Can someone help me about the sensory evaluation of my fish product. I inoculated the product with bacteria culture (non-pathogenic) and I would like to carry out sensory analysis (texture, odor, taste, appearance). But I am not sure about "taste" property in inoculated samples...
what is the purpose of doing sensory analysis of the fish samples innoculated with bacteria?? Whatever the purpose is, It is not advisable to do the taste analysis.
Hi
in first : What is the bacteria in your samples
Second : you can to work the sensory evaluation in your samples with Bacteria e.g. Foods fermentation but The Bacteria are within the permissible limits in the standard specifications in your country
In which product you have done inoculation? In some fermented fish products, starter culture is inoculated in order to hasten fermentation and then sensory evaluation is done according to sensory characteristics. In these cases, sensory evaluation is analysed through those people who consumed fermented fish products regularly as it is having different aroma and flavor.
That can be practiced if you are sure that microbes will not pose some health issues. Beneficial microorganisms are all over in our daily diets e.g pickles, yogurts, cheese etc. So if fish are inoculated with beneficial microorganism you can even taste it.
Is that fermented fish? If yes, you can include the taste.
But if this a spoilage bacteria, then it suppose to release bad odor, and if the odor is no longer acceptable, so will be taste. Observation of shelf-life usually not involve tasting.
1) you cannot make sensory analysis just by yourself. it must be a number of experts, so, your will be responsible for results of such tests for others people's health.
2) You can reduce threats to health by proper termal treatment before the test, but be sure that number of bacteria in fish will not overcome sanitary limits estabished by local regulation.
Dear all,
Many thanks for all valuable contributions. The product is marinated fish. Bacteria types are spoilage bacteria (non-pathogenic). After inoculation, during the storage period (a couple of months) I need to conduct sensory evaluation (texture, appearance, odor). As many of you say "taste" is not an advisable property for these type of product inoculated with spoilage bacteria. Do you have any other appropriate sensoy teste to suggest?
Bests,
Ilknur
To corroborate answers given by previous responders, there is a need to answer vital questions in order to properly respond to your question:
1. What type of bacterial was the fish inoculated with - pathogenic or probiotic?
2, What was the purpose of inoculation and under what conditions was the fish kept thereafter?
3. Who are the subject of sensory evaluation, human or pet?
4. etc.
When these questions are answered, then a proper answer can ensue.
In fermentation process where microorganisms and enzymes are used for conversion of food, development of characteristic flavor (e.g. odor) is not uncommon. Selection of your subjects (if human) for sensory analysis could be based on familiarity with such flavor so as to preclude bias in there judgement.
In some countries fermented fish is one of the traditional food which is consumed after frying or cooked with other ingredients. Therefore fermented fish @ spoiled fish has a very distinctive taste, flavor and aroma which is acceptable by certain panelist that are familiar with the product. I would like to suggest that you use QDA method with train panelist to conduct the sensory evaluation of the product. To prepare your sample, you need to cook it first as normally practiced for home consumption.
All the best Sir.
Dear Akinbode,
I indicated the bacteria specification. "Bacteria types are spoilage bacteria (non-pathogenic)". Storage condition is refrigerated storage as commercial. Also pannelists must be human. Thanks for the suggestions.
Dear Aishah, thank you very much for your advices.
Bests
You will usually need ethical clearance for a study of this nature, requiring human subjects. I think you will face a lot of difficulty getting the Ethics Committee to allow a tasting test due to obvious safety concerns.
I will suggest that you take another look at your study objectives and decide if the tasting is absolutely necessary (e.g., as in a quality enhancement experiment like fermentation). In that case you'll have to convince the Ethics Committee.
I am not sure this is advisable considering as you say, they are spoilage bacteria. They can cause irritations or even illnesses in the panelists. If they were probiotic bacteria for instance, the risk may be less but some people may still be intolerant.
In all, i think you will have a hard time convincing the Ethics panel for your study, and even if you eventually do, you probably shouldnt risk facing any health problems that may come up later.
P.S. what is the inoculation size? This may also determine the risk of any health complications
Best of luck
If you have spoilage bacteria on fish man are not allowed to test this fish with sensory methods for they could ill. Food which will be tested by man has to be free of harm for panelists.
If the bacteria don't produce any spoilage you have to be sure or ask an ethical committee. In Germany it is the "Ärztekammer"
kind regards
Dear IIknur,
I think you should use the term "fermented" fish rather than spoiled fish. Fermented fish is a delicacies in some countries but not to others. To conduct your sensory analysis on this product, you need to choose panelist that are familiar with the product.
Wish you best of luck.
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