THE EFFECT OF DIFFERENT COOLING TECHNIQUES ON THE ...

SemwangaTable B – List of QDA attributes evaluatedSensory attributescaledefinitionODOURsweet odour none much Sweet odour of fresh redfishcod liver none much Boiled cod livershellfish, algae none much Characteristic, fresh odourvanilla/warm milk none much Vanilla, sweet warm milkboiled potatoes none much Whole, hot, boiled potatoes in a saucepanrancid none much Rancid odourtable cloth none much Dirty damp dish cloth from the kitchen (left for 36 hrs. )TMA none much TMA odour, reminds of dried salted fish, aminequeasy sweet none much Spoilage odour, queasy sweet, overripe fruitsspoilage sour none much Spoilage sour, sour odour, sour milk, acetic acidsulphur none much Sulphur, matchstick, boiled cabbageAPPEARANCEcolour light dark Light: white colour. Dark: yellowish, brownish, greyheterogeneous homogeneous heterogeneous Homogeneous: even colour. Heterogeneous: stains, uneven colourwhite precipitation none much White precipitation on the sample surfaceflakiness none much The fish sample slides into flakes when pressed with a forkFLAVOURcod liver none much Boiled cod livermetallic none much Characteristic metallic flavour of fresh redfishsweet none much Characteristic sweet flavour of fresh redfishrancid none much Rancid flavourpungent none much Pungent flavourqueasy sweet none much Spoilage flavour queasy sweet, overripe fruitssour none much Spoilage sour, sour tasteTMA none much TMA flavour, reminds of dried salted fish, amineoff-flavour none much Intensity of off-flavour (spoilage flavour)TEXTUREsoft firm soft Softness in first bitejuicy dry juicy Dry: draws liquid from mouth. Juicy: releases liquid when chewntender tough tender Tenderness when chewnmushy none much Mushy, porridge like texturemeaty mouthfeel none much Reminds of meat texture, rough fiberssticky none much Glues together teeth when biting the fishUNU-Fisheries Training Programme36