Sensory testing of seafood - fresh versus frozen - and development of frozen seafood recipes Sensory testing – sub-component

Abstract

There is a strong negative perception of frozen fish amongst consumers, with many considering that frozen product is of inferior quality compared to ‘fresh’ (chilled) fish. The resistance to purchase frozen fish continues, despite modern freezing technology and practices resulting in frozen product that remains as premium quality for longer than chilled fish.
The research described in this report was driven by the Fisheries Research and Development Corporation in an endeavour to establish whether there was a discernible difference between fresh and frozen product of the same species. Two evaluation methods were used: a Chefs Table focus group method and an experienced seafood panel assessment by difference testing. Both methods were used to evaluate sashimi and cooked formats of the fish samples.