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A TECHNIQUE FOR THE QUANTITATIVE SENSORY EVALUATION OF FARM‐RAISED CATFISH
Author(s) -
JOHNSEN PETER B.,
KELLY CAROL A.
Publication year - 1990
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.1990.tb00469.x
Subject(s) - catfish , fish <actinopterygii> , flavor , mathematics , statistics , sensory system , sample (material) , variance (accounting) , sensory analysis , reproducibility , fishery , pattern recognition (psychology) , psychology , food science , computer science , artificial intelligence , biology , cognitive psychology , chemistry , business , chromatography , accounting
. A descriptive analysis panel was trained to use a refined lexicon of flavor descriptors to evaluate farm‐raised catfish flavor using a referenced intensity rating scale. To reduce variance due to within sample variability, a procedure using Blended Individual Fish Samples (BIFS) was developed. The reproducibility of the panel performance, utility of the BIFS and the sensitivity of the method to discriminate differences in fish flavor was demonstrated in three experiments.