Touch analysis of fish processing and invertebrates. Tutorial

The training manual outlines the theoretical foundations of sensory analysis of food products, describes the features of physiological perception by a person of food products. The aspects of the relationship of physical parameters and the chemical composition of food products with their organoleptic indicators are considered. The features of the formation of specific sensory properties of fish and invertebrates, as well as their processing products, are described. The methods of sensory studies and the field of their application are considered, factors affecting the accuracy of the results of sensory analysis. Methods of determining the organoleptic indicators of fish and invertebrates, as well as their processing products, are presented. The indicators of the degree of freshness of raw materials and the level of quality of finished products, as well as instrumental methods used to select, identify and recognize the chemical components responsible for the formation of specific sensory properties of food products.
A textbook is intended for students studying in the direction of "Technology for processing raw materials of animal origin", specialty "Technology of fish and fish products"