Influence of the addition of minced fish on the preparation of fish sausage: effects on sensory properties

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorLago, Amanda M. T.-
Autor(es): dc.creatorVidal, Ana C. C.-
Autor(es): dc.creatorSchiassi, Maria C. E. V.-
Autor(es): dc.creatorReis, Tatiana-
Autor(es): dc.creatorPimenta, Carlos-
Autor(es): dc.creatorPimenta, Maria E. S. G.-
Data de aceite: dc.date.accessioned2026-02-09T12:41:42Z-
Data de disponibilização: dc.date.available2026-02-09T12:41:42Z-
Data de envio: dc.date.issued2018-06-12-
Data de envio: dc.date.issued2018-06-12-
Data de envio: dc.date.issued2017-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/29429-
Fonte completa do material: dc.identifierhttps://onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.13586-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1166430-
Descrição: dc.descriptionIn 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.-
Idioma: dc.languageen-
Publicador: dc.publisherInstitute of Food Technologists-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceJournal of Food Science-
Palavras-chave: dc.subjectMeat emulsions-
Palavras-chave: dc.subjectFish sausage - Sensory quality-
Palavras-chave: dc.subjectMinced fish-
Palavras-chave: dc.subjectEmulsões de carne-
Palavras-chave: dc.subjectSalsicha de peixe - Qualidade sensorial-
Palavras-chave: dc.subjectPeixe picado-
Título: dc.titleInfluence of the addition of minced fish on the preparation of fish sausage: effects on sensory properties-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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