title: A model for communication of sensory quality in the seafood processing chain.
abstract: Sensory quality has a key influence of consumer perception of a product. It is therefore of great importance for the processing industry that the sensory quality fulfils the expectations of the consumer. Sensory evaluations are the ultimate tool to measure and communicate sensory quality, but it is generally not fully implemented in the chain from catch to consumer. The importance of communicating sensory demands and results from evaluations in the seafood processing chain is described and a Seafood Sensory Quality Model (SSQM) is suggested as a communication tool.
authors.affiliation: National Food Institute, Division of Seafood Research, Technical University of Denmark, Søltofts Plads, Building 221, DK-2800, Kgs. Lyngby, Denmark. dgr@aqua.dtu.dk
authors.forename: Ditte
authors.initials: D
authors.lastname: Green-Petersen
authors.forename: Jette
authors.initials: J
authors.lastname: Nielsen
authors.forename: Grethe
authors.initials: G
authors.lastname: Hyldig
mesh_terms: D000818:Animals; D003258:Consumer Behavior / Q000191:economics; D005396:Fish Products / Q000032:analysis / Q000191:economics; D005399:Fishes; D005515:Food Labeling; D005525:Food-Processing Industry / Q000191:economics; D006801:Humans; D018803:Models, Economic; D011786:Quality Control; D017747:Seafood / Q000032:analysis* / Q000191:economics; D012677:Sensation