Taste panel assessment of textural properties of fish minces from Australian species

Abstract

Summary The relationship between taste panel scores for texture (toughness and moisture), flesh pH and salt extractable protein for sixteen Australian species of fish has been investigated using an approach outlined by Cowie & Little (1966, 1967) for frozen stored cod. By graphing their data, Cowie & Little (1967) showed that a line could be drawn which divided the results into those from samples with soft flesh and those from samples with tough flesh. This dividing line was found to fit the present data, accumulated in the course of a series of experiments on frozen stored minced fish flesh. This approach emphasizes the underlying relationship of toughness with pH and salt extractable protein.

Changes in the Characteristics of Rohu Fish (Labeo Rohita) Sausage During Storage at Different Temperatures

“…Considering its easy availability compared with other cultured freshwater fishes, Rohu was selected as the raw material for the study. Manual filleting and removal of exposed bones and pin bones before mincing resulted in low bone content (1.3%) that is well within the permissible limit (Bremner et al. 1978; Muraleedharan and Gopakumar 1996).…”

Evaluating acceptability of fish minces and fish fingers from sensory variables

“…The methods of processing, storage and sampling and the taste panel techniques have been reported previously (Bremner, 1977b, c;Bremner, Laslett & Olley, 1978); however, some explanation, particularly of the taste panel method is necessary here. The f s h were frozen whole, on board ship, in boxes which were later taken by refrigerated transport to the laboratory (in Hobart, Tasmania) where they were held at -18°C.…”

“…The interpretation of the term moisture has been discussed previously (Bremner, Laslett & Olley, 1978). No definite instruction on the difference between aroma and flavour and their respective (counterparts off-aroma and off-flavour was given.…”