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Date of Receive : 24/5/2007
Sample : Gilthead sea bream (Orata) Sparus aurata, 10 fish for organoleptic
Control (Origin : Pegasus Sea Food Products SA, Korinthos)
Analysis : Organoleptic profile.
Results :In the following diagrams present the organoleptic characters
describing the appearance, odor, flavor, taste and aftertaste of fillets and
their intensity (on a 0-1 scale).
Remarks
•Appearance: smooth and mainly
white colored with low levels of separation of liquid from the muscle and
average shine. In relation to the December samples they appear more whitish and
higher shining.
•Odor: it is characterized by slight buttery odor (the sweet odor of cooked
butter) and seafood (crab, prawn) and by “seaweed” odor of average intensity. In
comparison to the December samples it has higher intensity of “seaweed” odor.
•Flavor: It is characterized by slight flavors of “butter” and “seaweed”. The
current samples are characterized by the absence of the “fatty” flavor that
appeared slightly present in the December samples.
•Taste: their taste was averagely “sweet” and slightly “metallic”. There appear
no differentiations in respect to the December samples.
•Texture: quite “juicy” texture and average cohesiveness and watery impression
with low sponginess. Comparing to the December samples, the present appear more
“juicy”
•Aftertaste: the more intense character is the “sweet aftertaste of meat” with
low “metallic” character. In comparison with the December samples they present
more “sweet meaty” aftertaste and lower metallic after taste, while the “fatty”
character is absent.
•General: the present fillets are organoleptically characterized by the almost
complete absence of those characters related to the presence of fat. They
exhibit pleasant odor, flavor, excellent taste and aftertaste average in
characters of “fresh seaweed” that characterize the wild-caught fish. They have
pleasant juicy texture.
