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Sensorial Evaluation of Fish Croquettes Produced from Different Seafood

Year 2018, Volume: 33 Issue: 3, 96 - 101, 28.06.2018

Abstract

DOI: 10.26650/ASE201818


This
study evaluated the sensorial characteristics of fish croquettes produced from
different seafood such as deep-water rose shrimp (Parapenaeus longirostris),
sardine (Sardina pilchardus), and rainbow trout (Oncorhynchus mykiss). First, a
sensorial appreciation test and a quantitative descriptive analysis (QDA) were
conducted by 12 expert panelists. Then, a consumer appreciation test was
carried out with 100 consumers aged between 20 and 55 years. The appreciation
tests showed that all the croquettes were appreciated by both the panelists and
the consumers. The shrimp croquette was found to be the overall favorite in
terms of flavor, odor, and general appreciation parameters among the groups.
The QDA results revealed that the shrimp and sardine croquettes maintained
their characteristic flavor and odor, whereas those of the rainbow trout
croquettes were preserved less compared with other croquettes. These results
indicate that sardine croquettes can be recommended to consumers who enjoy
consuming seafood with a strong fish aroma. Trout and shrimp croquettes can be
recommended to some consumers who wish to consume seafood but do not
necessarily like the taste of fish or shellfish.

References

  • Albert, A., Salvador, A., Schlich, P., Fiszman, S. (2012). Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks. Food Quality and Preference, 24(1), 111–118.
  • Barros Fuchs, R.H, Ribeiro R.P., Matsushita, M., Coelho Tanamati, A.A., Bona, E., Pereira de Souza, A.H. Enhancement of the nutritional status of Nile tilapia (Oreochromis niloticus) croquettes by adding flaxseed flour. LWT-Food Science and Technology, 54(2), 440-446.
  • Boran, M. And Köse, S. (2007). Storage properties of three types of fried whiting balls at refrigerated temperatures. Turkish Journal of Fisheries and Aquatic Science, 7, 65-70.
  • Budtz-jorgensen, E., Grandjean, P., Weihe, P. (2013). Commentary separation of risks and benefits of seafood intake. Environmental Health Perspectives, 115(3), 323–327.
  • Choe, E. and Min, D.B. (2007). Chemistry of deep-fat frying oils. Journal of Food Science, 72(5), 77–86.
  • Çaklı, Ş. (2007). Su ürünleri işleme teknolojisi 2. İzmir-Türkiye: Ege University (in Turkish).
  • Çankırılıgil, E.C. and Berik, N. (2017a). Determination of shelf life of rainbow trout (Oncorhynchus mykiss) croquettes during cold storage (+4°C). Turkish Journal of Aquatic Sciences, 5(January), 35–55.
  • Çankırılıgil, E.C. and Berik, N. (2017b). Changes in fatty acid and mineral compositions of rose-shrimp croquettes during production process. American Journal of Food Technology, 12(4), 254–261.
  • Çankırılıgil, E.C. and Berik, N. (2017c). Effects of deep-frying to sardine croquettes’ chemical composition. Ege Journal of Fisheries and Aquatic Sciences, 34(343), 293–302.
  • Cheng, J., Su, D., Han, Z., Zeng, X. (2014). Texture and structure measurements and analyses for evaluation of fish and fillet freshness quality: a review. Comprehensive Reviewsin Food Science and Food Safety, 13, 52-61.
  • Diaz, J. H. and Hu, C. (2009). Risks and benefits of seafood consumption. Tropical Medicine and Health, 37(3), 79–95.
  • European Commission. (2017). EU consumer habits regarding fishery and aquaculture products - Special Eurobarometer 450. Directorate-General for Maritime Affairs and Fisheries.
  • Fan, Y., Yin, L., Xue, Y., Li, Z., Hou, H., Xue, C. (2017). Analyzing the flavor compounds in Chinese traditional fermented shrimp pastes by HS-SPME-GC/MS and electronic nose. Journal of Ocean University of China, 16(2), 311–318.
  • Hayes, J.E. (2011). Sensory descriptors for cooked meat products. In L. M. L. Nollet and F. Toldra (Eds.), Sensory analysis of foods of animal origin (pp. 147–167). Boca Raton, London, Newyork: CRC Press, Taylor and Francis Group.
  • Holownia, K.I., Chinnan, M.S., Erickson, M.C., Mallikarjunan, P. (2000). Quality evaluation of edible film-coated chicken strips and frying oils. Journal of Food Science, 65(6), 1087–1090.
