Table 1.
Descriptive attributes and their definitions adapted from UNE-EN-ISO 5492:2010.
| Descriptor | Definition |
|---|---|
| External aspect | |
| Colour | Attribute of products inducing a colour sensation. Colour ranging from white to brownish |
| Glossiness | The amount of light reflected from the muscle, ranging from dull to glossy |
| Appearance | All the visible attributes of fish |
| Texture in mouth | |
| Hardness | Force required to achieve a given deformation, penetration, or breakage of the fish muscle. |
| Adhesiveness | Force required to remove the muscle with tongue that sticks to the mouth or to a substrate. |
| Residual taste | Sensation perceived whilst the product was in the mouth. |
| Aroma | |
| Preference | Preference between two or more samples. |
| Intensity | Perceived strength at differing concentrations of certain volatile compounds |
| Taste | |
| Bitter | The intensity of the taste associated with dilute aqueous solutions of various substances such as quinine or caffeine |
| Acid | Taste associated with aqueous solutions of most acid substances such as citric acid. |
| Sweet | Taste associated with aqueous solutions of sugar such as sucrose, or aspartame. |
| Salty | The intensity of the taste associated with salt solutions |
| Pungent | An irritating, sharp sensation, or piercing sensation in the buccal and nasal mucous membranes |
| Metallic | Taste associated with flavour reminiscent of metal, slightly oxidized metal, or salts. |
| Aftertaste | Sensation that occurs after elimination of the product |