SENSORY EVALUATION OF FISHERY PRODUCT - COD IN MAYONNAISE

Abstract

The aim of this work was to compare the quality of selected fish product samples (cod in mayonnaise) of Slovak and Czech producers at the beginning and end of durability by sensory analysis. The products were approximately the same expiration date and were stored in a refrigerator. The samples were evaluated by a 5 point evaluation system with trained evaluators. The following descriptors have been assessed: general appearance, color, smell, harmonicity taste, palatability of the product, balance of fish-mayonnaise taste, salted, acidity, bitterness and possible foreign flavor. The results of evaluation were that product exhibits characteristic sensory properties during its use. The approaching ending of the durability date is the gradual overlapping of fish taste, such as an acetic taste, as reflected assessors' evaluation. Assessors put emphasis on balance of taste.