  • Homayooni, B., Sahari, M.A., and Barzegar, M. (2014). Concentrations of omega-3 fatty acids from rainbow sardine fish oil by various methods. International Food Research Journal, 21(2), 743–748.
  • Khan, M., Rahman, M., Rahman, M., Nowsad Alam, A. (2013). Development of protein enriched shrimp croquette from shrimp industry wastes. Journal of the Bangladesh Agricultural University, 11(2), 331–340.
  • Kilincceker, O. and Hepsag, F. (2011). Performance of different coating batters and frying temperatures for fried fish balls. Journal of Animal and Veterinary Advances, 10(17), 2256–2262.
  • Kobayashi, M., Msangi, S., Batka, M., Vannuccini, S., Dey, M.M., Anderson, J.L. (2015). Fish to 2030: the role and opportunity for aquaculture. Aquaculture Economics and Management, 19(3), 282–300.
  • Krzynowek, J. and Murphy, J. (1987). Proximate composition, energy, fatty acid, sodium, and cholesterol content of finfish, shellfish, and their products. NOAA Technical Report NMFS, 55(July), 53. Available from http://spo.nmfs.noaa.gov/tr55opt.pdf Lund, E.K. (2013). Health benefits of seafood ; Is it just the fatty acids ? Food Chemistry, 140(3), 413–420.
  • Mani-Lopez, A., Lorenzo-Leal, A.C., Palou, E., Lopez-Malo, A. (2018). Principles of sensory evaluation in foods containing essential oil. In S. M. Bagher Hashem, A. M. Khaneghah, and A. de Souza Sant’Ana (Eds.), Essential oils in food processing: chemistry, safety and applications (p.293). John Wiley and Sons, Ltd.
  • Mason, R.L. and Nottingham, S.M. (2002). Sensory Evaluation Manual.
  • Nasiri, F.D., Mohebbi, M., Yazdi, F. T., Khodaparast, M.H.H. (2012). Effects of soy and corn flour addition on batter rheology and quality of deep fat-fried shrimp nuggets. Food and Bioprocess Technology, 5(4), 1238–1245.
  • Nieto Salvador, L.A. (2014). Influence of protein and polysaccharide based coatings on. Master thesis.
  • Özden, Ö. and Erkan, N. (2008). A preliminary study of amino acid and mineral profiles of important and estimable 21 seafood species. British Food Journal, 113(4), 457–469.
  • Pokorny, J. (1987). Flavor chemistry of deep fat frying in oil. In D. B. Min and T. H. Smouse (Eds.), Flavor chemistry of lipid foods (p.113). Illinois: American Oil Chemists’ Society.
  • Rickertsen, K., Alfnes, F., Combris, P. (2016). French consumers’ attitudes and preferences toward wild and farmed fish. Marine Resource Economics, 32(1).
  • Sánchez, S., Palomera, I., Albo-Puigserver, M., Bernal, M. (2013). Energy density and lipid content of sardine (Sardina pilchardus) and anchovy (Engraulis encrasicolus) in the Catalan Sea, Northwestern Mediterranean Sea. In 40th CIESM Congress (p.530). Marseille. Senapati, S.R., Xavier, K.A.M., Nayak, B.B., Balange, A.K. (2017). Quality evaluation of edible fish flour prepared from Indian oil sardine (Sardinella longiceps). Journal of Food Processing and Preservation, 41(3), 1–6.
  • Shaviklo, G.R., Arason, S., Thorkelsson, G., Sveinsdottir, K., Martinsdottir, E. (2010). Sensory attributes of haddock balls affected by added fish protein isolate and frozen storage. Journal of Sensory Studies, 25(3), 316–331.
  • Soto-Jover, S., Boluda-Aguilar, M., Esnoz-Nicuesa, A., Iguaz-Gainza, A., Lopez-Gomez, A. (2016). Texture, oil adsorption and safety of the European style croquettes manufactured at ındustrial scale. Food Engineering Reviews, 8(2), 181-200.
  • Stastny, S., Keith, J., Hall III, C., Garden-Robinson, J. (2014). Flash-frying vs. deep-fat frying: fat content and sensory evaluation of fish fried using two methods. Food Studies: An Interdisciplinary Journal, 3, 19–26.
  • Stevenson, S.G., Vaisey-Genser, M., Eskin, N.A.M. (1984). Quality control in the use of deep frying oils. Journal of the American Oil Chemists Society, 61(6), 1102–1108.
  • Tveteras, S., Asche, F., Bellemare, M.F., Smith, M.D., Guttormsen, A.G., Lem, A., Lien, K., Vannuccini, S. (2012). Fish is food - The FAO’s fish price ındex. Plosone, 7(5), 1–10.
  • Yanar, Y. and Fenercioğlu, H. (1999). The utilization of carp (Cyprinus carpio) flesh as fish ball. Turkish Journal of Veterinary and Animal Sciences, 23(4), 361–365.
  • Yean, Y.S. (1998). Technological approaches to utilizing bycatch in low-cost Products for human consumption. In Proceedings of the APFIC symposium on fish utilization in Asia and the pacific (pp.13–28).

