{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/83716"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/83716","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Characterization of a Value-Added Salmon Product: Infant/toddler Food","abstract":"Salmon are rich sources of omega-3 fatty acids. These are important in the human diet and especially for young children in the first two years of life. Wild Alaskan salmon was utilized in a novel way by development and investigation of basic baby food product formulations from sockeye and pink salmon. Thus, physical and sensory properties of baby food, formulated to comply with FDA definition of a toddler 'high meat dinner' were evaluated based on effects of retort processing and bone inclusion. A pureed base was compared with a chunked formulation, and consumer acceptability studies were conducted. The effects of inclusion of salmon roe in the formulations on sensory (odor, flavor, texture, visual color) and physical properties (pH, water activity, instrumental color) were determined. Changes in product quality during storage were examined by sensory and chemical testing. A preliminary investigation of the fate of astaxanthin during isothermal heating of salmon puree was also considered. The color of these products was significantly impacted by processing and inclusion of roe. Products maintained good sensory characteristics during evaluated storage period. Use of salmon with bone intensified sensory flavor attributes that may be undesirable. Nonetheless, consumers indicated willingness to feed these products to their young children since they recognize the healthfulness of fish consumption and welcome opportunities to include such foods in their children's diet.","abstract_html":"Salmon are rich sources of omega-3 fatty acids. These are important in the human diet and especially for young children in the first two years of life. Wild Alaskan salmon was utilized in a novel way by development and investigation of basic baby food product formulations from sockeye and pink salmon. Thus, physical and sensory properties of baby food, formulated to comply with FDA definition of a toddler 'high meat dinner' were evaluated based on effects of retort processing and bone inclusion. A pureed base was compared with a chunked formulation, and consumer acceptability studies were conducted. The effects of inclusion of salmon roe in the formulations on sensory (odor, flavor, texture, visual color) and physical properties (pH, water activity, instrumental color) were determined. Changes in product quality during storage were examined by sensory and chemical testing. A preliminary investigation of the fate of astaxanthin during isothermal heating of salmon puree was also considered. The color of these products was significantly impacted by processing and inclusion of roe. Products maintained good sensory characteristics during evaluated storage period. Use of salmon with bone intensified sensory flavor attributes that may be undesirable. Nonetheless, consumers indicated willingness to feed these products to their young children since they recognize the healthfulness of fish consumption and welcome opportunities to include such foods in their children's diet.","abstract_has_math":false,"creators":["De Santos, Felicia Ann"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"Ph.D.","degree_level":"Dissertation","degree_discipline":"Food Science and Human Nutrition","degree_department":null,"school":null,"contributors":["Cadwallader, Keith"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2015,"date_issued":"2015-09-25T21:10:10Z","date_published":"2015-09-25T21:10:10Z","updated_at":"2026-07-22T22:26:21Z","subjects":["Agriculture, Food Science and Technology"],"languages":["eng"],"rights":[],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["(MiAaPQ)AAI3391925"],"render_values":[{"text":"(MiAaPQ)AAI3391925","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/2142/83716","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Cadwallader, Keith"]},{"key":"dc:creator","label":"Author","values":["De Santos, Felicia Ann"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2015-09-25T21:10:10Z","10000-01-01","2009"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science and Human Nutrition"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Dissertation"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Ph.D."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Agriculture, Food Science and Technology"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["eng"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["http://hdl.handle.net/2142/83716","(MiAaPQ)AAI3391925"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Salmon are rich sources of omega-3 fatty acids. These are important in the human diet and especially for young children in the first two years of life. Wild Alaskan salmon was utilized in a novel way by development and investigation of basic baby food product formulations from sockeye and pink salmon. Thus, physical and sensory properties of baby food, formulated to comply with FDA definition of a toddler 'high meat dinner' were evaluated based on effects of retort processing and bone inclusion. A pureed base was compared with a chunked formulation, and consumer acceptability studies were conducted. The effects of inclusion of salmon roe in the formulations on sensory (odor, flavor, texture, visual color) and physical properties (pH, water activity, instrumental color) were determined. Changes in product quality during storage were examined by sensory and chemical testing. A preliminary investigation of the fate of astaxanthin during isothermal heating of salmon puree was also considered. The color of these products was significantly impacted by processing and inclusion of roe. Products maintained good sensory characteristics during evaluated storage period. Use of salmon with bone intensified sensory flavor attributes that may be undesirable. Nonetheless, consumers indicated willingness to feed these products to their young children since they recognize the healthfulness of fish consumption and welcome opportunities to include such foods in their children's diet.","Made available in DSpace on 2015-09-25T21:10:10Z (GMT). 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Wild Alaskan salmon was utilized in a novel way by development and investigation of basic baby food product formulations from sockeye and pink salmon. Thus, physical and sensory properties of baby food, formulated to comply with FDA definition of a toddler 'high meat dinner' were evaluated based on effects of retort processing and bone inclusion. A pureed base was compared with a chunked formulation, and consumer acceptability studies were conducted. The effects of inclusion of salmon roe in the formulations on sensory (odor, flavor, texture, visual color) and physical properties (pH, water activity, instrumental color) were determined. Changes in product quality during storage were examined by sensory and chemical testing. A preliminary investigation of the fate of astaxanthin during isothermal heating of salmon puree was also considered. The color of these products was significantly impacted by processing and inclusion of roe. 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