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

Ditte Green-Petersen, Jette Nielsen, Grethe Hyldig

Research output: Contribution to journalJournal articleResearch


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
Issue number5
Pages (from-to)443-447
Publication statusPublished - 2012


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

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