Check all that apply (CATA) as an instrument for the development of fish products

Detalhes bibliográficos
Autor(a) principal: BELUSSO,Anne Caroline
Data de Publicação: 2016
Outros Autores: NOGUEIRA,Barbara Arruda, BREDA,Leandra Schuastz, MITTERER-DALTOÉ,Marina Leite
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200275
Resumo: Abstract The objective of this paper is to develop a fish-based product. Through the innovative sensorial check all that apply (CATA) technique, employed in two stages of the development of the product – market research and the sensorial and hedonistic characterization of the final product – the aim was to develop a fish by-product that could respond to the needs of the consumer market. Results showed that the CATA technique is an important instrument for researching the consumer market and indicated the kind of fish by-product to be developed and its desired features. Nugget was the resulting by-product. The second application of CATA made possible the sensorial description of the by-product as being crisp, with little fish odor, light in color, well-seasoned and tasty. Therefore, the CATA technique proved to be an important research instrument in the fish consumption market as well as a quick technique for the complete description of fish nuggets.
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spelling Check all that apply (CATA) as an instrument for the development of fish productscatamarketnuggetsproduct developmentsensory perceptionAbstract The objective of this paper is to develop a fish-based product. Through the innovative sensorial check all that apply (CATA) technique, employed in two stages of the development of the product – market research and the sensorial and hedonistic characterization of the final product – the aim was to develop a fish by-product that could respond to the needs of the consumer market. Results showed that the CATA technique is an important instrument for researching the consumer market and indicated the kind of fish by-product to be developed and its desired features. Nugget was the resulting by-product. The second application of CATA made possible the sensorial description of the by-product as being crisp, with little fish odor, light in color, well-seasoned and tasty. Therefore, the CATA technique proved to be an important research instrument in the fish consumption market as well as a quick technique for the complete description of fish nuggets.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2016-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200275Food Science and Technology v.36 n.2 2016reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457X.0026info:eu-repo/semantics/openAccessBELUSSO,Anne CarolineNOGUEIRA,Barbara ArrudaBREDA,Leandra SchuastzMITTERER-DALTOÉ,Marina Leiteeng2016-07-08T00:00:00Zoai:scielo:S0101-20612016000200275Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2016-07-08T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Check all that apply (CATA) as an instrument for the development of fish products
title Check all that apply (CATA) as an instrument for the development of fish products
spellingShingle Check all that apply (CATA) as an instrument for the development of fish products
BELUSSO,Anne Caroline
cata
market
nuggets
product development
sensory perception
title_short Check all that apply (CATA) as an instrument for the development of fish products
title_full Check all that apply (CATA) as an instrument for the development of fish products
title_fullStr Check all that apply (CATA) as an instrument for the development of fish products
title_full_unstemmed Check all that apply (CATA) as an instrument for the development of fish products
title_sort Check all that apply (CATA) as an instrument for the development of fish products
author BELUSSO,Anne Caroline
author_facet BELUSSO,Anne Caroline
NOGUEIRA,Barbara Arruda
BREDA,Leandra Schuastz
MITTERER-DALTOÉ,Marina Leite
author_role author
author2 NOGUEIRA,Barbara Arruda
BREDA,Leandra Schuastz
MITTERER-DALTOÉ,Marina Leite
author2_role author
author
author
dc.contributor.author.fl_str_mv BELUSSO,Anne Caroline
NOGUEIRA,Barbara Arruda
BREDA,Leandra Schuastz
MITTERER-DALTOÉ,Marina Leite
dc.subject.por.fl_str_mv cata
market
nuggets
product development
sensory perception
topic cata
market
nuggets
product development
sensory perception
description Abstract The objective of this paper is to develop a fish-based product. Through the innovative sensorial check all that apply (CATA) technique, employed in two stages of the development of the product – market research and the sensorial and hedonistic characterization of the final product – the aim was to develop a fish by-product that could respond to the needs of the consumer market. Results showed that the CATA technique is an important instrument for researching the consumer market and indicated the kind of fish by-product to be developed and its desired features. Nugget was the resulting by-product. The second application of CATA made possible the sensorial description of the by-product as being crisp, with little fish odor, light in color, well-seasoned and tasty. Therefore, the CATA technique proved to be an important research instrument in the fish consumption market as well as a quick technique for the complete description of fish nuggets.
publishDate 2016
dc.date.none.fl_str_mv 2016-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200275
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200275
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457X.0026
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.36 n.2 2016
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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