Colin Dowding

Towards high speed laser cutting of thin transparent polymer films

I this study, the effect of modified atmosphere (50% CO2+50% N2) and vacuum packaging on the sensory charactarestics of hot and liquid smoked rainbow trout fillets over a period of 120 d at 4oC was investigated. There groups were constituted: group Avacuum packaged and hot smoked, group Bmodified atmosphere packaged and hot smoked, group Cvacuum packaged and liquid smoked, Group Dmodified atmosphere packaged and liquid smoked. Five experienced panelists, academic staff who were trained in sensory descriptors for smoked fishes, were employed to evaluate the quality of trout fillets during storage. Rainbow trout fillets were assessed on the basis of appearance, taste, texture and odour characteristics using a 9 point descriptive scale. A score of 7-9 indicated ‘‘very good’’ quality, a score of 4.0-6.9 ‘‘good’’ quality, a score of 1.0-3.9 denoted as ‘‘spoiled’’. Sensory scores of each sample were at “good quality” after processing. Group A samples were assessed as the most acceptable products by the panellists. This study determined that vacuum packaging and hot smoke technique was better than modified atmosphere packaging and liquid smoke technique in terms of sensory properties.