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Food Science and Technology International
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Sensory Profiling of Cooked Gilthead Sea Bream (Sparus aurata): Sensory Evaluation Procedures and Panel Training

I. Carbonell

Instituto de Agroquímica y Tecnología de Alimentos, CSIC. P.O. Box 73, 46100 Burjassot, Valencia, Spain

L. Izquierdo

Instituto de Agroquímica y Tecnología de Alimentos, CSIC. P.O. Box 73, 46100 Burjassot, Valencia, Spain

E. Costell

Instituto de Agroquímica y Tecnología de Alimentos, CSIC. P.O. Box 73, 46100 Burjassot, Valencia, Spain, ecostell{at}iata.csic.es

The aim of this study was to develop a sensory profile for cooked gilthead sea bream (Sparus aurata). A total of 21 sessions (8 preliminary, 7 training and 6 for panel performance evaluation) were carried out on cooked samples from both fresh and frozen fish. During preliminary sessions, sample preparation and experimental conditions were established and 13 sensory attributes selected (3 for odor, 2 for appearance, 3 for flavor and 5 for texture). Data obtained from the panel performance evaluation sessions were analyzed by ANOVA and by principal component analysis (PCA). Significant differences between samples were detected for seven attributes (fresh odor, color, fresh flavor, firmness, chewiness, fibrousness and juiciness). Cooked frozen samples were perceived as having less fresh odor and fresh flavor, and being firmer, chewier, more fibrous and less juicy.

Key Words: cultured fish • gilthead sea bream • sensory profiling • assessors • training

Food Science and Technology International, Vol. 8, No. 3, 169-177 (2002)
DOI: 10.1106/108201302026641
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