Sensory Evaluation of the Texture and Appearance of 17 Species of North Atlantic Fish
ABSTRACT A standardized sensory methodology for evaluating the texture and appearance of fin fish was developed as part of a new retail marketing strategy for fisheries products proposed by the National Marine Fisheries Service of the U.S. Department of Commerce. This methodology is based on the eva...
| Published in: | Journal of Food Science |
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| Main Authors: | , , , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Wiley
1982
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1111/j.1365-2621.1982.tb12890.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1982.tb12890.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb12890.x/fullpdf |
| Summary: | ABSTRACT A standardized sensory methodology for evaluating the texture and appearance of fin fish was developed as part of a new retail marketing strategy for fisheries products proposed by the National Marine Fisheries Service of the U.S. Department of Commerce. This methodology is based on the evaluation of eight texture and appearance attributes of fish, using a 7‐point category scale. The method was applied to an evaluation of 17 species of North Atlantic fish to provide a data base for grouping species according to similarities and dissimilarities in their sensory characteristics. The obtained data were analyzed by cluster analytic procedures and revealed several distinct groupings of fish. Multidimensional unfolding of the data resulted in a two‐dimensional “fish map” that can be used to schematically represent the sensory relationships among species. |
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