Dados do Trabalho

Título

IMPACT OF THE ADDITION OF BEETROOT POWDER ON THE ACCEPTANCE AND SENSORY CHARACTERIZATION OF COOKED HAM-LIKE FISH

Introdução

The use of natural colorants, such as beetroot powder (BP), can enhance functional value to fish meat products, due to their betalains and bioactive compounds. This study aimed to characterize and evaluate the acceptance of cooked ham-like with different BP concentrations (CT - 0%, T1 - 1%, T2 - 2%, T3 - 3%, T4 - 4%).

Material e Métodos

Eighteen sensory descriptors, including orange, white and pink color, brightness, presence of particles, homogeneous, fish, spice and smoked aromas, fish flavor, spices, beetroot, sweet and salty taste, and firm, elastic, soft and homogeneous texture, were used to describe the samples. The participants (n=130) evaluated the overall liking of each sample and described the sensory attributes using Check-All-That-Apply (CATA). Furthermore, a hedonic scale (1-9) was used, ranging from 'disliked very much' to 'liked very much' for acceptance test and the data were analyzed by ANOVA and Tukey's HSD test (p<0.05), while CATA data were subjected to Cochran's Q test and Correspondence Analysis. The Penalty Analysis also identified sensory attributes that impact product acceptance.

Resultados e Discussão

The results showed significant differences in 13 of the 18 attributes. The control treatment (0% BP) was described as "white color" and differed significantly from the other treatments (p<0.0001). The treatments T3 (3% BP) and T4 (4% BP) were characterized by a "pink color" and presented the most noticeable beet flavor, which, along with the elastic texture and presence of visible particles, reduced the acceptability of the product. In contrast, the smoked aroma, spice flavor, salty taste, and soft and homogeneous texture increased acceptance among consumers. Treatments without BP-CT (6.17) and with lower concentrations of BP (T1 (6.15) and T2 (6.10), 1% and 2%, respectively) were more accepted, while T3 (5.79) and T4 (5.26) (3% and 4% BP) showed lower acceptance due to the pronounced flavor of beets and other less desirable sensory characteristics.It is concluded that the addition of 2% BP can be an effective strategy to improve both the acceptance and the nutritional and functional value of fish meat cooked ham-like, offering a viable alternative for the food industry.

Conclusão

It is concluded that the addition of 2% BP can be an effective strategy to improve both the acceptance and the nutritional
and functional value of fish meat cooked ham-like, offering a viable alternative for the food industry.