A sensometric approach to cod-quality measurement

The quality index method was used for describing the sensory quality of thawed whole cod and raw fillet and the quality of boiled fillet was assessed by profiling analysis. These data were compared to the water holding capacity of the minced cod by principal component analysis (PCA) and partial least squares regression.

The sensory data and the water holding capacity were correlated to an extent that made possible the prediction of high and low values of water holding capacity. Multivariate methods were also used for extracting some information about the assessor variability. This was done by determining the ability of the assessors to predict the water holding capacity through partial least squares regression and by examining the distances between PCA-models of profiling data from the single assessors. (C) 1997 Elsevier Science Ltd.

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