SENSORY EVALUATION

UNINA team wrote the guidelines to conduct the sensory evaluation on two Mediterranean fish species: bluefin tuna and anchovies.

The sensory evaluation was performed on 100 Italian and 50 Spanish consumers. The test was conducted in three different sessions:

  • Blind: without any information about the fish species;
  • Expected: consumers observed the Marine Stewardship Council (MSC) label and score the expected liking of fish samples eventually labelled with that);
  • Informed session: consumers scored the liking of the same fish of the blind session, but matched with MSC label information.

The sensory test was useful to assess the effect of MSC label information on hedonic evaluation of fish. When information was provided, consumers’ liking of both fish species increased.

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