I would like to inoculate some bacteria in marinated fish and then I will treat it with high pressure. During my storage period I also would like to do sensory assessment. But I'm confused how to perform a sensory analysis. It is impossible in inoculated samples. Should I do sensory evaluation in control or it will not be a correct comparison?
Hi,
All depend on the assumption you make. If the bacteria only influence the color of the fish, then sensory evaluation of control and color evaluation on inoculated fish should be enougth. On the opposit if the inoculation is susceptible to modify the sensory attributes of the fish then you definitly need to also carry on sensory evaluation on it.
If you have no idea of the effect of inoculation on sensory attributes then a triangular test during or at the end of the storage period could give you a quick and reliable estimation of the possible difference between control and innoculated samples.
Cheers,
Denis
Dr. Howgate
the impossibility that I mean was taste. I mean we can not conduct sensory evaluation of inoculated marinade as flavor. Am I wrong?
I m confused a little. I will try to explain; I have two groups of marinated fish. one of those inoculated with bacteria and also there is control group. So the question is this; inoculated fish can not be evaluated as taste. so what kind of sensory card should I prepare? or should I taste only control group?
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