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Contents Digest
Contents Digest Sensory testing with children The growing market in foods designed specifically for children has led to the use of children in product development programmes. The sensory properties of foods and beverages are important determinants of food acceptability and this is why sound methodology is needed for sensory testing in children. In his review on page 273, Jean-Xavier Guinard examines current knowledge of children’s chemo-sensory perceptions and how their developmental stages influence their ability to perform various types of sensory tests. An outline of children’s cognitive function by age is presented which aids in the development of appropriate tests. For example children aged 0–2 have no verbal skills, so determining likes and dislikes can be difficult. To overcome this, the author strongly recommends that the mother’s judgement be used to interpret her child’s behaviour. Between the ages of 2 and 7, children have limited verbal skills and so special consideration must be give to the phrasing of questions. They also have a short attention span. By the preteen years between ages 8 and 12, children can cope with more complex task like ranking and reasoning. Many special considerations needed to be taken into account when dealing with children are outlined and a summary of the most appropriate methods for each age range is suggested.
Dynamic methods of sensory analysis When food is eaten it is a dynamic process and sensory perception changes during this process. For example, during mastication flavours are released and textures change. Most sensory methods focus on static judgements about foods but there is a class of time sensitive methods specially adapted to acknowledge the dynamic properties of eating. On page 284, Garmt Dijksterhuis and John Piggott explore developments in time intensity sensory measurements of foods. It is highlighted that the most important attribute of the assessors during this
process, is their ability to focus on the particular task, and that this may be more important than good sensory acuity. Many computer programmes are now available which allow data collection and methods of analysing the data to get the most meaningful results are discussed. Methods of assessing more than one characteristic of a food at the same time, such as taste and texture, are important but need more development before they are widely accepted. Ways of combining the physical and psychological aspects of eating in a dynamic context also pose a challenge to scientists. For example, it is necessary to understand how the physical aspects of eating are judged and assessed by the individual.
Temperature logging of fish Ensuring the safety of food products is vitally important. This is why capturing temperature profiles of foods from harvesting though to distribution is an attractive concept for the food industry. Such information will enable the assignment of more accurate sell-by-dates and will establish a ‘chain of responsibility’ so that liability for any problems with the end product can be traced. On page 291, McAteer and colleagues describe how they have captured temperature profiles of trawlerbased fish catches using a self-contained temperaturesensing unit. The temperature sensors were placed with the fish as soon as they were caught until they were sold in the auction rooms. The temperature profiles obtained demonstrated where less than ideal temperatures were experienced during the transportation and storage of the catch. The data from the sensor was used to calculate shelf life using the Seafood Spoilage Predictor Software Package. There were some problems with the sensor unit, in particular it was prone to water seepage and needed to be connected to the base computer for data transfer. The authors predict that in the future more robust sensor units incorporating radio-frequency communications will be the answer, and that this type of continuous temperature monitoring will we widespread throughout the food industry.
Dynamic methods of sensory analysis When food is eaten it is a dynamic process and sensory perception changes during this process. For example, during mastication flavours are released and textures change. Most sensory methods focus on static judgements about foods but there is a class of time sensitive methods specially adapted to acknowledge the dynamic properties of eating. On page 284, Garmt Dijksterhuis and John Piggott explore developments in time intensity sensory measurements of foods. It is highlighted that the most important attribute of the assessors during this
process, is their ability to focus on the particular task, and that this may be more important than good sensory acuity. Many computer programmes are now available which allow data collection and methods of analysing the data to get the most meaningful results are discussed. Methods of assessing more than one characteristic of a food at the same time, such as taste and texture, are important but need more development before they are widely accepted. Ways of combining the physical and psychological aspects of eating in a dynamic context also pose a challenge to scientists. For example, it is necessary to understand how the physical aspects of eating are judged and assessed by the individual.
Temperature logging of fish Ensuring the safety of food products is vitally important. This is why capturing temperature profiles of foods from harvesting though to distribution is an attractive concept for the food industry. Such information will enable the assignment of more accurate sell-by-dates and will establish a ‘chain of responsibility’ so that liability for any problems with the end product can be traced. On page 291, McAteer and colleagues describe how they have captured temperature profiles of trawlerbased fish catches using a self-contained temperaturesensing unit. The temperature sensors were placed with the fish as soon as they were caught until they were sold in the auction rooms. The temperature profiles obtained demonstrated where less than ideal temperatures were experienced during the transportation and storage of the catch. The data from the sensor was used to calculate shelf life using the Seafood Spoilage Predictor Software Package. There were some problems with the sensor unit, in particular it was prone to water seepage and needed to be connected to the base computer for data transfer. The authors predict that in the future more robust sensor units incorporating radio-frequency communications will be the answer, and that this type of continuous temperature monitoring will we widespread throughout the food industry.