New developments in sensory analysis for fish and fishery products

被引：0
|
作者：
Nielsen, J [1 ]
Jessen, K [1 ]
机构：
[1] Danish Tech Univ, Dept Seafood Res, Danish Inst Fisheries Res, DK-2800 Lyngby, Denmark
来源：
SEAFOOD FROM PRODUCER TO CONSUMER, INTEGRATED APPROACH TO QUALITY | 1997年 / 38卷
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The sensory attributes such as appearance, texture and flavour are highly species specific. However, characteristic spoilage patterns - one for fatty fish another for lean fish - can be found for fish stored in ice. An overview is given of the latest developments in sensory analysis of fish regarding both objective and subjective testing. The analytical objective tests are parted into two groups: discriminative and descriptive tests, whereas the subjective tests are affective tests used for preference or acceptance testing.
引用
收藏
页码：537 / 547
页数：11
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