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A comparative study of consumer preference for blue whiting ( Micromesistius poutassou ) and whiting ( Merlangius marlangus ) before and after incorporation into products
Author(s) -
HAMILTON MORAG,
BENNETT R.
Publication year - 1981
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.1365-2621.1981.tb01863.x
Subject(s) - whiting , fish <actinopterygii> , taste , preference , fishery , food science , mathematics , biology , statistics
Summary Good quality blue whiting and whiting fillets were compared by taste panels before and after incorporation into five products. In the plain cooked form, blue whiting was liked by assessors but whiting was preferred marginally. In product form, both fish were well liked and there was no significant preference for either species.