Detection and comparison of the sensory quality of wild and farmed brown trout (Salmo trutta) by consumers

Abstract

To compare the sensorial quality of wild and farmed brown trout 34 consumer were asked to decide which of the two samples presented to them in double blind test was preferred regarding appearance, aroma, juiciness, mouth feeling and general impression if difference in mentioned traits between both samples was detected. Results showed that for all traits at least 75% of consumers stated that they noticed difference. For appearance and aroma wild trout was preferred, for juiciness and mouth feeling farmed trout was favored. General impression of wild brown trout was favored by 15 consumers, while 16 consumers regarding this trait preferred farmed brown trout. Meaning and importance of results from consumers' panel test for positioning of products from fish farming and fisherz is discussed.

Keywords

fish;brown trout;Salmo trutta;sensory quality;consumers;farming;fisheries;

Data

Language:	English
Year of publishing:	2011
Typology:	1.01 - Original Scientific Article
Organization:	UL BF - Biotechnical Faculty
Publisher:	Biotehniška fakulteta
UDC:	641
COBISS:	2899848
ISSN:	1581-9175
Parent publication:	Acta agriculturae Slovenica
Views:	1563
Downloads:	459
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	Slovenian
Secondary title:	Zaznavanje in primerjava kvaliete prostoživečih in vzrejnih potočnih postrvi (Salmo trutta) pri porabnikih
Secondary abstract:	V dvojnem slepem testu smo 34 porabnikov zaprosili, da povedo, ali so zaznali razlike glede izgleda, arome, sočnosti, okusa v ustih in splošnega vtisa med prostoživečimi potočnimi postrvmi in v ribogojnici vzrejenimi potočnimi postrvmi. Tiste, ki so razlike zaznali, smo zaprosili, naj povedo kateri od obeh vzorcev je bil glede na omenjene lastnosti po njihovem mnenju boljši. Rezultati so pokazali, da je za vsako od lastnosti najmanj 75 % porabnikov menilo, da so zaznali razliko med obema vzorcema. Glede izgleda in arome so dali prednost prostoživečim postrvim, glede sočnosti in okusa vzrejenim postrvim, glede splošnega vtisa pa je 15 porabnikov dalo prednost prostoživečim in 16 vzrejenim ribam. Pomen in pomembnost rezultatov, ki jih dobimo s tovrstnimi testi pri porabnikih smo vrednotili v kontekstu pozicioniranja rib in izdelkov, ki izvirajo iz akvakulture ali ribištva.
Secondary keywords:	ribe;potočna postrv;Salmo trutta;senzorična kakovost;porabniki;reja;ribolov;
URN:	URN:NBN:SI
Type (COBISS):	Not categorized
Pages:	str. 45-50
Volume:	ǂLetn. ǂ98
Issue:	ǂšt. ǂ1
Chronology:	2011
Keywords (UDC):	applied sciences;medicine;technology;uporabne znanosti;medicina;tehnika;home economics;domestic science;housekeeping;gospodinjstvo;stanovanje;food;cooking;dishes;živila;kuhanje;jedi;
ID:	21608