Please use this identifier to cite or link to this item:
|Type:||Artigo de periódico|
|Title:||Sensorial evaluation of mapara muscle with and without osmotic treatment|
|Abstract:||The objective of this work was the sensorial evaluation of mapara meat, in natura and without osmotic pre-treatment before drying. For the acceptability test of the mapara fish muscle bisquit, the in natura fish samples were used and dried under optimum osmotic dehydration conditions, in solutions of NaCl, NaCl + sucrose and in solution of NaCl + corn syrup solution before drying. 25 not trained testers were used, of both sex, ages ranging from 20 to 60 years. The evaluated sensorial attributes of the samples were appearance, aroma, flavor, texture and overall impression. The aroma and texture of the samples with and without osmotic pre-treatment were the ones most widely accepted by the consumers. It is concluded that the samples treated with osmotic solutions, with the exception of those processed with NaCl + corn syrup solution, provided products with better texture, flavor and a more pleasant aroma.|
|Editor:||Soc Brasileira Ciencia Tecnologia Alimentos|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.