Sensorial Evaluation of Fish Croquettes Produced from Different Seafood

Year 2018, Volume: 33 Issue: 3, 96 - 101, 28.06.2018

Ekrem Cem Çankırılıgil Nermin Berik

Abstract

DOI: 10.26650/ASE201818

This
study evaluated the sensorial characteristics of fish croquettes produced from
different seafood such as deep-water rose shrimp (Parapenaeus longirostris),
sardine (Sardina pilchardus), and rainbow trout (Oncorhynchus mykiss). First, a
sensorial appreciation test and a quantitative descriptive analysis (QDA) were
conducted by 12 expert panelists. Then, a consumer appreciation test was
carried out with 100 consumers aged between 20 and 55 years. The appreciation
tests showed that all the croquettes were appreciated by both the panelists and
the consumers. The shrimp croquette was found to be the overall favorite in
terms of flavor, odor, and general appreciation parameters among the groups.
The QDA results revealed that the shrimp and sardine croquettes maintained
their characteristic flavor and odor, whereas those of the rainbow trout
croquettes were preserved less compared with other croquettes. These results
indicate that sardine croquettes can be recommended to consumers who enjoy
consuming seafood with a strong fish aroma. Trout and shrimp croquettes can be
recommended to some consumers who wish to consume seafood but do not
necessarily like the taste of fish or shellfish.

Keywords

Deep-water rose shrimp, sardine, rainbow trout, quantitative descriptive analysis, croquette, deep-fried

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