Experiments in constituting a taste panel for canned and frozen prawn products
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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| Main Authors: | , , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1969
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| Subjects: | Fisheries, processed fishery products, canned prawns, frozen prawns, quality control, sensory evaluation, scalar scoring, deviation method, triangular method, |
| Online Access: | http://hdl.handle.net/1834/32155 |
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