SENSORY EVALUATION IN RECONSTITUTED FILLETS OF “TILAPIA DO-NILO” (Sarotherodon niloticus)

Abstract

This evaluation had been made in reconstituted fillets of "tilápia-do-niIo" (Sarotherodon niloticus), obtained through two treatments, wich consist of minced flesh, mixed with salt and wheat flour, moulded in fillets by pressing. Part of the fillets were subrnited to a drying process in a circulating air dryer at 50 ± 2°C for 16 hours and stored for 90 days at refrigerated and freezed temperature for treatment I (FSR, FSC) or refrigerated and room temperature for treatment II (FSSR, FSSA). The sensorial evaluation, chemical composition, rancidity, salt leveI and microbiological characteristics were determined each 30 days during storage time with exception of FSR. The fillets presented no important difference in alI organoleptical features (color, taste, scent and texture) at a leveI of 5% or 1% at zero day. They had not the same behaviour during storage. The storage conditions did not influenced the parameters studed at the leveI of 5% for the dryed and salted fillets (FSSR, FSSA), but influenced the parameters of scent and tastes for the fillets from treatment I (FSR, FSC).