Sensory Profiles of the Most Common Salmon Products on the Danish Market

Abstract

The sensory profiles of the most common chilled and frozen salmon products available to consumers on the Danish market were studied. A sensory profiling was made on 12 salmon products varying in salmon species, origin, storage method and time. Samples stored in ice between 7 and 16 days, frozen for 1 month or stored in modified atmosphere for 5 days all had sensory profiles dominated by sea/seaweed odor, juicy and oily texture, fresh fish oil, and sweet and mushroom flavor. Marked differences in the sensory profiles of the frozen samples were found to correlate to differences in storage time. Frozen storage for 6 months resulted in firm texture, discolored appearance and rancid flavor. The samples stored in modified atmosphere for 7 days had a sensory profile with marked rancid and sour odor.

Consumer Preference and Description of Salmon in Four Northern Atlantic Countries and Association with Sensory Characteristics

“…This probably explains the lower liking scores for the samples with long storage time compared to those with a short storage time. The sensory characteristics of ice stored salmon (Salmo salar) do not change much during the first 2 weeks of storage (Sveinsdóttir et al, 2002(Sveinsdóttir et al, , 2003Green-Petersen et al, 2006). However, at the end of shelf life sour, rancid, amine, and musty odor; sour, amine, and rancid flavor; and discoloration is evident (Sveinsdóttir et al, 2002(Sveinsdóttir et al, , 2003.…”

“…The reason might be the differences between the species and also the prolonged frozen storage (Table 1). In an earlier experiment, sensory characteristics of Salmo salar, Oncohynchus keta, and Oncohynchus kisutch were compared (Green-Petersen et al, 2006) by using a trained sensory panel. Here it was found that the samples of Oncohynchus keta were not particularly different from the samples of Salmo salar, while the sample of Oncohynchus kisutch showed a greater difference to the Salmo salar.…”

“…All assessors were experienced in objective sensory evaluation of fish and fish products. The sensory descriptors used in the sensory profiling were developed during another experiment (Green-Petersen et al, 2006). An outline of the descriptors is shown in Table 2.…”

“…For example, this is seen for smoked salmon (Séménou et al, 2007). The sensory characteristics of fish products vary also from species to species and can be affected by the conditions the fish is living under and handling in the chain from the living fish to consumption (Warm et al, 2000;Rasmussen, 2001;Green-Petersen et al, 2006;Farmer et al, 2000).…”

Sensory and quality properties of packaged seafood

“…for odour/flavour: sea/seaweed, sweet, cooked potato, warm milk, cucumber, • fresh fish oil, mushroom for texture: juicy, oily and firm (Green-Petersen • et al ., 2006;Hyldig, 2009Hyldig, , 2010Sveinsdóttir et al ., 2010).…”