Results industry questionnaire SEAFOODsense

The aim of this research was to define sensory quality, and determine how this can be measured, at each point where quality decision-making is carried out in the chain of seafood handling from catch or slaughter to consumer. This was carried out by taking interviews with the industry to obtain knowl...

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Bibliographic Details
Main Authors: Schelvis-Smit, A.A.M., Veldman, M., Hyldig, G., Green-Petersen, D., Sveinsdottir, K., Martinsdottir, E., van Ruth, S.M., Fayoux, S.
Format: Report
Language:English
Published: RIVO 2005
Subjects:
denmark
food quality
iceland
interviews
irish republic
methodology
netherlands
quality
seafoods
sensory evaluation
denemarken
ierse republiek
ijsland
kwaliteit
methodologie
nederland
sensorische evaluatie
voedselkwaliteit
zeevruchten
Slaughter
Iceland
Online Access:https://research.wur.nl/en/publications/results-industry-questionnaire-seafoodsense
Description
Summary:The aim of this research was to define sensory quality, and determine how this can be measured, at each point where quality decision-making is carried out in the chain of seafood handling from catch or slaughter to consumer. This was carried out by taking interviews with the industry to obtain knowledge about their sensory quality evaluation procedures and the descriptive terms they used. In four different countries, Ireland, Iceland, Denmark and The Netherlands, 8-17 companies throughout the fish production chain were selected.

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