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 soy protein concentrate. Four diets were evaluated, with different levels of replacement (33%, 66% and 100%) of fish meal by soy protein concentrate. In the sensory analysis, 50 tasters evaluated using the ordering preference test and 50 tasters evaluated the acceptability of the shrimp. The inclusion of vegetable protein source in the shrimp diet showed no difference in the discriminatory and preference ordering test and did not change the evaluated sensory attributes, which makes the product attractive to the consumer, due to the fact of consuming a product without presenting alterations in the taste.