Electronic sensory assessment of bread enriched with cobia (Rachycentron canadum)

Abstract The aim was to evaluate the sensory quality by electronic nose (EN) and tongue (ET) of bread added by cobia minced protein in differents times of storage. Two samples were elaborated: (a) control (FF—traditional bread); (b) added by 10% Cobia minced protein (FPN). The two samples of bread were analyzed from time “zero” (1 hr after being baked) to time “five” (120 hr). A Portable EN (PEN2) composed of 10 sensors was used. Operating conditions: flow rate 300 ml/min, injection time 60 min, flush time 180 min. To ET (Taste‐Sensing System SA402B) 5 sensors were used. All samples were analyzed twice and the average was analyzed by Principal Component Analysis, showing the relationship among the samples and the variables. The greatest differences between the odors were observed after 120 hr of storage. In the first 48 h, the EN was unable to differentiate the samples. The biggest differences of taste were observed at t0. In the other evaluation times, the samples reduced their differences. The use of electronic sensory methods showed promising. Confer greater specificity in the determination of odors and taste of products. Therefore, these tools can be used to improve the sensory characteristics of the new products, as enriched foods. Practical Applications Bread is a basic food of the world population, but it does not present a big quantity/quality protein content. Using fish protein concentrate in bread improves the nutritional quality of this product, however, in function of the physico‐chemical composition, fish and derivates may present a strong characteristic odor/taste, rejected by a large part of the population. The sensory characteristics of a product are determining factors for the choice and purchase by the consumers. Maintaining a permanent panel of trained evaluators takes high time and continuous costs, and is not entirely accurate. The use of technologies used by the electronic nose and tongue can assist in a greater standardization of food, especially when it involves the development of new products, ingredients, or differentiated raw ingredients, as made in this study.