DISCRIMINATION OF FISH AND SEAFOOD QUALITY BY CONSUMER POPULATIONS

被引：21

作者：

WESSON, JB

LINDSAY, RC

STUIBER, DA

机构：

[1] The Dept of Food Science, University of Wisconsin-Madison, Madison, Wisconsin

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb08526.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The quality of selected commercial fish and seafood products was first characterized with an experienced descriptive sensory analysis panel, and then the samples were evaluated by consumer preference panels. Consumer panelists readily discriminated and preferred fillet, portion and pattie fish products without distinct off‐flavors over those exhibiting marked off‐flavors, particularly oxidized flavors. Although flavor characteristics were major determinants of preference when distinctively oxidized flavors were present, texture was an extremely influential determinant of preference when samples exhibited moderate to low intensities of fishy and/or oxidized flavors. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：878 / 882

页数：5

共 29 条

[1]

ACKMAN R. G., 1967, Journal of Food Technology, V2, P169

[2] IMPROVED ACCEPTANCE AND SHELF-LIFE OF FROZEN MINCED FISH WITH SHRIMP [J].