Correlation of Ethanol Concentration with Sensory Classification of Decomposition in Canned Salmon

Correlation of Ethanol Concentration with Sensory Classification of Decomposition in Canned Salmon

ABSTRACT Canned salmon samples of four species (sockeye, pink, coho, and chum) were analyzed for ethanol content. A highly significant correlation (r = 0.71, p < 0.001, Pearson;r = 0.80, p = 0.001, Spearman) was found between the ethanol content and the sensory classification of decomposition in...

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Veröffentlicht in:Journal of food science 1982-07, Vol.47 (4), p.1315-1317
Hauptverfasser: HOLLINGWORTH JR, THOMAS A., THROM, HAROLD R.
Format: Artikel
Sprache:eng
Schlagworte:
Oncorhynchus gorbuscha
Oncorhynchus keta
Oncorhynchus kisutch
Oncorhynchus nerka
Salmonidae
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Zusammenfassung:ABSTRACT Canned salmon samples of four species (sockeye, pink, coho, and chum) were analyzed for ethanol content. A highly significant correlation (r = 0.71, p < 0.001, Pearson;r = 0.80, p = 0.001, Spearman) was found between the ethanol content and the sensory classification of decomposition in canned salmon. This relationship has potential use as a means of objectively confirming the initial sensory classification of canned salmon.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1982.tb07676.x