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Evaluating acceptability of fish minces and fish fingers from sensory variables
Author(s) -
LASLETT G. M.,
BREMNER H. ALLAN
Publication year - 1979
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1979.tb00884.x
Subject(s) - flavour , flesh , fish <actinopterygii> , aroma , taste , sensory system , food science , sensory analysis , biology , statistics , mathematics , fishery , neuroscience
Summary The taste panel results from a number of similar, but separate experiments conducted on storage trials of minced flesh from Australian fish species were investigated using statistical methods to determine whether a relationship existed between the sensory variables scored by the panel and the acceptability of the samples. The important predictors of acceptability were flavour, a combination off‐variable (off‐aroma plus off‐flavour) and texture in the case of minces, and off‐variables and, to a lesser extent, flavour in the case of fish fingers.