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
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)