Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/29429
Título: Influence of the addition of minced fish on the preparation of fish sausage: effects on sensory properties
Palavras-chave: Meat emulsions
Fish sausage - Sensory quality
Minced fish
Emulsões de carne
Salsicha de peixe - Qualidade sensorial
Peixe picado
Data do documento: 2017
Editor: Institute of Food Technologists
Citação: LAGO, A. M. T. et al. Influence of the addition of minced fish on the preparation of fish sausage: effects on sensory properties. Journal of Food Science, Champaign, v. 82, n. 2, p. 492-499, 2017.
Resumo: 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.
URI: https://onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.13586
http://repositorio.ufla.br/jspui/handle/1/29429
Aparece nas coleções:DCA - Artigos publicados em periódicos

Arquivos associados a este item:
Não existem arquivos associados a este item.


Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.