Avaliação Química E Sensorial De Lingüiças De Pescado Tipo Frescal

Abstract

A presente pesquisa teve por objetivo caracterizar quimicamente e investigar a aceitabilidade de três tipos de lingüiça preparadas a partir da associação dos seguintes ingredientes cárneos: camarão e peixe, camarão e bacon, camarão, bacon e peixe. As análises químicas incluíram determinação do teor de umidade, gordura, proteína e cinzas, enquanto a análise sensorial envolveu os testes de aceitabilidade e de preferência. A composição química mostrou-se adequada, com teores de umidade, cinzas e proteína similares a de produtos existentes no mercado e percentual lipídico reduzido, configurando produto cárneo com baixo teor de gordura. Todas as preparações analisadas tiveram boa aceitação e a formulação obtida a partir de camarão e bacon foi considerada a preferida pelo painel sensorial. CHEMICAL AND SENSORIAL EVALUATION OF FRESH FISH SAUSAGES Abstract The aim of the present research was to evaluate the chemical composition and the sensorial acceptability of three types of sausages prepared by the association of the following meat ingredients: fish and shrimp, shrimp and bacon, shrimp, bacon and fish. The chemical analysis included moisture, fat, protein and ashes determination however the sensorial analysis involved acceptability and preference tests. The chemical composition was adequate with moisture, ashes and protein contents similar to the products already existent in the market and reduced lipid percentage, configuring a meat product with low fat index. All the preparations assayed had good acceptability and the formulation prepared with shrimp and bacon was preferred by the sensorial panel.

Influence of the Addition of Minced Fish on the Preparation of Fish Sausage: Effects on Sensory Properties

“…One of the critical factors for the development of new food products is consumer acceptability (Correia and others ). According to Kim and others (), the preference score averages can be considered an appropriate means to determine consumer perception and/or acceptance as an overall understanding, in relation to the samples.…”

Acceptance of a new product based on yerba mate and olive leaf

“…This indicates that this is a product with a high potential for acceptance by yerba mate consumers, as the value of the global indicator exceeds the minimum limit of 70% recommended by Bastos et al (2014). As acceptability is considered one of the crucial factors for the development of new products (Correia et al, 2001), the result obtained is promising.…”

Fish breaded made with tilapia fillet and inclusion of minced fish derived from salmon processing: nutritional, technological, and sensory properties

“…Regarding the formulations F1, F2, F3 and F4 these did not differ significantly for any of the evaluated sensory attributes. One of the most important factors for the development of new products is the acceptance by consumers (Correia et al, 2001). In general, the mean scores of the samples for the sensory attributes were on the hedonic scale between 6 and 8, the region of the category "I liked it a little" and "I liked it a lot", respectively.…”