Artículo
Sensorial characterization and consumer preference analysis of smoked mackerel (Scomber japonicus) fillets
Fecha de publicación:
02/2015
Editorial:
Universiti Putra Malaysia. Faculty of Food Science & Technology
Revista:
International Food Research Journal
ISSN:
1985-4668
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The aim of this work was to develop a list of descriptors to evaluate smoked mackerel fillets combining brine salting with cold smoking at 22 or 28ºC by the conventional sensory profile method and to analyze their consumer acceptance. The samples were investigated by eight descriptive panelists for aroma and flavor attributes before further evaluated by sixty-five consumers for acceptance levels. The trained panel was efficient since judges managed to point out the differences between products, indicating a consensual and discriminative panel performance. Samples treated at 28ºC were scored higher in aroma descriptors than at 22ºC, while these last ones showed high values in flavor descriptors. Consistent with the descriptive panel, the evaluation by the consumers showed the smoked mackerel samples were comparable to the commercial liquid smoke salmon being no significant difference (p>0.05) found in acceptability scores. The sample smoked at 22ºC was the favorite according to the preference consumer test. The results obtained in the present study were highly positive and encouraging that both developed products were accepted by the consumer and had higher preference or equivalent to the one commercial product.
Palabras clave:
SENSORY ANALYSIS
,
PANEL PERFORMANCE
,
CONSUMER PREFERENCE
,
SMOKING MACKEREL
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Colecciones
Articulos(CCT - MAR DEL PLATA)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - MAR DEL PLATA
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - MAR DEL PLATA
Citación
Agustinelli, Silvina Paola; Yeannes, Maria Isabel; Sensorial characterization and consumer preference analysis of smoked mackerel (Scomber japonicus) fillets; Universiti Putra Malaysia. Faculty of Food Science & Technology; International Food Research Journal; 22; 5; 2-2015; 2010-2017
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