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Abstract

The aim of this study was to develop a sensory profile for cooked gilthead sea bream (Sparus aurata). A total of 21 sessions (8 preliminary, 7 training and 6 for panel performance evaluation) were carried out on cooked samples from both fresh and frozen fish. During preliminary sessions, sample preparation and experimental conditions were established and 13 sensory attributes selected (3 for odor, 2 for appearance, 3 for flavor and 5 for texture). Data obtained from the panel performance evaluation sessions were analyzed by ANOVA and by principal component analysis (PCA). Significant differences between samples were detected for seven attributes (fresh odor, color, fresh flavor, firmness, chewiness, fibrousness and juiciness). Cooked frozen samples were perceived as having less fresh odor and fresh flavor, and being firmer, chewier, more fibrous and less juicy.

El objetivo de este trabajo fue desarrollar un perfil sensorial de dorada (Sparus aurata) cocida. En total se realizaron 21 sesiones (8 preliminares, 7 de entrenamiento y 6 de comprobación del panel) con muestras cocidas procedentes de pescados frescos y congelados. Durante las sesiones preliminares, se establecieron la forma de preparación de las muestras y las condiciones experimentales de su evaluación y se seleccionaron trece atributos sensoriales (3 de olor, 2 de apariencia, 3 de sabor y 5 de textura). Los datos obtenidos en las sesiones de evaluación para la comprobación del panel se analizaron mediante ANOVA y el análisis de componentes principales (PCA). Se detectaron diferencias significativas entre las muestras en siete atributos (olor a fresco, color, sabor a fresco, firmeza, masticabilidad, fibrosidad y jugosidad). Las muestras congeladas se percibieron con menos olor y sabor a fresco, más firmes, de mayor resistencia a la masticabilidad, más fibrosas y menos jugosas.

Keywords

cultured fish gilthead sea bream sensory profiling assessors training

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Sensory Profiling of Cooked Gilthead Sea Bream (Sparus aurata): Sensory Evaluation Procedures and Panel Training

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