Sensory training and characterization of fish burger formulations made with filleting byproducts of tilapia (Oreochromis niloticus)

Camila Ramos Messias, Danieli Natali Konopka, Deise Caroline Biassi, Rubia Batista Vianna, Ernesto Quast, Eduarda Molardi Bainy, Fábio Henrique Poliseli-Scopel

Resumo


The objectives of the present study were to train a sensory panel and to conduct the sensory characterization of three fish burger formulations. They were made with filleting byproducts of tilapia (Oreochromis niloticus), for inclusion in school meals. Initially, training of the assessors was conducted using the descriptive method for five attributes of the product: fish odor, hardness, juiciness, fish flavor and condiment flavor. The assessors had good repeatability and were able to discriminate the samples.  After the training, the panelists evaluated the five attributes of the three developed formulations containing different condiments in the fish burger base formulation: C1) 0.3% oregano, C2) 0.05% basil and C3) 0.05% rosemary. This evaluation was followed by acceptance test and purchase intention. The three formulations had mild fish odor and flavor, in addition to a mild condiment flavor. Additionally, the products had good sensory acceptance and purchase intention. 


Palavras-chave


Fishburguer. Treinamento sensorial. Método descritivo. Teste de aceitação.

Texto completo:

PDF


DOI: 10.3895/rebrapa.v7n2.3652

Apontamentos

  • Não há apontamentos.


Direitos autorais 2016 CC-BY

Licença Creative Commons
Esta obra está licenciada sob uma licença Creative Commons Atribuição 4.0 Internacional.
ft_peri

Av. Sete de Setembro, 3165 - Rebouças CEP 80230-901 - Curitiba - PR - Brasil

logo_utfpr