Organoleptic differences between the meat of sea basses of different origin were analyzed by mean of a triangular test. The sea basses used in the trial were captured from the fishes living in wildlife or differently farm raised. The organoleptic differences were evaluated through the study of different samples: the fishes boiled or cooked in oven, and the fish cooking waters. Every judge had to discover differences between each couple of sample of meat or water-extract in the orthogonal tests with the hidden controls. The use of the triangular test with only 9 no trained judges is sufficient to analyze fish of different origin, even if results showed that the ability to discriminate the different samples depends on the individual competence.
|Autori interni:||FRONTE, BALDASSARE|
|Autori:||Fronte B.; Paci G; Bagliacca M.|
|Titolo:||Branzini (Dicentrarchus labrax) di diversa provenienza e confronto organolettico delle carni|
|Anno del prodotto:||2005|
|Appare nelle tipologie:||1.1 Articolo in rivista|