Foods, 12 (3), pp. 505, 2023, ISSN: 2304-8158. @article{nanou_consumer_2023, title = {Consumer Perception of Freshness and Volatile Composition of Fresh Gilthead Seabream and Seabass in Active Packaging with and without CO2-Emitting Pads}, author = {Evangelia Nanou and Mado Kotsiri and Dimitra Kogiannou and Maria Katsouli and Kriton Grigorakis}, url = {https://imbbc.hcmr.gr/wp-content/uploads/2023/02/2023-Nanou-foods-10.pdf https://www.mdpi.com/2304-8158/12/3/505}, doi = {10.3390/foods12030505}, issn = {2304-8158}, year = {2023}, date = {2023-02-14}, urldate = {2023-02-15}, journal = {Foods}, volume = {12}, number = {3}, pages = {505}, abstract = {Active packaging with CO2-emitters (pads) has recently been used for shelf-life extension of fresh fish. The aim of this study was to identify consumer attitudes towards fresh fish packaging, to examine whether Greek consumers prefer active packaging with pad over active packaging without pad, to investigate any perceived differences in the sensory freshness of the fish, and to relate consumer perception to volatile composition of fish fillets. In total, 274 consumers participated in the study which included freshness sensory evaluation of gilthead seabream (Sparus aurata) and seabass (Dicentrarchuslabrax), whole-gutted and filleted, raw and cooked, at high quality and at the end of high-quality shelf-life. Samples were packed under modified atmosphere either with a pad or without. Results showed that consumers preferred packages with pads, especially at the end of high quality shelf-life. They perceived raw samples packed with a pad to be fresher and closer to the ideal product, and also had a higher purchase intention towards them. Cooked samples were not perceived differently. Consumers’ perception was in accordance with the GC-MS findings in the volatile compounds that function as freshness or spoilage indicators. Most participants were positive towards fresh fish packaging although they usually buy unpacked fresh fish. Our results suggest that active packaging with CO2 emitters contribute to freshness preservation and that it has a positive potential in the Greek market.}, keywords = {}, pubstate = {published}, tppubtype = {article} } Active packaging with CO2-emitters (pads) has recently been used for shelf-life extension of fresh fish. The aim of this study was to identify consumer attitudes towards fresh fish packaging, to examine whether Greek consumers prefer active packaging with pad over active packaging without pad, to investigate any perceived differences in the sensory freshness of the fish, and to relate consumer perception to volatile composition of fish fillets. In total, 274 consumers participated in the study which included freshness sensory evaluation of gilthead seabream (Sparus aurata) and seabass (Dicentrarchuslabrax), whole-gutted and filleted, raw and cooked, at high quality and at the end of high-quality shelf-life. Samples were packed under modified atmosphere either with a pad or without. Results showed that consumers preferred packages with pads, especially at the end of high quality shelf-life. They perceived raw samples packed with a pad to be fresher and closer to the ideal product, and also had a higher purchase intention towards them. Cooked samples were not perceived differently. Consumers’ perception was in accordance with the GC-MS findings in the volatile compounds that function as freshness or spoilage indicators. Most participants were positive towards fresh fish packaging although they usually buy unpacked fresh fish. Our results suggest that active packaging with CO2 emitters contribute to freshness preservation and that it has a positive potential in the Greek market. |
2020 |
Alexi, Niki; Luca, Alexandru; Nanou, Evangelia; Byrne, Derek V; Grigorakis, Kriton Aquaculture Research, 51 (6), pp. 2443–2455, 2020, ISSN: 1355-557X, 1365-2109. @article{alexi_investigation_2020, title = {Investigation of the proximate composition, lipid quality, volatile and sensory profiles of wild vs. reared Greater amberjack ( textitSeriola dumerili , Risso)}, author = {Niki Alexi and Alexandru Luca and Evangelia Nanou and Derek V Byrne and Kriton Grigorakis}, url = {https://onlinelibrary.wiley.com/doi/abs/10.1111/are.14588}, doi = {10.1111/are.14588}, issn = {1355-557X, 1365-2109}, year = {2020}, date = {2020-06-01}, urldate = {2020-10-20}, journal = {Aquaculture Research}, volume = {51}, number = {6}, pages = {2443--2455}, keywords = {}, pubstate = {published}, tppubtype = {article} } |
2018 |
Alexi, N; Byrne, D V; Nanou, E; Grigorakis, K Investigation of sensory profiles and hedonic drivers of emerging aquaculture fish species Journal Article Journal of the Science of Food and Agriculture, 98 (3), pp. 1179–1187, 2018, ISSN: 00225142, (Publisher: John Wiley and Sons Ltd). @article{alexi_investigation_2018, title = {Investigation of sensory profiles and hedonic drivers of emerging aquaculture fish species}, author = {N Alexi and D V Byrne and E Nanou and K Grigorakis}, url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-85029543839&doi=10.1002%2fjsfa.8571&partnerID=40&md5=0ce3118b20203ab0a09189ce7f338161}, doi = {10.1002/jsfa.8571}, issn = {00225142}, year = {2018}, date = {2018-01-01}, journal = {Journal of the Science of Food and Agriculture}, volume = {98}, number = {3}, pages = {1179--1187}, abstract = {BACKGROUND: The aquaculture sector needs to increase the diversity fish species and their processed products to cover rising consumer demands. Candidates for this diversification have been identified to be meagre, greater amberjack, pikeperch and wreckfish. Yet scientific knowledge on their sensory profiles and consumer hedonic responses is scarce. The aim of the current study was to investigate these aspects, since they are essential for product development and market targeting. RESULTS: Species exhibited different sensory profiles with the exception of the odor/flavor profiles of meagre and greater amberjack, which were similar. Texture was more important than odor/flavor in explaining interspecies differences. Yet the hedonic responses were equally related to texture and odor/flavor. None of the species received negative hedonic scores. Both positive and negative hedonic drivers were identified within the odor/flavor and texture modalities. CONCLUSION: The distinct profiles of meagre, greater amberjack, pikeperch and wreckfish make these fish species valuable first materials for new product development and for covering markets with different sensory preferences. Differences in fish texture are more easily perceivable, yet small variations in fish odor/flavor can have a great impact on consumers' hedonic responses. