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dc.contributor.author
Sánchez Pascua, Gabriela Leonor  
dc.contributor.author
Casales, Maria Rosa  
dc.contributor.author
Yeannes, Maria Isabel  
dc.date.available
2024-09-04T11:26:49Z  
dc.date.issued
2010-05  
dc.identifier.citation
Sánchez Pascua, Gabriela Leonor; Casales, Maria Rosa; Yeannes, Maria Isabel; Psychophysical estimation of acid intensity and determination of sweet-acid interaction in a fish paste containing glycerol; Sociedade Brasileira de Ciência e Tecnologia de Alimentos; Ciência e Tecnologia de Alimentos; 30; 5-2010; 260-263  
dc.identifier.issn
0101-2061  
dc.identifier.uri
http://hdl.handle.net/11336/243536  
dc.description.abstract
In a fish paste made with cooked Brazilian flathead (Percophis brasiliensis), glycerol (17%), sodium chloride (1.5%) and potassium sorbate (0.1%) the following acid percentages: 0.2; 0.4; 0.6; 0.8, 1 and 1.5% w/w were incorporated to determine the relationship between added acetic acid and the sensorially perceived intensity, and the effects of the combination of sweet-acid tastes. Tests for paired comparison, ranking and structured verbal scales for sweet and acid attributes and psychophysical test were carried out. There was a perceptible difference among samples for differences of 0.4 units of acid concentration. Samples indicated as sweeter by 89.47% of the judges were those containing a lesser acid concentration. A reduction in glycerol sweetness when increasing acid levels was observed. Acetic acid reduced the sweetness of glycerol and inversely glycerol reduced the acidity of acetic acid. The data obtained with the magnitude estimation test agree with Steven’s law.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Sociedade Brasileira de Ciência e Tecnologia de Alimentos  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc/2.5/ar/  
dc.subject
FISH PRODUCTS  
dc.subject
INTERMEDIATE MOISTURE  
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SENSORIAL TEST  
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TASTE INTERACTIONS  
dc.subject.classification
Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
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INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Psychophysical estimation of acid intensity and determination of sweet-acid interaction in a fish paste containing glycerol  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2024-08-19T11:41:06Z  
dc.identifier.eissn
1678-457X  
dc.journal.volume
30  
dc.journal.pagination
260-263  
dc.journal.pais
Brasil  
dc.journal.ciudad
Campinas  
dc.description.fil
Fil: Sánchez Pascua, Gabriela Leonor. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Universidad Nacional de Mar del Plata; Argentina  
dc.description.fil
Fil: Casales, Maria Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina  
dc.description.fil
Fil: Yeannes, Maria Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Ciencias Agrarias; Argentina  
dc.journal.title
Ciência e Tecnologia de Alimentos  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.scielo.br/j/cta/a/bBdpPjzDV39cXgr5PNRjJXh/  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1590/S0101-20612010000500039