Sensory evaluation of cooked fillets


For sensory evaluation of fish fillets, it is common to cook the fillets and evaluate their odour and flavour. The Torry-scale is commonly used in the fish industries of some countries and by buyers of fish products and has been developed for lean, medium fat and fat fish species.  Freshness evaluation of cooked fillets has been performed using the Torry scheme which implies the assessment of the fish flavour and odour (a scale from 10, very fresh, to 3, very spoiled). Quality deterioration of fish is first characterised by the initial loss of the fresh fish flavour (sweet, seaweedy) which is followed by the development of a neutral odour/flavour (i.e. the end of freshness period: Torry score = 7), leading to the detection of off-odours/flavours (Torry score = 5). End of shelf life is usually determined when sensory attributes related to spoilage such as sour, pungent, TMA odour and/or flavour become evident. When the average Torry score is around 5.5, most panellists detect those attributes, which indicates that the sample is approaching the end of shelf life. The Torry scheme to evaluate the freshness of cooked lean fish such as cod can be seen here.


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