Descriptive sensory analysis of a non-perishable product made with lionfish fillet (Pterois volitans L.)
DOI:
https://doi.org/10.32870/rayca.v3i3.9Keywords:
Lionfish, non perishable product, sensory evaluation, sensory attributesAbstract
The lionfish is considered an invasive species in the coasts of Yucatan and the Mexican Caribbean; therefore, it is important to develop elements that facilitate its exploitation and hunting, and promote its consumption and economic development. The objective of this study was to evaluate the sensory attributes through a descriptive analysis of a non-perishable product packaged in jars of glass, which was made from lionfish fillet. The attributes for flavor were: sweet, fish/sardine, tomato, spices, oil, for odor: fish, fish/sardine, spices, for color: beige, brown, red, and for texture: fibrous, dry, juicy, soft, firm and grainy. Similarities were found with a confidence level above 95 % in the attributes of odor (fish), color (brown), flavor (sweet, fish/sardine, oil) and texture (fibrous, dry, juicy, soft, firm, granular) between the lionfish product and the commercial or reference product. The main contribution of this project is to generate an alternative for the use and sensory acceptance by consumers of a product made from this invasive species that has a great environmental impact in the region.
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