Author(s): Dias, Miguel Fernandes
Date: 2012
Persistent ID: http://hdl.handle.net/10400.26/4414
Origin: Escola Superior de Hotelaria e Turismo do Estoril
Subject(s): Aquacultura; Chefes; Consumidores; Peixe; Avaliação hedónica; Aquaculture; Chef; Consumers; Fish; Hedonic evaluation
O consumidor actual, quando escolhe um produto ou serviço, está mais consciente da importância da qualidade dos produtos que consome e, quando o contexto é a refeição, revela uma exigência ao nível sensorial, nomeadamente quando se trata de comer fora de casa. Na escolha do estabelecimento de restauração, além da qualidade dos produtos, assume especial relevância o papel do Chefe de cozinha que através da sua criatividade e domínio das técnicas de confecção poderá acrescentar qualidade aos produtos de menor valor comercial. Com o trabalho proposto procurou-se analisar os hábitos de consumo de alguns produtos da pesca frescos e determinar o nível de conhecimento dos consumidores acerca dos produtos de aquacultura. Pretendeu-se também quantificar a percepção das diferenças entre estes e os peixes de captura, antes e após o processamento culinário. Para tal, aplicaram-se 30 questionários a vendedores de peixe e a 30 restaurantes, através de entrevistas e, paralelamente, realizou-se um questionário por via electrónica a consumidores. Desenvolveu-se ainda um ensaio experimental em que duas amostras de dourada (Sparus aurata), (aquicultura vs captura do mar) foram preparadas através de dois processos culinários diferentes (fervida em água e sal vs receita criativa de um Chefe de cozinha), seguido de avaliação sensorial, utilizando um painel de 30 provadores. Foram realizados testes hedónicos para cor, textura, sabor e apreciação global utilizando uma escala de 1 a 9 (desgostei muito a gostei muito). Os dados obtidos nos questionários aplicados aos vendedores e aos restaurantes revelam que os consumidores questionam com frequência a origem do peixe (80% e 76,7%, respectivamente). Verifica-se também que os consumidores procuram diferentes espécies, dependendo do local de compra (mercado ou restaurante). Concluiu-se que os consumidores adoptam opções de confecção culinária de peixe muito limitadas, revelando, no entanto, um consumo razoável deste tipo de alimento. Apesar dos resultados indicarem uma clara preferência para o peixe de captura, os consumidores admitem não terem conhecimento suficiente acerca das principais diferenças entre o peixe de captura e o de aquacultura. Os ensaios culinários sublinharam a importância do papel que o Chefe de cozinha pode desempenhar na aceitação dos produtos de aquacultura.
Consumer’s perceptions about the quality of meals are increasing, and they include aspects such as food safety, ingredient freshness, the environment in which meal is taking place, among others. Consumers are seeking unique dining experiences, which rely more and more on the skills and art of the chefs. These are also a major element also for adding value to products that otherwise could be considered of lower commercial value, for example aquaculture products. This study aimed to both determine consumers’ understanding about aquaculture products and to quantify the perception of organoleptic differences between aquaculture and sea products after the cooking process. Thirty questionnaires were applied to fish sellers and other 30 to owners of fish restaurants and an e-questionnaire was completed by 200 consumers. An experimental assay was developed, in which two samples of Gilthead seabream (Sparus aurata), (Aquaculture vs sea capture) were cooked using two different culinary processes (boiled in salted water vs a chef’s creative recipe) followed by sensory evaluation using a panel of 30 testers. Hedonic tests were performed for colour, texture, flavour and global appreciation using a 1 to 9 scale (dislike very much to like very much). The first mentioned questionnaires revealed that consumers frequently ask about the origin of the fish (80% and 76,7%, respectively). It also revealed that consumers look for different species of fish, depending if they are buying it in a restaurant or in a fish market. The data obtained in the e-questionnaire revealed that 87,5% of the individuals were frequent consumers of fish and that 54% usually ate fish 3 to 5 times a week, 36% at it more than 5 times a week and only 10% ate it less than 3 times a week; species eaten more frequently were: 66% Salmon; 63% European hake, 59,5% Gilthead sea bream, 40% Atlantic horse mackerel and 31% European sea bass. The majority ate grilled fish (57%); 20% usually ate it boiled and 15% roasted. Although 72% considered not having enough information about methods of aquaculture producing systems, 63% preferred sea captured fish and just 1% preferred fish of aquaculture origin. 47,5% believed that aquaculture fish was a less healthy product than sea fish. The first culinary test gave a higher rating for colour and lower one for texture and flavour for samples of sea captured fish, albeit overall appreciation was the same for both types. When submitted to the second culinary test, the differences between all parameters were lower, with both types of fish receiving similar scores, although there was even a slight preference for the aquaculture fish recipe in overall appreciation. It has concluded that consumers use very few culinary options to eat fish although evidencing a reasonable fish intake. In spite of results showing a clear preference on sea fish, consumers admitted not having enough knowledge about the main differences between sea and aquaculture origins. The culinary tests underlined the important function of the chef skills in the acceptance of aquaculture fish products.
