49B-17 |
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R. K. GALLARDO1, P. C. Coggins2, and N. A. Bogart2. (1) Departament of Food Science and Technology, Mississippi State University, BOX 9805, Mississippi State, MS 39762, (2) Dept. of Food Science & Technology, Mississippi State Univ., 207 Herzer Bldg., Campus Mailstop 9805, Mississippi State, MS 39762-9805 Freshwater prawns (Macrobrachium rosenbergii) constitute a new product for the American consumer. Investigators agree that freshwater prawn is a product with different sensory characteristics than other seafood products. However, there is lack of studies assessing these so called differences. In order to give the words that best describe the appearance, aroma, flavor, and texture for the new product a Quantitative Descriptive Analysis (QDA") was utilized. The objective of the study was to define a set of descriptive words that can give an accurate description for the freshwater prawn sensory characteristics. Male freshwater prawns were used. The product was block frozen and stored at - 25°C. It was defrosted by a quick thawing method. The product was submerged in 70 °C water for 5 minutes. A list of suggested descriptors for appearance, aroma, texture and flavor were presented to a seven-trained sensory panel. Each descriptor was scored utilizing a 15-point scale. Panelists were asked to suggest any other descriptor that could be perceived during the evaluation. Also it was requested that an evaluation be made for both shell and meat overall color. The procedure was repeated for 5 days. Results were analyzed using SAS". The results showed that freshwater prawn descriptors for the categories appearance, aroma, flavor and texture are: Appearance (unpeeled product): Curled, hard shell, relatively dark color (predominantly orange, light orange, gray and light gray). Aroma (peeled product): Fishy, marsh smell, pungent. Flavor: Flat, fishy, shrimp like. Texture: Juicy, tender and firm. Significant differences were noted in each attribute category (p³0.05). The descriptive language defined in the present study constitutes an important tool to market this new product to the American consumers. Also it is relevant for further development of standards, which will be used to test and improve freshwater prawns’ quality levels.
Session 49B, Aquatic Food Products: General
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