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Analyse sensorielle du poisson.

Sensory analysis of fish.

Auteurs : Ifremer, FIOM, NIELSEN J.

Résumé

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.

Détails

  • Titre original : Sensory analysis of fish.
  • Identifiant de la fiche : 1999-0313
  • Langues : Anglais
  • 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.
  • Date d'édition : 12/11/1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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