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Check all that apply (CATA) as an instrument for the development of fish products Ciênc. Tecnol. Aliment.
BELUSSO,Anne Caroline; NOGUEIRA,Barbara Arruda; BREDA,Leandra Schuastz; MITTERER-DALTOÉ,Marina Leite.
Abstract The objective of this paper is to develop a fish-based product. Through the innovative sensorial check all that apply (CATA) technique, employed in two stages of the development of the product – market research and the sensorial and hedonistic characterization of the final product – the aim was to develop a fish by-product that could respond to the needs of the consumer market. Results showed that the CATA technique is an important instrument for researching the consumer market and indicated the kind of fish by-product to be developed and its desired features. Nugget was the resulting by-product. The second application of CATA made possible the sensorial description of the by-product as being crisp, with little fish odor, light in color,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cata; Market; Nuggets; Product development; Sensory perception.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200275
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