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QIM: a European tool for fish freshness evaluation in the fishery chain.

Author(s) : Ifremer, FIOM, LUTEN J. B., MARTINSDOTTIR E.

Summary

A standardised objective sensory method to evaluate fish freshness is needed to facilitate communication between buyers and sellers of fish and to fulfil the demand of inspection authorities, regulations and consumers. The Quality Index Method (QIM) is one of those systems and has several unique characteristics. In the paper, the results of the selection, training and qualification of fish inspectors from auctions as well as the implementation of QIM in the auctions and the Icelandic fish processing industry as a tool for fish freshness evaluation, are discussed. Nearby future developments of a computerised version of QIM are discussed in this context.

Details

  • Original title: QIM: a European tool for fish freshness evaluation in the fishery chain.
  • Record ID : 1999-0319
  • 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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