Sensory evaluation of pacific white shrimp fed with different levels of soy protein concentrate in replacement of fish meal

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