MISA logo.Government of South Australia logo. Link to Ministers' website.Link to sa.gov.au - find what you're looking for

Sensory perception of prawns and yellowtail kingfish

SARDI Sensory Panel member, Sutasinee AnantanawatSouth Australian Research and Development Institute (SARDI) sensory technologist Briony Liebich, highlighted the practical assistance of basic sensory evaluation techniques such as difference testing to help the seafood industry assess their products and more confidently deliver better products for chefs and consumers.

Briony’s study, prepared for MISA entitled Sensory perception of prawns and yellowtail kingfish,  has resulted in the development of consistent sensory assessment techniques to detect and describe key taste and texture characteristics of two of SA’s most abundant seafood species, yellowtail kingfish and western king prawns.

SARDI’s trained sensory panel is now able to characterise key components such as aroma, flavour and texture, compare the main differences between recipes, processes and storage trials and even recommend consumer language to promote product features.

This type of information is useful for future seafood trials and quality assurance to have a better understanding of the sensory impact on seafood products under different conditions. It also provides tools to assist with training seafood harvesters, suppliers, chefs and consumers to recognise key product characteristics and have a greater appreciation for specific seafood traits.

Sensory perception of prawns and yellowtail kingfish presentation (PDF 404KB)