Sensory Profiling of Fish, Fish Product, and Shellfish

Handbook of Meat, Poultry and Seafood Quality

Volumn , Issue , 2007, Pages 511-528

  Hyldig, Grethe ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Fish product; Preparation; Sample; Shrimps; Water bath

Indexed keywords

EID: 84862073303     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470277829.ch40     Document Type: Chapter

References (45)

1. Bech, AC, K Kristensen, HJ Juhla, and CS Poulsen. 1997. Development of farmed smoked eel in accordance with consumer demands. In: Seafood from Producer to Consumer, Integrated Approach to Quality. Luten, JB, Bmrresen, T, and Oehlenschlager, J, Eds. Elsevier Science B.V., pp. 3-19.
2. Besteiro, I, CJ Rodríguez, C Tilve-Jar, and C Pascual. 2000. Selection of attributes for the sensory evaluation of anchovies during the ripening process. Journal of sensory studies, 15, pp. 65-77.
3. Bett, KL, DA Ingram, CC Grimm, BT Vinyard, KDC Boyette, and CP Dionigi. 2000. Alteration of the sensory perception of the muddy/earthy odorant 2- methylisoborneol in channel catfish Ictalurus punctatus fillet tissues by addition of seasonings. Journal of Sensory Studies, 15, pp. 459-472.
4. Bjerkeng, B, S Refstie, KT Fjalestad, T Storebakken, M Røbotten, and AJ Roem. 1997. Quality parameters of the flesh of Atlantic salmon (Salmo salad as affected by dietary fat content and full-fat soybean meal as a partial substitute for fish meal in the diet. Aquaculture, 157, pp. 297-309.
5. Bøkness, N, KN Jensen, HS Guldager, C Østerberg, J Nielsen, and P Dalgaard. 2002. Thawed chilled Barents Sea cod fillets in modified atmosphere packaging- application of multivariate data analysis to select key parameters in good manufacturing practice. Lebensm. -Wiss. U. ~ Technol, 35, pp. 436-443.
6. Cardello, AV, MF Sawyer, P Prell, 0 Maller, and J Kapsalis. 1983. Sensory Methodology for the Classification of Fish According to Edibility Characteristics. Lebensm. -Wiss. U. -Technol, 16, pp. 190-194.
7. Cardinal, M, H Gunnlaugsdottir, M Bjoernevik, A Ouisse, JL Vallet, and F Leroi. 2004. Sensory characteristic of cold-smoked Atlantic salmon (Salmo salad from European market and relationships with chemical, physical and microbiological measurements. Food Research International, 37, pp. 181-193.
8. Edmunds, WJ, and DA Lillard. 1979. Sensory characteristics of oysters, clams and cultured and wild shrimp. Journal of Food Science, 44, pp. 368-373.
9. Einen, 0, and G Skrede. 1998. Quality characteristics in raw and smoked fillets of Atlantic salmon, Salmo salar, fed high-energy diets. Aquaculture Nutrition, 4, pp. 99-108.
10. Einen, 0, and MS Thomassen. 1998. Starvation prior to slaughter in Atlantic salmon (Salmo salar) 11. White muscle composition and evaluation of freshness, texture and colour characteristics in raw and cooked fillets. Aquaculture, 169, pp. 37-53.
11. Farmer, LJ, JM McConnell, and DJ Kilpatrick. 2000. Sensory characteristic of farmed and wild Atlantic salmon. Aquaculture, 187, pp. 105-125.
12. Fletcher, GC, G Summers, V Corrigan, S Cumarasamy, and JP Dufour. 2002. Spoilage of King Salmon (Oncorhynchus tshawytscha) fillets stored under different atmospheres. Journal of Food Science, 57, pp. 2362-2374.
13. Ginés, R, T Valdimarsdottir, K Sveinsdottir, and H Thorarensen. 2004. Effect of rearing temperature and strain on sensory characteristics, texture, colour and fat of Arctic charr (Salvelinus alpinus). Food Quality and Preferences, 15, pp. 177-185.
14. Hemre, G-I, ø Karlsen, K Eckhoff, K Tveit, A Mangor- Jensen, and G Rosenlund. 2004. Effect of season, light and diet on muscle composition and selected quality parameters in farmed Atlantic cod, Gadus morhual. Aquaculture Research, 35, pp. 683-697.
15. Hong, LC, EL Leblanc, ZJ Hawrysh, and RT Hardin. 1996. Quality of Atlantic Mackerel (Scomber scombrus L.) Fillets during Modified Atmosphere Storage. Journal of Food Science, 61, pp. 646-651.
16. Howgate, P. 2004. Tainting of farmed fish by geosmin and 2-methyl-iso-borneol: a review of sensory aspects and of uptake/depuration. Aquaculture, 234, pp. 155-181.
17. IS0 5492. 1992. Sensory analysis-Vocabulary. International Organization for Standardization, Geneva, Switzerland.
18. IS0 8586-1. 1993. Sensory analysis-General guidance for the selection, training and monitoring of assessors- Part 1: Selected assessors. International Organization for Standardization, Geneva, Switzerland.
19. IS0 11035. 1994. Sensory analysis-Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach. International Organization for Standardization, Geneva Switzerland.
20. Johansson, L, A Kiessling, K-H Kiessling, and L Berglund. 2000. Effects of altered ration levels on sensory characteristics, lipid content and fatty acid composition of rainbow trout (oncorhynchus mykiss). Food Quality and preference, 11, pp. 247-254.
21. Martens, H, and T NES. 1989. Multivariate calibration. Chichester, England: John Wiley and Sons Ltd.
