A sensometric approach to COD-quality measurement

Food Quality and Preference

Volumn 8, Issue 5-6, 1997, Pages 403-407

  Jensen, H S ^a   Jorgensen B M ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

GADUS MORHUA;

EID: 0031457131     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/s0950-3293(97)00029-3     Document Type: Article

References (7)

1. Botta, J. R. (1995) Evaluation of Seafood Freshness Quality. VCH Publishers, New York.
2. Bremner, H. A., Olley, J. and Vail, A. M. A. (1987) Estimating time-temperature effects by a rapid systematic sensory method. In Developments in Food Science, 15: Seafood Quality Determination, eds D. E. Kramer and J. Liston, pp. 413-435. Elsevier, Amsterdam.
3. CAMO (1994) The Unscrambler Version 5.5 Users Guide. CAMO A/S, Trondheim, Norway.
4. Eide, O., Børresen, T. and Strøm, T. (1982) Minced fish production from capelin (Mallotus villosus). A new method for gutting, skinning and removal of fat from small fatty fish species. Journal of Food Science 47, 347-349, 354.
5. LeBlanc, E. L., LeBlanc, R. J. and Blum, I. E. (1988) Prediction of quality of frozen cod (Gadus Morhua) fillets. Journal of Food Science 53, 328-340.
6. Nielsen, J. and Jessen, K. (in press) Sensory analysis of fish and fish products. In Proceedings of the International Seafood Conference, Noordwijkerhout, ed. J. B. Luten, T. Børresen and J. Oehlenschläger. Elsevier, Amsterdam.
7. Shenouda, S. Y. K. (1980) Theories of protein denaturation during frozen storage of fish flesh. In Advances in Food Research, 26, ed. C. O. Chichester, E. M. Mark and G. F. Stewart, pp. 275-311. Academic Press, New York.