EXPERIMENTS IN CONSTITUTING A TASTE PANEl FOR CANNED AND FROZEN PRAWN PRODUCTS

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 changes in the two products.