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Criteria of seafish freshness and quality aspects.

Author(s) : Ifremer, FIOM, OEHLENSCHLAGER J., SORENSEN N. K.

Summary

During a three years period in the EU-funded Concerted Action "Evaluation of fish freshness" an attempt was undertaken to define fish freshness and to describe the state of the art for freshness determination methods as used in Europe. The interrelationship between freshness and quality was evaluated. The sensory assessment of the outer appearance of fish and/or the sensory assessment of the sample in the cooked state is still the most convenient and successful method for fish freshness determination.

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Pages: p 30-35

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Details

  • Original title: Criteria of seafish freshness and quality aspects.
  • Record ID : 1999-0290
  • Languages: English
  • Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
  • Publication date: 1997/11/12
  • Document available for consultation in the library of the IIR headquarters only.

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