SENSORY COMPARISON OF THREE BURGER FORMULATIONS PREPARED BASED RED TILAPIA (Oreochromis sp.).
Abstract
Were evaluated sensorially hamburgers prepared from red tilapia and two further formulations, in which a percentage of red tilapia was replaced by beef meat in one and by pig meat in the other. Were raised three different formulations: only tilapia meat, encoded by the random number 8204, tilapia meat with added beef and pork, identified with the numbers 6271 and 3522 respectively. The burgers were submitted to tasting made by a panel of 100 untrained consumers using a seven-point hedonic scale. Was valued statistically the approval of the products and found that there were good pleasure and acceptance. The results indicated an acceptance of 75% for sample 8204, while for samples 6271 and 3522 acceptance was 78% and 82% respectively. Despite presenting some differences between the percentages of acceptance of the three formulations, the interval of variance is not significant which allowsconcluding that the three formulations were of complete satisfaction. Was concluded that the differences between the burgers made only with tilapia versus those made with addition of tilapia with other meats not influence their acceptance by consumers.
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Agro-fishery, Sensory evaluation, Food products made from fish, Food security.References
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