Sensory Evaluation
UNIT 9 SENSORY EVALUATION
Structure
9.0 Objectives
9.1 Introduction
9.2 Sensory Evaluation
9.2.1 Colour
9.2.2 Odour
9.2.3 Taste/ Flavour
9.2.4 Texture
9.3 Types of Sensory Assessment
9.3.1 Subjective Method
9.3.2 Objective Method
9.4 Freshness Grades
9.4.1 Assessing Freshness (Taste Panel Study)
9.5 Environment
9.6 Let Us Sum Up
9.7 Glossary
9.8 Suggested Further Reading
9.9 References
9.10 Answers to Check Your Progress
9.0 OBJECTIVES
After reading this unit, you will be able to:
• explain the method of quality evaluation using sensory characteristics i.e.
colour, odour, taste/flavour, texture etc; and
• discuss the different steps in sensory evaluation.
9.1 INTRODUCTION
You will be surprised to know that the simplest definition of quality is fitness for
the intended purpose. Many methods are available to quantify the quality. The
important methods are physical, chemical, microbiological and sensory. First
three methods require sophisticated (advanced) equipments and are laborious
(lengthy) and time-consuming. Sensory evaluation is the simplest among them.
Sensory analysis of food relies upon evaluation of the quality of fish through the
use of human senses i.e. smell, taste, vision, feel etc. This method is used
throughout the fish product industry.
9.2 SENSORY EVALUATION
The actual consumer appeal can be reflected in sensory evaluation. The oldest
and still most widespread means of evaluating the acceptability and edibility of
fish are the senses: Smell and sight supplemented by taste and touch. Appearance,
odour, flavour, texture etc. are called sensory characteristics. The reasons for
preferential use of sensory tests are obvious and are given below:
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Quality Evaluation • No special laboratory equipment is required.
• The food can be examined wherever they happen to be.
• The tests can be carried out quickly.
• Many samples can be evaluated in a relatively short time.
Let us now examine the usefulness of the various sensory characteristics.
9.2.1 Colour
You will agree that liking and disliking of food is conditioned by its colour.
Colour change is an indication of spoilage. Often, colour changes are accompanied
by undesirable changes in taste, odour or texture. Food selection will be extremely
difficult if colour discrimination is removed. Colour change in seafood is caused
by enzymatic or non-enzymatic action such as fat oxidation or by decomposition
of pigments.
Evaluation of colour of fish
Colour and appearance factors are important in the selection and acceptance of
fresh fish and processed fish products. Changes in the appearance of the skin
and colour of the gills are closely associated with deterioration of quality. The
appearance of the skin of the fresh fish is bright and shiny with no bleaching.
The colour changes to waxy with slight bleaching and the fish which is not
acceptable for human consumption will have dull, gritty appearance with marked
bleaching and shrinkage. Various colour changes can be noticed in the gills during
progressive spoilage. It changes from bright red, mucous and translucent to pink,
mucous and slightly opaque during the early stages and then to grey, bleached
with mucous, opaque and thick and finally to brown, bleached mucous yellowish
grey and clotted when the fish is unfit for human consumption. The appearance
of outer slime and eyes also can indicate the extent of spoilage in fish.
Commonly, we select food based on what we see (with eye). Appearance of the
product is indicated with previous experience of quality and serves as an indicator
of good or bad.
9.2.2 Odour
You will understand when I say that odour can be defined as that which can be
smelled. Anyone can distinguish between the smell of fresh and spoiled fish. Up
to the present time, there is no substitute for the human nose as detector and
assessor. One problem is that odour cannot be measured quantitatively by nose.
Subjective terminologies like camphor like, flowery, fruity etc. are commonly
used. Some of the odour factors are fragrant, sea weedy, sweet, rancid, oily,
metallic and spicy. Sensitivity to odour and degree of liking for odour differs
greatly with age.
9.2.3 Taste/Flavour
The word ‘taste’ means a sensory response to soluble materials in the mouth.
The gustatory senses located in the taste bud of the tongue are the actual receptors
of sensation. Taste buds have a limited life time. The anterior portion of the
tongue is more sensitive to sweet stimuli; posterior to bitter substances and the
lateral portion to salty and sour stimuli. However, there is considerable overlap.
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Taste is a chemical sense. Soluble substance can only produce taste. Saliva is Sensory Evaluation
important in tasting by dissolving tasteful substances and taking them to receptors.
