Evaluating instrumental colour and texture of thermally treated New Zealand King Salmon (Oncorhynchus tshawytscha) and their relation to sensory properties

Abstract

Farmed New Zealand King Salmon (Oncorhynchus tshawytscha) was prepared according to common consumer techniques, namely poached, steamed, microwaved, pan fried (no oil), oven baked (no oil) and deep fried (in sunflower oil). Colour and texture were measured instrumentally and a sensory evaluation comprising of a generic QDA was conducted for the intensity and overall liking of the properties of colour, texture, flavour and aroma. During the thermal treatment (cooking), the outer colour of the King Salmon fillets became lighter, more red and yellow. Thermal treatment increased the texture firmness, chewiness and springiness of King Salmon as measured by texture analyser. Overall, the sensory panel preferred the oven baked King Salmon but least liked the poached and microwaved King Salmon. The instrumental texture measurements of the cooked King Salmon were closely linked with the texture ratings from the sensory panel. These experiments provide useful data for determining the optimal preparation techniques that in turn can facilitate the farming of NZ King Salmon to directly benefit the consumer.