Share

Quality assessment of chilled and frozen fish.

Evaluation de la qualité du poisson réfrigéré et congelé.

Author(s) : LE MORVAN I.

Type of article: Article

Summary

The main quality criteria of fresh or frozen fish intended for industrial use (fish raw material) are organoleptic, physical, physico-chemical and microbiological. The organoleptic criteria are subjective, but they are classified by different authorities (Torry Research Station, EEC, ISTPM, Denmark, Canada, etc) combining overall factors (odour, general appearance, etc) and particular factors (skin, scales, eyes, operculus, branchiae, etc), classifying each point according to the fish specie. The chemical and physico-chemical criteria require further investigation of fat content, trimethylamine, TVBN (total volatile base nitrogen), histamine and other non volatile amines, hypoxanthine and K coefficient, oxidation, cell permeability etc. The microbiological criteria are: the total aerobic mesophilic flora, thermotolerant coliforms, E. coli, staphylococcus aureus, salmonella, vibrios, clostridium botulinum. Y.G.

Details

  • Original title: Evaluation de la qualité du poisson réfrigéré et congelé.
  • Record ID : 1994-0371
  • Languages: French
  • Subject: Regulation
  • Source: Rev. gén. Froid - vol. 82 - n. 10
  • Publication date: 1992/12
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (6)
See the source

Indexing