Comparison of Trained, Untrained, and Consumer Sensory Evaluations in Raw Fish and Fish-Based Products: A Review

Abstract

This review summarizes sensory evaluations (trained and untrained) and consumer preference research as a key part of developing new products, particularly raw and processed finfish and shellfish products. A comparison of the differences between panel results will be a perfect guide to identifying the drawbacks in sensory quality acceptance while improving fish-based food products and raw food fish items. Furthermore, assessing the novel products' quality and commercial feasibility is important before reaching consumers. According to the final interpretation, in most cases, trained panelists and untrained/consumers exhibit similar attitudes toward the overall acceptability of raw fish and fish-based products. However, when concerning in-depth sensory profiles of various raw fish and fish-based products, it’s clear that sensory experts showcase different perceptions than untrained panelists and consumers. This represents the different perceptions of flavor, texture, aroma, and taste attributes because trained panelists evaluate such qualities following a scientific procedure. However, consumers depend on their preferences and giving scores. Therefore, results for such sensory attributes are not always the same for both panel types. Besides, consumer attitudes toward fish-based products are significant when introducing novel products. Professional testing and assessment sometimes fail to replace hedonic tests, resulting in food product failures. Analyzing consumer attitudes, behaviors, and emotions is a crucial aspect of these novel developments to understand the complicated consumerproduct interaction. Finally, this review will aid in a better understanding of selecting the most appropriate sensory approach to raw and fish-based new product development for researchers/producers.