Resumo

GARCIA MACIAS, José Arturo; ALFARO RODRIGUEZ, Rosa Hayde; NUNEZ GONZALEZ, Francisco Alfredo  e  ESPINOSA HERNANDEZ, Martín Ricardo. Effect of the production system in rainbow trout, Oncorhynchus mykiss Richardson sensorial quality. Hidrobiológica [online]. 2004, vol.14, n.1, pp.55-60. ISSN 0188-8897.

To determine the sensorial characteristics of smoked fillets of rainbow trout (Oncorhynchus mykiss) produced in fast stream (CR) and rustic (RU) production systems; 35 (CR) and 38 (RU) trout were evaluated by two methods; one analytical, using pair comparisons, and one quantitative, by using tests of non structured scale intervals. Nine trained judges evaluated the CR and RU samples for differentiation and intensity of: colour, odour, flavour and texture. Analytical tests for color were made in raw and smoked samples from both production systems. A statistical difference (p<0.O5) was found for the colour parameter in both types of sensorial evaluation. There was a difference (p<0.O5) in colour parameter a* (trend to red) in the raw and cooked fillets for both samples. However, odour was consistently identified as stronger by most judges for RU trout's; flavor intensity and texture tended to be lighter in case of CR samples. It could be concluded that, due to their sensorial characteristics the trout's produced in the rustic production system were prefered by the members of the panel.

Palavras-chave : Rainbow Trout; Sensorial quality; Color; Odour; Flavor; Texture.

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