Experiments in constituting a taste panel for canned and frozen prawn products
Experiments in constituting a taste panel for canned and frozen prawn products
Date
1969
Authors
Iyer, H.K.
Choudhury, D.R.
Pillai, V.K.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of fisheries Technologists (India), Cochin
Abstract
With a view to constituting a taste panel in the laboratory for detecting the flavour changes in canned and frozen prawn, three methods of panel selection viz; scalar scoring method, range and deviation method and triangular method were tried . Out of the three triangular method was found to be suitable for panel formation in canned and frozen prawn . Using this method a panel of six members was formed for detecting flavour changcs in the two products.
Description
Keywords
Frozen prawn, canned products
Citation
fishery technology 1969: 6(2), 129-133