Formulation of jaraqui’s patê: sensory analysis

Authors

  • Julia Eudoxia Decaris Rolim
  • Flávia de Carvalho Paiva Dias
  • Natália Manuela Cardoso de Oliveira
  • Edson Francisco do Espírito Santo

DOI:

https://doi.org/10.46932/sfjdv1n3-002

Keywords:

sensory analysis, fish pâté, Amazonian fish, Semaprochilodus spp., fish technology

Abstract

Fish, including jaraqui, are the main source of protein for the population in northern Brazil, and it is of great interest to introduce new products, such as pates, using the regional raw material at low cost and available to consumers. This work aimed to elaborate 2 formulations of jaraqui pates, the pasty and creamy, and to perform their sensory evaluations. After the preparation of the mayonnaise that composed the pates, they were produced in compatible proportions according to the recipe formulation, with variation in the quantity of cooked filet, raw filet, curing salt and mayonnaise. The products were analyzed by acceptance tests, intention to purchase and preferably, with the participation of 48 tasters. The pasty showed acceptance of 100%, with an average of 4.58; the creamy showed acceptance of 98%, with an average of 4.4. About the intention to buy the pastry, 100% of the tasters would buy the product if they found it for sale, with an average of 4.46; the creamy presented 95.83% of intention to buy, with an average of 4.27. As for the preference of the evaluators, the samples did not differ (p>0.05). According to the sensory analysis, both formulations were accepted and are commercially viable.

Published

2020-10-20