Sensory analysis of quail eggs submitted to different processing conservation

Abstract

This study assessed the acceptance of quail eggs, pickled (T1), smoked (T2) and cooked (T3) through
sensory analysis, descriptive statistics and multivariate analysis. For acceptance of the product, we used structured nine-point scale, as for attitude purchase was 5 points. Was observed to look better acceptability of the samples T1 and T2 samples the worst. The intensity of color in dealing with smoking conferred a color close to ideal. Regarding the smell, it was found that T1 and T2, slightly displeased. In texture and generally moderately pleased T3, while T1 and T2 pleased or displeased slightly and / or displeased, respectively. With respect to taste, 21% of the tasters declared that the intensity of flavor was very strong in samples T2 and T3 samples showed that the optimal flavor. It was found that 55% of consumers said they would not buy T1, which certainly would not buy 43% T2, and T3 that would be acquired for 49% of tasters. We observed in the MANOVA significant effect between treatments and aroma and moderate correlation between overall. In principal component analysis (PCA)
revealed variability in the responses of the panelists. It was concluded that for the use of technological processes of canning and smoking in quail eggs, it is necessary in the preparation and improvement, the ACP and MANOVA were instrumental in the identification of correlations and variances between the treatments and variables.