Psychophysical estimation of acid intensity and determination of sweet-acid interaction in a fish paste containing glycerol

Food Science and Technology (Campinas)

Gabriela Leonor Sánchez Pascua²  Maria Rosa Casales¹  Maria Isabel Yeannes¹ 

[1] ,Universidad Nacional Mar del Plata Grupo de Investigación Preservación y Calidad de Alimentos Comisión de Investigaciones Científicas de la Prov. de Buenos AiresBuenos Aires,Argentina

关键词: fish products;    intermediate moisture;    sensorial tests;    taste interactions;    produtos de peixes;    umidade intermediária;    testes sensoriais;    interação dos gostos;   

DOI  :  10.1590/S0101-20612010000500039

来源: SciELO

【 摘 要 】

In a fish paste made with cooked Brazilian flathead (Percophis brasiliensis), glycerol (17%), sodium chloride (1.5%) and potassium sorbate (0.1%) the following acid percentages: 0.2; 0.4; 0.6; 0.8, 1 and 1.5% w/w were incorporated to determine the relationship between added acetic acid and the sensorially perceived intensity, and the effects of the combination of sweet-acid tastes. Tests for paired comparison, ranking and structured verbal scales for sweet and acid attributes and psychophysical test were carried out. There was a perceptible difference among samples for differences of 0.4 units of acid concentration. Samples indicated as sweeter by 89.47% of the judges were those containing a lesser acid concentration. A reduction in glycerol sweetness when increasing acid levels was observed. Acetic acid reduced the sweetness of glycerol and inversely glycerol reduced the acidity of acetic acid. The data obtained with the magnitude estimation test agree with Steven's law.

【 授权许可】

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