2.4.4. Sensory Evaluation

Evaluation of sensory quality of the samples, after washing with the sanitizing agents, along the ten days of storage, was performed by a panel of ten untrained members. Panelists were required to evaluate changes in visual quality (appearance/freshness), texture, flavor, off-odors, color (browning) and overall acceptability of samples. Samples were scored by an hedonic scale from 1 to 9 with descriptors anchored at both ends (dislike, not characteristic of the product and like very much, very characteristic of the product) to describe attributes considered. The limit of acceptance from the consumer's point of view is set to be 5, and values below this point indicate unacceptable samples.
