Sensory acceptance evaluation of a new food flavoring produced by microencapsulation of a mussel (Perna perna) protein hydrolysate

•The mussel flavoring properties allow preparation of instant noodle seasoning.•Bitter taste was not remarked by the sensorial panel.•The evaluators approved the mussel flavoring as “like slightly”.

The aim of this work was to physicochemically characterize and evaluate the sensory acceptance of a flavoring produced by microencapsulation of mussel protein hydrolysate, applying it on instant noodles. The powder flavoring characteristics of moisture (1.19 g/100 g of sample), hygroscopicity (0.19 g/g of sample) and particle size (10.41 μm) allowed the preparation of the instant noodles' seasoning without segregation, agglomeration or particle collapse, resulting in samples for sensory analyzes equally seasoned. The sensory acceptance evaluation of the mussel flavoring was applied to 120 consumers, using a nine point hedonic scale. The sensorial results indicated that the noodle seasoning with addition of 2 g of flavoring/4 g of basic seasoning formulation had acceptance mean scores of 6.56, 5.94 and 6.82 in relation to taste, flavor and overall appearance, respectively. No evaluators recorded the perception of bitter taste in the seasoning, indicating that the presence of carrier agents during drying was able to mask the bitterness attributed to the hydrophobic amino acids released in the protein hydrolysis. The evaluators approved the mussel hydrolysate as a flavoring as “like slightly” and the preference was for the sample of instant noodles prepared with addition of 2.0 g of flavoring to the seasoning basic formulation.