Sensory analysis of canned small tilapia with non-commercial sizes
DOI:
https://doi.org/10.33448/rsd-v12i3.40543Keywords:
Value addition; Sensory analysis; Canned food; Fish technology.Abstract
In the food sector, sensory analysis has great importance for evaluating the acceptability by consumers and will also evaluate the quality of a product to be tested. This work aims to perform sensory analysis of canned products of different sizes of Nile tilapia (Oreochromis niloticus) to stimulate the consumption of canned fish. Attribute profile tests were applied, evaluating appearance, color, aroma, flavor, and texture, the judge was asked to evaluate the attributes specified on the card after tasting the samples, using a 9-point verbal and numerical scale. To evaluate the effect of size on sensory characteristics the Friedman test was used. Considering the significance level of 5%. In case of a statistically significant effect, the Conover test was used. Spearman correlation coefficients were also computed for these variables. Sensory characteristics showed strong positive correction between color/appearance, taste/purchase intention, overall evaluation/purchase intention, overall evaluation/taste, and overall evaluation/consistency. The appearance of the products correlated with their coloration, indicating that when they tasted the canned tilapia in the different sizes, they were accepted, because the product presented good characteristics in these two variables. It is concluded that small, i.e., out of commercial size tilapia that were canned, proved to be effective in producing canned fish for marketing, which may impact aquaculture production.
References
Brasil. (2017). Manual para aplicação dos testes de aceitabilidade no Programa Nacional de Alimentação Escolar (PNAE) (A. L. S. Scarparo & G. R. Bratkowski (Eds.)). Ministerio da Educação. http://www.fnde.gov.br/index.php/centrais-de-conteudos/publicacoes/category/110-alimentacao-e-nutricao?download=5096:manual-para-aplicacao-dos-testes-de-aceitabilidade-no-pnae
Conover, W. J. (1999). Practical nonparametric statistics. Wiley.
Dentz, B. A. Von, Silva, A. M., Macedo, H. R., Costa, L. C., Bittencourt, F., Signor, A., Boscolo, W. R., Corrêia, A. F., & Feiden, A. (2022). Adding value to fish: Sensory analysis of canned fish in brine and in pate form. Research, Society and Development, 11(9), e4611931057–e4611931057. https://doi.org/10.33448/RSD-V11I9.31057
Dutcosky, S. D. (2007). Análise sensorial de alimentos (2nd ed.). Editora Champagnat.
Dutcosky, S. D. (2011). Análise sensorial de alimentos (3rd ed.). Editora Champagnat.
Dutra, F. M., Machado, W. J., Caetano, M. S., & Gobbo, D. A. (2012). Avaliação sensorial do processamento em conserva, utilizando as espécies: tilápia (Oreochromis niloticus), lambari (Astianax spp) e pacú (Piaractus mesopotamicus). Revista Brasileira de Produtos Agroindustriais, 14(3), 239–244. https://doi.org/10.15871/1517-8595/rbpa.v14n3p239-244
Harrell Jr, F. E., & Dupont, C. (2023). Hmisc: Harrell Miscellaneous. https://hbiostat.org/R/Hmisc/
Morsoleto, F. M. da S., Werneck, P. R., Macedo, H. R., Silva, A. M. da, Carvalho, L. E., Corrêia, A. F., Bittencourt, F., Signor, A., Boscolo, W. R., & Feiden, A. (2022). Application of technological processes to obtain pâté products with different non-commercial sizes, from Nile tilapia. Research, Society and Development, 11(9), e41211931715–e41211931715. https://doi.org/10.33448/RSD-V11I9.31715
Pohlert, T. (2022). PMCMRplus: Calculate Pairwise Multiple Comparisons of Mean Rank Sums Extended. https://cran.r-project.org/web/packages/PMCMRplus/index.html
R Development Core Team. (2018). R: A language and environment for statistical computing. R Foundation for Statistical Computing, Vienna, Austria. http://www.r-project.org
Rebouças, L. O. S., Figueiredo, J. P. V., Alves, V. C. F., Campêlo, M. C. S., Oliveira, P. V. C., Souza, J. T., Firmino, S. S., Pereira, G. S., Silva, J. B. A., & Lima, P. O. (2020). Different salting processes in the quality of tilapia fillets (Oreochromis niloticus). Research, Society and Development, 9(10), e1029108251–e1029108251. https://doi.org/10.33448/RSD-V9I10.8251
Revelle, W. (2022). psych: Procedures for Psychological, Psychometric, and Personality Research. https://cran.r-project.org/web/packages/psych/index.html
Ross, C. F. (2009). Physiology of sensory perception. In S. Clark, M. Costello, M. Drake, & F. Bodyfelt (Eds.), The Sensory Evaluation of Dairy Products (pp. 17–42). Springer US. https://doi.org/10.1007/978-0-387-77408-4_3/COVER
Scheff, S. W. (2016). Fundamental Statistical Principles for the Neurobiologist: A Survival Guide. Academic Press.
Sousa, D. N., Chicrala, P. C. M. S., & Pires, C. R. F. (2019). Estudo prospectivo de espécies de peixes de água doce como alternativa para o processo de enlatamento na indústria de conservas de pescado. HOLOS, 1, 1–11. https://doi.org/10.15628/holos.2019.6208
Teixeira, L. V. (2009). Análise sensorial na indústria de alimentos. Revista Do Instituto de Laticínios Cândido Tostes, 64(366), 12–21. https://www.revistadoilct.com.br/rilct/article/view/70
Vaz Flores, I. F. (2019). Desenvolvimento de novos produtos à base de pescado: paté de bacalhau e paté de ovas de pescado. https://doi.org/http://hdl.handle.net/10400.14/30638
Vieira, R. H. S. F. (2004). Microbiologia, higiene e qualidade do pescado: teoria e prática (R. H. S. dos F. Vieira, D. dos P. Rodrigues, N. S. E. Barreto, O. V. de Sousa, R. C. de O. Tôrres, R. V. Ribeiro, S. Saker-Sampaio, S. M. M. do Nascimento, F. de A. P. da Costa, & Z. R. Madeira (Eds.); 1st ed.). Varela.
Wickham, H. (2016). reshape2: Flexibly Reshape Data: A Reboot of the Reshape Package. https://cran.r-project.org/web/packages/reshape2/index.html
Wickham, H., François, R., Henry, L., Müller, K., & Vaughan, D. (2023). dplyr: A Grammar of Data Manipulation.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Leonan Coelho da Costa; Humberto Rodrigues Macedo; Eva Barros Miranda; Gabriel Xavier Serrão; Ana Maria da Silva; Armin Feiden; Arlindo Fabrício Corrêia; Aldi Feiden
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