Sensorial Evaluation of Fish Croquettes Produced from Different Seafood

Year 2018, Volume: 33 Issue: 3, 96 - 101, 28.06.2018

Abstract

DOI: 10.26650/ASE201818


This
study evaluated the sensorial characteristics of fish croquettes produced from
different seafood such as deep-water rose shrimp (Parapenaeus longirostris),
sardine (Sardina pilchardus), and rainbow trout (Oncorhynchus mykiss). First, a
sensorial appreciation test and a quantitative descriptive analysis (QDA) were
conducted by 12 expert panelists. Then, a consumer appreciation test was
carried out with 100 consumers aged between 20 and 55 years. The appreciation
tests showed that all the croquettes were appreciated by both the panelists and
the consumers. The shrimp croquette was found to be the overall favorite in
terms of flavor, odor, and general appreciation parameters among the groups.
The QDA results revealed that the shrimp and sardine croquettes maintained
their characteristic flavor and odor, whereas those of the rainbow trout
croquettes were preserved less compared with other croquettes. These results
indicate that sardine croquettes can be recommended to consumers who enjoy
consuming seafood with a strong fish aroma. Trout and shrimp croquettes can be
recommended to some consumers who wish to consume seafood but do not
necessarily like the taste of fish or shellfish.

References

  • Albert, A., Salvador, A., Schlich, P., Fiszman, S. (2012). Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks. Food Quality and Preference, 24(1), 111–118.
  • Barros Fuchs, R.H, Ribeiro R.P., Matsushita, M., Coelho Tanamati, A.A., Bona, E., Pereira de Souza, A.H. Enhancement of the nutritional status of Nile tilapia (Oreochromis niloticus) croquettes by adding flaxseed flour. LWT-Food Science and Technology, 54(2), 440-446.
  • Boran, M. And Köse, S. (2007). Storage properties of three types of fried whiting balls at refrigerated temperatures. Turkish Journal of Fisheries and Aquatic Science, 7, 65-70.
  • Budtz-jorgensen, E., Grandjean, P., Weihe, P. (2013). Commentary separation of risks and benefits of seafood intake. Environmental Health Perspectives, 115(3), 323–327.
  • Choe, E. and Min, D.B. (2007). Chemistry of deep-fat frying oils. Journal of Food Science, 72(5), 77–86.
  • Çaklı, Ş. (2007). Su ürünleri işleme teknolojisi 2. İzmir-Türkiye: Ege University (in Turkish).
  • Çankırılıgil, E.C. and Berik, N. (2017a). Determination of shelf life of rainbow trout (Oncorhynchus mykiss) croquettes during cold storage (+4°C). Turkish Journal of Aquatic Sciences, 5(January), 35–55.
  • Çankırılıgil, E.C. and Berik, N. (2017b). Changes in fatty acid and mineral compositions of rose-shrimp croquettes during production process. American Journal of Food Technology, 12(4), 254–261.
  • Çankırılıgil, E.C. and Berik, N. (2017c). Effects of deep-frying to sardine croquettes’ chemical composition. Ege Journal of Fisheries and Aquatic Sciences, 34(343), 293–302.
  • Cheng, J., Su, D., Han, Z., Zeng, X. (2014). Texture and structure measurements and analyses for evaluation of fish and fillet freshness quality: a review. Comprehensive Reviewsin Food Science and Food Safety, 13, 52-61.
  • Diaz, J. H. and Hu, C. (2009). Risks and benefits of seafood consumption. Tropical Medicine and Health, 37(3), 79–95.
  • European Commission. (2017). EU consumer habits regarding fishery and aquaculture products - Special Eurobarometer 450. Directorate-General for Maritime Affairs and Fisheries.
  • Fan, Y., Yin, L., Xue, Y., Li, Z., Hou, H., Xue, C. (2017). Analyzing the flavor compounds in Chinese traditional fermented shrimp pastes by HS-SPME-GC/MS and electronic nose. Journal of Ocean University of China, 16(2), 311–318.
  • Hayes, J.E. (2011). Sensory descriptors for cooked meat products. In L. M. L. Nollet and F. Toldra (Eds.), Sensory analysis of foods of animal origin (pp. 147–167). Boca Raton, London, Newyork: CRC Press, Taylor and Francis Group.
  • Holownia, K.I., Chinnan, M.S., Erickson, M.C., Mallikarjunan, P. (2000). Quality evaluation of edible film-coated chicken strips and frying oils. Journal of Food Science, 65(6), 1087–1090.
  • Homayooni, B., Sahari, M.A., and Barzegar, M. (2014). Concentrations of omega-3 fatty acids from rainbow sardine fish oil by various methods. International Food Research Journal, 21(2), 743–748.
