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Sensory quality and consumers’ acceptance towards wild and farmed brown-trout (Salmo trutta) and farmed rainbow-trout (Oncorhynchus mykiss)

2020Journal article Open access
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dc.contributor.authorGeraldes, Ana Maria
dc.contributor.authorHungulo, Sílvia Laurinda Rafael
dc.contributor.authorPereira, Etelvina
dc.contributor.authorTeixeira, Amílcar
dc.contributor.authorTeixeira, Alfredo
dc.contributor.authorRodrigues, Sandra
dc.date.accessioned2020-05-07T10:56:20Z
dc.date.available2020-05-07T10:56:20Z
dc.date.issued2020
dc.date.updated2020-05-02T09:47:40Z
dc.description.abstractThe present study aims to compare the sensory qualities and the degree of acceptance of wild/farmed brown-trout (Salmo trutta) and the farmed rainbow-trout (Onchorynchus mykiss) by a consumer panel. Acceptability regarding attributes appearance, taste, texture, and global appreciation were evaluated on 20 wild brown-trout, 20 farmed brown-trout and 20 farmed rainbow trout by a consumers’ panel formed by 74 elements. Although the panel of consumers equally well accepted all samples, the rainbow trout had classifications slightly higher in all sensory attributes. This tendency was confirmed by internal preference maps performed for each studied attribute. Consumers’ slightly higher preference for farmed fish might indicate that farmed trout could be an alternative to wild brown trout.pt_PT
dc.description.abstractO objetivo do presente estudo foi comparar as características e o grau de aceitação da truta-fário selvagem/cultivada (Salmo trutta) e da truta-arco-íris (Oncorhynchus mykiss) cultivada por um painel de consumidores. A aceitabilidade dos atributos, sabor, textura e valorização global foi avaliada em 20 trutas-fário selvagens, 20 trutas-fário cultivadas e 20 trutas-arco-íris cultivadas por um painel de consumidores formado por 74 elementos. Embora todas as amostras tenham sido igualmente bem aceites pelo painel de consumidores, a truta-arco-íris teve classificações ligeiramente superiores em todos os atributos sensoriais. Essa tendência foi confirmada pelos mapas de preferência interna obtidos para cada atributo estudado. A preferência, ligeiramente superior, dos consumidores por peixes provenientes de aquacultura poderá constituir uma alternativa ao consumo de animais selvagens.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGeraldes, Ana Maria; Hungulo, Sílvia Rafael; Pereira, Etelvina; Teixeira, Amílcar; Teixeira, A.; Rodrigues, Sandra (2020). Sensory quality and consumers’ acceptance towards wild and farmed brown-trout (Salmo trutta) and farmed rainbow-trout (Oncorhynchus mykiss). = Qualidade sensorial e aceitação pelos consumidores das trutas fário selvagem e cultivada (Salmo trutta) e arco-íris cultivada (Oncorhynchus mykiss). Brazilian Journal of Food Technology. ISSN 1981-6723. 23, p. 1-7pt_PT
dc.identifier.doi10.1590/1981-6723.10419pt_PT
dc.identifier.issn1981-6723
dc.identifier.slugcv-prod-1918524
dc.identifier.urihttp://hdl.handle.net/10198/21931
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/pt_PT
dc.subjectInternal preference mappt_PT
dc.subjectPrincipal component analysispt_PT
dc.subjectWild and farmed troutpt_PT
dc.subjectBrown troutpt_PT
dc.subjectRainbow troutpt_PT
dc.titleSensory quality and consumers’ acceptance towards wild and farmed brown-trout (Salmo trutta) and farmed rainbow-trout (Oncorhynchus mykiss)pt_PT
dc.title.alternativeQualidade sensorial e aceitação pelos consumidores das trutas fário selvagem e cultivada (Salmo trutta) e arco-íris cultivada (Oncorhynchus mykiss)pt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleBrazilian journal of food technology = Revista brasileira de tecnologia de alimentospt_PT
oaire.citation.volume23pt_PT
person.familyNameGeraldes
person.familyNameTeixeira
person.familyNameTeixeira
person.familyNameRodrigues
person.givenNameAna Maria
person.givenNameAmilcar
person.givenNameAlfredo
person.givenNameSandra
person.identifier2153193
person.identifier958487
person.identifier.ciencia-id7D13-2CED-D6C5
person.identifier.ciencia-id9510-3CF3-0393
person.identifier.ciencia-id2A1A-FF0C-185B
person.identifier.ciencia-id651F-D964-32E1
person.identifier.orcid0000-0003-4966-2227
person.identifier.orcid0000-0001-5336-1174
person.identifier.orcid0000-0003-4607-4796
person.identifier.orcid0000-0003-3301-1729
person.identifier.ridJ-8566-2014
person.identifier.ridG-4118-2011
person.identifier.ridC-6486-2008
person.identifier.scopus-author-id57204313331
person.identifier.scopus-author-id7202385393
person.identifier.scopus-author-id56195849200
person.identifier.scopus-author-id14048942500
rcaap.cv.cienciaid9510-3CF3-0393 | Amílcar Teixeira
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication6e872389-a4ae-407d-b2cf-c2c8743dcd44
relation.isAuthorOfPublication4f0753fd-4b4f-46f6-8e2f-20c7f835a32a
relation.isAuthorOfPublication27cc89a2-6661-4d8d-a727-21109c04a74e
relation.isAuthorOfPublication684ab6a0-e3ea-4b6e-9874-d20d71e2a3f5
relation.isAuthorOfPublication.latestForDiscovery684ab6a0-e3ea-4b6e-9874-d20d71e2a3f5

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