Influence of the Addition of Minced Fish on the Preparation of Fish Sausage: Effects on Sensory Properties
- Autores: Amanda M. T. Lago, Ana C. C. Vidal, Maria C. E. V. Schiassi, Tatiana Alves dos Reis, Carlos Pimenta, Maria Emília de Sousa Gomes Pimenta
- Localización: Journal of food science, ISSN 0022-1147, Vol. 82, Nº 2, 2017, págs. 492-499
- Idioma: inglés
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Resumen
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. 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.