  • Khan, M., Rahman, M., Rahman, M., Nowsad Alam, A. (2013). Development of protein enriched shrimp croquette from shrimp industry wastes. Journal of the Bangladesh Agricultural University, 11(2), 331–340.
  • Kilincceker, O. and Hepsag, F. (2011). Performance of different coating batters and frying temperatures for fried fish balls. Journal of Animal and Veterinary Advances, 10(17), 2256–2262.
  • Kobayashi, M., Msangi, S., Batka, M., Vannuccini, S., Dey, M.M., Anderson, J.L. (2015). Fish to 2030: the role and opportunity for aquaculture. Aquaculture Economics and Management, 19(3), 282–300.
  • Krzynowek, J. and Murphy, J. (1987). Proximate composition, energy, fatty acid, sodium, and cholesterol content of finfish, shellfish, and their products. NOAA Technical Report NMFS, 55(July), 53. Available from http://spo.nmfs.noaa.gov/tr55opt.pdf Lund, E.K. (2013). Health benefits of seafood ; Is it just the fatty acids ? Food Chemistry, 140(3), 413–420.
  • Mani-Lopez, A., Lorenzo-Leal, A.C., Palou, E., Lopez-Malo, A. (2018). Principles of sensory evaluation in foods containing essential oil. In S. M. Bagher Hashem, A. M. Khaneghah, and A. de Souza Sant’Ana (Eds.), Essential oils in food processing: chemistry, safety and applications (p.293). John Wiley and Sons, Ltd.
  • Mason, R.L. and Nottingham, S.M. (2002). Sensory Evaluation Manual.
  • Nasiri, F.D., Mohebbi, M., Yazdi, F. T., Khodaparast, M.H.H. (2012). Effects of soy and corn flour addition on batter rheology and quality of deep fat-fried shrimp nuggets. Food and Bioprocess Technology, 5(4), 1238–1245.
  • Nieto Salvador, L.A. (2014). Influence of protein and polysaccharide based coatings on. Master thesis.
  • Özden, Ö. and Erkan, N. (2008). A preliminary study of amino acid and mineral profiles of important and estimable 21 seafood species. British Food Journal, 113(4), 457–469.
  • Pokorny, J. (1987). Flavor chemistry of deep fat frying in oil. In D. B. Min and T. H. Smouse (Eds.), Flavor chemistry of lipid foods (p.113). Illinois: American Oil Chemists’ Society.
  • Rickertsen, K., Alfnes, F., Combris, P. (2016). French consumers’ attitudes and preferences toward wild and farmed fish. Marine Resource Economics, 32(1).
  • Sánchez, S., Palomera, I., Albo-Puigserver, M., Bernal, M. (2013). Energy density and lipid content of sardine (Sardina pilchardus) and anchovy (Engraulis encrasicolus) in the Catalan Sea, Northwestern Mediterranean Sea. In 40th CIESM Congress (p.530). Marseille. Senapati, S.R., Xavier, K.A.M., Nayak, B.B., Balange, A.K. (2017). Quality evaluation of edible fish flour prepared from Indian oil sardine (Sardinella longiceps). Journal of Food Processing and Preservation, 41(3), 1–6.
  • Shaviklo, G.R., Arason, S., Thorkelsson, G., Sveinsdottir, K., Martinsdottir, E. (2010). Sensory attributes of haddock balls affected by added fish protein isolate and frozen storage. Journal of Sensory Studies, 25(3), 316–331.
  • Soto-Jover, S., Boluda-Aguilar, M., Esnoz-Nicuesa, A., Iguaz-Gainza, A., Lopez-Gomez, A. (2016). Texture, oil adsorption and safety of the European style croquettes manufactured at ındustrial scale. Food Engineering Reviews, 8(2), 181-200.
  • Stastny, S., Keith, J., Hall III, C., Garden-Robinson, J. (2014). Flash-frying vs. deep-fat frying: fat content and sensory evaluation of fish fried using two methods. Food Studies: An Interdisciplinary Journal, 3, 19–26.
  • Stevenson, S.G., Vaisey-Genser, M., Eskin, N.A.M. (1984). Quality control in the use of deep frying oils. Journal of the American Oil Chemists Society, 61(6), 1102–1108.
  • Tveteras, S., Asche, F., Bellemare, M.F., Smith, M.D., Guttormsen, A.G., Lem, A., Lien, K., Vannuccini, S. (2012). Fish is food - The FAO’s fish price ındex. Plosone, 7(5), 1–10.
  • Yanar, Y. and Fenercioğlu, H. (1999). The utilization of carp (Cyprinus carpio) flesh as fish ball. Turkish Journal of Veterinary and Animal Sciences, 23(4), 361–365.
  • Yean, Y.S. (1998). Technological approaches to utilizing bycatch in low-cost Products for human consumption. In Proceedings of the APFIC symposium on fish utilization in Asia and the pacific (pp.13–28).
There are 35 citations in total.

