A set of 13 sensory attributes for describing cooked fish were identified using data from written surveys and consumer tests. These attributes were applied to the evaluation of 18 common Atlantic species by consumers. The data showed high positive correlations with data previously reported for trained profile panels. The best correlations occurred for the most salient attributes, and cluster analysis for the hvo sets of data showed the greatest similarily for species possessing these salient attributes. However, regression analysis showed that trained profile panelists used a wider range of the intensity scale than did consumers. Corresponding data from a written survey of "experts" correlated poorly with both trained and consumer panel data. INTRODUCTIONTHE SEARCH for inexpensive sources of world protein frequently focuses on marine resources, especially the vast number of "underutilized" species of fish throughout the world. The use of the term "underutilized" implies that these species are relatively abundant and available to fishermen. However, due to economic considerations related to their poor market demand and the resulting low price obtained for them, these fish are left unharvested. As with many other underutilized protein sources, consumer acceptance (or lack of it) is the central issue, and holds the key to unlocking this untapped resource.Consumer perception of fisheries products is poorly understood and infrequently studied. Very often research will simply take the form of studies of consumer acceptance of a new fishbased product. Issues related to how consumers perceive edible fish products, what sensory attributes they use to describe and discriminate among different species of fish, and what sensory factors contribute most to consumption or nonconsumption are often left unaddressed.In a series of studies on frozen fish minces and fish fingers made from 16 different species of Australian fish, Bremner (1977Bremner ( , 1978 and Laslett and Bremner (1979), using a laboratory panel, found that the important sensory predictors of acceptance were "fish flavor," "off flavor," and "toughness" for the minces, and "off flavor" and "fish flavor" for the fingers. Wesson et al. (1979) examined the relative importance of flavor and texture to overall acceptance for a variety of commercial fish products and concluded that "although flavor characteristics were major determinants of preference when distinctively oxidized flavors were present, texture was an extremely influential determinant of preference when samples exhibited moderate to low intensities of fishy and/or oxidized flavors."Connell and Howgate (1971) evaluated the flavor/texture impact on the acceptance of Cod and Haddock fillets over a wide range of freshness and concluded that flavor was a more important criterion of quality than texture. Similarly, Hamilton
A modified traditional Flavor Profile'" method was used by a trained panel to develop sensory profiles of the cooked muscle of 17 species of North Atlantic fish. Species were characterized for aroma and flavor total intensity, amplitude, order and intensity of character notes, and aftertaste. This information provides a data base for grouping species according to similarities in their characteristics. Flavor data were analyzed by cluster procedures and revealed four distinct groupings characterized by: (1) less than moderate total flavor intensity with a shellfish note; (2) less than moderate total flavor intensity with an earthy note; (3) a moderate flavor intensity with fish oil, gamey and sour notes; (4) high total flavor intensity with fish oil, sour, and stronger gamey notes.
ExceRent retention of fresh flavor quality in a series of freezdried foods of plantand animal origin was achieved in "zero" oxygen headspace, using an atmosphere of 5% hydrogen in nitrogen with a pa//odium catalyst. Freeze-dried, precooked carrots, sweet potatoes, green beans, peas, spinach, white potatoes, peaches, apricots, chicken, pork, beef, beef stew, chicken stew and shrimp were investigated for oxygen uptake, flavor quality and some for consumer acceptability.The rate of oxygen uptake during storage was greater in the animal products than in the plant products studied. For oxygen-sensitive products such as carrots and sweet potatoes, loss of quality was observed in packs with headspace containing as little as OS% oxygen within I month at 100°F refLected in the lower scores given by a technological panel. A flavor profile panel reported that a// the foods packed with 5% hydrogen in nitrogen with palladium catalyst had aroma and Havor amplitudes after storage at 100°F for 6 months comparab/e to the original products. Randomly selected untrained consumer test panels preferred the foods packed in "zero" oxygen to those in 2% oxygen after brief storage at JOo"F. This preference persisted throughout the test year.
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