Acceptance of fermented anchovy (Engraulis anchoita)

Carbonera, N. and Mitterer-Daltoé, M.L. and Lohfeldt, M.I. and Pastous-Madureira, L.S. and Espírito Santo, M.L.P. and Queiroz, M.I. (2014) Acceptance of fermented anchovy (Engraulis anchoita). Acta Alimentaria, 43 (2). pp. 239-245. ISSN 0139-3006

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Abstract

The objective of this study was to evaluate the acceptance of fermented anchovy (Engraulis anchoita) by consumers aged 18–67 (n=100) from two experiments, first using preference test and then by acceptance of formulation preference. Anchovy fillets were fermented with added NaCl and glucose with 4 different treatments: A (NaCl 1% and glucose 4%), B (NaCl 1% and glucose 6%), C (NaCl 1.5% and glucose 4%), and D (NaCl 1.5% and glucose 6% glucose). At first, the preference of fermented anchovy fillets with samples prepared in the form of pizza was assessed by applying a preference ranking test to 75 consumers. The results indicated the sample with 1% NaCl and 6% glucose as the preferred (P>0.05). Later in the second stage, the preferred fermented fillet was subjected to acceptance by 100 consumers who have the consumption habit of such product by using a hedonic scale of 9 points. The results indicated an acceptance rate of 79.8%. This work aimed to call attention to the importance of the acceptance of this food.

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