Sensory evaluation of seafood: methods

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

Research output: Chapter in Book/Report/Conference proceedingChapterProfessional

21 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


  • Descriptive tests, nature and intensity of differences (profiling and quality tests)
  • Difference test in sensory analysis of fish products and triangle test
  • Difference tests, difference existing as single sensory attribute
  • Grading, process of applying categorical value to product group
  • Seafood sensory evaluation - grading, ranking and scaling methods
  • Sensory evaluation of seafood - methods
  • Torry scoresheet - freshness evaluation of cooked lean fish
  • Use of QIM in estimating past and remaining storage time

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