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

Detalhes bibliográficos
Autor(a) principal: Geraldes, Ana Maria
Data de Publicação: 2020
Outros Autores: Hungulo, Sílvia Laurinda Rafael, Pereira, Etelvina, Teixeira, Amílcar, Teixeira, Alfredo, Rodrigues, Sandra
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/21931
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.
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spelling Sensory quality and consumers’ acceptance towards wild and farmed brown-trout (Salmo trutta) and farmed rainbow-trout (Oncorhynchus mykiss)Qualidade sensorial e aceitação pelos consumidores das trutas fário selvagem e cultivada (Salmo trutta) e arco-íris cultivada (Oncorhynchus mykiss)Internal preference mapPrincipal component analysisWild and farmed troutBrown troutRainbow troutThe 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.O objetivo do presente estudo foi comparar as características e o grau de aceitação da truta-fário selvagem/cultivada (Salmo trutta) e da truta-arco-íris (Oncorhynchus mykiss) cultivada por um painel de consumidores. A aceitabilidade dos atributos, sabor, textura e valorização global foi avaliada em 20 trutas-fário selvagens, 20 trutas-fário cultivadas e 20 trutas-arco-íris cultivadas por um painel de consumidores formado por 74 elementos. Embora todas as amostras tenham sido igualmente bem aceites pelo painel de consumidores, a truta-arco-íris teve classificações ligeiramente superiores em todos os atributos sensoriais. Essa tendência foi confirmada pelos mapas de preferência interna obtidos para cada atributo estudado. A preferência, ligeiramente superior, dos consumidores por peixes provenientes de aquacultura poderá constituir uma alternativa ao consumo de animais selvagens.Biblioteca Digital do IPBGeraldes, Ana MariaHungulo, Sílvia Laurinda RafaelPereira, EtelvinaTeixeira, AmílcarTeixeira, AlfredoRodrigues, Sandra2020-05-07T10:56:20Z20202020-05-02T09:47:40Z2020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/21931engGeraldes, Ana Maria; Hungulo, Sílvia Rafael; Pereira, Etelvina; Teixeira, Amílcar; Teixeira, A.; Rodrigues, Sandra (2020). Sensory quality and consumers’ acceptance towards wild and farmed brown-trout (Salmo trutta) and farmed rainbow-trout (Oncorhynchus mykiss). = Qualidade sensorial e aceitação pelos consumidores das trutas fário selvagem e cultivada (Salmo trutta) e arco-íris cultivada (Oncorhynchus mykiss). Brazilian Journal of Food Technology. ISSN 1981-6723. 23, p. 1-71981-6723cv-prod-191852410.1590/1981-6723.10419info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:49:22Zoai:bibliotecadigital.ipb.pt:10198/21931Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:13:20.381947Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Sensory quality and consumers’ acceptance towards wild and farmed brown-trout (Salmo trutta) and farmed rainbow-trout (Oncorhynchus mykiss)
Qualidade sensorial e aceitação pelos consumidores das trutas fário selvagem e cultivada (Salmo trutta) e arco-íris cultivada (Oncorhynchus mykiss)
title Sensory quality and consumers’ acceptance towards wild and farmed brown-trout (Salmo trutta) and farmed rainbow-trout (Oncorhynchus mykiss)
spellingShingle Sensory quality and consumers’ acceptance towards wild and farmed brown-trout (Salmo trutta) and farmed rainbow-trout (Oncorhynchus mykiss)
Geraldes, Ana Maria
Internal preference map
Principal component analysis
Wild and farmed trout
Brown trout
Rainbow trout
title_short Sensory quality and consumers’ acceptance towards wild and farmed brown-trout (Salmo trutta) and farmed rainbow-trout (Oncorhynchus mykiss)
title_full Sensory quality and consumers’ acceptance towards wild and farmed brown-trout (Salmo trutta) and farmed rainbow-trout (Oncorhynchus mykiss)
title_fullStr Sensory quality and consumers’ acceptance towards wild and farmed brown-trout (Salmo trutta) and farmed rainbow-trout (Oncorhynchus mykiss)
title_full_unstemmed Sensory quality and consumers’ acceptance towards wild and farmed brown-trout (Salmo trutta) and farmed rainbow-trout (Oncorhynchus mykiss)
title_sort Sensory quality and consumers’ acceptance towards wild and farmed brown-trout (Salmo trutta) and farmed rainbow-trout (Oncorhynchus mykiss)
author Geraldes, Ana Maria
author_facet Geraldes, Ana Maria
Hungulo, Sílvia Laurinda Rafael
Pereira, Etelvina
Teixeira, Amílcar
Teixeira, Alfredo
Rodrigues, Sandra
author_role author
author2 Hungulo, Sílvia Laurinda Rafael
Pereira, Etelvina
Teixeira, Amílcar
Teixeira, Alfredo
Rodrigues, Sandra
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Geraldes, Ana Maria
Hungulo, Sílvia Laurinda Rafael
Pereira, Etelvina
Teixeira, Amílcar
Teixeira, Alfredo
Rodrigues, Sandra
dc.subject.por.fl_str_mv Internal preference map
Principal component analysis
Wild and farmed trout
Brown trout
Rainbow trout
topic Internal preference map
Principal component analysis
Wild and farmed trout
Brown trout
Rainbow trout
description 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.
publishDate 2020
dc.date.none.fl_str_mv 2020-05-07T10:56:20Z
2020
2020-05-02T09:47:40Z
2020-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/21931
url http://hdl.handle.net/10198/21931
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Geraldes, Ana Maria; Hungulo, Sílvia Rafael; Pereira, Etelvina; Teixeira, Amílcar; Teixeira, A.; Rodrigues, Sandra (2020). Sensory quality and consumers’ acceptance towards wild and farmed brown-trout (Salmo trutta) and farmed rainbow-trout (Oncorhynchus mykiss). = Qualidade sensorial e aceitação pelos consumidores das trutas fário selvagem e cultivada (Salmo trutta) e arco-íris cultivada (Oncorhynchus mykiss). Brazilian Journal of Food Technology. ISSN 1981-6723. 23, p. 1-7
1981-6723
cv-prod-1918524
10.1590/1981-6723.10419
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
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dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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