Sensory Quality of Fish

Hyldig, Grethe

doi:10.1002/9781118352434.ch30

Cited by 5 publications

(3 citation statements)

References 48 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Panelists were requested to identify, within each modality, all the descriptors useful for distinguishing amongst samples, each of which had been previously identified with three-digit random codes. Overall, 144 descriptors were generated according to Civille and Lyon (1996) and Hyldig (2012) an then they were reduced to 26 according to ISO (ISO 11035:1994). Supplementary Table 1-2 lists these descriptors together with definitions and selected references, as derived from the panel's work during three dedicated sessions.…”

Section: The Sensory Panel and Its Workmentioning

confidence: 99%

“…Taste on the tongue stimulated by solutions of caffeine, quinine, and certain other alkaloids (Civille and Lyon, 1996) No stimulus A 0.03 % solution of caffeine in water (Jellinek, 1985) Umami_T Specific chemical feeling factor stimulated by monosodium glutamate (MSG) and certain other nucleotides (Civille and Lyon, 1996) No stimulus A 0.15 % solution of MGS in water (Jellinek, 1985) 1 A 12-cm unstructured line scale was adopted, anchored respectively at 1.0 and 11.0 cm from the beginning of the scale itself (Stone et al, 1980). 2 Here and whenever serving temperature is mentioned, 45-50°C was selected for both fish samples and reference materials (Hyldig, 2012). A: appearance; O: odor; T: taste.…”

mentioning

confidence: 99%

See 1 more Smart Citation

Farmed and wild common sole (Solea solea L.): Comparative assessment of morphometric parameters, processing yields, selected nutritional traits and sensory profile

et al. 2019

View full text Add to dashboard Cite

Recent important developments in sole aquaculture have increased the availability of the farmed product on the market. The aim of this research was to characterize and compare for the first time in common sole (Solea solea) morphometric parameters, nutrients and sensory traits of cultured and wild specimens. Farmed sole, while maintaining the characteristics of a lean fish species (2% of lipid content), displayed a EPA+DHA fillet content more than twice as high as its wild counterpart. Sensory traits of "potato", "boiled fish", sweet, firmness, astringency, chewiness, were correlated to farmed origin while whiteness, briny, "octopus", "crab", salty, acid, bitter, umami, intensity and juiciness were linked to wild origin. Intensive farming conditions improved the nutritional value of common sole in terms of lipid content and fatty acid profile and led to sweeter sensory traits particularly associated with a terrestrial vegetable perception.

show abstract

Section: The Sensory Panel and Its Workmentioning

confidence: 99%

mentioning

confidence: 99%

Farmed and wild common sole (Solea solea L.): Comparative assessment of morphometric parameters, processing yields, selected nutritional traits and sensory profile

et al. 2019

View full text Add to dashboard Cite

show abstract

“…The sensory evaluation is a scientific discipline for the purposes of evaluating consumer products (Hyldig, 2012;Vidal et al, 2020). Nowadays, sensory analysis has been a useful tool to evaluate the changes of raw meat quality during storage (Paglarini et al, 2020).…”

Section: The Effect Of Super-chilled Storage On Sensory Qualitymentioning

confidence: 99%

The effect of super-chilled preservation on shelf life and quality of beef during storage

TIAN¹,

KANG

LIU

et al. 2022

Food Sci. Technol

View full text Add to dashboard Cite

The effect of super-chilled storage (-2 °C) on shelf life and quality of beef was investigated, compared with chilled (4 °C) and frozen (-18 °C) storage. The pH value, color, TVB-N, water-holding capacity, total viable counts (TVC) and sensory evaluation were used to evaluate the freshness, shelf life and quality of beef. These results indicated that the fresh beef stored in super-chilled condition demonstrated better pH and color stability compared to chilled storage, and exhibited better water-holding capacity and sensory score compared to frozen storage. Based on the TVB-N level and TVC, the super-chilled storage was conducive to prolong the shelf life of beef with good quality. The super-chilled storage is a good way to preserve freshness of fresh beef. In conclusion, this work provides data for the preservation of fresh beef which will benefit the meat industry.

show abstract

Seafood Quality Assessment

Oehlenschläger

2013

Seafood Processing

View full text Add to dashboard Cite

Sensory Quality of Fish

Cited by 5 publications

References 48 publications

Farmed and wild common sole (Solea solea L.): Comparative assessment of morphometric parameters, processing yields, selected nutritional traits and sensory profile

Farmed and wild common sole (Solea solea L.): Comparative assessment of morphometric parameters, processing yields, selected nutritional traits and sensory profile

The effect of super-chilled preservation on shelf life and quality of beef during storage

Seafood Quality Assessment

Contact Info

Product

Resources

About