Details

Primary Language English
Journal Section Articles
Authors

Ekrem Cem Çankırılıgil This is me 0000-0001-5898-4469

Nermin Berik 0000-0003-3015-8688

Publication Date June 28, 2018
Submission Date November 26, 2017
Published in Issue Year 2018 Volume: 33 Issue: 3

Cite

APA Çankırılıgil, E. C., & Berik, N. (2018). Sensorial Evaluation of Fish Croquettes Produced from Different Seafood. Aquatic Sciences and Engineering, 33(3), 96-101.
AMA Çankırılıgil EC, Berik N. Sensorial Evaluation of Fish Croquettes Produced from Different Seafood. Aqua Sci Eng. July 2018;33(3):96-101.
Chicago Çankırılıgil, Ekrem Cem, and Nermin Berik. “Sensorial Evaluation of Fish Croquettes Produced from Different Seafood”. Aquatic Sciences and Engineering 33, no. 3 (July 2018): 96-101.
EndNote Çankırılıgil EC, Berik N (July 1, 2018) Sensorial Evaluation of Fish Croquettes Produced from Different Seafood. Aquatic Sciences and Engineering 33 3 96–101.
IEEE E. C. Çankırılıgil and N. Berik, “Sensorial Evaluation of Fish Croquettes Produced from Different Seafood”, Aqua Sci Eng, vol. 33, no. 3, pp. 96–101, 2018.
ISNAD Çankırılıgil, Ekrem Cem - Berik, Nermin. “Sensorial Evaluation of Fish Croquettes Produced from Different Seafood”. Aquatic Sciences and Engineering 33/3 (July 2018), 96-101.
JAMA Çankırılıgil EC, Berik N. Sensorial Evaluation of Fish Croquettes Produced from Different Seafood. Aqua Sci Eng. 2018;33:96–101.
MLA Çankırılıgil, Ekrem Cem and Nermin Berik. “Sensorial Evaluation of Fish Croquettes Produced from Different Seafood”. Aquatic Sciences and Engineering, vol. 33, no. 3, 2018, pp. 96-101.
Vancouver Çankırılıgil EC, Berik N. Sensorial Evaluation of Fish Croquettes Produced from Different Seafood. Aqua Sci Eng. 2018;33(3):96-101.

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