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Evaluating a value-added product through studies on consumer acceptability, sensory properties, and their correlations to biochemical and instrumental texture properties : the case of Pacific whiting (Merluccius productus) individually quick frozen (IQF) fillets

Pacific whiting (Merluccius productus) is the most abundant
groundfish species off the California, Oregon and Washington Coasts.
The fish are mainly used as a raw material for the production of surimi.
However, it is not economically wise to depend only on one product.
There is a need to diversify the industry and develop a portfolio of
product forms able to compete on the global marketplace.
This study examines the characteristics of Pacific whiting individually
quick frozen (IQF) fillets through an evaluation of consumer acceptability
and sensory analysis, as well as their correlations to biochemical and
physical properties. Additionally, a comparison is made between Pacific
whiting IQF fillets and characteristics from seven other fish species.
Sensory analysis by a trained panel showed Pacific whiting scoring
highest in the flavor category of shellfish, medium in overall flavor
intensity and fresh fish flavor, and high in moistness. Two different cooking methods: microwave (rapid) and conventional oven (slow) were
studied with the results showing that the rapid method improved a
number of texture attributes. Correlations between sensory texture
attributes and instrumental texture results of Pacific whiting and the
protease activity were found for both cooking methods but much higher
in the slow one. All eight species were tested in a consumer test using a
nine-point Hedonic scale. There were no significance differences (p>0.05)
in flavor, texture, and overall acceptance of Pacific whiting with most of
other commercial fish. However, the amount of variation in each group
was high. No significant differences were found in firmness of Pacific
whiting when compared to Dover sole. Five-point purchase intent scale
showed no differences in consumers' willingness-to-buy when compared
to species presently available in the marketplace. Pacific whiting IQF
fillets, kept in frozen storage for 12 months, showed no differences in the
flavor and texture attributes with fillets frozen for one month.
The following findings are based on the information gained from the
focus group: (1) The most important factor affecting consumers'
purchasing decision on fish is flavor, (2) Fish flavor must be fresh, mild,
pleasant, and true to species, and (3) Fish texture is varied. Texture is
not as important as such factors as flavor, odor, appearance, and
thickness of fillets. Pacific whiting was found to be tasty and acceptable
to the focus group participants. Qualitative and quantitative data
collected from the focus group and the consumer tests, combined with its
sensory characteristics' similarity to desirable commercial fish suggest a
good potential of Pacific whiting in being utilized as IQF fillets. / Graduation date: 1997

Identiferoai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/28166
Date01 November 1996
CreatorsAksornsri, Weeraporn
ContributorsMorrissey, Michael T.
Source SetsOregon State University
Languageen_US
Detected LanguageEnglish
TypeThesis/Dissertation

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