Experiments in constituting a taste panel for canned and frozen prawn products

Krishna Iyer, H.; Choudhury, D.R.; Pillai, V.K.

Experiments in constituting a taste panel for canned and frozen prawn products

1969

Krishna Iyer, H. | Choudhury, D.R. | Pillai, V.K.

With a view to constituting a taste panel in the laboratory for detecting the flavor changes in canned and frozen prawn, three methods of panel selection (scalar scoring method, range and deviation method and triangular method) were tried. Out of the three, triangular method was found to be suitable for panel formation in canned and frozen prawn. Using this method a panel of six members was formed for detecting flavor changes in the two products.

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Mots clés AGROVOC

fisheries quality control sensory evaluation

Informations bibliographiques

D'autres materias

Frozen prawns; Canned prawns; Deviation method; Scalar scoring; Processed fishery products; Triangular method

Langue

anglais

Format

application/pdf, application/pdf, 129-133, application/pdf

ISSN

0015-3001

Type

Journal Article

Source

http://aquaticcommons.org/id/eprint/16321, 12051, 2015-03-10 15:00:39, 16321, Society of Fisheries Technologists, India

Sur AGRIS depuis: 2024-06-20

Date de modification: 2025-10-25

Format: Dublin Core

Fournisseur de données

Cette notice bibliographique a été fournie par Society of Fisheries Technologists

Découvrez la collection de ce fournisseur de données dans AGRIS

Liens

http://hdl.handle.net/1834/32155

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Experiments in constituting a taste panel for canned and frozen prawn products

1969

Mots clés AGROVOC

Informations bibliographiques