Taster Response to Salt in Minced Fish

摘要

ABSTRACTCooked fish minces, alone and with four added levels of salt, were tasted at the same sessions as five solutions of similar salt concentration. Saltiness was measured by the tasters using the method of magnitude estimation. The magnitude estimation exponent for salt in cooked fish mince was 1.05 whereas that for the solution was significantly higher at 1.51.