Selecting and training a panel to evaluate the rancid defect in soybean oil and fish hamburgers

C. Marques; A. S. dos Reis; L. D. da Silva; S. T. Carpes; M. L. Mitterer-Daltoé

doi:10.3989/gya.0107171

Autores/as

C. Marques Graduate Program in Chemical and Biochemical Technology Process, Chemistry Department, Federal University of Technology https://orcid.org/0000-0002-0215-2679
A. S. dos Reis Graduate Program in Chemical and Biochemical Technology Process, Chemistry Department, Federal University of Technology https://orcid.org/0000-0002-5508-8412
L. D. da Silva Graduate Program in Chemical and Biochemical Technology Process, Chemistry Department, Federal University of Technology https://orcid.org/0000-0002-7538-4198
S. T. Carpes Graduate Program in Chemical and Biochemical Technology Process, Chemistry Department, Federal University of Technology https://orcid.org/0000-0001-8625-7795
M. L. Mitterer-Daltoé Graduate Program in Chemical and Biochemical Technology Process, Chemistry Department, Federal University of Technology https://orcid.org/0000-0002-6761-9321

DOI:

https://doi.org/10.3989/gya.0107171

Palabras clave:

Análisis sensorial, Calidad de los alimentos, Fitoquímicos Bioactivos, Pescado, Sabores

Resumen

Debido a su composición en ácidos grasos insaturados y poliinsaturados, los aceites y grasas son muy susceptibles a la oxidación, siendo la rancidez uno de los principales defectos. Entre las diversas metodologías existentes para seguir la oxidación en los alimentos, el análisis sensorial destaca por la sensibilidad de las respuestas. Este estudio tuvo como objetivo seleccionar y capacitar a un panel de catadores entrenados para identificar el sabor rancio y se muestra estadisticamente los pasos del proceso. Los catadores fueron seleccionados de acuerdo a su capacidad individual y estadísticamente analizados por ANOVA comparando las medias mediante Tukey, análisis secuencial de Wald y prueba de chi-cuadrado. La validación del panel entrenado se realizó con el análisis sensorial de hamburguesas de pescado y aceite de soja. El valor F y la representación gráfica boxplot fueron eficaces para una mejor visualización de los resultados cuando se utilizan junto con las tablas de desviación media y estándar. El panel final estuvo formado por siete catadores que fueron capaces de identificar y diferenciar el sabor rancio en ambas muestras utilizadas para su validación.

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