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

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

Abstract The 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...

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Bibliographic Details
Main Authors: Ana Maria Antão-Geraldes, Sílvia Rafael Hungulo, Etelvina Pereira, Amílcar Teixeira, Alfredo Teixeira, Sandra Rodrigues
Format: Article
Language:English
Published: Instituto de Tecnologia de Alimentos (ITAL) 2020-03-01
Series:Brazilian Journal of Food Technology
Subjects:
Internal preference map
Principal component analysis
Wild and farmed trout
Brown trout
Rainbow trout
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100424&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100424&tlng=en

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