Sensorial characterization and consumer preference analysis of smoked mackerel (Scomber japonicus) fillets

摘要

The aim of this work was to develop a list of descriptors to evaluate smoked mackerel fillets combining brine salting with cold smoking at 22 or 28°C by the conventional sensory profile method and to analyze their consumer acceptance. The samples were investigated by eight descriptive panelists for aroma and flavor attributes before further evaluated by sixty-five consumers for acceptance levels. The trained panel was efficient since judges managed to point out the differences between products, indicating a consensual and discriminative panel performance. Samples treated at 28°C were scored higher in aroma descriptors than at 22°C, while these last ones showed high values in flavor descriptors. Consistent with the descriptive panel, the evaluation by the consumers showed the smoked mackerel samples were comparable to the commercial liquid smoke salmon being no significant difference (p0.05) found in acceptability scores. The sample smoked at 22°C was the favorite according to the preference consumer test. The results obtained in the present study were highly positive and encouraging that both developed products were accepted by the consumer and had higher preference or equivalent to the one commercial product. The aim of this work was to develop a list of descriptors to evaluate smoked mackerel fillets combining brine salting with cold smoking at 22 or 28°C by the conventional sensory profile method and to analyze their consumer acceptance. The samples were investigated by eight descriptive panelists for aroma and flavor attributes before further evaluated by sixty-five consumers for acceptance levels. The trained panel was efficient since judges managed to point out the differences between products, indicating a consensual and discriminative panel performance. Samples treated at 28°C were scored higher in aroma descriptors than at 22°C, while these last ones showed high values in flavor descriptors. Consistent with the descriptive panel, the evaluation by the consumers showed the smoked mackerel samples were comparable to the commercial liquid smoke salmon being no significant difference (p>0.05) found in acceptability scores. The sample smoked at 22°C was the favorite according to the preference consumer test. The results obtained in the present study were highly positive and encouraging that both developed products were accepted by the consumer and had higher preference or equivalent to the one commercial product.