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Sensory quality and consumers’ acceptance towards wild and farmed brown-trout (Salmo trutta) and farmed rainbow-trout (Oncorhynchus mykiss)

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Resumo:The present study aims to compare the sensory qualities and the degree of acceptance of wild/farmed brown-trout (Salmo trutta) and the farmed rainbow-trout (Onchorynchus mykiss) by a consumer panel. Acceptability regarding attributes appearance, taste, texture, and global appreciation were evaluated on 20 wild brown-trout, 20 farmed brown-trout and 20 farmed rainbow trout by a consumers’ panel formed by 74 elements. Although the panel of consumers equally well accepted all samples, the rainbow trout had classifications slightly higher in all sensory attributes. This tendency was confirmed by internal preference maps performed for each studied attribute. Consumers’ slightly higher preference for farmed fish might indicate that farmed trout could be an alternative to wild brown trout.
Autores principais:Geraldes, Ana Maria
Outros Autores:Hungulo, Sílvia Laurinda Rafael; Pereira, Etelvina; Teixeira, Amílcar; Teixeira, Alfredo; Rodrigues, Sandra
Assunto:Internal preference map Principal component analysis Wild and farmed trout Brown trout Rainbow trout
Ano:2020
País:Portugal
Tipo de documento:artigo
Tipo de acesso:acesso aberto
Instituição associada:Instituto Politécnico de Bragança
Idioma:inglês
Origem:Biblioteca Digital do IPB

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