Abstract
Abstract This study evaluates the effect of low temperature (60, 64 and 68 °C) and different times (15 and 20 min) of cooking on physicochemical and sensory characteristics of confit cod and analyzes confit cod in a non-destructive way by means of magnetic resonance imaging (MRI) and computer vision techniques. Higher scores for acceptability and flavor in 60 °C–20 min and 64 °C–20 min samples and some physicochemical differences were found. These results allow distinguishing four groups of confit cods as a function of cooking conditions – 60 °C–15 min/68 °C–15 min/68 °C–20 min/60 °C–20 min, 64 °C–15 min, 64 °C–20 min – and proposing to cook confit cod at 60–64 °C during 20 min. Prediction by means of computational texture features from MRI gave moderate-to-good correlation (0.6–0.75) for six quality attributes and very good-to-excellent relationship (0.75–1) for other six. Thus, computational texture features seem to be appropriate to determine the quality attributes of confit cod in a non-destructive way.
Published Version
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