Sensory differentiation of shrimp using a trained descriptive analysis panel
2007; Elsevier BV; Volume: 40; Issue: 10 Linguagem: Inglês
10.1016/j.lwt.2006.12.007
ISSN1096-1127
AutoresMarilyn C. Erickson, M.A. BULGARELLI, Anna V. A. Resurreccion, R. A. Vendetti, Kim Gates,
Tópico(s)Nutrition, Health and Food Behavior
ResumoA trained descriptive analysis panel evaluated raw and cooked sensory attributes for both fresh and frozen commercially available shrimp. While significant differences in sensory attributes existed among the type of frozen shrimp evaluated (Georgia white, Georgia brown, Gulf white, Gulf brown, Gulf pink, Honduras white, Belise white, Columbia white, and Burma black tiger), only appearance attributes could uniquely differentiate a specific type of frozen shrimp. Flavor and texture attributes were not unique to one type of frozen shrimp, hence no single attribute could be used for branding of shrimp. While frozen shrimp had greater intensities of cooked shrimp flavor and aroma, fresh shrimps were characterized as being sweeter and juicier than frozen shrimp. Both juiciness and sweetness decreased in Georgia white shrimp when stored on ice.
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