The development of a novel smoked salmon mousse formulation with improved textural properties
BACKGROUND: Obesity is a problem recognised by nutritionists and food scientists worldwide that is increasing at an alarming rate. Product developers in the food industry have had to come up with new and innovative ideas to create healthier products that are still appealing to consumers. There has been emerging evidence that entrapping air bubbles in gel matrices may be one alternative that could promote satiety with reduced calorific density. Food texture is a key property that influencing consumers’ overall acceptability of a product. Although appearance represents an important mousse parameter, textural property is considered the major sensory attribute impacting the overall liking of a mousse. AIM: To investigate an improved formulation of smoked salmon mousse using starch, whipping agents and fish gelatine combinations, to create a light and aerated texture that shows stability during freezing. METHOD: The effect of gelatine, starch and whipping agents were evaluated on the textural (firmness and viscosity) and sensory (appearance, aroma, flavour and texture) parameters of the smoked salmon mousse. RESULTS: There was a statistical significant difference between the textural firmness of the mousse with no whipping agent and the mousse containing whipping agent (p < 0.05). The additionally whipping time decreased the firmness of the mousse, however there was no statistical difference between the mousse whipped for three minutes and the mousse whipped for 5 minutes. CONCLUSION: The addition of whipping agents used in smoked salmon mousse production represents an important economic and technological ingredient in the food industry by improving the textual properties. KEY WORDS: Mousse, foams, whipping agents, textural analysis, sensory analysis.