Sensory evaluation of wels catfish Silurus glanis reared in two aquaculture systems

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Sensory evaluation of wels catfish Silurus glanis reared in two aquaculture systems

Popis výsledku v původním jazyce

Fish quality is often seen from consumer point of view as an acceptability of the end product of the production process. One of the most important aspects in the quality of the fish products are the sensory characteristics. For this, we conducted the sensory evaluation tests with homogenous lots of large size catfish from open and closed production systems. The approach involved the sensory evaluation panel of taste testers (6-10) using the double triangle taste test for difference between the frozen fillets of the fish lots (male and female) from both production systems. For all analysed samples of each catfish gender were used the same descriptors as: odour, appearance, colour, aromatics, taste, feeling factors and texture during sensory testing after cooking process. Each descriptor component was named and given a specific definitions and was evaluated for intensity based on scaling criteria (5 point rating scale). Sample identification, individual panellist responses, panel mean an

Název v anglickém jazyce

Sensory evaluation of wels catfish Silurus glanis reared in two aquaculture systems

Popis výsledku anglicky

Fish quality is often seen from consumer point of view as an acceptability of the end product of the production process. One of the most important aspects in the quality of the fish products are the sensory characteristics. For this, we conducted the sensory evaluation tests with homogenous lots of large size catfish from open and closed production systems. The approach involved the sensory evaluation panel of taste testers (6-10) using the double triangle taste test for difference between the frozen fillets of the fish lots (male and female) from both production systems. For all analysed samples of each catfish gender were used the same descriptors as: odour, appearance, colour, aromatics, taste, feeling factors and texture during sensory testing after cooking process. Each descriptor component was named and given a specific definitions and was evaluated for intensity based on scaling criteria (5 point rating scale). Sample identification, individual panellist responses, panel mean an

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GL - Rybářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2004

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Biotechnologies for Quality

ISSN

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e-ISSN

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Svazek periodika

2004

Číslo periodika v rámci svazku

34

Stát vydavatele periodika

BE - Belgické království

Počet stran výsledku

1

Strana od-do

566

Kód UT WoS článku

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EID výsledku v databázi Scopus

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