Descrição sensorial de almôndega de CMS de tilápia do-nilo (Oreochromis niloticus), pelo método de perfil livre

Abstract

Fish industrialization generates a lot of waste, thus it becomes feasible to search new alternatives that can take advantage of these co-products, such as the use of mechanically separated meat (MSM). This research presents experimental data for the acceptance test and sensory characterization using Free Choice Profiling (FCP) of meatballs samples prepared with Nile tilápia MSM and with different types of flour: wheat, oats, quinoa and amaranth flours. The results of the acceptance test showed that replacement of refined wheat flour for wholemeal flour improved sensory attributes of the samples mainly texture and appearance. The average scores were between “slightly good” and “moderately good” of the hedonic scale. The characterization of the samples by FCP associated with Common Components and Specific Weights Analysis (CCSWA) showed that the meatballs made with whole grain flour except oatmeal, indicated greater crispness, intense brown color, odor and fish taste more pronounced, although a residual taste of wholemeal flour. These results indicates the viability of the use of Nile tilápia MSM associated with whole grain flour in the development of new products.