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Correlation of Ethanol Concentration with Sensory Classification of Decomposition in Canned Salmon
Author(s) -
HOLLINGWORTH THOMAS A.,
THROM HAROLD R.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb07676.x
Subject(s) - sensory system , ethanol , food science , positive correlation , chemistry , correlation , decomposition , mathematics , biology , medicine , biochemistry , neuroscience , organic chemistry , geometry
Canned salmon samples of four species (sockeye, pink, coho, and chum) were analyzed for ethanol content. A highly significant correlation (r = 0.71, p < 0.001, Pearson;r = 0.80, p = 0.001, Spearman) was found between the ethanol content and the sensory classification of decomposition in canned salmon. This relationship has potential use as a means of objectively confirming the initial sensory classification of canned salmon.