Use of glycerol and acid in flathead (Percophis brasiliensis) paste developed by combined factors

Abstract

Combined factors were used to elaborate a fish paste, the hurdles used were decrease of a_w (glycerol and salt) and pH (acid acetic) and potassium sorbate. The aim was to select by trained panel, within the concentrations of glycerol and acetic acid used, those most widely accepted sensorially. The fish paste was elaborated with brazilian flathead, 1.5% of salt, 0.1% of potassium sorbate and variable percentages of glycerol (between 16.5 and 21.5%) and acetic acid (between 0.2 and 1.5%).  Discriminative, preference and ranking tests were carried out in the sensorial analyses. An adaptation effect to glycerol in 99% of the panelists was determined. The acetic acid incorporation reduced the sweet flavor perception. The pastes with 17% of glycerol and 0.6 and 1% of acetic acid were those of greater preference. The a_w was 0.912 and the pH varied between 5.0 and 5.5, respectively.