Sensory evaluation of pacific white shrimp fed with different levels of soy protein concentrate in replacement of fish meal

Abstract

The aim of this study was to evaluate the sensory quality of pacific white shrimp (L. vannamei) fed diets in which fish meal was replaced by soybean protein concentrate. Four diets were evaluated, with different levels of fish meal substitution by soybean protein concentrate. In the sensory analysis, 30 tasters evaluated the preference ordering and 50 tasters evaluated the acceptability of shrimps.. The inclusion of the plant protein source in the shrimp diet showed no difference in the preferred ordering discriminative test and did not alter the sensory attributes evaluated, which makes the product attractive to the consumer, because it consumes a product without presenting changes in taste.