title: Influence of the Addition of Minced Fish on the Preparation of Fish Sausage: Effects on Sensory Properties.
abstract: In 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.
authors.affiliation: Dept. of Food Science, Federal Univ. of Lavras, Lavras, Minas Gerais, 37200-000, Brazil.
authors.forename: Amanda M T
authors.initials: AM
authors.lastname: Lago
authors.affiliation: Dept. of Food Science, Federal Univ. of Lavras, Lavras, Minas Gerais, 37200-000, Brazil.
authors.forename: Ana C C
authors.initials: AC
authors.lastname: Vidal
authors.affiliation: Dept. of Food Science, Federal Univ. of Lavras, Lavras, Minas Gerais, 37200-000, Brazil.
authors.forename: Maria C E V
authors.initials: MC
authors.lastname: Schiassi
authors.affiliation: Dept. of Food Science, Federal Univ. of Lavras, Lavras, Minas Gerais, 37200-000, Brazil.
authors.forename: Tatiana
authors.initials: T
authors.lastname: Reis
authors.affiliation: Dept. of Food Science, Federal Univ. of Lavras, Lavras, Minas Gerais, 37200-000, Brazil.
authors.forename: Carlos
authors.initials: C
authors.lastname: Pimenta
authors.affiliation: Dept. of Food Science, Federal Univ. of Lavras, Lavras, Minas Gerais, 37200-000, Brazil.
authors.forename: Maria E S G
authors.initials: ME
authors.lastname: Pimenta
mesh_terms: D000818:Animals; D003116:Color; D003258:Consumer Behavior; D005396:Fish Products / Q000032:analysis*; D005399:Fishes; D005421:Flavoring Agents / Q000032:analysis*; D005504:Food Analysis / Q000379:methods*; D005511:Food Handling / Q000379:methods*; D006801:Humans; D033182:Intention; D008461:Meat Products / Q000032:analysis*; D015999:Multivariate Analysis; D009812:Odorants; D025341:Principal Component Analysis; D013649:Taste
chemical_list: D005421:Flavoring Agents
keywords: meat emulsions; preference map; sensory quality; sustainability; waste utilization