Journal
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
Volume 26, Issue 6, Pages 686-694Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10498850.2016.1269862
Keywords
Tench; perch; carp; goldfish; n-3 fatty acids; consumer evaluation
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Funding
- Regione Umbria, PSR, Mis.1.2.4 (VASPI Project -SIAN) [n.94751362214]
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The nutritional profile and the consumer preference of fish burgers made from carp, goldfish, perch, and tench were investigated. Perch and goldfish burgers, which have the highest proportion of eicosapentaenoic acid (6.63% and 4.90%, respectively) and docosahexaenoic acid (20.28% and 11.99%, respectively), showed lower absolute amounts of these fatty acids (17.03 and 10.10 mg/100 g food, respectively) than tench and carp (31.16 and 49.63 mg/100 g food, respectively). The consumer evaluation established that differences in the perception of the fish burgers exist. The overall liking and taste were the main attributes that influenced both consumer's acceptance and purchase intent.
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