Sensory evaluation of the tilapia fillets fed with different levels of alcohol yeast

Detalhes bibliográficos
Autor(a) principal: Medri, Vandir
Data de Publicação: 2008
Outros Autores: Pereira, Geni Varéa, Leonhardt, Júlio Hermann, Panini, Mirian de Souza, Dietzel, Sandro
Tipo de documento: Artigo
Idioma: por
Título da fonte: Acta Scientiarum Biological Sciences
Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/4437
Resumo: Two hundred and forty 45-day-old fingerlings of Nile tilapias (Oreochromis niloticus), sexually reverted with an initial average weight of 1.25 ± 0.14g and stocked in amianthus boxes, were used as a sample. The aim of this investigation was to evaluate the influence of alcoholic yeast inclusion in diets on the acceptability of tilapia fillets fed with four different experimental diets containing 0%, 10%, 20% and 30% alcoholic yeast. The variance analysis of the experimental results was split-plot delineated with four treatments, 43 untrained provers and three repetitions, using a 1-to-7-points hedonic scale. Tukey's test applied to the score means attributed to the fillets showed that using up to 20% of alcoholic yeast will not modify significantly (p < 0,05) the organoleptic characteristics of tilapia fillets.
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spelling Sensory evaluation of the tilapia fillets fed with different levels of alcohol yeastAvaliação sensorial de filés de tilápias alimentadas com diferentes níveis de levedura alcooleiraavaliação sensorialfilés de tilápialeveduraOreochromis niloticusqualidade de filésração2.00.00.00-6 Ciências BiológicasTwo hundred and forty 45-day-old fingerlings of Nile tilapias (Oreochromis niloticus), sexually reverted with an initial average weight of 1.25 ± 0.14g and stocked in amianthus boxes, were used as a sample. The aim of this investigation was to evaluate the influence of alcoholic yeast inclusion in diets on the acceptability of tilapia fillets fed with four different experimental diets containing 0%, 10%, 20% and 30% alcoholic yeast. The variance analysis of the experimental results was split-plot delineated with four treatments, 43 untrained provers and three repetitions, using a 1-to-7-points hedonic scale. Tukey's test applied to the score means attributed to the fillets showed that using up to 20% of alcoholic yeast will not modify significantly (p < 0,05) the organoleptic characteristics of tilapia fillets.Foram utilizados 240 alevinos de tilápias do Nilo (Oreochromis niloticus), com 45 dias, sexualmente revertidos, com peso médio inicial de 1,25 ± 0,14g, alocados em caixas de amianto. O presente trabalho teve o objetivo de avaliar a influência da inclusão de levedura alcooleira na ração sobre a aceitabilidade de filés de tilápias alimentadas com 4 diferentes rações experimentais, contendo 0%, 10%, 20% e 30% de levedura alcooleira. A análise de variância dos resultados experimentais foi delineada em parcelas subdivididas (Split-Plot), com 4 tratamentos, 43 provadores não treinados e 3 repetições, utilizando escala hedônica de 1 a 7 pontos. O teste de Tukey, realizado para médias das notas atribuídas aos filés, revelou que se poderia utilizar até 20% de levedura alcooleira, sem modificações significativas das características organolépticas dos filés de tilápias, ao nível de 5% de probabilidade (p < 0,05).Universidade Estadual De Maringá2008-07-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/443710.4025/actascibiolsci.v21i0.4437Acta Scientiarum. Biological Sciences; Vol 21 (1999); 303-308Acta Scientiarum. Biological Sciences; v. 21 (1999); 303-3081807-863X1679-9283reponame:Acta Scientiarum Biological Sciencesinstname:Universidade Estadual de Maringá (UEM)instacron:UEMporhttp://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/4437/3020Medri, VandirPereira, Geni VaréaLeonhardt, Júlio HermannPanini, Mirian de SouzaDietzel, Sandroinfo:eu-repo/semantics/openAccess2022-11-23T17:33:39Zoai:periodicos.uem.br/ojs:article/4437Revistahttp://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSciPUBhttp://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/oai||actabiol@uem.br1807-863X1679-9283opendoar:2022-11-23T17:33:39Acta Scientiarum Biological Sciences - Universidade Estadual de Maringá (UEM)false
