Sensory training and characterization of fish burger formulations made with filleting byproducts of tilapia (Oreochromis niloticus)
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 conduc...
| Principais autores: | Ramos Messias, Camila, Konopka, Danieli Natali, Biassi, Deise Caroline, Batista Vianna, Rubia, Quast, Ernesto, Molardi Bainy, Eduarda, Poliseli-Scopel, Fábio Henrique |
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| Formato: | Artigo |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2016
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3652 |
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peri-article-36522016-09-19T17:14:39Z Sensory training and characterization of fish burger formulations made with filleting byproducts of tilapia (Oreochromis niloticus) Ramos Messias, Camila Konopka, Danieli Natali Biassi, Deise Caroline Batista Vianna, Rubia Quast, Ernesto Molardi Bainy, Eduarda Poliseli-Scopel, Fábio Henrique Área: Ciência e Tecnologia de Alimentos. Sub-área: Tecnologia de Alimentos Fishburguer. Treinamento sensorial. Método descritivo. Teste de aceitação. 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. Universidade Tecnológica Federal do Paraná (UTFPR) Universidade Federal da Fronteira Sul 2016-09-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/3652 10.3895/rebrapa.v7n2.3652 Brazilian Journal of Food Research; v. 7, n. 2 (2016); 125 - 142 Brazilian Journal of Food Research; v. 7, n. 2 (2016); 125 - 142 2448-3184 10.3895/rebrapa.v7n2 por http://periodicos.utfpr.edu.br/rebrapa/article/view/3652/pdf Direitos autorais 2016 CC-BY http://creativecommons.org/licenses/by/4.0 |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
PERI |
| language |
Português |
| format |
Artigo |
| author |
Ramos Messias, Camila Konopka, Danieli Natali Biassi, Deise Caroline Batista Vianna, Rubia Quast, Ernesto Molardi Bainy, Eduarda Poliseli-Scopel, Fábio Henrique |
| spellingShingle |
Ramos Messias, Camila Konopka, Danieli Natali Biassi, Deise Caroline Batista Vianna, Rubia Quast, Ernesto Molardi Bainy, Eduarda Poliseli-Scopel, Fábio Henrique Sensory training and characterization of fish burger formulations made with filleting byproducts of tilapia (Oreochromis niloticus) |
| author_sort |
Ramos Messias, Camila |
| title |
Sensory training and characterization of fish burger formulations made with filleting byproducts of tilapia (Oreochromis niloticus) |
| title_short |
Sensory training and characterization of fish burger formulations made with filleting byproducts of tilapia (Oreochromis niloticus) |
| title_full |
Sensory training and characterization of fish burger formulations made with filleting byproducts of tilapia (Oreochromis niloticus) |
| title_fullStr |
Sensory training and characterization of fish burger formulations made with filleting byproducts of tilapia (Oreochromis niloticus) |
| title_full_unstemmed |
Sensory training and characterization of fish burger formulations made with filleting byproducts of tilapia (Oreochromis niloticus) |
| title_sort |
sensory training and characterization of fish burger formulations made with filleting byproducts of tilapia (oreochromis niloticus) |
| description |
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. |
| publisher |
Universidade Tecnológica Federal do Paraná (UTFPR) |
| publishDate |
2016 |
| url |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3652 |
| _version_ |
1805294426914816000 |
| score |
10,814766 |