Sensory quality and consumers’ acceptance towards wild and farmed brown-trout (Salmo trutta) and farmed rainbow-trout (Oncorhynchus mykiss)
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , |
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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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 |
dc.format.none.fl_str_mv |
application/pdf |
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 |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
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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