A model for communication of sensory quality in the seafood processing chain

Publication: ResearchJournal article – Annual report year: 2010

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Sensory quality has a key influence of consumer perception of a product. It is therefore of great importance for the processing
industry that the sensory quality fulfils the expectations of the consumer. Sensory evaluations are the ultimate tool to
measure and communicate sensory quality, but it is generally not fully implemented in the chain from catch to consumer. The
importance of communicating sensory demands and results from evaluations in the seafood processing chain is described
and a Seafood Sensory Quality Model (SSQM) is suggested as a communication tool.
Original languageEnglish
JournalCritical Reviews in Food Science and Nutrition
Publication date2012
Volume52
Issue5
Pages443-447
ISSN1040-8398
DOIs
StatePublished
CitationsWeb of Science® Times Cited: 0

Keywords

  • Seafood, Sensory, Quality, Model, Fish, Processing
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