CATA vs. FCP for a rapid descriptive analysis in sensory characterization of fish

Abstract

Storing non-marketable fish aboard fishing vessels takes up valuable storage space and, consequently, it is usually discarded. Therefore, the strategy to minimize the amount of discarded fish and boost the fishing economy should entail measures to turn unexploited species into marketable fish. The use of sensory descriptive analysis is usually the first step in the characterization of foods and assess their baseline appeal to the final consumer. In this study, the sensory characterization of five unexploited fish species was conducted, using a semi-trained panel, with the objective of establishing the appeal and marketability of these species. Check-all-that-apply (CATA) and Free Choice Profiling (FCP) were used to obtain descriptive attributes. Correspondence Analysis (CA) was used to examine CATA data and to compare both sensory methods, while Principal Component Analysis (PCA) was used for FCP data analysis. The results obtained with CATA method allowed to differentiate species by appearance, odor and flavor, while appearance and odor were statistically significant descriptors in FCP. CATA method was found to be more suitable to discriminate fish species, presenting a higher discriminatory power than FCP.

Detection of Mackerel Fish Spoilage with a Gas Sensor Based on One Single SnO2 Nanowire

“…Therefore, it is important to develop non-invasive sensors that are small, cheap, and fast, in order to be able to extensively monitor the supply chain in real time. A suitable tool for this task, as it is able to distinguish complex gas mixtures, is the electronic nose: an array of sensors whose responses are combined together [11,12]. These devices are able to distinguish complex mixtures of volatile organic compounds that make up the aroma of an agro-food product.…”

Adding Value to Bycatch Fish Species Captured in the Portuguese Coast—Development of New Food Products

“…Piper gurnard should be caught during autumn due do its fat content, despite the absence of descriptors with statistical significance in our previous work [25]. In addition, piper gurnard captured in this season is characterized by a white color, contributing to a better fry product appearance [25].…”

“…In addition, an ivory color is also an advantage to the product appearance, enabling the fish to be highlighted. Thus, considering our previous work [25], the black seabream should be caught during winter, when it is characterized by sea, butter, and seaweed odors, which are also good features for this product.…”

“…When developing new fish-based products, the season of capture may be an important factor as the fish may have different nutritional composition, many times related with the reproductive cycle, which influences the fat reserves of the fish and thus creates different sensory perceptions when consumed. Hence, for the product formulations, the previous work of Silva et al [25], related to the sensorial characterization of fresh fish species throughout the year, was taken into consideration [25].…”

“…The blue jack mackerel, used in pâté formulation, should be caught during winter, especially due to the texture, flavor, and odor features related to that season, namely chewability, cohesion, and stiffness, as well as seaweed odor, sea odor, and flavor, which enhance the pâté sensory experience [25].…”