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
相关论文
共 50 条
  • [21] Levels of dioxins in fish and fishery products on the German market
    Karl, H
    Ruoff, U
    Blüthgen, A
    CHEMOSPHERE, 2002, 49 (07) : 765 - 773
  • [22] Biological and chemical hazards occurring in fish and fishery products
    Uradzinski, J.
    Wysok, B.
    Gomolka-Pawlicka, M.
    POLISH JOURNAL OF VETERINARY SCIENCES, 2007, 10 (03): : 183 - 188
  • [23] Growth and Performance of Indian Fish and Fishery Products Exports
    Radhakrishnan, K.
    Tesfom, M. A.
    Krishnan, M.
    Infantina, J. Amali
    Sivaraman, I.
    FISHERY TECHNOLOGY, 2018, 55 (02): : 143 - 148
  • [24] Methods for Anisakis simplex detection in fish and fishery products
    Kochanowski, Maciej
    Rozycki, Miroslaw
    Dabrowska, Joanna
    Bilska-Zajac, Ewa
    Karamon, Jacek
    Antolak, Ewelina
    Gradziel-Krukowska, Katarzyna
    Cencek, Tomasz
    MEDYCYNA WETERYNARYJNA-VETERINARY MEDICINE-SCIENCE AND PRACTICE, 2018, 74 (04): : 247 - 252
  • [25] PARTICULARITIES AND MANAGEMENT OF THE DISTRIBUTION CHAIN FOR FISH AND FISHERY PRODUCTS
    Nicolae, Carmen Georgeta
    Moga, Liliana Mihaela
    Nenciu, Magda Ioana
    Bahaciu, Gratziela Victoria
    Marin, Monica Paula
    AGROLIFE SCIENTIFIC JOURNAL, 2015, 4 (01): : 111 - 116
  • [26] Sanitation and food hygiene in the processing of fish and fishery products
    Herborg, L
    FISH INSPECTION, QUALITY CONTROL AND HACCP: A GLOBAL FOCUS, 1997, : 465 - 466
  • [27] Histamine poisoning and control measures in fish and fishery products
    Visciano, Pierina
    Schirone, Maria
    Tofalo, Rosanna
    Suzzi, Giovanna
    FRONTIERS IN MICROBIOLOGY, 2014, 5
  • [28] NEW DEVELOPMENTS IN THE UTILIZATION AS FOOD OF FISH AND AGRICULTURAL PRODUCTS AND THEIR BY-PRODUCTS - CHAIRMANS OPENING REMARKS
    WOODWARD, FN
    CHEMISTRY & INDUSTRY, 1954, (43) : 1313 - 1314
  • [29] Applications of Near-Infrared Spectroscopy for Nondestructive Quality Analysis of Fish and Fishery Products
    Zhou, Jiaojiao
    Liu, Chen
    Zhong, Yujun
    Luo, Zhihui
    FOODS, 2024, 13 (24)
  • [30] The role of government in the implementation of new international standards on the processing of fish and fishery products - A Korean perspective
    Kim, JM
    Kang, JM
    Kim, OS
    Cho, SR
    Lee, TS
    Park, DB
    FISH INSPECTION, QUALITY CONTROL AND HACCP: A GLOBAL FOCUS, 1997, : 700 - 703
12345