Guide for sensory analysis of fish and shellfish (NMKL Procedure No. 21, 2008, 2nd Ed. 2016)


The procedure is elaborated on the basis of Nordic, as well as international, guidelines and standards. The procedure focuses primarily on aspects which are specific to sensorial analysis of fish and shellfish. Fish and shellfish are highly perishable foods with limited shelf life. The sensory changes which occur during the rather short shelf life of fish, are very rapid. The early sensory changes of fish after having been caught/slaughtered and during storage, are most prominent in appearance and texture. Thus, several aspects have to be considered when performing sensory analyses on fish and shellfish. There are some sensorial characteristics that are specific to fish and shellfish, and some people may be ”blind” to them, i.e. they cannot taste or smell them. Examples of such sensorial characteristics are rancid flavour, iodine and geosmin. Also, some people have a very low response to cold- storage flavour and rancidity. This has to be considered when selecting and training assessors for sensory analysis of fish and shellfish. Such conditions are described in the procedure along with handling and sample preparation. Further, the procedure includes specifications for sensorial methods elaborated specifically for fish. Kalan ja äyriäisten aistinvaraisen arvioinnin opas (NMKL Procedure No. 21, 2008, 2nd Ed. 2016)
  • Produkt ID: NMKL Pro No21
  • Copyright: NMKL
  • Edition: No 21 - 2008

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