Low-sodium fish burgers: Sensory profile and drivers of liking

• Published in: Food science & technology 2015-09, Vol.63 (1), p.236-242
• Main Authors: Quadros, Diomar Augusto de, Rocha, Izabela Furtado de Oliveira, Ferreira, Sila Mary Rodrigues, Bolini, Helena Maria Andre
• Format: Article
• Language: English
• Subjects: Fish products; Healthy diet; Low sodium; Sensory analysis
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2015.03.083

The aims of this study were to determine the descriptive sensory profile and drivers of liking of eight samples of low-sodium Serra Spanish Mackerel (Scomberomorus brasiliensis) fish burgers. The sensory profile was determined by 12 trained assessors, and acceptance testing was performed using 243 consumers. Partial least-squares regression analysis was used to identify the drivers of liking and rejection of fish burgers (i.e., “Mackerel burger”). The results of the sensory descriptive profile indicated that the attributes appearance, aroma, and flavor were stronger for the samples prepared from whole minced fish. Acceptance was also higher for formulations containing whole minced fish. The descriptive terms that drove consumer preference and determined the acceptance were fish shape, salty taste, umami taste, fish flavor, herb flavor, and residual artificial flavor, and the term fish shape positively affected the results. Thus, despite the preparation of a fish-based product with low sodium and high acceptance is feasible, the drivers of liking should be considered. •Differences in fish burger formulations affected the descriptive sensory profile.•Acceptance is affected by salt level, monosodium glutamate, and type of minced fish.•The drivers of liking should be considered to develop a fish-based product.