Brazilian Journal of Food Technology
On-line version ISSN 1981-6723
FREITAS, Daniela De Grandi Castro et al. The sensory acceptability of a tilapia (Oreochromis niloticus) mechanically separated meat-based spread. Braz. J. Food Technol. [online]. 2012, vol.15, n.2, pp. 166-173. Epub May 29, 2012. ISSN 1981-6723. http://dx.doi.org/10.1590/S1981-67232012005000010.
Mechanically Separated Meat (MSM) is an alternative for the diversification of new fish-based products and also as a solution for the use of waste from the filleting industries. Tilapia MSM was used in this study for the formulation of a fish spread aimed at investigating its acceptability by consumers. Two spread formulations were prepared with different types of commercial salt: seasoned salt (A) and common salt (B). The consumers (112) evaluated their acceptance with respect to overall impression, spreadability, appearance and flavour acceptability on a 9-point hedonic scale. A microbiological analysis of the Tilapia MSM was also carried out and the chemical composition of the Tilapia MSM-based spread determined. When considering the acceptance of all the consumers, the overall impression, appearance and flavour were significantly (P < 0.05) lower for the spread made with common salt (B). However, three different consumer segments could be found from the overall impression of the Tilapia MSM-based spread. The largest segment also preferred the spread made with the seasoned salt (A), but both products were well accepted. The tilapia MSM presented adequate quality as a raw material according to the technical regulations for microbiological standards. The final product presented the following chemical composition: moisture - 62.17%; ash - 2.11%; protein - 9.75% and lipid - 18.81%. These results could be of great importance for the industry in developing and marketing new products obtained from mechanically separated Tilapia meat.
Keywords : Acceptability; Consumers; Mechanically separated meat; Tilapia.