Skip navigation

Sensory evaluation and consumer acceptability of an African fish based flavouring agent and taste enhancer

Sensory evaluation and consumer acceptability of an African fish based flavouring agent and taste enhancer

Kindossi, J.M., Akpo-Djenontin, O.O.D., Anihouvi, V.B., Akissoé, N., Declemy, A.L., Vieira-Dalodé, G., Tomlins, K., Pallet, D. and Hounhouigan, J.D. (2013) Sensory evaluation and consumer acceptability of an African fish based flavouring agent and taste enhancer. Indian Journal of Applied Research, 3 (8). pp. 62-66. ISSN 2249-555X (doi:https://doi.org/10.15373/2249555X)

Full text not available from this repository.

Abstract

The sensory profile and consumer acceptance of a traditional flavouring agent and taste enhancer (FATE) locally referred to as Lanhouin, which is a salted fermented fish product made from two types of fish (king fish and cassava fish) through three different fermentation processes (aerobic, semi-aerobic and anaerobic conditions) were explored. The sensory testing was performed by 17 semi-trained panellists, and the acceptability of FATE was tested by consumers (n=200) in Cotonou and Abomey-Calavi municipalities. Traditional FATE were sensorially different, with king fish FATE having the strongest odour (ammoniacal odour) and cassava fish FATE being whitish in colour. Three classes of consumer behaviour were identified; primarily those who liked all the FATE samples (35% of consumers); those disliking FATE made from anaerobically fermented king fish (37%); and those disliking FATE made from aerobically fermented cassava fish
(28%). Consumer acceptance was significantly associated with fish size, whitish colour, dried fish odour and ammoniacal odour. In terms of consumer preference, FATE made from semi-aerobically fermented king fish and FATE made from cassava fish (except for aerobic fermentation) were the most preferred and would be the most suited for further product development suited to markets in West Africa and export to the EU. The similarity in taste attributes for cassava fish and king fish when used for cooked rice dishes will be helpful in designing the form in which FATE can be marketed for wide acceptance.

Item Type: Article
Uncontrolled Keywords: flavouring agent, taste enhancer, Lanhouin, fermented fish, sensory profile, consumer preference, acceptance
Subjects: S Agriculture > S Agriculture (General)
Faculty / Department / Research Group: Faculty of Engineering & Science > Natural Resources Institute
Related URLs:
Last Modified: 05 Aug 2014 15:59
Selected for GREAT 2016: None
Selected for GREAT 2017: None
Selected for GREAT 2018: None
Selected for GREAT 2019: None
URI: http://gala.gre.ac.uk/id/eprint/11909

Actions (login required)

View Item View Item