A PRELIMINARY INVESTIGATION OF CONSUMER PREFERENCE FOR WHITE FISH OF DIFFERENT SPECIES*
- 1 June 1980
- journal article
- Published by Wiley in Journal of Consumer Studies and Home Economics
- Vol. 4 (2) , 151-157
- https://doi.org/10.1111/j.1470-6431.1980.tb00369.x
Abstract
White fish of different species were compared in a series of experiments involving the use of taste panels. Problems encountered in presenting uniform samples are described and the preferences established are discussed. It was established that appearance, texture and flavour all contributed to determining the relative acceptability offish species, and that very small differences in these properties led to definite preferences for certain types of fish.Keywords
This publication has 3 references indexed in Scilit:
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- Volatile bases as quality indices of ICEd north sea codJournal of the Science of Food and Agriculture, 1957
- The development of a numerical scoring system for the sensory assessment of the spoilage of wet white fish stored in iceJournal of the Science of Food and Agriculture, 1953