SENSORY SCALE FOR EVALUATION OF FISH FRESHNESS STORED IN ICE

Abstract

A twelve-point structured scale has been obtained allowing the analysis of the freshness of the fish stored in ice, by means of point distances (12-8; freshness; 8-5; acceptance; 5-0; rejection). The scale has been defined through the deterioration profile of the castanha (Umbrina canosai Berg) stored in ice in the ratio 1:1 by five trained tasters. It has also been based on the correlation among the sensorial characteristics (eyes appearance, branchia color and odor, internal and external appearance), changes with objective measures (total volatiles basis, ocular liquid refraction register and pH).