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首页> 外文期刊>Journal of Microbiology, Biotechnology and Food Sciences >SENSORY EVALUATION OF FISHERY PRODUCT - COD IN MAYONNAISE
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SENSORY EVALUATION OF FISHERY PRODUCT - COD IN MAYONNAISE

机译：蛋黄酱中渔业产品-COD的感官评价

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摘要

The aim of this work was to compare the quality of selected fish product samples (cod in mayonnaise) of Slovak and Czech producers at the beginning and end of durability by sensory analysis. The products were approximately the same expiration date and were stored in a refrigerator. The samples were evaluated by a 5 point evaluation system with trained evaluators. The following descriptors have been assessed: general appearance, color, smell, harmonicity taste, palatability of the product, balance of fish-mayonnaise taste, salted, acidity, bitterness and possible foreign flavor. The results of evaluation were that product exhibits characteristic sensory properties during its use. The approaching ending of the durability date is the gradual overlapping of fish taste, such as an acetic taste, as reflected assessors' evaluation. Assessors put emphasis on balance of taste.
机译：这项工作的目的是通过感官分析比较斯洛伐克和捷克生产商选定的鱼产品样品（蛋黄酱中的鳕鱼）在耐久性的开始和结束时的质量。产品的有效期大致相同，并保存在冰箱中。通过受过训练的评估员的五点评估系统对样本进行评估。评估了以下描述符：总体外观，颜色，气味，调和味，产品适口性，鱼蛋黄酱味，盐味，酸度，苦味和可能的异味的平衡。评价结果是产品在使用过程中表现出特征的感官特性。评估日期的评估表明，保质期即将结束的是鱼味（如醋酸味）的逐渐重叠。评估者强调品味的平衡。

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