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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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universiti Putra Malaysia Press
2001
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| Online Access: | http://psasir.upm.edu.my/id/eprint/3298/1/Identification_of_Aroma%2C_Earthy_Flavour_and_Mtertaste_in_Tilapia.pdf http://psasir.upm.edu.my/id/eprint/3298/ http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JTAS%20Vol.%2024%20(2)%20Sep.%202001/03%20JTAS%20Vol.24%20(2)%202001%20(Pg%2095-100).pdf |
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http://psasir.upm.edu.my/id/eprint/3298/1/Identification_of_Aroma%2C_Earthy_Flavour_and_Mtertaste_in_Tilapia.pdfhttp://psasir.upm.edu.my/id/eprint/3298/
http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JTAS%20Vol.%2024%20(2)%20Sep.%202001/03%20JTAS%20Vol.24%20(2)%202001%20(Pg%2095-100).pdf