Sensory evaluation of seafood: general principles and guidelines

E. Martinsdottir, A.A.M. Schelvis-Smit, G. Hyldig, K. Sveinsdottir

Research output: Chapter in Book/Report/Conference proceedingChapterProfessional

9 Citations (Scopus)
Original languageEnglish
Title of host publicationFishery Products. Quality, safety and authenticity
EditorsH. Rehbein, J. Oehlenschlaeger
Place of PublicationChichester
ISBN (Print)9781405141628
Publication statusPublished - 2009


  • High preferences for sensory attributes in farmed cod
  • Participant selection in sensory panel with basic sensory acuity and ability
  • Psychological factors, influencing performance in sensory evaluation
  • Quality control in fish industry
  • Seafood sensory evaluation - general principles and guidelines
  • Sensory evaluation application in fish and other seafood
  • Sensory evaluation systems within hazard assessment critical control point (HACCP)
  • Sensory evaluation, at different levels in fish processing industry

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