{"id":38649,"date":"2010-06-08T13:24:00","date_gmt":"2010-06-08T13:24:00","guid":{"rendered":"https:\/\/matis.is\/?p=38649"},"modified":"2021-10-18T10:05:16","modified_gmt":"2021-10-18T10:05:16","slug":"sensory-characteristics-of-different-cod-products","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/greinar\/sensory-characteristics-of-different-cod-products\/","title":{"rendered":"Sensory characteristics of different cod products"},"content":{"rendered":"<p>Sensory characteristics of cod products available to consumers were analyzed, and different ways to analyze sensory results were viewed. Ten cod samples of different origin (wild and farmed cod), storage time (short and extended) and storage method (stored fresh, frozen or packed in modified atmosphere) were evaluated with quantitative descriptive analysis by a trained sensory panel. Signal-to-noise analysis, p * MSE (discrimination and repeatability) and line plots proved to be very useful in studying panelists&#039; performance. Most sensory attributes described significant differences between the products, and principal component analysis provided an overview of the differences and similarities between the products with regard to sensory characteristics. Farmed cod had different sensory characteristics compared to wild cod, such as more meat flavor, and rubbery and meaty texture. Different storage methods had minor influence on sensory characteristics of cod fillets after short storage time, but after extended storage, the groups were different with regard to most attributes.<\/p>\n\n\n\n<p><strong><a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/abs\/10.1111\/j.1745-459X.2009.00259.x\">Link to article<\/a><\/strong><\/p>","protected":false},"excerpt":{"rendered":"<p>Sensory characteristics of cod products available to consumers were analyzed, and different ways to analyze sensory results were viewed. Ten [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"template-greinar.php","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[2011],"tags":[],"class_list":["post-38649","post","type-post","status-publish","format-standard","hentry","category-greinar"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sensory characteristics of different cod products - Mat\u00eds<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/matis.is\/en\/greinar\/sensory-characteristics-of-different-cod-products\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sensory characteristics of different cod products - Mat\u00eds\" \/>\n<meta property=\"og:description\" content=\"Sensory characteristics of cod products available to consumers were analyzed, and different ways to analyze sensory results were viewed. 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