DISCRIMINATION OF FISH AND SEAFOOD QUALITY BY CONSUMER POPULATIONS

摘要

ABSTRACTThe quality of selected commercial fish and seafood products was first characterized with an experienced descriptive sensory analysis panel, and then the samples were evaluated by consumer preference panels. Consumer panelists readily discriminated and preferred fillet, portion and pattie fish products without distinct off‐flavors over those exhibiting marked off‐flavors, particularly oxidized flavors. Although flavor characteristics were major determinants of preference when distinctively oxidized flavors were present, texture was an extremely influential determinant of preference when samples exhibited moderate to low intensities of fishy and/or oxidized flav