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Taster Response to Salt in Minced Fish
Author(s) -
BREMNER H. ALLAN
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.tb12949.x
Subject(s) - fish <actinopterygii> , salt (chemistry) , food science , chemistry , salt solution , salt lake , fishery , biology , organic chemistry , paleontology , structural basin
Cooked fish minces, alone and with four added levels of salt, were tasted at the same sessions as five solutions of similar salt concentration. Saltiness was measured by the tasters using the method of magnitude estimation. The magnitude estimation exponent for salt in cooked fish mince was 1.05 whereas that for the solution was significantly higher at 1.51.