Detecting seafood off-flavors: Limitations of sensory evaluation

Food Technology

Volumn 51, Issue 8, 1997, Pages

  Bett, K L ^a,b   Dionigi, C P ^b  

^a IFT ^*  (United States)

^b SOUTHERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 7244257547     PISSN: 00156639     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (28)

1. ASTM. 1986. "Physical Requirement Guidelines for Sensory Evaluation Laboratories," ASTM STP 913, ed. J. Eggert and K. Zook. ASTM, Philadelphia.
2. ASTM, 1992. "Manual on Descriptive Analysis Testing for Sensory Evaluation," MNL 13, ed. R.C. Hootman. ASTM, Philadelphia.
3. ASTM. 1996a. "ASTM Standard Practice for Evaluating the Effect of Contaminants on the Odor and Taste of Exposed Fish," STP:E1810-96. ASTM, Philadelphia.
4. ASTM. 1996b. "Aroma and Flavor Lexicons for Sensory Evaluation: Terms, Definitions, References and Examples," DS66, ed. G.V. Civille and B.G. Lyon. ASTM, West Conshohocken, Pa.
5. Bett, K.L. and Johnsen, P.B. 1996. Challenges of evaluating sensory attributes in the presence of off-flavors (geosmin and 2-methylisoborneol). J. Sensory Studies 11: 1-17.
6. Caul, J.F. 1957. The profile method of flavor analysis. Adv. Food Res. 7: 1.
7. Chambers, E. IV and Robel, A. 1993. Sensory characteristics of selected species of freshwater fish in retail distribution. J. Food Sci. 58: 508-512, 561.
8. Charm, S.E., Learson, R.J., Ronsivalli, L.J., and Schwartz, M. 1972. Organoleptic technique predicts refrigeration shelf life of fish. Food Technol. 26(7): 65-68.
9. Dionigi, C.R, Bett, K.L., Millie, D.F., Vinyard, B.T., and Johnsen, R.B. 1996. Effects of stochastic factors on channel catfish (Ictalurus punctatus) flavor quality control efforts. Unpublished manuscript. Southern Regional Research Center, USDA-ARS, New Orleans, La.
10. Gilbert, A.N. and Wysocki, C.J. 1987. The smell survey, Natl. Geographic 172: 514-525.
11. Gorga, C. and Ronsivaili, L.J. 1982. International awareness for quality seafoods: A survey, Marine Fish. Rev. 44(2): 11-16.
12. Hebard, C.E., Flick, G.J., and Martin, R.E. 1982. Occurrence and significance of trimethylamine oxide and its derivatives in fish and shellfish. In "Chemistry and Biochemistry of Marine Food Products," ed. R.E. Martin, G.J. Flick, C.E. Hebard, and D.R. Ward, pp. 149-304. AVI Pub. Co., Westport, Conn.
13. Johnsen, P.B. 1991. Aquaculture product quality issues: Market position opportunities under mandatory seafood inspection regulations. J. Animal Sci. 69: 4209-4215.
14. Johnsen, R.B. and Bett, K.L. 1996. Sensory evaluation of the off-flavors, geosmin and 2- methylisoborneol (MIB) in farm-raised catfish. J. Appl. Aquaculture 6(2): 21-38.
15. Johnsen, P.B., Civille, G.V., and Vercellotti, J.R. 1987. A lexicon of pond-raised catfish flavor descriptors. J. Sensory Studies 2: 85-91.
16. Johnsen, P.B. and Kelly, C.A. 1990. A technique for the quantitative sensory evaluation of farm-raised catfish. J. Sensory Studies 4: 189-199.
17. Johnsen, R.B. and Lloyd, S.W. 1992. Influence of fat content on uptake and depuration of the off-flavor 2-methylisoborneol by channel catfish. Can. J. Fish Aquat. Sci. 49: 2406-2411.
18. McGillberry, J.H. and Ward, J. 1983. A review of the catfish industry's acceptance sampling plan for off-flavor catfish. In 12th Ann. Catfish Processors Workshop Proceedings, ed. C.W. Shannon, Mississippi State University, Miss.
19. Meilgaard, M., Civille, G.V., and Carr, B.T. 1991. "Sensory Evaluation Techniques," CRC Press, Inc., Boca Raton, Fla.
20. Poels, C.L.M., Fischer, R., Fukawa, K., Howgate, P., Maddock, B.G., Persoone, G., Stephenson, R.R., and Bontinck, W.J. 1988. Establishment of a test guideline for the evaluation of fish tainting. Chemosphere 17: 751-765.
21. Ploeg, M. and Johnsen, P.B. 1995. Testing flavor quality of aquaculture products. Unpublished manuscript. Mississippi State Univ., Mississippi State, Miss.
22. Prell, P.A. and Sawyer, F.M. 1988. Flavor profiles of 17 species of North Atlantic fish. J. Food Sci. 53: 1036-1042.
23. Rainosek, A.P. 1996. Personal communication. Dept. of Mathematics and Statistics, Univ. of South Alabama, Mobile.
24. Ronsivalli, L.J. and Charm, S.E. 1975. Spoilage and shelf life prediction of refrigerated fish. Marine Fish. Rev. 37(4): 32-34.
25. Solberg, T., Tidemann, E., and Martens, M. 1986. Sensory profiling of cooked, peeled and individually frozen shrimps (Pandalus boreals) and investigation of sensory changes during frozen storage. In "Seafood Quality Determination," ed. D.E. Kramer and J. Liston, pp. 109-121. Elsevier Science Publishers, Amsterdam.
26. Stone, H. and Sidel, J.L. 1993. "Sensory Evaluation Practices," 2nd ed. Academic Press, San Diego, Calif.
27. Tucker, C.S and Martin, J.F. 1991. Environmental related off-flavors in fish. In "Water Quality in Aquaculture," ed. J.R. Tomaso and D. Brune, pp. 133-179, World Aquaculture Books, Baton Rouge, La.
28. Whitfield, F.B. 1990. Flavour of prawns and lobsters. Food Rev. Intl. 6: 505-519