ShareSensory analysis of fish.
Author(s) : Ifremer, FIOM, NIELSEN J.
Summary
Sensory evaluation is defined as the scientific discipline used to evoke, measure, analyse and interpret human reactions to characteristics of food perceived through the senses of sight, smell, taste, touch and hearing. Sensory methods must be performed scientifically under carefully controlled conditions so that the effects of test environment, personal bias etc. may be reduced. The objective test can be divided into two groups: discriminative test and descriptive tests. The subjective test is an affective test based on a measure of preference and acceptance. The paper describes sensory changes of fish during storage and the latest development in sensory analysis of fish regarding both objective and subjective testing.
Details
- Original title: Sensory analysis of fish.
- Record ID : 1999-0313
- Languages: English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
- Publication date: 1997/11/12
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles from the proceedings (39)
See the conference proceedings
Indexing
-
Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Measurement; Organoleptic property; Quality; Fish
-
A rapid sensory method for quality management.
- Author(s) : Ifremer, FIOM, HYLDIG G., NIELSEN J.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
View record
-
QUALITY MEASUREMENTS AS PART OF A TEST PROGRAM ...
- Author(s) : ROYRVIK J.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
View record
-
QIM: a European tool for fish freshness evaluat...
- Author(s) : Ifremer, FIOM, LUTEN J. B., MARTINSDOTTIR E.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
View record
-
Sensory evaluation in research of fish freshness.
- Author(s) : Ifremer, FIOM, MARTINSDOTTIR E.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
View record
-
MEASURING THE STORAGE LIVES OF CHILLED AND FROZ...
- Author(s) : HOWGATE P.
- Date : 1983/08/07
- Languages : English
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
View record