Sensorial Evaluation of Fish Croquettes Produced from Different Seafood

Authors : Ekrem Cem ÇANKIRILIGİL, Nermin BERİK

Pages : 96-101

View : 31 | Download : 8

Publication Date : 2018-06-28

Article Type : Research Paper

Abstract :DOI: 10.26650/ASE201818 This study evaluated the sensorial characteristics of fish croquettes produced from different seafood such as deep-water rose shrimp insert ignore into journalissuearticles values(Parapenaeus longirostris);, sardine insert ignore into journalissuearticles values(Sardina pilchardus);, and rainbow trout insert ignore into journalissuearticles values(Oncorhynchus mykiss);. First, a sensorial appreciation test and a quantitative descriptive analysis insert ignore into journalissuearticles values(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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