Sensory characterization of Nile tilapia croquettes enriched with flaxseed flour using free‐choice profiling and common components and specific weights analysis

Abstract

AbstractThis research described sensory characteristics of freeze‐dried mixtures of tilapia croquettes enriched with flaxseed flour using free‐choice profiling (FCP) and analyzed the data through the common components and specific weights analysis (CCSWA). Enriched croquette was defined by brown color, odor and taste of flour, and creaminess. Control croquette was defined by odor and taste of fish, odor and spicy flavor, and frying flavor. CCSWA captured 92.1% of the variance with the first two common components (CC). CC1 (82.8% of the variance) was able to correctly discriminate the products, while CC2 (9.3% of the variance) separates the repetition of the same product. Furthermore, CCSWA allows a differentiated analysis of the importance of the judges, proving to be a good alternative to statistical analysis for FCP.Practical applicationsFree‐choice profile (FCP) technique is a descriptive sensory method that has as main advantage the elimination of the training phase of the panelists, which makes it faster and more advantageous. Traditionally, the results from these methods are analyzed through generalized procrustes analysis (GPA). In this work, the results of the sensory description of tilapia croquettes enriched with flaxseed flour were analyzed through common components and specific weights analysis (CCSWA). Despite presenting various sensory differences, the addition of flaxseed flour to the product is viable, since it improves the fatty acid composition. The CCSWA enables a differentiated analysis of each judges, proving to be a method that allows a more detailed analysis of the results obtained by the FCP.