chapter  21
32 Pages

Application of Sensory Science to Surimi Seafood

The objective of this chapter is to provide a global and general introduction to sensory analysis and its potential applications for surimi seafood. Many good reference books exist on sensory evaluation [1-7]. The purpose of this chapter, therefore, is not to replace them or provide a complete practical sensory evaluation manual but to give the readers a quick, broad overview of what sensory analysis is, what are its possibilities, and the ways it can be used in an industrial environment.