A COMPARISON OF FLAVOUR AND TEXTURE CHARACTERISTICS OF SELECTED UNDERUTILIZED SPECIES OF NORTH ATLANTIC FISH AND CERTAIN COMMERCIALLY IMPORTANT SPECIES.

SAWYER F. M.

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A COMPARISON OF FLAVOUR AND TEXTURE CHARACTERISTICS OF SELECTED UNDERUTILIZED SPECIES OF NORTH ATLANTIC FISH AND CERTAIN COMMERCIALLY IMPORTANT SPECIES.

Author(s) : SAWYER F. M.

Summary

RESEARCH HAS BEEN CONDUCTED TO DEVELOP METHODOLOGY FOR EVALUATION OF FLAVOUR, TEXTURE, AND APPEARANCE OF FISH (COOKED, FRESH) SO THAT VARIOUS SPECIES OF FISH MAY BE GROUPED ON THE BASIS OF SIMILARITIES AND DISSIMILARITIES IN THESE SENSORY CHARACTERISTICS. FLAVOUR AND TEXTURE PROFILE PANELS AND CONSUMER TESTING WERE EMPLOYED FOR EVALUATION OF 18 SPECIES OF NORTH ATLANTIC FISH. THE RELATIONSHIPS, IN TERMS OF SENSORY ATTRIBUTES, OF SEVERAL UNDERUTILIZED SPECIES AND SELECTED COMMERCIALLY IMPORTANT SPECIES IS DESCRIBED.

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Pages: 1981-4

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Details

Original title: A COMPARISON OF FLAVOUR AND TEXTURE CHARACTERISTICS OF SELECTED UNDERUTILIZED SPECIES OF NORTH ATLANTIC FISH AND CERTAIN COMMERCIALLY IMPORTANT SPECIES.
Record ID : 1983-0574
Languages: English
Source: Advances in the refrigerated treatment of fish.
Publication date: 1981
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Fish and fish product
Keywords: Comparison; Texture; Organoleptic property; Flavour; Fish; Cod; Pollack