Use of Semitrained Panel Members in the Sensory Evaluation of Hake (Merluccius Merluccius, L) Analyzed Statistically

The main objective of this study was to evaluate the responses of semitrained sensory assessors to parameters traditionally used in the sensory analysis of hake and to compare their performance with that of trained inspectors. Appropriate statistical methods were used to validate this objective. The study was carried out with whole gutted hake stored for 7 and 12 days in a controlled atmosphere consisting of 60%/15%/25% (CO2/O2/N2), followed by conventional storage in ice. The hake stored under the CA conditions were preserved better than the control hake at 7 days and at 12 days the difference was even more in favor of the CA storage. Ten parameters evaluated in the sensory tests could be reduced to five with no loss in essential information. The evaluations of the semitrained assessors largely correlated with those of trained inspectors. A model using five parameters and semitrained assessors could be routinely used to evaluate the quality of cooked hake previously stored in ice.