Acceptance of fermented anchovy(Engraulis anchoita)

Abstract

The objective of this study was to evaluate the acceptance of fermented anchovy (Engraulis anchoita) by consumers aged 18-67 (n=100) from two experiments, first using preference test and then by acceptance of formulation preference. Anchovy fillets were fermented with added NaCl and glucose with 4 different treatments: A (NaCl 1% and glucose 4%), B (NaCl 1% and glucose 6%), C (NaCl 1.5% and glucose 4%), and D (NaCl 1.5% and glucose 6% glucose). At first, the preference of fermented anchovy fillets with samples prepared in the form of pizza was assessed by applying a preference ranking test to 75 consumers. The results indicated the sample with 1% NaCl and 6% glucose as the preferred (P>0.05). Later in the second stage, the preferred fermented fillet was subjected to acceptance by 100 consumers who have the consumption habit of such product by using a hedonic scale of 9 points. The results indicated an acceptance rate of 79.8%. This work aimed to call attention to the importance of the acceptance of this food.

Sensory quality and consumer acceptance of skim yoghurt produced with transglutaminase at pilot plant scale

“…The acceptance index summarises the acceptance results from the distribution scores (Carbonera et al . ). The acceptance index was 59.7% for TG yoghurt and 70.5% for Control yoghurt.…”

“…Whereas in the region of the scale of high acceptance (8-9 points) only 5.6% of the consumers selected the TG yoghurt. The acceptance index summarises the acceptance results from the distribution scores (Carbonera et al 2014). The acceptance index was 59.7% for TG yoghurt and 70.5% for Control yoghurt.…”