Atributos sensoriales y preferencia de conserva de trucha arcoíris con salsas de ají amarillo – aguaymanto y rocoto - tomate de árbol mediante mapeo de preferencia

Nilson  Osorio; Jhonatan  Díaz; Lesli  Tafur; Faustino  Ruiz-Díaz; Jesús  Obregón

doi:10.17268/agroind.sci.2022.03.03

Authors

Nilson Osorio Universidad Nacional Autónoma de Chota, Jr. José Osores N° 418, Chota, Cajamarca.
Jhonatan Díaz Universidad Nacional Autónoma de Chota, Jr. José Osores N° 418, Chota, Cajamarca.
Lesli Tafur Universidad Nacional Autónoma de Chota, Jr. José Osores N° 418, Chota, Cajamarca.
Faustino Ruiz-Díaz Universidad Nacional Autónoma de Chota, Jr. José Osores N° 418, Chota, Cajamarca.
Jesús Obregón Data Engineering Perú, Mz “M” Lote 12-A Urbanización San Andrés V-Etapa, Víctor Larco Herrera, Trujillo.

DOI:

https://doi.org/10.17268/agroind.sci.2022.03.03

Keywords:

preference mapping, canned trout, yellow chili, aguaymanto, tree tomato

Abstract

The objective of this study was to evaluate the sensory attributes and the preference of six canned rainbow trout (Oncorhynchus mykiss) with the addition of government liquid based on yellow chili (Capsicum baccatum) – aguaymanto (Physalis peruviana L.) and hot pepper (Capsicum pubescens) – tree tomato (Cyphomandra betacea) sauces through the preference mapping technique (external and internal mapping). The canned rainbow trout were made with the addition of the governing liquid (corresponding to 4% of the formulation) of 3 types of sauces based on yellow chili - aguaymanto in the proportions of 3/1 (AA-3/1), 2/2 (AA-2/2) and 1/3 (AA-1/3) and 3 types of sauces based on hot pepper – tree tomato 3/1 (RT-3/1), 2/2 (RT-2 /2) and 1/3 (RT-1/3). The evaluation of the sensory attributes was carried out by 10 trained descriptive panelists and the preference by 50 regular consumers of canned and trout meat. The preference mapping indicated that the canned with yellow chili - aguaymanto 3/1 (AA-3/1) presented a greater preference of consumers being greater than 80%, it was also represented in a greater amount by three clusters (2, 1 and 3), this canned was characterized by being more spicy, low sensory acidity, less texture and less salty taste.

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