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry}, note = {Publisher: John Wiley and Sons Ltd}, keywords = {}, pubstate = {published}, tppubtype = {article} } BACKGROUND: The aquaculture sector needs to increase the diversity fish species and their processed products to cover rising consumer demands. Candidates for this diversification have been identified to be meagre, greater amberjack, pikeperch and wreckfish. Yet scientific knowledge on their sensory profiles and consumer hedonic responses is scarce. The aim of the current study was to investigate these aspects, since they are essential for product development and market targeting. RESULTS: Species exhibited different sensory profiles with the exception of the odor/flavor profiles of meagre and greater amberjack, which were similar. Texture was more important than odor/flavor in explaining interspecies differences. Yet the hedonic responses were equally related to texture and odor/flavor. None of the species received negative hedonic scores. Both positive and negative hedonic drivers were identified within the odor/flavor and texture modalities. CONCLUSION: The distinct profiles of meagre, greater amberjack, pikeperch and wreckfish make these fish species valuable first materials for new product development and for covering markets with different sensory preferences. Differences in fish texture are more easily perceivable, yet small variations in fish odor/flavor can have a great impact on consumers' hedonic responses. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry |
Alexi, N; Nanou, E; Lazo, O; Guerrero, L; Grigorakis, K; Byrne, D V Check-All-That-Apply (CATA) with semi-trained assessors: Sensory profiles closer to descriptive analysis or consumer elicited data? Journal Article Food Quality and Preference, 64 , pp. 11–20, 2018, ISSN: 09503293, (Publisher: Elsevier Ltd). @article{alexi_check-all-that-apply_2018, title = {Check-All-That-Apply (CATA) with semi-trained assessors: Sensory profiles closer to descriptive analysis or consumer elicited data?}, author = {N Alexi and E Nanou and O Lazo and L Guerrero and K Grigorakis and D V Byrne}, url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-85032004931&doi=10.1016%2fj.foodqual.2017.10.009&partnerID=40&md5=d0c9821fe8f7349d96d0787f79d7117f}, doi = {10.1016/j.foodqual.2017.10.009}, issn = {09503293}, year = {2018}, date = {2018-01-01}, journal = {Food Quality and Preference}, volume = {64}, pages = {11--20}, abstract = {Check-All-That-Apply (CATA) is a simple and fast sensory profiling tool. Yet, its application has been mainly focused on consumer studies; the aim of this study was to evaluate the application of CATA with semi-trained (ST) individuals (N = 37). ST individuals were consumers who underwent 1 h of training with physical references on the definition of attributes included in the CATA ballot. ST-CATA results were compared, on a panel level, to Descriptive Analysis (DA) with trained panellists (N = 8) and to CATA with consumers (N = 70). Moreover, the effect of training was examined, to uncover training vs. method-related variations in CATA profiling. ST-CATA and DA exhibited the highest similarity in sample configurations (94%) for two Multiple Factor Analysis factors. For all 3 factors, similarity was over 95% for all method combinations; however the RV coefficient between consumers and DA was marginally significant (P =.08). The extent of explained sensory variations in ST-CATA was not negatively affected by the smaller panel size, compared to consumers’ CATA. Training had a positive effect on attributes’ citation frequency, identification of taste, flavour and complex attribute differences among samples. CATA results did not provide the same range of differences with DA, especially for texture. Overall results support the validity of CATA with ST assessors and suggest its potential for industrial use, when a timely and cost-efficient description of products is required. Attention should be given though when a detailed quantitative profile of sample differences is required, since intensity is not well represented by CATA derived measurements due to the method constraints. © 2017 Elsevier Ltd}, note = {Publisher: Elsevier Ltd}, keywords = {}, pubstate = {published}, tppubtype = {article} } Check-All-That-Apply (CATA) is a simple and fast sensory profiling tool. Yet, its application has been mainly focused on consumer studies; the aim of this study was to evaluate the application of CATA with semi-trained (ST) individuals (N = 37). ST individuals were consumers who underwent 1 h of training with physical references on the definition of attributes included in the CATA ballot. ST-CATA results were compared, on a panel level, to Descriptive Analysis (DA) with trained panellists (N = 8) and to CATA with consumers (N = 70). Moreover, the effect of training was examined, to uncover training vs. method-related variations in CATA profiling. ST-CATA and DA exhibited the highest similarity in sample configurations (94%) for two Multiple Factor Analysis factors. For all 3 factors, similarity was over 95% for all method combinations; however the RV coefficient between consumers and DA was marginally significant (P =.08). The extent of explained sensory variations in ST-CATA was not negatively affected by the smaller panel size, compared to consumers’ CATA. Training had a positive effect on attributes’ citation frequency, identification of taste, flavour and complex attribute differences among samples. CATA results did not provide the same range of differences with DA, especially for texture. Overall results support the validity of CATA with ST assessors and suggest its potential for industrial use, when a timely and cost-efficient description of products is required. Attention should be given though when a detailed quantitative profile of sample differences is required, since intensity is not well represented by CATA derived measurements due to the method constraints. © 2017 Elsevier Ltd |