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Development of sensory scoring schemes for farm-raised fish (tilapia nilotica and bagrus bayad) [electronic resource].

By:

Kassem, Gehan M

Contributor(s):

Emara, M. M. T

Language: English Summary language: Arabic Description: p.1021-1029Uniform titles:

Veterinary medical journal, 2005 v.53 (4) [electronic resource].

Subject(s):

Online resources:

Full Text Article.

In: Veterinary Medical Journal 2005.v.53(4)Summary: The aim of the present investigation is to establish a guide for the post-mortem changes in sensory characteristics of farm-raised Tilapia nilotica (T. nilotica) and Bagrus bayad (B. bayad) which are among the most popular Egyptian freshwater fishes. Fish under experiment were kept in crushedice and the changes in the different sensory criteria were followed during storage by sensory evaluation of the skin surface, gills, eyes, smell and muscles stiffness of raw fish, as well as the eating quality criteria (odor, flavor and texture) for cooked samples. Numerical schemes using simplified descrptive terms were developed to make sensory evaluation more reliable and facilitate its application in industrial field.

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The aim of the present investigation is to establish a guide for the post-mortem changes in sensory characteristics of farm-raised Tilapia nilotica (T. nilotica) and Bagrus bayad (B. bayad) which are among the most popular Egyptian freshwater fishes. Fish under experiment were kept in crushedice and the changes in the different sensory criteria were followed during storage by sensory evaluation of the skin surface, gills, eyes, smell and muscles stiffness of raw fish, as well as the eating quality criteria (odor, flavor and texture) for cooked samples. Numerical schemes using simplified descrptive terms were developed to make sensory evaluation more reliable and facilitate its application in industrial field.

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