Using renowned chefs for VeriTaste™ as a sensory method analysis in food products – A comparison of Atlantic salmon stored in refrigerated seawater and on ice

Summary

Sensory evaluation is an important quality analysis for examining the characteristics of a food product. This study presents a new sensory analysis method using renowned chefs, branded Veritaste™, to evaluate raw and cooked fillets of Atlantic salmon originating from refrigerated seawater (RSW) versus traditional ice whole fish storage. Quality parameters were also studied, including the fillet index method and cook loss. The raw fillets from the RSW-stored fish had a more distinct salty taste compared to the traditionally stored fish. In addition, the RSW-stored salmon gave a lower cook loss. Otherwise, there were minimal differences in the sensory parameters observed and the fillet index measurements. Both Veritaste™ and the fillet index measurements showed that judges significantly influence the sensory quality parameters. It is concluded that Veritaste™ can serve as supplementary information in addition to the common sensory analyses done today. This method has the potential to be further improved, optimised, and extended to other food products.