Sensory analysis of fish

Sensory evaluation is defined as the scientific discipline used to evoke, measure, analyse and interpret human reactions to characteristics of food perceived through the senses of sight, smell, taste, touch and hearing. Sensory methods must be performed scientifically under carefully controlled conditions so that the effects of test environment, personal bias etc. may be reduced. The objective test can be divided into two groups: discriminative test and descriptive tests. Discriminative tests are used to determine whether differences exist between samples (triangle test, ranking test). Descriptive tests are used to determine the nature and intensity of the differences (profiling and quality test). The subjective test is an affective test based on a measure of preference and acceptance. This paper describes sensory changes of fish during storage and the latest development in sensory analysis of fish regarding both objective and subjective testing.