152047 20251017144620.0 doi 10.3390/foods10112694 sideral 126822 ART-2021-126822 eng Morales J.B.C. Universidad de Zaragoza (orcid)0000-0001-9660-8579 An approach to the spanish consumer’s perception of the sensory quality of environmentally friendly seabass 2021 Access copy available to the general public Unrestricted Seabass is one of the leading aquaculture species in Europe. Sensory analysis is essential for new product development. This research focused on establishing and differentiating the opinion of consumers about seabass quality obtained with organic feeding. Fish were fed for 196 days with four treatments (a control diet with 30% fishmeal and three diets with different levels of fishmeal supplemented with organic vegetable ingredients: 25%, 30% and 35%). Experimental diets were compared with commercial samples from the retail industry that were considered as “adequate quality for fish”. Two sensory analyses were carried out, check-all-that-apply (CATA) to obtain feedback on consumers’ characterization towards a different type of fish evaluated and projective mapping (PM) to measure the similarity among a set of products and establish a comparison between results provided by both methods. According to the CATA results, white color, softness, meaty taste and juicy texture were considered relevant attributes, also showing a good relationship with an adequate cooked fish description. A penalty analysis confirmed that the previous characteristics were considered essential while fibrous was an undesirable attribute. The projective mapping showed a similar sensory configuration to the CATA, corroborating these findings that showed that commercial fish were placed in a position away from the rest of the treatments, and the organic diet with a higher level of fishmeal (35%) was the most distant from the control diet. info:eu-repo/semantics/openAccess by https://creativecommons.org/licenses/by/4.0/deed.es 5.561 2021 FOOD SCIENCE & TECHNOLOGY 35 / 144 = 0.243 2021 Q1 T1 0.726 2021 Food Science 2021 Q1 Plant Science 2021 Q1 Microbiology 2021 Q1 Health Professions (miscellaneous) 2021 Q1 4.1 2021 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Tomás-Vidal A. Phoco E.R.C. Martínez-Llorens S. Marquina P.L. Universidad de Zaragoza (orcid)0000-0002-1905-5883 Jover-Cerdá M. Roncalés P. Universidad de Zaragoza (orcid)0000-0003-2205-6913 Beltrán J.A. Universidad de Zaragoza (orcid)0000-0002-3764-0189 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 10, 11 (2021), 2694 [16 pp.] Foods Foods 2304-8158 1711467 http://zaguan.unizar.es/record/152047/files/texto_completo.pdf Versión publicada 2793090 http://zaguan.unizar.es/record/152047/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:152047 articulos driver 2025-10-17-14:21:17 ARTICLE