TEXTURE PROFILE EVALUATION FOR THE FRESH SEAFOOD

Sensory evaluations are the most important method of quality control on account of determination of seafood frehness. Sensory evaluations are based on checking by the tranied panelist group in respect of characters of texture, apperance, odour, flavour etc. All of characters must been evaluated separately. Texture contains all of physical characterics that can be perceived with apperance, touch feeling and sound of seafood. The understandable terms and scores have been maked to put in the table under cover of the textural characters that is special to species. The bringing the objective results of these terms is the sore subject. The standardization is required to providing of the objective opinion.