The e-ROSA project seeks to build a shared vision of a future sustainable e-infrastructure for research and education in agriculture in order to promote Open Science in this field and as such contribute to addressing related societal challenges. In order to achieve this goal, e-ROSA’s first objective is to bring together the relevant scientific communities and stakeholders and engage them in the process of coelaboration of an ambitious, practical roadmap that provides the basis for the design and implementation of such an e-infrastructure in the years to come.
This website highlights the results of a bibliometric analysis conducted at a global scale in order to identify key scientists and associated research performing organisations (e.g. public research institutes, universities, Research & Development departments of private companies) that work in the field of agricultural data sources and services. If you have any comment or feedback on the bibliometric study, please use the online form.
You can access and play with the graphs:
- Evolution of the number of publications between 2005 and 2015
- Map of most publishing countries between 2005 and 2015
- Network of country collaborations
- Network of institutional collaborations (+10 publications)
- Network of keywords relating to data - Link
SENSORY AND PHYSICOCHEMICAL ASSESSMENT OF WILD AND AQUACULTURED GREEN AND BLACK LIP ABALONE (HALIOTIS LAEVIGATA AND HALIOTIS RUBRA)
Abalone is a highly valued food product in many countries, in large part a result of its unique sensory properties. Wild and cultured abalone both attract premium prices, but generally this is not based on sensory characteristics. Yet, abalone aquaculture is developing to provide an alternative to a dwindling supply of wild abalone, and this provides an opportunity to optimize the sensory properties if they are better understood. In most natural food products, farming practices and growing environment are responsible for the sensory properties of the final product; therefore, the comparison of both wild and aquacultured abalone's sensory characteristics could contribute to a better understanding of the impact of the growing and farming practices on the sensory properties. Our study focused on the development of a descriptive sensory analysis methodology to measure abalone sensory properties, and the observation of differences among the abalone sampled. Wild and aquacultured abalone were prepared according to a standardized cooking protocol. A sensory panel of trained assessors developed and defined a descriptive vocabulary and a method of assessment, and then quantified the sensory properties of abalone. A vocabulary of 16 terms describing aroma, texture, flavor, and aftertaste of the abalone was developed. Very significant differences were found between abalone sourced from the wild and aquacultured abalone from different sources. The wild-caught blacklip abalone, which were larger in size, were perceived as more firm, springy, and chewy, but also rated significantly higher in aroma, flavor, and aftertaste impact as well as earthy and metallic flavors. Significant differences in sensory properties were also found between cultured abalone fed different diets. Compositional analysis showed significant differences between abalone in their content of glycogen (range, 4.8% 23.2% of dry weight (DW)), moisture (69.4% 73.7% live weight), and taste-active free amino acids, especially glycine (3.4-18.2 mg/g DW) and glutamate (1.0-3.6 mg/g DW). Correlations were found between sensory attributes and some chemical compounds. This study indicates that growing conditions as well as growing techniques may have a large influence on abalone sensory characteristics. However, because the design of the study was not balanced for key growth or production variables, additional studies are required to identify and quantify which factors were most influential. The descriptive sensory method developed was successful in measuring the sensory properties of abalone and can now be applied more broadly.
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