高鱼蛋白膨化玉米-鱼零食的品质特性和消费者接受度。
Quality characteristics and consumer acceptance of a high fish protein puffed corn-fish snack.
机构信息
Faculty of Food Science and Nutrition, University of Iceland, Sæmundargötu 2, 101 Reykjavik, Iceland ; Shilat (Iran Fisheries Organization), 250, West Fatemi, Tehran, Iran.
出版信息
J Food Sci Technol. 2011 Dec;48(6):668-76. doi: 10.1007/s13197-010-0191-1. Epub 2010 Dec 31.
Corn snack fortified with 7% fish protein powder made from saithe (Pollachius Virens) surimi was selected by expert panel from industry for consumer studies in Iran and Iceland. They hedonically screened products with 3%, 5%, 7% and 9% fish protein powder. Snack containing 9% fish protein powder (FP) had significantly lower liking for odour, texture, flavour, and overall acceptability than the other three prototypes. Snacks fortified with 3%, 5%, and 7% FP had similar sensory attributes. Therefore, snack with the highest level of FP (7%) was selected for acceptance tests. It was seasoned with cheese powder, vegetable oil, salt, and colorant. The amount of protein, moisture, fat, ash and salt in fortified corn snack (FCS) was 12%, 2%, 31%, 3%, and 2% respectively. Consumers' acceptance was studied using a central location test method. Consumers were 6-16 years old children in two communities (Iceland and Iran). They liked FCS but Iranian children favoured it more than Icelandic children. Majority of parents of the participants expressed their willingness to choose this product when buying snacks.
用黑线鳕（Pollachius Virens）鱼糜制成的 7%鱼蛋白粉强化的玉米小吃，被行业专家小组选中，在伊朗和冰岛进行消费者研究。他们对含有 3%、5%、7%和 9%鱼蛋白粉的产品进行了感官筛选。含有 9%鱼蛋白粉（FP）的小吃在气味、质地、味道和整体可接受性方面的喜好明显低于其他三种原型。强化 3%、5%和 7% FP 的小吃具有相似的感官属性。因此，选择了 FP 含量最高（7%）的小吃进行接受度测试。它用奶酪粉、蔬菜油、盐和着色剂调味。强化玉米小吃（FCS）中的蛋白质、水分、脂肪、灰分和盐分含量分别为 12%、2%、31%、3%和 2%。使用中心位置测试法研究了消费者的接受度。消费者是两个社区（冰岛和伊朗）的 6-16 岁儿童。他们喜欢 FCS，但伊朗儿童比冰岛儿童更喜欢。大多数参与者的家长表示，在购买零食时，他们愿意选择这种产品。
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