Sensory evaluation of fish sauce (patis) Philippines

Minoza-Gatchalian M., . and Palomares T., . and Contreras E., . Sensory evaluation of fish sauce (patis) Philippines. pp. 55-61. ISSN 1505-5337

Fish sauce was evaluated by identification of sensory attributes and physico-chemical standards through a literature survey followed by informal interviews and panel discussions with manufacturers and end-users. A sensory score sheet was used by panelists to evaluate five commercial brands. Tests for acceptability and preference analysed statistically showed that panelists significantly preferred one brand over the others. The preferred brand also had the highest acceptability level and mean score for aroma. The top three brands in terms of acceptability were submitted to a consumer-type test which showed no significant difference in acceptability between the three brands

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Abstract

Fish sauce was evaluated by identification of sensory attributes and physico-chemical standards through a literature survey followed by informal interviews and panel discussions with manufacturers and end-users. A sensory score sheet was used by panelists to evaluate five commercial brands. Tests for acceptability and preference analysed statistically showed that panelists significantly preferred one brand over the others. The preferred brand also had the highest acceptability level and mean score for aroma. The top three brands in terms of acceptability were submitted to a consumer-type test which showed no significant difference in acceptability between the three brands

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Item Type:	Article
Additional Information:	Summary (En)
AGROVOC Term:	PASTAS DE PESCADO
AGROVOC Term:	ANALISIS ORGANOLEPTICO
AGROVOC Term:	ENCUESTAS AL CONSUMIDOR
AGROVOC Term:	PROPIEDADES ORGANOLEPTICAS
AGROVOC Term:	FILIPINAS
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:57
URI:	http://webagris.upm.edu.my/id/eprint/20954

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