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Cardinal, Mireille; Cornet, Josiane; Etienne, Monique. |
As part of the contract between IFREMER and CITPPM (Confédération des Industries de Traitements des Produits de la Pêche Maritime), a study was undertaken to know the influence of sorne manufacture parameters on quality of canned anchovy. Various factors have been studied : quality of raw material, salting time in tank, ripening temperature, pressing or drying rate and also storage temperature after manufacture. This report presents only sensory results; the others analytical data are discussed in a synthetic report on this study. Sensory evaluations show a real effect of raw material quality on final product and it seems that fish glazing and a too long time of salting prevent development of ripening caracteristics. With regard to others factors; it... |
Tipo: Text |
Palavras-chave: Anchois; Analyse sensorielle; Technologie; Anchovy; Sensory analysis; Technology. |
Ano: 1995 |
URL: http://archimer.ifremer.fr/doc/00126/23745/21618.pdf |
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Cardinal, Mireille; Cornet, Josiane. |
The development of a sensory evaluation structure inside a reasearch institute is presented using few examples of data processing collected during training tests followed by volunteers. Statistical methods are proposed to evaluate various aptitudes of each panel member : aptitude to describe objectively the sensorial characteristics of marint. products, aptitude to discriminate flavors, to memorize odors, aptitude to rank samples according to the intensity of one characteristic, attitude of each person towards a scoring scale and also aptitude to give reliable answers. These methods, though widely used (Principal Component Analysis, Correspondence Analysis) give a synthetical view of individual qualities and also general aptitudes of the group. |
Tipo: Text |
Palavras-chave: Analyse sensorielle; Formation de panel; Produit de la mer; Sensory analysis; Panel selection; Marine products. |
Ano: 1993 |
URL: http://archimer.ifremer.fr/doc/00004/11561/8152.pdf |
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