METODOLOGIAS SENSORIAIS COM CONSUMIDORES EM UMA ABORDAGEM PRÁTICA: SALMÃO CONGELADO COMO EXEMPLO
Resumo
Metodologias descritivas baseadas na percepção de consumidores constituem a nova fronteira da análise sensorial, necessitando, contudo, de aplicação na resolução de problemas para sua maior disseminação e aumento da confiabilidade dos resultados. Neste trabalho, as metodologias Free Sorting Task, Ultra Flash Profile (UFP) e Free Listing foram utilizadas para avaliar o impacto do congelamento e/ou resfriamento e da utilização de “sobras” do dia anterior sobre as características sensoriais de filés de salmão direcionados ao preparo de sashimi. Os consumidores foram capazes de gerar um vocabulário preliminar para descrever os produtos utilizando as três metodologias, além de diferenciar e caracterizar as amostras, contribuindo para a resolução do problema. Onze atributos foram elicitados como importantes, sendo que cor laranja, aroma de salmão, sabor de salmão e aroma rançoso foram identificados nas três metodologias. Os filés congelados foram caracterizados pela cor laranja, sabor de salmão, firmeza e sabor de ranço, enquanto os filés resfriados foram caracterizados pela maciez, brilho e aroma de salmão. A utilização das “sobras” não impactou nas características sensoriais dos produtos. No UFP e Free Listing foram gerados um maior número de atributos para descrever as amostras, no entanto, Sorting e Free Listing tiveram maior capacidade de discriminação.Referências
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