ABSTRACT
There are two aspects of food quality. The rst, which can be evaluated using psychophysical methodology, re ects the characteristic impression perceived by a person that consumes or tastes a food product prepared and served under habitual
3.1 Introduction .................................................................................................... 19 3.2 Attributes of Food Quality .............................................................................20 3.3 The Sensory Properties of Seafood Raw Materials ........................................ 21
3.3.1 Color ................................................................................................... 21 3.3.2 Aroma .................................................................................................22 3.3.3 Texture ................................................................................................22
