Register for an account

X

Enter your name and email address below.

Your email address is used to log in and will not be shared or sold. Read our privacy policy.

X

Website access code

Enter your access code into the form field below.

If you are a Zinio, Nook, Kindle, Apple, or Google Play subscriber, you can enter your website access code to gain subscriber access. Your website access code is located in the upper right corner of the Table of Contents page of your digital edition.

Health

Does adding fish eggs improve salmon baby food? #firstworldscience

Seriously, Science?By Seriously ScienceAugust 14, 2013 9:00 PM
470056933_f635150a2b.jpg

Newsletter

Sign up for our email newsletter for the latest science news

Photo: flickr/Kenta HayashiKnown for its refined flavors and highly scrutinized ingredients, baby food has certainly seen its share of critiques. But when it comes to salmon baby food, apparently the jury is still out as to the winning formula. But fear not! These Alaskan researchers are here to answer the question of whether or not adding salmon roe improves the flavor and/or texture of salmon baby food. It's a research paper that should be on the must-read list of every Portland parent.Effect of inclusion of salmon roe on characteristics of salmon baby food products. "Baby food was formulated from sockeye salmon (puree alone, puree + chunks, puree + pink row, puree + pink row + chunks, puree + red row, puree + red roe + chunks). In the 1st study, physical (pH, instrumental color, water activity) and descriptive sensory (odor, flavor, texture, visual color) characteristics were determined. Samples containing roe were lighter and less red (by approximately 3 to 4 a* units) than formulations without roe regardless of the type of roe added. Visual pink color followed the same trend. Formulations with roe, both pink and sockeye, were almost twice as fibrous as formulations without roe. Salmon flavor was stronger in samples containing roe from sockeye salmon. In the 2nd study, retort processed samples were stored at room temperature for 6 mo. Sweaty odor decreased over storage time. Visual cream-brown color correlated with L*, a*, b*, and chroma values (r =-0.80, 0.75, 0.80, and 0.84, respectively). TBARS values of all samples were < 0.35 mg MDA/kg and declined after month 0 indicating that these products were oxidatively stable. Overall, adding roe to these products lightened them and increased fibrous texture. Samples containing sockeye salmon roe had stronger salmon flavor. Once retort processed, these products were quite stable in terms of color, odor, and TBARS. Potential nutrient contributions of this type of product to the infant diet warrant additional research."

salmon_baby_food.png

Related content: Discoblog: NCBI ROFL: How to turn your scrapbooking obsession into a dissertation.

Discoblog: NCBI ROFL: An army of om nom nom.

Discoblog: NCBI ROFL: Optimizing the sensory characteristics and acceptance of canned cat food: use of a human taste panel.

    2 Free Articles Left

    Want it all? Get unlimited access when you subscribe.

    Subscribe

    Already a subscriber? Register or Log In

    Want unlimited access?

    Subscribe today and save 70%

    Subscribe

    Already a subscriber? Register or Log In