Sensory and Instrumental Evaluation of Snapper and Rockfish Species

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Abstract
Sensory and instrumental measures were made of the edibility characteristics of 18 fish species from the families Lutjanidae and Scorpaenidae. Descriptive sensory analysis and cluster analysis of the data showed Lutjanidae and Scorpaenidae families to differ in texture, but not in flavor. Lutjanidae species were less flaky, less fibrous, less firm, and less chewy than the Scorpaenidae species. Only Atlantic Ocean Perch (Sebastes marinus), Longspinethornyhead (Sebastolobus altivelis), and Shortspinethornyhead (Sebastolobus alascanus), were more similar in texture to the Lutjanidae species than to their own family, Scorpaenidae. Consumer data revealed a similar separation of family groups on the basis of texture, but not flavor. Sensory and instrumental data showed good correlations between both sensory hardness and chewiness and the instrumental parameter of maximum shear stress (r = 0.86 and 0.84, respectively).