Caracterização sensorial utilizando o método CATA (Check All That Apply) em sopa instantânea de bodó (Pterygoplichthys pardalis Castelnau, 1855)

The CATA methodology is a sensory technique used due to its simplicity and high potential for sample description. The objective of this study was to verify whether the application of the CATA methodology would provide substantial data for the identification of attributes for the “ideal” product, showing whether there is effectiveness in better identifying the attributes desired or undesired by the consumer. Four different formulations of instant fish soup were evaluated, varying only the amount of protein in each one. A CATA questionnaire was applied, aiming to obtain the attributes for the “ideal” product at the end of the product evaluation. An acceptance test form with a nine-point hedonic scale was used, together with the CATA form. Fifty untrained tasters, randomly recruited, evaluated a sample of each of the four formulations. The values of the sensory evaluation were analyzed descriptively, creating histograms. Through sensory evaluation, the products were evaluated as brownish in color, with a characteristic fish flavor and aroma and a soft texture.