Identification of aroma, earthy flavour and aftertaste in tilapia using sensory evaluation technique

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Identification of aroma, earthy flavour and aftertaste in tilapia using sensory evaluation technique

Trained panelists were used to identify the flavour profile which consists of aroma, flavour and aftertaste of wild black tilapia (Oreochromis mossambica). For the purpose of comparison, 2 marine fish namely Indian mackerel(Rastrelinger kanagurta) and bonito (Euthynnus affins) and catfish (Clarias...

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Bibliographic Details
Main Authors:	Bakar, Jamilah, Ahmad, Nurul Izzah, Yusoff, Salmah, Ahmad, Faujan
Format:	Article
Language:	English
Published:	Universiti Putra Malaysia Press 2001
Online Access:	http://psasir.upm.edu.my/id/eprint/3298/ http://psasir.upm.edu.my/id/eprint/3298/1/Identification_of_Aroma%2C_Earthy_Flavour_and_Mtertaste_in_Tilapia.pdf

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