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Smakprofil av Tilapia (Niltilapia): en jämförelse av vakuumförpackad Tilapia över tid.
Kristianstad University, School of Education and Environment.
Kristianstad University, School of Education and Environment.
2016 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesisAlternative title
Sensory profile of Tilapia (Nile tilapia) : A comparison of Tilapia in vacuum package over time (Swedish)
Abstract [sv]

Fler svenskar vill konsumera mer inhemskt producerad fisk. Scandinavian Aquasystems odlar och försöker introducera fisken tilapia på svenska marknaden. Tilapia är en fisk som precis börjat göra intåg i Europa men är stor runtomkring resten av världen. En smakprofil som berättar hur länge produkten är sensoriskt tjänlig kan vara av hjälp. Denna undersökning syftade till att skapa en sensorisk smakprofil för fisken tilapia och till att se hur smakprofilen förändrades vid lagring i vakuumförpackning. För att skapa smakprofilen användes metoden QDA. Resultatet gav många egenskapsord var av vissa kunde klassificeras som färskhetsrelaterade och vissa som förskämningsrelaterade. Det kunde även konstateras att färsk, odlad tilapia har en antydan av saftigare och mer mjäll textur. Vid lagring finns en möjlighet att tilapia får en intensivare smak av dy och metall, samt en intensivare doft av dy.

Abstract [en]

A large amount of Swedes has a desire to consume more nationally produced fish. Scandinavian Aquasystems produces and tries to introduce tilapia into the Swedish market. As a fish, tilapia has just begun making ways into Europe but is already a big commodity around the rest of the world. In addition, a sensory profile which tells how long the product remains sensorially suitable could be of help. This study aimed to create a sensory profile and to study its inherent effects of vacuum packaging over time. In creating the sensory profile, a QDA method was used. The study resulted in a variance of different attributes which of some could be categorized as either fresh related or spoilage related. It was found that fresh, farmed tilapia carried an indication of having a juicier and more tender texture. With storage there is chance of tilapia getting a more intense flavor of mud and metal, as well as a more intense odor of mud.

Place, publisher, year, edition, pages
2016. , 32 p.
Keyword [en]
Tilapia, Sensory, Recirculating aquaculture system, Sensory profile, Shelf-life, Fish, Geosmin
Keyword [sv]
Tilapia, Sensorik, Recirkulerande vattenbruk, Smakprofil, Lagring, Fisk, Geosmin
National Category
Food Science Agricultural Science, Forestry and Fisheries
Identifiers
URN: urn:nbn:se:hkr:diva-15556OAI: oai:DiVA.org:hkr-15556DiVA: diva2:940915
Educational program
Culinary Arts and Food Sciences
Uppsok
Social and Behavioural Science, Law
Supervisors
Examiners
Available from: 2016-06-22 Created: 2016-06-21 Last updated: 2016-06-22Bibliographically approved

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CiteExportLink to record
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Citation style
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