Acceptability comparison of kamaboko gels derived from silver carp surimi and from walleye pollack surimi between the chinese and japanese

Fisheries Science

Volumn 68, Issue 1, 2002, Pages 165-169

  Wang, Xichang ^a   Hirata, Takashi ^b   Fukuda, Yutaka ^c   Kinoshita, Masato ^b   Sakaguchi, Morihiko ^b  

^a SHANGHAI OCEAN UNIVERSITY   (China)

^b KYOTO UNIVERSITY   (Japan)

^c FISHERIES RESEARCH AGENCY   (Japan)

Author keywords

Acceptability; Kamaboko gel; Sensory evaluation; Silver carp; Walleye pollack

Indexed keywords

CYPRINUS CARPIO; HYPOPHTHALMICHTHYS NOBILIS; POLLACHIUS POLLACHIUS; STIZOSTEDION VITREUM;

EID: 0036195333     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1444-2906.2002.00403.x     Document Type: Article

References (6)

1. Sensory characteristics of selected species of freshwater fish in retail distribution
2. Quality comparison of thermo-processed fishery products in cans and retortable pouches
3. Sensory evaluation of flavor
4. Scoring method
5. Hedonic ratings of reduced-fat food products: Factors affecting ratings from female and male college-age students
6. Evaluation of functional ingredients