期刊
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
卷 26, 期 6, 页码 686-694出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10498850.2016.1269862
关键词
Tench; perch; carp; goldfish; n-3 fatty acids; consumer evaluation
资金
- Regione Umbria, PSR, Mis.1.2.4 (VASPI Project -SIAN) [n.94751362214]
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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