Perfil sensorial de empanado de pescado

Abstract

The study aimed to determine the sensory profile of breaded fish, as well as to assess the change of sensory properties of this product, due to storage time. To obtain the product, the muscle of Whitemouth croaker (Micropogonias furnieri) was triturated and washed for 30 seconds in running water. After that, the pulp was placed in cutter and added the other ingredients for homogenization. The mass was placed then in aluminum molds 4 × 4cm and frozen at -18ºC to be submitted to the breaded and pre-frying stage for 30 seconds at a temperature of 180ºC. The breaded recently elaborated and the one stored for 120 days at -18ºC were assessed according to the Quantitative Descriptive Analysis by eight trained judges. The samples were fried in soy oil for three minutes and, then, served in monadic form with three repetitions. The statistical analysis of the data was made using the Software Statistics 6.0. Among the attributes assessed, the appearance, flavor and texture had grater relevance in the characterization of the breaded. Regarding the time of storage, we verified that only the term granulometry had significant influence. The breaded was characterized by yellow color described as beige, salt taste, fish and fat scent, flavor, aroma and residual flavor.