ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Nine fresh white fish species (cod, haddock, whiting, blue whiting, ling, saithe, lemon sole, plaice, dab) were investigated by sensory panels. Assessors could distinguish between species and although they would express relative preferences, they did not feel very strongly about them. Flavour was the most significant positive determinant of acceptability, texture was neutral and appearance was either neutral or negative. It is probable that most fresh white fish could be satisfactorily interchanged with one another without causing adverse consumer reaction.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1983.tb00246.x
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