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Development of improved sensory methods for detecting and measuring taints in seafoods - FC0708

R&D Summary Objectives:- Develop and validate sensory analysis methods for detecting taints in seafoods. Key customer purposes:- Develop experimental procedures for use in Torry's work on taints in seafoods, thus enhancing MAFF's ability to investigate and monitor the effects of discharges on the quality of seafoods.
Taints are atypical flavours induced in the flesh of seafoods by chemicals abnormally present in the water to which the animal is exposed before catching or harvesting. These chemicals may result from natural, but unusual, processes or may arise directly or indirectly from pollution of the aquatic environment. The objectives of the project are to develop and validate sensory methods for detecting taints in seafoods, bearing in mind the natural variation in intrinsic flavours of seafoods, and to scale their intensities when present. The emphasis in the project is to base these methods on modern concepts in psychophysics rather than on the mainly empirical procedures currently used in sensory analysis.
Time-Scale and Cost
From: 1989

To: 1991

Cost: £63,350
Contractor / Funded Organisations
University - Birmingham
Fish Disease              
Food Hygiene              
Fields of Study
Fish Health and Aquaculture