SENSORY SCALE FOR EVALUATION OF FISH FRESHNESS STORED IN ICE

Authors

  • MARIA ISABEL QUEIROZ Universidade do Rio Grande do Sul
  • ROSA OLIVEIRA TREPTOW
  • ELISA GARCIA QUEIROZ

DOI:

https://doi.org/10.5380/cep.v11i2.14278

Keywords:

PESCADO - ANÁLISE SENSORIAL, PESCADO FRESCOR. FISH - SENSORIAL ANALYSIS, FISH FRESHNESS.

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).

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How to Cite

QUEIROZ, M. I., TREPTOW, R. O., & QUEIROZ, E. G. (1993). SENSORY SCALE FOR EVALUATION OF FISH FRESHNESS STORED IN ICE. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 11(2). https://doi.org/10.5380/cep.v11i2.14278

Issue

Vol. 11 No. 2 (1993)

Section

Artigos

License

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.