2.3.12. Sensory analysis
Sensory evaluation (difference from control test) was carried out by a 10-judge trained panel. Odour descriptors (fishy, rancid and ammonia) were scored on three corresponding 9-point scales (4 to 4), including a fresh control sample as reference, set at the central point (0). Approximately 20 g of each sample were presented in randomised order to panellists, after keeping those for 15 min at room temperature to reach equilibrium between the sample and the headspace of the container.