22. Martens, H, and M Martens. 1999. Modified Jack-knife estimation of parameter uncertainty in bilinear modelling by partial least squares regression (PLSR). Food Quality and Preference, 11, pp. 5-16.
23. Martens, M, and H Martens. 2001. Multivariate Analysis of Quality. An Introduction. England. John Wiley and Sons.
24. Morita, K, K Kubota, and T Aishima. 2001. Sensory characteristics and volatile components in aroma of boiled prawns prepared according to experimental designs. Food Research International, 34, pp. 473-481.
25. Morita, K, K Kubota, and T Aishima. 2003. Comparison of aroma characteristics of 16 fish species by sensory evaluation and gas chromatographic analysis. Journal of the Science of Food and Agriculture, 83, pp. 289-297.
26. Nielsen, D, G Hyldig, HH Nielsen, and J Nielsen. 2004a. Sensory Properties of Marinated Herring (Clupea harengm-Influence of Fishing Ground and Season. Journal of Aquatic Food Product Technology, 13, 3, pp. 3-24.
27. Nielsen, D, G Hyldig, J Nielsen, and HH Nielsen. 2004b. Sensory properties of marinated herring (Clupea harengus) processed from raw material from commercial landings Journal of the Science of Food and Agriculture, 85, 1, pp. 127-134.
28. Nielsen, D, G Hyldig, and R Smrensen. 2005. An effective way to minimize drifting and monitor the performance of a sensory panel during long-term projects- A case study from a project on herring quality. Journal of Sensory Studies, 20, 1, pp. 35-47.
29. Nortvedt, R, and S Tuene. 1998. Body composition and sensory assessment of three weight groups of Atlantic halibut (Hippoglossus hippoglossus) fed three pellet sizes and three dietary fat levels. Aquaculture, 161, pp. 295-313.
30. Papadopoulos, LS, and G Finne. 1986. Effect of Environmental Salinity on Sensory Characteristics of Penaeid Shrimp. Journal of Food Science, 51, pp. 8 12-8 14.
31. Rasmussen, RS, TH Ostenfeld, B Rmnsholdt, and E McLean. 2000. Manipulation of end-product quality of rainbow trout with finishing diets. Aquaculture Nutrition, 6, pp. 17-23.
32. Refsgaard, HH, PB Brockhoff, and B Jensen. 1998. Sensory and Chemical Changes in Farmed Atlantic Salon (Salmo salad during frozen storage. Journal of Agricultural and Food Chemistry, 46, pp. 3473-3479.
33. Richards, M, and HO Hultin. 2001. Rancidity development in a fish model system as affected by phospholipids. Journal of Food Lipids, 8, pp. 215-230.
34. Rørå, AMB, A Kvåle, T Mørkøre, KA Rørvik, SS Stein, and MS Thomassen. 1998. Process yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar) in relation to raw material characteristics. Food Research International, 31, pp. 601-609.
35. Schubring, R, and J Oehlenschläger. 1997. Comparison of the ripening process in salted Baltic and North Sea herring as measured by instrumental and sensory methods. Z. Lebensm Unters Forsch A, 205, pp. 89-92.
36. Sérot, T, C Regot, C Prost, J Robin, and J Arzel. 2001. Effect of dietary lipid sources on odour-active compounds in muscle of turbot (Psetta maxima). Journal of the science of Food and Agriculture, 81, pp. 1339-1 346.
37. Sivertsvik, M, JT Rosnes, A Vorre, K Randell, R Ahvenainen, and H Bergslien. 1999. Quality of whole gutted salmon in various bulk packages. Journal of Food Quality, 22, pp. 387-402.
38. Stohr, V, JJ Joffraud, M Cardinal, and F Leroi. 2001. Spoilage potential and sensory profile associated with bacteria isolated from cold-smoked salmon. Food Research International, 34, pp. 797-806.
39. Sveinsdóttir, K, G Hyldig, E Martinsdóttir, B Jørgensen, and K Kristbergsson. 2003. Development of Quality Index Method (QIM) Scheme for Farmed Atlantic Salmon (Salmo salar). Food Quality and Preferences, 14, pp. 237-245.
40. Thybo, AK, and M Martens. 2000. Analysis of sensory assessors in texture profiling of potatoes by multivariate modelling. Food Quality and Preference, 11, pp. 283-288.
41. Warm, K, J Nielsen, and G Hyldig. 2000. Sensory Quality Criteria for Five Fish Species. Journal of Food Quality, 23, pp. 583-601.
42. Whitfield, FB, F Helidoniotis, KJ Shaw, and D Svoronos. 1997. Distribution of Bromophenols in Australian Wild-Harvested and Cultivated Prawns (Shrimp). Journal of Agriculture and Food Chemistry, 45, pp. 4398-4405.
43. Whitfield, FB, F Helidoniotis, KJ Shaw, and D Svoronos. 1999a. Distribution of Bromophenols in Species of Marine Algae from Eastern Australia. Journal of Agriculture and Food Chemistry, 47, pp. 2367-2373.
44. Whitfield, FB, M Drew, F Helidoniotis, and D Svoronos. 1999b. Distribution of Bromophenols in Species of Marine Polychaetes and Bryozoans from Eastern Australia and the role og such Animals in the Flavour of Edible Ocean Fish and Prawns (Shrimp). Journal of Agriculture and Food Chemistry, 47, pp. 4756-4762.
45. Whitfield, FB, F Helidoniotis, and D Smith. 2002. Role of feed ingredients in the bromophenol content of cultured prawns. Food Chemistry, 79, pp. 355-365.