Sweet, sour and bitter and saline are the four basic tastes. It is believed that
different tastes are due to the combination of the four basic tastes. Many factors
like disease, sleep, hunger, age, sex, smoking etc. can affect the sensitivity of an
individual to taste.
9.2.4 Texture
Any sensation that may affect the skin or muscle endings may be considered as
texture. Texture is limited to hand especially finger, and mouth and the texture
feels are fibrousness, grittiness, stickiness, oiliness etc. Objective measurement
of texture can be done by using texturometer.
Processing techniques like blanching, canning and cooking involve high
temperature treatment which can change the texture. Texture of the frozen product
on thawing depends on the freezing rate, time, temperature and relative humidity
of the storage condition of thawing and the composition of food. Texture
deterioration in fish during freezing is due to denaturation of protein.
9.3 TYPES OF SENSORY ASSESSMENT
Two kinds of assessments are generally followed:
a) Organoleptic testing (subjective method); and
b) Sensory testing (objective method).
Seven quality factors are the most important and reliable in the organoleptic
examination of fish.
1) General appearance
2) Appearance of flesh
3) Texture of the raw fish
4) Odour of the raw fish
5) Odour of the cooked fish
6) Flavour of the cooked fish
7) Texture of the cooked fish
Subjective method is biased in judgments and personal opinion and is allowed a
free rein. These methods are typified by the consumer trial in which a group of
ordinary public numbering at least 20 to 50 are asked for their views about or
preference for some sensory aspect of the product. In objective assessment, trained
judges or assessors who concentrate on a well defined attribute of the product
are employed. Biases are minimized here.
9.3.1 Subjective Method
The preference of consumer for frozen fish was examined in order to define
changes in quality at different temperatures of storage. A 9-point hedonic scale
defined quality. This test procedure (Torry Research Station) has proved useful
in comparing or screening samples. In this work, the relative importance to the
consumers of the off-flavours and poor textural characters of frozen fish were
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Quality Evaluation distinguished. In UK, the White Fish Authority has been conducting consumer
tests on fish products based largely on this method (measuring plate waste).
Subjective sensory tests of eating quality are undoubtedly superior because they
come closest to assessing the consumer responses. However, this is expensive.
9.3.2 Objective Method
This method uses the dispassionate, unbiased and descriptive assessment of
individual or groups of quality factors. Trained tasters can easily differentiate
between the changes in quality of fish during the early stages of spoilage. Under
this, four methods have been widely used for fish.
1) Paired comparison
2) Ranking Based on the ability to discriminate among
3) Triangle test spoiled, partly spoiled and fresh fish sample.
4) Scoring of attributes
1) Paired comparison
This method is used to compare toughness of frozen fish with fresh fish sample.
2) Ranking
Ranking is usually used to detect oil taints in fish and shellfish.
3) Triangle test
This test is often used in quality control to ensure that samples from different
production batches are the same. Each panellist is presented with three samples,
two of the same and one different. The panellist is asked to identify the odd
sample. As far as possible, one sixth of the panel should be presented with each
permutation to avoid bias (i.e. AAB, ABA, BAA, ABB, BAB and BBA). This
method is popular as it is easy to set up, requires fewer panellists and the panellists
require little or no training. It is not useful for samples with a strong background
flavour.
4) Scoring and grading of fish freshness
Quantification of sensory data requires the use of a scale, where the person can
assess the change due to deterioration that occur smoothly and continuously
through varying degrees of intensity, i.e. a graded series of changes.
In order to use the method in a consistent, scientific and meaningful way, attempts
are made to put a number or a score against the changes that occur during storage
under different conditions. Because different fish spoil at different rate and
different markets have different requirements, it is difficult to produce standard
scoring system that covers all fish.
Scoring is the most commonly used scientific method for assessing freshness of
chilled fish. The deterioration in fish quality is followed with the aid of a set of
score sheets covering each of the main aspects of quality such as appearance,
odour, flavour and texture in a standard manner. Separate descriptive scales are
used for each attribute and the range is 10 to 0. The scale of ten is absolutely
fresh and zero is completely putrid; anything below four is unacceptable. The
basic Torry Scheme is commonly used in the UK fish industry to control the
quality of wet fish both in everyday trade and factory operations. Pooling of
8 attributes made the scheme more useful for industrial purposes.
Sensory Evaluation
? Check Your Progress 1
Note: a) Write your answers within the space provided.
b) Check your answers with those given at the end of the unit.
1) What are sensory characteristics?
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2) Give a few reasons for preferential use of sensory tests?
