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Publication
Fiambre de peixe: preferĂȘncia da cor e aceitabilidade
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Advisor(s)
Abstract(s)
Foram preparados fiambres de corvina para se estudar a preferĂȘncia do consumidor relativamente ao tipo de fiambre e,
em particular, à sua cor. As cores dos fiambres foram manipuladas pela adição individual e em diferentes proporçÔes
de pigmento de cochonilha (tons vermelhos), Fibricolor (tons rosa) e Instanka sugar powder 75/700 (tons castanhos).
Fotografias das amostras serviram de base para a criação de um inquĂ©rito âon lineâ. Neste inquĂ©rito, alĂ©m de se procurar
perceber o perfil do inquirido e dos seus hĂĄbitos alimentares, solicitou-se a escolha das cores expectĂĄveis ou mais
atraentes para um fiambre de peixe. Do total de 2237 inquiridos, cerca de 78 % apresentaram idades compreendidas
entre os 44 anos ou menos, evidenciando-se nestes o bacharelato ou licenciatura como grau de formação. Quanto
ao consumo de fiambre, o gĂ©nero feminino evidenciou preferĂȘncia pelo fiambre de peru e o gĂ©nero masculino pelo
fiambre de porco. A frequĂȘncia de consumo de fiambre e de peixe foi semelhante, â3x por semanaâ. Mais de metade
dos inquiridos (55%) respondeu ânĂŁo seiâ Ă possĂvel compra de fiambre de peixe. O fiambre de corvina preparado com
0,0005 % de cochonilha, cuja cor foi muito semelhante Ă do fiambre de corvina sem corante, teve uma boa aceitabilidade
por parte dos inquiridos
To study the consumer preference regarding the color of fish hams, cooked hams with meagre were prepared. The colors of the hams were manipulated by the individual addition and in different proportions of cochineal pigment (red tones), Fibricolor (pink tones) and Instanka sugar powder 75/700 (brown tones). Photographs of the samples served as the basis for the creation of an online survey. In this survey, in addition to seeking to understand the profile of the respondent and their eating habits, it was requested to choose the expected or most attractive colors of a fish cooked ham. Of the total of 2237 respondents, about 78% were aged between 44 years old and under, showing a Higher Education Degree as a degree of training. Regarding the consumption of cooked ham, the female gender showed a preference for turkey cooked ham and the male gender for pig cooked ham. The frequency of consumption of cooked ham and fish was similar, â3x a weekâ. More than half of respondents (55%) answered âI donât knowâ when faced with the possible purchase of fish ham. It was concluded that a winter meagre cooked ham prepared with 0.0005% cochineal, whose color was very similar to that of the meagre cooked ham without dye, had a good acceptance by the respondents
To study the consumer preference regarding the color of fish hams, cooked hams with meagre were prepared. The colors of the hams were manipulated by the individual addition and in different proportions of cochineal pigment (red tones), Fibricolor (pink tones) and Instanka sugar powder 75/700 (brown tones). Photographs of the samples served as the basis for the creation of an online survey. In this survey, in addition to seeking to understand the profile of the respondent and their eating habits, it was requested to choose the expected or most attractive colors of a fish cooked ham. Of the total of 2237 respondents, about 78% were aged between 44 years old and under, showing a Higher Education Degree as a degree of training. Regarding the consumption of cooked ham, the female gender showed a preference for turkey cooked ham and the male gender for pig cooked ham. The frequency of consumption of cooked ham and fish was similar, â3x a weekâ. More than half of respondents (55%) answered âI donât knowâ when faced with the possible purchase of fish ham. It was concluded that a winter meagre cooked ham prepared with 0.0005% cochineal, whose color was very similar to that of the meagre cooked ham without dye, had a good acceptance by the respondents
Description
Keywords
fiambre corvina inquérito on line cor cooked ham meagre on-line survey color
Citation
Ribeiro, Ana Teresa; Elias, Miguel; Teixeira, BĂĄrbara & Mendes, RogĂ©rio (2021). Fiambres de peixe: preferĂȘncia da cor e aceitabilidade. Revista de CiĂȘncias AgrĂĄrias, 44, 2-3: 220-235. https://doi.org/10.19084/rca.24281
Publisher
Sociedade de CiĂȘncias AgrĂĄrias de Portugal