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Evaluation of fish freshness using mechanical methods.

Author(s) : Ifremer, FIOM, BARROSO M., CARECHE M., BORDERIAS A. J.

Summary

The article describes and discusses the mechanical methods most commonly cited in the literature for measuring deterioration of chilled fish of different species under a variety of technological conditions. It also examines the correlation with sensory analysis, discusses the possible utility of these methods for the evaluation of fish freshness and finally outlines new strategies for establishing reliable measurements.

Details

  • Original title: Evaluation of fish freshness using mechanical methods.
  • Record ID : 1999-0311
  • 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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