SOME FURTHER CONSIDERATIONS IN THE DEVELOPMENT OF AN EXPERIMENTAL DESIGN FOR SENSORY EVALUATION OF FISH QUALITY.

Abstract

An experimental procedure alongwith a method of analysis to judge the suitability of an individual to be included in a taste panel is described. The procedure is based on comparison of the organoleptic scores assigned by the individual to pairs of fish samples whose qualities are known and a set of physical measurements of the same samples. Fisher's Exact Probability Test provides a criterion for the judgement.