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Journals / Aquatic Sciences and Engineering / 2018 / Cilt: 33 - Sayı: 3

Sensorial Evaluation of Fish Croquettes Produced from Different Seafood

Ekrem Cem ÇANKIRILIGİL
Nermin BERİK
Pages
96–101
Publication Date
2018-06-28
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The shrimp croquette was found to be the overall favorite in terms of flavor, odor, and general appreciation parameters among the groups.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:DOI: 10.26650/ASE201818This study evaluated the sensorial characteristics of fish croquettes produced from different seafood such as deep-water rose shrimp (Parapenaeus longirostris), sardine (Sardina pilchardus), and rainbow trout (Oncorhynchus mykiss).
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Key Findings & Data:First, a sensorial appreciation test and a quantitative descriptive analysis (QDA) were conducted by 12 expert panelists.
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Conclusion & Impact:The shrimp croquette was found to be the overall favorite in terms of flavor, odor, and general appreciation parameters among the groups.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Deep-water rose shrimp · sardine · rainbow trout

Abstract

DOI: 10.26650/ASE201818This study evaluated the sensorial characteristics of fish croquettes produced from different seafood such as deep-water rose shrimp (Parapenaeus longirostris), sardine (Sardina pilchardus), and rainbow trout (Oncorhynchus mykiss). First, a sensorial appreciation test and a quantitative descriptive analysis (QDA) were conducted by 12 expert panelists. Then, a consumer appreciation test was carried out with 100 consumers aged between 20 and 55 years. The appreciation tests showed that all the croquettes were appreciated by both the panelists and the consumers. The shrimp croquette was found to be the overall favorite in terms of flavor, odor, and general appreciation parameters among the groups. The QDA results revealed that the shrimp and sardine croquettes maintained their characteristic flavor and odor, whereas those of the rainbow trout croquettes were preserved less compared with other croquettes. These results indicate that sardine croquettes can be recommended to consumers who enjoy consuming seafood with a strong fish aroma. Trout and shrimp croquettes can be recommended to some consumers who wish to consume seafood but do not necessarily like the taste of fish or shellfish.

Özet

DOI: 10.26650/ASE201818This study evaluated the sensorial characteristics of fish croquettes produced from different seafood such as deep-water rose shrimp (Parapenaeus longirostris), sardine (Sardina pilchardus), and rainbow trout (Oncorhynchus mykiss). First, a sensorial appreciation test and a quantitative descriptive analysis (QDA) were conducted by 12 expert panelists. Then, a consumer appreciation test was carried out with 100 consumers aged between 20 and 55 years. The appreciation tests showed that all the croquettes were appreciated by both the panelists and the consumers. The shrimp croquette was found to be the overall favorite in terms of flavor, odor, and general appreciation parameters among the groups. The QDA results revealed that the shrimp and sardine croquettes maintained their characteristic flavor and odor, whereas those of the rainbow trout croquettes were preserved less compared with other croquettes. These results indicate that sardine croquettes can be recommended to consumers who enjoy consuming seafood with a strong fish aroma. Trout and shrimp croquettes can be recommended to some consumers who wish to consume seafood but do not necessarily like the taste of fish or shellfish.

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Cite This Article

ÇANKIRILIGİL, E. C., BERİK, N. (2018). Sensorial Evaluation of Fish Croquettes Produced from Different Seafood. Aquatic Sciences and Engineering, Cilt: 33 - Sayı: 3, 96–101. https://ajindex.com/articles/48098

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