An investigation into aspects of consumer preference for some fish species using sensory evaluation techniques.

The attitudes of consumers towards white fish are discussed, and the sensory features of flesh products and their quality are considered. A review of the investigation of fish quality by sensory evaluation and instrumental techniques is presented and the use and analysis of relevant methods of evaluation are discussed in detail. The wide variations found in intrinsic fish quality is described and the various factors which contribute to the variability are considered. The methods adopted to control variability in this investigation are described. The results of sensory assessments by consumer panels on nine white fish species tested as plain steamed samples are analysed and discussed. There was some correlation between preferences established in the trials and the traditional buying habits of consumers. The relative preferences were not held very strongly by consumers and most fresh white fish species would appear to be acceptable substitutes for each other. Flavour was identified as being the most significant factor in determining the overall acceptability of fish, texture was found to be neutral and appearance either neutral or negative. Two fish species were compared before and after incorporation into products. The preferences identified for the plain steamed forms were virtually eliminated in product form. The products were found to be equally and highly acceptable when made with either species.

Name dc:type.qualificationname

PhD

Level dc:type.qualificationlevel

Doctoral

Grantor dc:publisher.institution

Robert Gordon's Institute of Technology

Year dc:date.issued

1981

Author dc:creator

• Hamilton, Morag

Advisor dc:contributor.advisor

• R. Bennett

• Consumer preference
• White fish
• Sensory evaluation
• Fish quality
• Consumer spending

Language dc:language

en

Identifier

oai:rgu-repository.worktribe.com:1993214
https://doi.org/10.48526/rgu-wt-1993214

OAI identifier oai:identifier

oai:rgu-repository.worktribe.com:1993214