Sensory assessment of quality in fish and seafoods

York, R. K.; Sereda, L. M.

doi:10.1007/978-1-4615-2181-5_13

Cited by 14 publications

(12 citation statements)

References 29 publications

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“…The sensory analysis of fish can also be categorized in a system based on the kind of assessors involved (modified after York and Sereda, 1993): Nielsen,Hyldig,and Larsen 127 Microbial quality…”

Section: Sensory Methods Used In the Chain From Catch To Consumermentioning

confidence: 99%

‘Eating Quality’ of Fish—A Review

Nielsen

Hyldig

Larsen

2002

Journal of Aquatic Food Product Technology

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The quality of fish is a very complex concept. Quality is frequently described using terms related to nutritional, microbiological, biochemical and physiochemical characteristics alone, but none of these terms serve as adequate indices of quality-sensory perception and consumer acceptability must be included. This paper discusses some of the sensory methods that can be used for fish as objective markers of quality in the chain from catch to consumer with focus on methods used for evaluation of whole raw fish and suggest methods and systems that can build a bridge between research and development, industry, marketing and consumer.

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Section: Sensory Methods Used In the Chain From Catch To Consumermentioning

confidence: 99%

‘Eating Quality’ of Fish—A Review

Nielsen

Hyldig

Larsen

2002

Journal of Aquatic Food Product Technology

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“…213 Environmentally induced off-flavors can occur both in marine and freshwater fish, which influence their quality. 234,322 Contamination with industrial pollutants that include metals such as mercury and pesticides such as DDT, polychlorinated biphenyls, etc. is another problem facing the fish industry.…”

Section: Other Quality Problemsmentioning

confidence: 99%

Radiation Processing to Improve the Quality of Fishery Products

Venugopal

Doke

Thomas

1999

Critical Reviews in Food Science and Nutrition

101

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Extensive investigations, worldwide, in the last 4 decades have shown the benefits of radiation processing for the preservation and microbial quality improvement of seafoods. In the present review, the various factors determining the quality of seafoods are first presented. The basic principles underlying the effects of ionizing radiation and specific effects on food constituents such as proteins, amino acids, lipids, vitamins, and tissue enzymes are discussed. Data on radiation processing of seafoods are reported and discussed with respect to shelf life enhancement under refrigeration by control of bacteria causing spoilage, radiation sensitivity of pathogenic microorganisms and parasites of public health significance and their elimination in fresh and frozen fishery products, control of insect disinfestation in dried fishery products, influence of irradiation on nutritional and sensory quality attributes, detection of irradiation treatment, economics, and international status.

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“…Jarvis (1952) reported that excessive heating of little tuna produced a toughening of the texture. Measurement of sensory properties of different types of fishery products has been reviewed by different authors (Connell and Shewan 1980;York and Sereda 1994). The texture profile analysis (TPA), which measures the compression force of a probe and the related textural parameters of a test food during 2 cycles of deformation of various foodstuffs including fruits, vegetables, bakery, meat products, seafood and specifically retorted products, has been reported (Panifield and Campbell 1990;Durance and Collins 1991;Sanchez-Brambila et al 2002;Caine et al 2003).…”

Section: Introductionmentioning

confidence: 99%

Optimization of process conditions for Rohu fish in curry medium in retortable pouches using instrumental and sensory characteristics

et al. 2015

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'Kalia', a popular preparation of Rohu fish, packed in four-layered laminated retort pouch was processed in a steam/air mixture over-pressure retort at 121.1°C to three different F 0 values of 7, 8 and 9 min. Time-temperature data were collected during heat processing using an Ellab Sterilization Monitoring System. Texture profile such as hardness, springiness, gumminess and chewiness decreased as the F 0 value increased. The L* values decreased whereas a* and b* values increased with increasing F 0 value. Based on the commercial sterility, sensory evaluation, colour and texture profile analysis, F 0 value of 8 min and cook value of 66 min, with a total process time of 41.7 min at 121.1°C was found satisfactory for the preparation of Rohu fish curry (Kalia) in retort pouches.

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Sensory assessment of quality in fish and seafoods

Cited by 14 publications

References 29 publications

‘Eating Quality’ of Fish—A Review

‘Eating Quality’ of Fish—A Review

Radiation Processing to Improve the Quality of Fishery Products

Optimization of process conditions for Rohu fish in curry medium in retortable pouches using instrumental and sensory characteristics

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