Evaluating acceptability of fish minces and fish fingers from sensory variables

G M Laslett; H A Bremner

doi:10.1111/j.1365-2621.1979.tb00884.x

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Evaluating acceptability of fish minces and fish fingers from sensory variables

Journal article

Peer reviewed

Evaluating acceptability of fish minces and fish fingers from sensory variables

G M Laslett and H A Bremner

Journal of Food Technology, Vol.14(4), pp.389-404

1979

DOI: https://doi.org/10.1111/j.1365-2621.1979.tb00884.x

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Abstract

Food Sciences

The taste panel results from a number of similar, but separate experiments conducted on storage trials of minced flesh from Australian fish species were investigated using statistical methods to determine whether a relationship existed between the sensory variables scored by the panel and the acceptability of the samples. The important predictors of acceptability were flavour, a combination off-variable (off-aroma plus off-flavour) and texture in the case of minces, and off-variables and, to a lesser extent, flavour in the case of fish fingers.

Details

Title: Evaluating acceptability of fish minces and fish fingers from sensory variables
Authors: G M Laslett (Author) - CSIRO Division of Food Research
H A Bremner (Author) - CSIRO Division of Food Research
Publication details: Journal of Food Technology, Vol.14(4), pp.389-404
Publisher: Wiley-Blackwell Publishing Inc.
Date published: 1979
DOI: 10.1111/j.1365-2621.1979.tb00884.x
ISSN: 0022-1163
Organisation Unit: University of the Sunshine Coast, Queensland
Language: English
Record Identifier: 99450486502621
Output Type: Journal article

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