Sensory evaluation of the tilapia fillets fed with different levels of alcohol yeast

Abstract

Two hundred and forty 45-day-old fingerlings of Nile tilapias (Oreochromis niloticus), sexually reverted with an initial average weight of 1.25 ± 0.14g and stocked in amianthus boxes, were used as a sample. The aim of this investigation was to evaluate the influence of alcoholic yeast inclusion in diets on the acceptability of tilapia fillets fed with four different experimental diets containing 0%, 10%, 20% and 30% alcoholic yeast. The variance analysis of the experimental results was split-plot delineated with four treatments, 43 untrained provers and three repetitions, using a 1-to-7-points hedonic scale. Tukey's test applied to the score means attributed to the fillets showed that using up to 20% of alcoholic yeast will not modify significantly (p < 0,05) the organoleptic characteristics of tilapia fillets.