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3) What causes colour change in seafood?
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4) Define taste?
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5) Name some factors influencing the sensitivity of an individual to
taste?
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6) What are the two kinds of assessment generally followed?
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7) What is Paired comparison?
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8) Define ranking?
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9) What is triangle test?
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10) Which is the most commonly used scientific method for assessing
freshness of chilled fish?
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Quality Evaluation
9.4 FRESHNESS GRADES
Grades have the same meaning as scores; but simpler and less finely sub-divided.
In the EEC (European Economic Community) scheme of grading fish (chilled
fish), four grades are given. In this, four grades (E, A, B and C) of freshness are
laid down corresponding to the various stages of spoilage. E is the freshest and
C is unfit for human consumption. The EEC freshness grades are based on the
sensory assessment of fresh fish using visual parameters of general appearance,
texture and physical properties of the skin and membranes and the odour of the
gills. The Torry Freshness Grading Scheme is given in table below (Table 9.1).
Table 9.1: Freshness Grading System for whole Chilled Cod, Haddock, Whiting
and Red Fish*
Grade Extra A B C (Unfit)
Skin Bright, shining, Waxy, slight loss of Dull, some Dull, gritty,
iridescent (not bloom, very slight bleaching marked
reddish) or bleaching bleaching and
opalescent, no shrinkage
bleaching
Outer Transparent or Milky Yellowish-grey Yellow-
slime water white some clotting brown, very
clotted and
thick
Eyes Convex black Plane, slightly Slightly Completely
pupil, opaque pupil concave, grey sunken, grey
translucent slightly opalescent pupil, opaque pupil, opaque
cornea cornea cornea discoloured
cornea
Gills Bright red Pink, mucus Grey, bleached, Brown,
mucus, slightly opaque mucus opaque bleached
translucent and thick mucus,
yellowish
grey and
clotted
Peritoneum Glossy, brilliant, Slightly dull, Gritty, fairly Gritty, easily
difficult to tear difficult to tear easy to tear from torn from
from flesh from flesh flesh flesh
Gill and Fresh, strong No odour, neutral Definite musty, Acetic, fruity
internal seaweedy odour, trace of mousy etc. amines,
odours shellfish musty, mousy, etc. bready, malty sulphide
etc. faecal
Vent Closed Closed in many Open in most Open- the gut
cases cases content
oozing
*Source: Cornell, J. J. (1995) Control of Fish Quality
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9.4.1 Assessing Freshness (Taste Panel Study) Sensory Evaluation
Preparation of sample
You should understand that fish to be tested must be steamed in a closed dish
over boiling water for a time appropriate to the thickness of the pieces (for about
20 minutes). The frozen sample should be thawed before steaming. The US
method involves wrapping the sample in a single layer of aluminium foil and
placing on a wire rack suspended over boiling water in a covered container. The
packaged product should be steamed for 20 minutes. The scoring grades for
cooked sample of fish are given in Table 9.2
Table 9.2: Scoring System for Cod, Haddock, Whiting, Coley and Hake
Fresh sweet flavours characteristic of the species 10
Some loss of sweetness 9
Slight sweetness and loss of flavours characteristic of the species 8
Neutral flavour, definite loss of flavour but no ‘off’ flavour 7
Absolutely no flavour as if chewing cotton wool 6
Trace of ‘off’ flavours, some sourness but no bitterness 5
Some ‘off’ flavour and some bitterness 4
Strong bitter flavours, rubber-such as flavour 3
Slight sulphide such as flavour 2
Strong bitterness, but not nauseating 1
Strong ‘off’ flavours of sulphides, putrid, tasted with difficulty 0
Activity 1
Please visit a fish market and collect fish samples from different vendors.
Using the sensory methods to assess the quality of the fish samples in an
unbiased way. Make a chart of the quality using the pattern as given in
Table 9.1 and 9.2. Compare your results with a friend or another learner.
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9.5 ENVIRONMENT
You must also remember that testing environment may influence the result. A
special taste panel room is normally recommended. The environment shall have:
• an odour free room;
• proper lighting / coloured light;
• screened individual booths;
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Quality Evaluation • preparation area close to the taste panel room;
• colour of the wall should be neutral; and
• noise level minimum.
? Check Your Progress 2
Note: a) Write your answers within the space provided.
b) Check your answers with those given at the end of the unit.
1) How many grades are there in the EEC scheme for freshness of fish?
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2) Describe the eyes in an extra fresh fish sample?
