Food Science and Technology (Campinas)
versão impressa ISSN 0101-2061
GODOY, Leandro Cesar de et al. Sensorial analysis of soups and broths made by smoked fish carcasses meal: its utilization to supplement school meals. Ciênc. Tecnol. Aliment. [online]. 2010, vol.30, suppl.1, pp. 86-89. ISSN 0101-2061. http://dx.doi.org/10.1590/S0101-20612010000500014.
This work evaluated the acceptance of soups and broths prepared with aromatized meals made from smoked fish carcasses. The species of fish used for smoking were Nile Tilapia , carp, and pacu. The carcasses were washed, labeled, weighted, immersed in a solution of brine with aromatic herbs, and smoked. The smoked product was crushed to obtain the meal, which was used to cook the soups and the broths . Portions of meals, broths and soups were sampled by 40 tasters based on a simple stimulus method, which evaluated characteristics such as aroma, flavor, color, texture, aspect, and general acceptance. Considering the three species of fish used to prepare the meals, there were not significant differences (P > 0,05) in the products general acceptance. Soups made with these meals had an excellent acceptance , and so no notable differences in the evaluated attributes were found . The broth made with pacu carcass meal was rated the lowest comparing to the other broths. Therefore, aromatized meals can be used to supplement products destined to human consumption. They can be also used to supplement school meals improving the nutritional quality of children's meal. Such utilization would give a noble destination to residues, which can cause serious impacts if discarded in the environment.
Palavras-chave : fish residue; sustainability; hunger combat; human nutrition.