A comparative study of consumer preference for blue whiting (Micromesistius poutassou) and whiting (Merlangius marlangus) before and after incorporation into products
- 1 December 1981
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 16 (6) , 655-659
- https://doi.org/10.1111/j.1365-2621.1981.tb01863.x
Abstract
Summary: Good quality blue whiting and whiting fillets were compared by taste panels before and after incorporation into five products. In the plain cooked form, blue whiting was liked by assessors but whiting was preferred marginally. In product form, both fish were well liked and there was no significant preference for either species.Keywords
This publication has 3 references indexed in Scilit:
- A PRELIMINARY INVESTIGATION OF CONSUMER PREFERENCE FOR WHITE FISH OF DIFFERENT SPECIES*Journal of Consumer Studies and Home Economics, 1980
- Utilization of Blue Whiting, Micromesistius poutassou, for Human ConsumptionJournal of the Fisheries Research Board of Canada, 1975
- 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