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3) Describe the gills in an extra fresh fish sample?
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4) Describe the preparation of samples for assessing freshness?
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5) The testing environment may influence the result. Name a few features
of the special taste panel room?
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9.6 LET US SUM UP
The ultimate test any food product has to undergo is to get the full satisfaction of
the consumer. In this unit, you learnt the importance of the simplest method of
evaluation of the quality of the fish product through the method of sensory
evaluation. Sensory assessment is used throughout the industry to judge the quality
of the fish product through human senses of sight, touch, smell and taste. The
human senses of smell, sight, taste and touch are better and quicker in assessing
the quality and are more discriminatory than sophisticated instruments. The
method is simple and does not require any special equipment or procedure. All
visible signs of deterioration of quality are perceived immediately through sight
and smell along with the sense of touch. Flavour and flesh quality is immediately
assessed by the sense of taste. Trained tasters are asked to test the quality of the
fish product with the help of set standards. Using this method, tests can be carried
out very quickly and many samples can be evaluated in a relatively short time.
This unit explains these in a very simple manner for you to comprehend.
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Sensory Evaluation
9.7 GLOSSARY
Bleaching : Making pale or white.
Cod : Food fish of northern seas.
Coley : A type of fish similar to cod.
Discrimination : Note the differences of or between.
Environment : Surroundings.
Fibrousness : Containing or consisting of fibres.
Grittiness : Having or containing hard particles.
Gustatory : Pertaining to the sense of taste.
Haddock : Marine fish distributed on both sides of the North
Atlantic.
Hedonic scale : Term used in tasting panels where the judges
indicate the extend of their like or dislike of food.
Iridescent : Coloured like the rainbow or glittering with change
in colours.
Nauseating : Causing nausea.
Opalescent : Exhibiting milky iridescence.
Organoleptic : Testing the effect of a substance by sense organs.
Peritoneum : Membrane enclosing the viscera in the abdominal
and pelvic cavities.
Texturometer : An instrument for texture measurement.
Torry Scheme : The most commonly used scale for the freshness
evaluation of cooked fish.
Translucent : Imperfectly transparent.
Whiting (Fish) : Common name of any of several marine food fishes;
so called because of the whiteness of their flesh.
9.8 SUGGESTED FURTHER READING
Lakshmanan, P.T. and Gopakumar, K. K. 1999. Value an index for estimating
freshness and quality. Current Science, 3:400-404.
9.9 REFERENCES
Connel, J.J. 1995. Control of Fish Quality. Fishing News Books, Oxford, England.
Gopakumar, K. 2002. Text Book on Fish Processing Technology, Indian Council
of Agricultural Research (ICAR), New Delhi.
Mukundan, M.K. and Balasubramaniam, S. 2007. CIFT Training Manual -
Seafood Quality Assurance, Central Institute of Fisheries Technology, Cochin.
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Quality Evaluation
9.10 ANSWERS TO CHECK YOUR PROGRESS
Check Your Progress 1
1) Smell and sight supplemented by taste and touch. Appearance, odour,
flavour, texture etc. are called sensory characteristics.
2) No special laboratory equipment is required, the food can be examined
wherever they happen to be, the tests can be carried out quickly, many
samples can be evaluated in a relatively short time.
3) Colour change in seafood is caused by enzymatic or non-enzymatic action
such as fat oxidation or by decomposition of pigments.
4) The word ‘taste’ means a sensory response to soluble materials in the mouth.
5) Many factors like disease, sleep, hunger, age, sex, smoking etc. can affect
the sensitivity of an individual to taste.
6) a) Organoleptic testing (subjective method)
b) Sensory testing (objective method)
7) Paired comparison method is used to compare toughness of frozen fish
with fresh fish sample.
8) Ranking is usually used to detect oil taints in fish and shellfish.
9) This test is often used in quality control to ensure that samples from different
production batches are the same.
10) Scoring.
Check Your Progress 2
1) In the EEC (European Economic Community) scheme of grading fish
(chilled fish) four grades are given.
2) Convex with black pupil.
3) Bright red mucus, translucent.
4) The fish to be tested must be steamed in a closed dish over boiling water
for a time appropriate to the thickness of the pieces (for about 20 minutes).
The frozen sample should be thawed before steaming. The US method
involves wrapping the sample in a single layer of aluminium foil and placing
on a wire rack suspended over boiling water in a covered container. The
packaged product should be steamed for 20 minutes.
5) An odour free room; proper lighting/coloured light; screened individual
booths.
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