Login | Request Account (DAF staff only)

Sensory testing of seafood - fresh versus frozen - and development of frozen seafood recipes Sensory testing – sub-component

Poole, S., Paulo, C., Lyons, P. and Exley, P. (2019) Sensory testing of seafood - fresh versus frozen - and development of frozen seafood recipes Sensory testing – sub-component. FRDC Project No 2017-17 . State of Queensland, 17 pages.

[img]
Preview
PDF
950kB

Abstract

There is a strong negative perception of frozen fish amongst consumers, with many considering that frozen product is of inferior quality compared to ‘fresh’ (chilled) fish. The resistance to purchase frozen fish continues, despite modern freezing technology and practices resulting in frozen product that remains as premium quality for longer than chilled fish.
The research described in this report was driven by the Fisheries Research and Development Corporation in an endeavour to establish whether there was a discernible difference between fresh and frozen product of the same species. Two evaluation methods were used: a Chefs Table focus group method and an experienced seafood panel assessment by difference testing. Both methods were used to evaluate sashimi and cooked formats of the fish samples.

Item Type:Book
Business groups:Crop and Food Science
Keywords:Final report
Subjects:Aquaculture and Fisheries
Aquaculture and Fisheries > Fisheries > Fishery research
Aquaculture and Fisheries > Fisheries > Packing, transportation and storage
Aquaculture and Fisheries > Fisheries > Fishery for individual species
Aquaculture and Fisheries > Seafood gathering
Deposited On:30 Sep 2020 04:13
Last Modified:30 Sep 2020 04:13

Repository Staff Only: item control page

Downloads

Downloads per month over past year

View more statistics