Work

Descriptive Sensory Characterization of Raw Atlantic Salmon and Pacific Bluefin Tuna Sashimi

Year: 2026

Type: article

Abstract: ABSTRACT Establishing standardized sensory lexicons for raw fish sashimi is critical for seafood quality evaluation and sensory research. In this study, we developed descriptive sensory lexicons for raw Atlantic salmon ( Salmo salar ) and Pacific bluefin tuna ( Thunnus orientalis ) using descriptive sensory analysis. A trained panel ( n = 8) developed species‐specific lexicons and evaluated appearance, aroma, flavor, and texture attributes on a 15‐point intensity scale. Salmon was characterized by moderate glossiness, a relatively clean fish flavor, and a viscoelastic texture transitioning into a pronounced mouth‐coating sensation. Conversely, tuna was distinguished by higher glossiness and redness, dominant marine and metallic notes, and a fibrous, anisotropic texture. These findings confirm that sashimi does not represent a uniform sensory category but comprises species‐specific sensory identities. The resulting lexicons provide structured sensory reference frameworks that may support quality assessment and future research involving raw seafood products.

Source: Journal of Sensory Studies

DOI: 10.1111/joss.70130

Authors: Hwabin Jung, Seul‐Ki Lee, Jungmin Oh

Institution: Korea Food Research Institute

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Life below water

Open Access status: hybrid

Estimated APC paid: $4,030