An Integrated Quantitative Correlation of Textural Profiles of Fish
- 1 May 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (3) , 679-683
- https://doi.org/10.1111/j.1365-2621.1988.tb08930.x
Abstract
The textural properties of cooked muscle of five fish species, skipjack, flying fish, common horse mackerel, plaice and channel rock fish, were evaluated by a consumer panel. The data thus obtained were analyzed by a Multivariate Analysis Method, using quantitative categories, which normally would be considered qualitative. Although an analysis of the data of the five species as singular components of the total proved unsuccessful, satisfactory discrimination was attained by comparing correlation ratios of the data of each pairing of the fish species, each species paired against the other. Based on these ratios, an integrated correlation indicating the textural profile differences between the totality of five fish species by means of a multidimensional diagram was determined.This publication has 8 references indexed in Scilit:
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