Avaliação sensorial de bolinhos elaborados utilizando aparas da filetagem de salmão tratado com salga úmida

Abstract

The present study aimed to evaluate the acceptance and purchase intention of the product fish ball, using as raw material the residues of salmon filets treated in wet salting. The formulation of the fishballs were made in a base of potatoes or cassava. The study evaluate different preparations, including the two bases (potatoes and cassava) and two frying methods: in soybean oil and the Air Fryer. The sensorial analysis was performed with 100 volunteers, not trained, from random ages, recruited at the Universidade Federal de Lavras – MG. The statistic analysis was performece dusing the Sensomaker software, version 1.8, including the analysis of variance (ANOVA) and the Tukey test. The fish balls made from potatoes and cassava when fried in soybean noilhad a better rate, with the testers highlighting the improved flavor and texture. Finally, the study allowed the conclusion that the fishballs made from salmon fillets residues in wets halting maybe a Market alternative to improve the value of the fish by using fish sub products.