Effect of Cooking on Consumers Perceptions of Mackerel (Scomber Scombrus) of Poor Quality

摘要: Wrapped and unwrapped raw mackerel samples, stored chilled (Chilled mackerel) frozen then (FC mackerel), were monitored for histamine content assessed by sensory means over 3 days of storage. A score about 20 coincided with the level at which fish considered unacceptable members panel. All samples showed good quality up to day except FC fair quality. Cooked also during same period flavor, odor, texture overall opinion effect cooking on aroma normal flavor characteristics Although highly significant differences (P 0.05) observed between trials when cooked used. This indicated that would appear have masked any undesirable changes in fish, provided these not extreme. Further investigation resulted increases quantity aldehydes detected. might be crucial masking some