A TECHNIQUE FOR THE QUANTITATIVE SENSORY EVALUATION OF FARM‐RAISED CATFISH
作者:
PETER B. JOHNSEN,
CAROL A. KELLY,
期刊:
Journal of Sensory Studies
(WILEY Available online 1990)
卷期:
Volume 4,
issue 3
页码: 189-199
ISSN:0887-8250
年代: 1990
DOI:10.1111/j.1745-459X.1990.tb00469.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACT.A descriptive analysis panel was trained to use a refined lexicon of flavor descriptors to evaluate farm‐raised catfish flavor using a referenced intensity rating scale. To reduce variance due to within sample variability, a procedure using Blended Individual Fish Samples (BIFS) was developed. The reproducibility of the panel performance, utility of the BIFS and the sensitivity of the method to discriminate differences in fish flavor was demonstrated in three experiment
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