Premium
The objective approach to sensory tests of food
Author(s) -
Ehrenberg A. S. C.,
Shewan J. M.
Publication year - 1953
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740041005
Subject(s) - consistency (knowledge bases) , sensory system , fish <actinopterygii> , quality (philosophy) , statistics , internal consistency , sensory analysis , mathematics , computer science , food science , psychology , econometrics , cognitive psychology , biology , artificial intelligence , fishery , psychometrics , philosophy , epistemology
The use of a technique, previously described, for assessing the quality factors of iced white fish is discussed. Results are given to show that the explicit training of a panel of assessors to agree is a chief factor in achieving accuracy. The validity of comparing results from different investigations is then examined, with reference to such factors as the internal consistency of the panel, the use of control samples or standards and of certain physicochemical criteria.