Sensory training and characterization of fish burger formulations made with filleting byproducts of tilapia (Oreochromis niloticus)

dc.contributorUniversidade Federal da Fronteira Sulpt-BR
dc.creatorRamos Messias, Camila
dc.creatorKonopka, Danieli Natali
dc.creatorBiassi, Deise Caroline
dc.creatorBatista Vianna, Rubia
dc.creatorQuast, Ernesto
dc.creatorMolardi Bainy, Eduarda
dc.creatorPoliseli-Scopel, Fábio Henrique
dc.date2016-09-01
dc.date.accessioned2022-12-07T19:26:36Z
dc.date.available2022-12-07T19:26:36Z
dc.identifierhttps://periodicos.utfpr.edu.br/rebrapa/article/view/3652
dc.identifier10.3895/rebrapa.v7n2.3652
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/5313798
dc.descriptionThe objectives of the present study were to train a sensory panel and to conduct the sensory characterization of three fish burger formulations. They were made with filleting byproducts of tilapia (Oreochromis niloticus), for inclusion in school meals. Initially, training of the assessors was conducted using the descriptive method for five attributes of the product: fish odor, hardness, juiciness, fish flavor and condiment flavor. The assessors had good repeatability and were able to discriminate the samples.  After the training, the panelists evaluated the five attributes of the three developed formulations containing different condiments in the fish burger base formulation: C1) 0.3% oregano, C2) 0.05% basil and C3) 0.05% rosemary. This evaluation was followed by acceptance test and purchase intention. The three formulations had mild fish odor and flavor, in addition to a mild condiment flavor. Additionally, the products had good sensory acceptance and purchase intention. pt-BR
dc.formatapplication/pdf
dc.languagepor
dc.publisherUniversidade Tecnológica Federal do Paraná (UTFPR)pt-BR
dc.relationhttps://periodicos.utfpr.edu.br/rebrapa/article/view/3652/pdf
dc.rightsDireitos autorais 2016 CC-BYpt-BR
dc.rightshttp://creativecommons.org/licenses/by/4.0pt-BR
dc.sourceBrazilian Journal of Food Research; v. 7, n. 2 (2016); 125 - 142en-US
dc.sourceBrazilian Journal of Food Research; v. 7, n. 2 (2016); 125 - 142pt-BR
dc.source2448-3184
dc.source10.3895/rebrapa.v7n2
dc.subjectÁrea: Ciência e Tecnologia de Alimentos. Sub-área: Tecnologia de Alimentospt-BR
dc.subjectFishburguer. Treinamento sensorial. Método descritivo. Teste de aceitação.pt-BR
dc.titleSensory training and characterization of fish burger formulations made with filleting byproducts of tilapia (Oreochromis niloticus)pt-BR
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typept-BR


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