49B-8 |
|
J. F. Delwiche and R. E. LIGGETT. Sensory Science Group, Ohio State Univ., Dept. of Food Science & Technology, 2015 Fyffe Ct., 110 Parker Food Science Bldg., Columbus, OH 43210-1007 Research comparing sensory properties and consumer preference of aquacultured and wild yellow perch (Perca flavenscens) is outdated. Many changes, including environmental and technological, have been made which potentially impact perch quality. In addition, new sensory methodologies have been developed with increased validity. New comparative research of aquacultured and wild-caught yellow perch is warranted. Objectives of this research are to provide a scientifically-based investigation into possible sensory differences between wild-caught and cultured perch, as well as possible differences in preference that may exist due to these differences. Perch were battered, deep fried, and cut into uniform bite-size pieces. Fifty-two judges completed two paired preference tests (where participants indicated their overall preference), two triangle tests (where participants indicated which sample was different), and provided comments regarding their choices. Results were analyzed using the beta-binomial model. Findings indicate that samples were significantly different from each other (p=0.0001) but there was no significant preference for either sample (p=0.1167). For both tests, overdispersion, or panelist variability, was very low indicating judges were acting similarly and the binomial model better fit the data. Judges comments were contradictory and inconsistent, making it impossible to determine the exact nature of the difference. Wild-caught yellow perch continue to dominate the available market, however, fluctuations from year to year offer opportunity for cultured perch to gain significant foothold in the market. Comparative studies are expected to aid in the development of practices that result in the quality of cultured perch matching or exceeding that of wild-caught perch. Results from these studies can be used to refine the prepared diets used when raising perch, and may also provide evidence for the need to change or adjust management practices. Establishment of standardized testing protocols will allow future comparisons of other commercially competing species.
Session 49B, Aquatic Food Products: General
|