Sensorial Evaluation of Fish Croquettes Produced from Different Seafood

Cankiriligil E. C., BERİK N.

AQUATIC SCIENCES AND ENGINEERING, cilt.33, sa.3, ss.96-101, 2018 (ESCI) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 33 Sayı: 3
  • Basım Tarihi: 2018
  • Doi Numarası: 10.26650/ase201818
  • Dergi Adı: AQUATIC SCIENCES AND ENGINEERING
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.96-101
  • Anahtar Kelimeler: Deep-water rose shrimp, sardine, rainbow trout, quantitative descriptive analysis, croquette, deep-fried, QUALITY, TEXTURE, BALLS
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet

Özet

This 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.