{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,20]],"date-time":"2026-02-20T20:33:56Z","timestamp":1771619636580,"version":"3.50.1"},"reference-count":36,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2007,10,25]],"date-time":"2007-10-25T00:00:00Z","timestamp":1193270400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2007,11]]},"abstract":"<jats:p>\n                    <jats:bold>ABSTRACT:\u2002<\/jats:bold>\n                    In order to investigate the impact of blood residues on the end quality of exsanguinated and unbled farmed turbot (\n                    <jats:italic>Scophthalmus maximus<\/jats:italic>\n                    ), meat quality was evaluated using mechanical, sensory, and computer imaging techniques. The results show that exsanguination is important for improving the visual appearance, and the blood residue could be quantified using a computer imaging system. After 6 d of storage, mechanical analysis using puncture test or shear force showed no difference between exsanguinated and unbled fish. The trained taste panel was unable to detect any differences between exsanguinated and unbled fish after 6 and 14 d of storage. We conclude that over a 2\u2010wk period the blood residue in turbot meat does not affect texture or sensory quality, but does affect the visual appearance.\n                  <\/jats:p>","DOI":"10.1111\/j.1750-3841.2007.00540.x","type":"journal-article","created":{"date-parts":[[2007,10,27]],"date-time":"2007-10-27T18:13:40Z","timestamp":1193508820000},"source":"Crossref","is-referenced-by-count":17,"title":["Exsanguination of Turbot and the Effect on Fillet Quality Measured Mechanically, by Sensory Evaluation, and with Computer Vision"],"prefix":"10.1111","volume":"72","author":[{"given":"B.","family":"Roth","sequence":"first","affiliation":[]},{"given":"R.","family":"Schelvis\u2010Smit","sequence":"additional","affiliation":[]},{"given":"L.H.","family":"Stien","sequence":"additional","affiliation":[]},{"given":"A.","family":"Foss","sequence":"additional","affiliation":[]},{"given":"R.","family":"Nortvedt","sequence":"additional","affiliation":[]},{"given":"A.","family":"Imsland","sequence":"additional","affiliation":[]}],"member":"311","published-online":{"date-parts":[[2007,10,26]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1999.tb15056.x"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf011394w"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0315-5463(86)71629-5"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2005.03.040"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/S1095-6433(00)00335-4"},{"issue":"21","key":"e_1_2_8_7_1","doi-asserted-by":"crossref","first-page":"8271","DOI":"10.1021\/jf061231d","article-title":"Mechanisms of heme protein\u2010mediated lipid oxidation using hemoglobin and myoglobin variants in raw and heated washed muscle","volume":"54","author":"Grunwald EW","year":"2006","journal-title":"J Agric Food Chem"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf0603228"},{"key":"e_1_2_8_9_1","volume-title":"Sensory analysis, methodology flavour profile methods standard 6564. 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