Quality and quality changes in fresh fish.

Author(s) : HUSS H. H.

Type of monograph: Other


This training manual and reference textbook is a review of current knowledge on quality and quality changes in fresh fish. It focuses on: postmortem changes; quality changes and shelf life of chilled fish; improved fish handling methods at both artisanal and industrial levels; and assessment of fish quality by sensory, chemical, physical and microbiological methods. The chapter on assurance of fresh fish quality, is an introduction to the HACCP system. The appendices present practical information on how to conduct assessment tests and tables currently used in sensory quality assessment of fish in Europe.


  • Original title: Quality and quality changes in fresh fish.
  • Record ID : 1996-1971
  • Languages: English
  • Subject: Figures, economy
  • Publication: Fao - Italy/Italy
  • Publication date: 1995
  • Collection:
  • Source: Source: n. 348; 195 p. (21 x 29.7); fig.; phot.; tabl.; index; append.
  • Document available for consultation in the library of the IIR headquarters only.