Avaliação sensorial de filés de tilápias alimentadas com diferentes níveis de levedura alcooleira

Vandir Medri; Geni Varéa Pereira; Júlio Hermann Leonhardt; Mirian de Souza Panini; Sandro Dietzel

doi:10.4025/actascibiolsci.v21i0.4437

Sensory evaluation of the tilapia fillets fed with different levels of alcohol yeast

Authors

Vandir Medri UEL Author
Geni Varéa Pereira UEL Author
Júlio Hermann Leonhardt UEL Author
Mirian de Souza Panini UEL Author
Sandro Dietzel UEL Author

DOI:

https://doi.org/10.4025/actascibiolsci.v21i0.4437

Keywords:

avaliação sensorial, filés de tilápia, levedura, Oreochromis niloticus, qualidade de filés, ração

Abstract

Two hundred and forty 45-day-old fingerlings of Nile tilapias (Oreochromis niloticus), sexually reverted with an initial average weight of 1.25 ± 0.14g and stocked in amianthus boxes, were used as a sample. The aim of this investigation was to evaluate the influence of alcoholic yeast inclusion in diets on the acceptability of tilapia fillets fed with four different experimental diets containing 0%, 10%, 20% and 30% alcoholic yeast. The variance analysis of the experimental results was split-plot delineated with four treatments, 43 untrained provers and three repetitions, using a 1-to-7-points hedonic scale. Tukey's test applied to the score means attributed to the fillets showed that using up to 20% of alcoholic yeast will not modify significantly (p < 0,05) the organoleptic characteristics of tilapia fillets.

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Author Biography

Vandir Medri, UEL

Possui graduação em Licenciatura em Matemática e Física pela Universidade Estadual de Londrina (1976), Especialização em Estatística pela Universidade Estadual de Londrina (1983), Mestrado em Matemática pela Universidade Estadual de Londrina (1988) e Doutorado em Engenharia de Produção pela Universidade Federal de Santa Catarina (1997). É Docente da Universidade Estadual de Londrina. Tem experiência na área de Probabilidade e Estatística, Controle de Qualidade e Pesquisa Operacional, atuando principalmente nos seguintes temas: Técnicas de Controle de Qualidade, Saneamento Básico, Levedura, Oreochromis niloticus Currículo Lattes

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PDF (Portuguese)

Published

2008-07-17

Issue

Vol. 21 (1999)

Section

Biology Sciences

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How to Cite

Sensory evaluation of the tilapia fillets fed with different levels of alcohol yeast. (2008). Acta Scientiarum. Biological Sciences, 21, 303-308. https://doi.org/10.4025/actascibiolsci.v21i0.4437