Sensory description of varieties of dried stockfish
Three different varieties of dried stockfish were analyzed: traditional, whole dry stockfish from Norway, rehydrated, vacuum packaged, newly thawed fillets of stockfish from Norway, and dry stockfish snacks, small pieces from Iceland. "Brainstorming" provides an overview of sensory words t...
Main Authors: | , |
---|---|
Format: | Report |
Language: | English |
Published: |
Nofima AS
2023
|
Subjects: | |
Online Access: | https://hdl.handle.net/11250/3108139 |
id |
ftnofima:oai:nofima.brage.unit.no:11250/3108139 |
---|---|
record_format |
openpolar |
spelling |
ftnofima:oai:nofima.brage.unit.no:11250/3108139 2024-01-14T10:07:57+01:00 Sensory description of varieties of dried stockfish Carlehög, Mats Hansen, Anlaug Ådland 2023 application/pdf https://hdl.handle.net/11250/3108139 eng eng Nofima AS Nofima rapportserie Nofima AS: 11183 urn:isbn:978-82-8296-768-6 https://hdl.handle.net/11250/3108139 cristin:2215069 4 34/2023 Research report 2023 ftnofima 2023-12-20T23:50:45Z Three different varieties of dried stockfish were analyzed: traditional, whole dry stockfish from Norway, rehydrated, vacuum packaged, newly thawed fillets of stockfish from Norway, and dry stockfish snacks, small pieces from Iceland. "Brainstorming" provides an overview of sensory words that are particularly important for describing a product or product group. Words that are most prominent in the word cloud are the words that are mentioned the most times by the assessors. The main odour sensory profile from dry stockfish is dominated of an odour from trimethylamine and some odour notes described as wetdogfur and ammonia. There were some minor differences depending on which dry stockfish variety that were evaluated. Traditional dry stockfish is described mainly with an odour of ammonia, trimethylamine, rubber, and, pungent. While rehydrated, vacuum packaged, thawed fillets of stockfish are described with trimethylamine and last dry stockfish snacks is described with trimethylamine, wetdogfur, sulphur, marine. publishedVersion Report Iceland Nofima Knowledge Archive (Brage) Norway |
institution |
Open Polar |
collection |
Nofima Knowledge Archive (Brage) |
op_collection_id |
ftnofima |
language |
English |
description |
Three different varieties of dried stockfish were analyzed: traditional, whole dry stockfish from Norway, rehydrated, vacuum packaged, newly thawed fillets of stockfish from Norway, and dry stockfish snacks, small pieces from Iceland. "Brainstorming" provides an overview of sensory words that are particularly important for describing a product or product group. Words that are most prominent in the word cloud are the words that are mentioned the most times by the assessors. The main odour sensory profile from dry stockfish is dominated of an odour from trimethylamine and some odour notes described as wetdogfur and ammonia. There were some minor differences depending on which dry stockfish variety that were evaluated. Traditional dry stockfish is described mainly with an odour of ammonia, trimethylamine, rubber, and, pungent. While rehydrated, vacuum packaged, thawed fillets of stockfish are described with trimethylamine and last dry stockfish snacks is described with trimethylamine, wetdogfur, sulphur, marine. publishedVersion |
format |
Report |
author |
Carlehög, Mats Hansen, Anlaug Ådland |
spellingShingle |
Carlehög, Mats Hansen, Anlaug Ådland Sensory description of varieties of dried stockfish |
author_facet |
Carlehög, Mats Hansen, Anlaug Ådland |
author_sort |
Carlehög, Mats |
title |
Sensory description of varieties of dried stockfish |
title_short |
Sensory description of varieties of dried stockfish |
title_full |
Sensory description of varieties of dried stockfish |
title_fullStr |
Sensory description of varieties of dried stockfish |
title_full_unstemmed |
Sensory description of varieties of dried stockfish |
title_sort |
sensory description of varieties of dried stockfish |
publisher |
Nofima AS |
publishDate |
2023 |
url |
https://hdl.handle.net/11250/3108139 |
geographic |
Norway |
geographic_facet |
Norway |
genre |
Iceland |
genre_facet |
Iceland |
op_source |
4 34/2023 |
op_relation |
Nofima rapportserie Nofima AS: 11183 urn:isbn:978-82-8296-768-6 https://hdl.handle.net/11250/3108139 cristin:2215069 |
_version_ |
1788062362784235520 |