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National Repository of Grey Literature 1 records found  Search took 0.01 seconds. 
The Methods of the Sensorial Appraisal of the Fish Meal Quality
 TOMEČEK, Ondřej
The methods of the sensorial quality assesment, mainly by the new products in the market, are still a very important part of the business strategy. After killing fish there are changes in the whole organism and these can appear in the product characterization in various ways. These changes of the sensorial marks (smell, taste, aftertaste and consistence) are judged according to the form of the quality criteria. There are various methods for the judgement of the sensorial profile of the picked fish product and this is practised either by means of the machines or by the subjective judgement of the educated experts. Fish meal, mainly that of fresh water fish, is a type of commodity which should be enforced and which seems to have a good perspective in the market. That´s why learning these methods and of course their subsequent application is very important for the demand of fish meal and fish products by the exacting consumers.
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