Evaluation of the off-flavor in English sole (Parophrys vetulus) using descriptive analysis techniques and consumer testing Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/dv13zz51r

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  • English sole (Parophrys vetulus) is a flatfish found in abundance in the Pacific Ocean and is part of the Pacific Northwest's and California's commercial trawl fishery. Stock levels of this fish are at all time highs but there are decreased landings due to low demand and acceptability. With new regulations in place to protect weak stocks of rockfish, trawl fishermen are looking for opportunities by developing new or underutilized fisheries. The low demand for English sole is due to its small size and an off-flavor that occurs in the fish at various times throughout the year. The purpose of this study was to identify geographical and seasonality effects for off-flavor intensity using a descriptive analysis (DA) panel. A consumer taste test was also run to investigate the potential of English sole to enter the fresh and frozen fillet market by comparing it to a more popular flatfish Dover sole (Microstomus pacificus). The DA panel was used to identify intensity levels of overall aroma, iodine aroma, overall flavor, iodine flavor, and aftertaste from three fishing locations (Astoria, OR; Coos Bay, OR; and Eureka, CA) throughout the year. The DA panel identified seasonality changes in flavor intensities in fish caught off the coast of Eureka, CA with lower values in December and April. Flavor intensity levels were also consistently lower in fish caught off the Eureka, CA coast compared to Astoria and Coos Bay, OR. Samples from Astoria and Coos Bay, OR did not have significant variation of intensity levels in any of the five attributes evaluated. Consumer testing revealed consumers preferred a firmer fish that had a mild or natural fish flavor. Frozen Dover sole was preferred overall and fresh Dover sole was least preferred. There were significant differences in the texture of English sole and Dover sole as well as fresh and frozen fillets. There were no significant differences between the samples in flavor, aftertaste, or aftertaste acceptability. The detection or dislike of any off-flavor in English sole was not identified by the consumer panel. Results indicate the currently underutilized English sole could be a viable addition to fresh and frozen fillet markets.
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  • description.provenance : Approved for entry into archive by Julie Kurtz(julie.kurtz@oregonstate.edu) on 2007-10-23T18:09:05Z (GMT) No. of bitstreams: 1 Evaluation of the Strong Off.final.pdf: 528976 bytes, checksum: 85ec418473b57a1d2ea7b356c802c6e4 (MD5)
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  • description.provenance : Approved for entry into archive by Laura Wilson(laura.wilson@oregonstate.edu) on 2007-10-30T15:58:13Z (GMT) No. of bitstreams: 1 Evaluation of the Strong Off.final.pdf: 528976 bytes, checksum: 85ec418473b57a1d2ea7b356c802c6e4 (MD5)
  • description.provenance : Submitted by Laura Geise (geisel@onid.orst.edu) on 2007-10-23T17:59:56Z No. of bitstreams: 1 Evaluation of the Strong Off.final.pdf: 528976 bytes, checksum: 85ec418473b57a1d2ea7b356c802c6e4 (MD5)

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