Influence of the Addition of Minced Fish on the Preparation of Fish Sausage: Effects on Sensory Properties

Influence of the Addition of Minced Fish on the Preparation of Fish Sausage: Effects on Sensory Properties

In this study, we evaluated the effect of minced fish (MF) inclusion on the acceptance of tilapia sausages. One hundred consumers participated in the sensory acceptance test in relation to the attributes appearance, color, aroma, flavor, texture, overall impression, and purchase intent. The tests we...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food science Vol. 82; no. 2; pp. 492 - 499
Main Authors: Lago, Amanda M. T., Vidal, Ana C. C., Schiassi, Maria C. E. V., Reis, Tatiana, Pimenta, Carlos, Pimenta, Maria E. S. G.
Format: Journal Article
Language:English
Published: United States Wiley Subscription Services, Inc 01-02-2017
Subjects:
Acceptance
Acceptance tests
Animals
Color
Consumer Behavior
Consumers
Fish
Fish Products - analysis
Fishes
Flavoring Agents - analysis
Food Analysis - methods
Food Handling - methods
Food quality
Food science
Humans
Inclusions
Intention
meat emulsions
Meat Products - analysis
Multivariate Analysis
Odorants
preference map
Principal Component Analysis
Sausages
Sensory perception
sensory quality
Surface layer
sustainability
Taste
Texture
Tilapia
waste utilization
preference map
meat emulsions
waste utilization
sustainability
sensory quality
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:In this study, we evaluated the effect of minced fish (MF) inclusion on the acceptance of tilapia sausages. One hundred consumers participated in the sensory acceptance test in relation to the attributes appearance, color, aroma, flavor, texture, overall impression, and purchase intent. The tests were conducted using the same composition of ingredients, varying only the raw material (MF and fillet), resulting in 5 different formulations. To represent the results of the sensory attributes, we generated internal preference maps through principal component analysis and parallel factor analysis, as well as frequency histograms. The data showed greater acceptability for the sample produced with 50% MF, although all had shown satisfactory results. We conclude that inclusion of MF can be suitable in the preparation of fish sausage due to high consumer acceptance. Practical Application In a scenario of constant competitiveness in the food sector, the development of new products, especially those of rapid preparation, is closely related to current consumer trends. Food companies have given impulse to the improvement of new production techniques and application of new ingredients that add value to the product, seeking lower costs, and to ensure the use of agroindustrial waste. To achieve this innovation it is essential to standardize the product parameters, in order to reach excellence in quality, acceptability, and consumer satisfaction.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.13586