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...
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Language: | English |
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1982
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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 |
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crwiley:10.1111/j.1365-2621.1982.tb12890.x 2024-06-23T07:54:57+00:00 Sensory Evaluation of the Texture and Appearance of 17 Species of North Atlantic Fish CARDELLO, ARMAND V. SAWYER, F. MILES MALLER, OWEN DIGMAN, LORENZ 1982 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 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 47, issue 6, page 1818-1823 ISSN 0022-1147 1750-3841 journal-article 1982 crwiley https://doi.org/10.1111/j.1365-2621.1982.tb12890.x 2024-06-06T04:20:23Z 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. Article in Journal/Newspaper North Atlantic Wiley Online Library Journal of Food Science 47 6 1818 1823 |
institution |
Open Polar |
collection |
Wiley Online Library |
op_collection_id |
crwiley |
language |
English |
description |
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. |
format |
Article in Journal/Newspaper |
author |
CARDELLO, ARMAND V. SAWYER, F. MILES MALLER, OWEN DIGMAN, LORENZ |
spellingShingle |
CARDELLO, ARMAND V. SAWYER, F. MILES MALLER, OWEN DIGMAN, LORENZ Sensory Evaluation of the Texture and Appearance of 17 Species of North Atlantic Fish |
author_facet |
CARDELLO, ARMAND V. SAWYER, F. MILES MALLER, OWEN DIGMAN, LORENZ |
author_sort |
CARDELLO, ARMAND V. |
title |
Sensory Evaluation of the Texture and Appearance of 17 Species of North Atlantic Fish |
title_short |
Sensory Evaluation of the Texture and Appearance of 17 Species of North Atlantic Fish |
title_full |
Sensory Evaluation of the Texture and Appearance of 17 Species of North Atlantic Fish |
title_fullStr |
Sensory Evaluation of the Texture and Appearance of 17 Species of North Atlantic Fish |
title_full_unstemmed |
Sensory Evaluation of the Texture and Appearance of 17 Species of North Atlantic Fish |
title_sort |
sensory evaluation of the texture and appearance of 17 species of north atlantic fish |
publisher |
Wiley |
publishDate |
1982 |
url |
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 |
genre |
North Atlantic |
genre_facet |
North Atlantic |
op_source |
Journal of Food Science volume 47, issue 6, page 1818-1823 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1365-2621.1982.tb12890.x |
container_title |
Journal of Food Science |
container_volume |
47 |
container_issue |
6 |
container_start_page |
1818 |
op_container_end_page |
1823 |
_version_ |
1802647314871877632 |