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- Title
CARACTERIZAÇÃO QUÍMICA E ACEITABILIDADE DA SARDINHA (SARDINELLA BRASILIENSIS) EM CONSERVA ADICIONADA DE MOLHO COM TOMATE.
- Authors
Colembergue, Janise Pedroso; Gularte, Márcia Arocha; Espírito santo, Milton Luiz Pinho
- Abstract
Fish is a food with high content in protein, minerals, vitamins, and it has easy digestion. The search for ready foods to the consumption, such as canned fish, has become more common among the population, due to the reduced time for food preparation. The sensorial characteristics are between the main determinative ones in the acquisition, consumption, acceptance and preference of the food products for different age groups. The acceptability of the canned sardine was analyzed by 50 judges, not trained, in laboratorial environment, through a fiche with hedonic scale of nine points, besides the proximal composition of the sample. The acceptance index was 84% and the average was 7.56, being characterized between "I liked it" and "I liked it very much". It was observed that 54% of the judges had the habit of consuming canned fish. The average and the shunting line-standard of the proximal composition of the canned sardine resulted in 62.44±0.33% of humidity, 2.7±0.22% of fixed mineral residue, 19.35±1.05% of proteins and 15.11±0.6% of total lipids. This study allowed to observe the great acceptability of canned sardines, as well as to check the consumption habit of this type of food products. It was also perceived that the judges who hadn't the habit to consume canned fish had a good acceptance of the evaluated product.
- Subjects
CANNED sardines; CANNED fish; SAUCES; CANNED seafood; CLUPEIDAE
- Publication
Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2011, Vol 22, Issue 2, p273
- ISSN
0103-4235
- Publication type
Article