The object of this study was to evaluate the rosemary effect on smoking of skin-less torso and fillets of Nile tilapia on yield and organoleptic characteristics. Independent of processing form applied, the smoked fillets in the rosemary presence presented smaller yield. It was also observed in the fillets from smoked torso than presented greater yield. With regard the processing forms of smoked fillets, the tasters had presented greater acceptance to fillets (FIL) (2.88) compared to fillets from smoked torso (FST) (2.63). The presence of rosemary on fillet independent of attainment form of final product was not significative to appearance, color, aroma and general acceptance, where the marks transformed was rather between 2.70 to 2.77. With regards to organoleptic analyses of smoked fillets portions, the preference was better to FIL compared to FST. The tasters had not noticed significative differences with rosemary addition to FIL and FST, except to salt rate.
Tilapia; smoking; sensory evaluation; yield