dc.title.none.fl_str_mv Sensory evaluation of the tilapia fillets fed with different levels of alcohol yeast
Avaliação sensorial de filés de tilápias alimentadas com diferentes níveis de levedura alcooleira
title Sensory evaluation of the tilapia fillets fed with different levels of alcohol yeast
spellingShingle Sensory evaluation of the tilapia fillets fed with different levels of alcohol yeast
Medri, Vandir
avaliação sensorial
filés de tilápia
levedura
Oreochromis niloticus
qualidade de filés
ração
2.00.00.00-6 Ciências Biológicas
title_short Sensory evaluation of the tilapia fillets fed with different levels of alcohol yeast
title_full Sensory evaluation of the tilapia fillets fed with different levels of alcohol yeast
title_fullStr Sensory evaluation of the tilapia fillets fed with different levels of alcohol yeast
title_full_unstemmed Sensory evaluation of the tilapia fillets fed with different levels of alcohol yeast
title_sort Sensory evaluation of the tilapia fillets fed with different levels of alcohol yeast
author Medri, Vandir
author_facet Medri, Vandir
Pereira, Geni Varéa
Leonhardt, Júlio Hermann
Panini, Mirian de Souza
Dietzel, Sandro
author_role author
author2 Pereira, Geni Varéa
Leonhardt, Júlio Hermann
Panini, Mirian de Souza
Dietzel, Sandro
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Medri, Vandir
Pereira, Geni Varéa
Leonhardt, Júlio Hermann
Panini, Mirian de Souza
Dietzel, Sandro
dc.subject.por.fl_str_mv avaliação sensorial
filés de tilápia
levedura
Oreochromis niloticus
qualidade de filés
ração
2.00.00.00-6 Ciências Biológicas
topic avaliação sensorial
filés de tilápia
levedura
Oreochromis niloticus
qualidade de filés
ração
2.00.00.00-6 Ciências Biológicas
description Two hundred and forty 45-day-old fingerlings of Nile tilapias (Oreochromis niloticus), sexually reverted with an initial average weight of 1.25 ± 0.14g and stocked in amianthus boxes, were used as a sample. The aim of this investigation was to evaluate the influence of alcoholic yeast inclusion in diets on the acceptability of tilapia fillets fed with four different experimental diets containing 0%, 10%, 20% and 30% alcoholic yeast. The variance analysis of the experimental results was split-plot delineated with four treatments, 43 untrained provers and three repetitions, using a 1-to-7-points hedonic scale. Tukey's test applied to the score means attributed to the fillets showed that using up to 20% of alcoholic yeast will not modify significantly (p < 0,05) the organoleptic characteristics of tilapia fillets.
publishDate 2008
dc.date.none.fl_str_mv 2008-07-17
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/4437
10.4025/actascibiolsci.v21i0.4437
url http://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/4437
identifier_str_mv 10.4025/actascibiolsci.v21i0.4437
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/4437/3020
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.publisher.none.fl_str_mv Universidade Estadual De Maringá
publisher.none.fl_str_mv Universidade Estadual De Maringá
dc.source.none.fl_str_mv Acta Scientiarum. Biological Sciences; Vol 21 (1999); 303-308
Acta Scientiarum. Biological Sciences; v. 21 (1999); 303-308
1807-863X
1679-9283
reponame:Acta Scientiarum Biological Sciences
instname:Universidade Estadual de Maringá (UEM)
instacron:UEM
instname_str Universidade Estadual de Maringá (UEM)
instacron_str UEM
institution UEM
reponame_str Acta Scientiarum Biological Sciences
collection Acta Scientiarum Biological Sciences
repository.name.fl_str_mv Acta Scientiarum Biological Sciences - Universidade Estadual de Maringá (UEM)
repository.mail.fl_str_mv ||actabiol@uem.br
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