ACCEPTABILITY OF ANCHOVY-BASED (Engraulis anchoita) PREPARATIONS

Abstract

This study aimed to assess the acceptability of two preparations of Argentine anchovy with 69 untrained panelists of a university in the southern state of Rio Grande do Sul, Brazil, given the importance of fish consumption for health, the need to increase fish consumption by the Brazilian population and the possibility of using a new self-sustaining fishery resource. Acceptability was assessed using a scale of 7 points and purchase intent by a 5-point scale. Chemical composition of preparations was analyzed in the laboratory, following the methodology of Adolfo Lutz Institute. The results showed that the pizza and baked rice with anchovy had excellent acceptability, 92% and 86%, respectively. There was a significant difference between the averages of preparations, in which the pizza achieved better acceptability and better purchase intent than the baked rice with anchovy. In the analysis of the chemical composition of preparations, the pizza had a higher content of protein and fat due to use of other ingredients with high protein content and vegetable oil. It was concluded that both preparations with anchovy could be an excellent vehicle to include fish more often in people’s diet and increase the consumption of fish in Brazil.