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Evaluation of fish freshness by physical measurement techniques.

Author(s) : Ifremer, FIOM, HEIA K., SIGERNES F., NILSEN H., OEHLENSCHLAGER J., SCHUBRING K., BORDERIAS J., NILSSON K., JORGENSEN B., NESVADBA P.

Summary

Several physical measurement techniques exist to measure changes in structure and colour. Texture measurements have shown to correlate with sensory analysis in some cases, but still there is no universal recommended method for assessing mechanical. Microstructural characterisation is another technique used to study structural changes. Colour measurements are important, but can be caused by chemistry, temperature or rigor mortis. Due to chemical changes the electrical properties also change. Different instruments are available to measure electrical properties. The use in fillets is limited to a few days, a new method in spectroscopy, which now provides promising results. To label products time-temperature indicators have been introduced. They cannot measure freshness, but can be used as indicators of freshness.

Details

  • Original title: Evaluation of fish freshness by physical measurement techniques.
  • Record ID : 1999-0317
  • 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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