7. Sensory Quality of Pressure-Treated Foods

  1. Howard Q. Zhang1,
  2. Gustavo V. Barbosa-Cánovas2,
  3. V.M. Balasubramaniam3,4,
  4. C. Patrick Dunne5,
  5. Daniel F. Farkas6 and
  6. James T.C. Yuan7
  1. Alan O. Wright

Published Online: 20 APR 2011

DOI: 10.1002/9780470958360.ch7

Nonthermal Processing Technologies for Food

Nonthermal Processing Technologies for Food

How to Cite

Wright, A. O. (2010) Sensory Quality of Pressure-Treated Foods, in Nonthermal Processing Technologies for Food (eds H. Q. Zhang, G. V. Barbosa-Cánovas, V.M. Balasubramaniam, C. P. Dunne, D. F. Farkas and J. T.C. Yuan), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958360.ch7

Editor Information

  1. 1

    USDA Western Regional Research Center, 800 Buchanan St., Albany, CA 94710, USA

  2. 2

    Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99164-6120, USA

  3. 3

    Department of Food Science and Technology, USA

  4. 4

    Department of Food Agricultural and Biological Engineering, The Ohio State University, 333 Parker Food Science and Technology Building, 2015 Fyffe Court, Columbus, OH 43210-1007, USA

  5. 5

    Science, Technology and Applied Research Directorate, U.S Army Natick Soldier R, D & E Center, 15 Kansas Street, Natick, MA 01760, USA

  6. 6

    Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331-6602, USA

  7. 7

    Pepsico Beverages & Foods, 100 Stevens Avenue, Valhalla, NY 10595, USA

Author Information

  1. Science, Technology and Applied Research Directorate, U.S Army Natick Soldier R, D & E Center, 15 Kansas Street, Natick, MA 01760, USA

Publication History

  1. Published Online: 20 APR 2011
  2. Published Print: 31 DEC 2010

ISBN Information

Print ISBN: 9780813816685

Online ISBN: 9780470958360

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Keywords:

  • sensory quality of pressure-treated foods;
  • guide for obtaining sensory data - on quality of food products, treated by high-pressure processing (HPP);
  • sensory data, adding value - human sensory perceptions in quantifiable terms, used in decision-making process;
  • survey tools, (“select all that apply” scales) and analysis techniques (“principle component analysis”) - diversity and depth of consumer market segments;
  • quality, by identifying and articulating - attribute specifications and retaining specifications within product;
  • validation of quality (subjective and objective);
  • process and product changes and improvements - necessitating changes to products;
  • eggs–trained panel quality ratings (1–9 point scale)- HPP experimental samples;
  • quality measurements, appropriate to HPP treated foods;
  • data, collected in central location testing (CLT) facilities - through contractors or at one's own CLT facility

Summary

This chapter contains sections titled:

  • What “Quality” Means

  • Creating Quality

  • Validation of Quality (Subjective and Objective)

  • Process and Product Improvements for HPP Foods

  • Examples of Quality Measurements Appropriate to HPP Treated Foods

  • References