Evaluating acceptability of fish minces and fish fingers from sensory variables

The taste panel results from a number of similar, but separate experiments conducted on storage trials of minced flesh from Australian fish species were investigated using statistical methods to determine whether a relationship existed between the sensory variables scored by the panel and the acceptability of the samples. The important predictors of acceptability were flavour, a combination off-variable (off-aroma plus off-flavour) and texture in the case of minces, and off-variables and, to a lesser extent, flavour in the case of fish fingers.