Effect of Cooking Conditions on Quality Characteristics of Confit Cod: Prediction by MRI

This study evaluates the effect of low temperature (60, 64 and 68 degrees 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 degrees C-20 min and 64 degrees 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 degrees C-15 min/68 degrees C-15 min/68 degrees C-20 min/60 degrees C-20 min, 64 degrees C-15 min, 64 degrees C-20 min -and proposing to cook confit cod at 60-64 degrees 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.