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QUALITY MEASUREMENT AND CONTROL OF SEA FOODS.

MESURE ET CONTROLE DE LA QUALITE DES PRODUITS DE LA MER.

Author(s) : GAGNEPAIN J. Y.

Type of article: Article

Summary

COMMENTS ON THE VARIOUS PROCEDURES FOR ASSESSING THE FRESHNESS OF SEA FOODS: 1. SENSORY ANALYSIS (COMPARISON OF FRENCH AND EEC NUMERICAL ASSESSMENT QUOTATION TABLES). 2. PHYSICAL MEASUREMENTS: GR TORRYMETER (THAT CAN ALSO SHOW THAT A PRODUCT WAS FROZEN), DYNAMOMETRIC METHOD, OPTICAL PROCESS, PH MEASUREMENT. 3. CHEMICAL METHODS: TITRATION OF TVBN (TOTAL VOLATILE BASIC NITROGEN), TITRATION OF TMA (TRIMETHYLAMINE), OF HYDROGEN SULPHUR. 4. MICROBIOLOGICAL ANALYSIS WITH TABLES FOR THE CRITERIA SPECIFIED IN FRANCE (DECISION OF DECEMBER 21, 1979). THE PAPER ALSO GIVES THE METHODS FOR IDENTIFYING SPECIES BY ELECTROFOCALISATION AND FOR THE SPECIALCONTROL OF FROZEN FOODS: OXIDATION LEVEL, ICING RATIO, BONE CONTENT OF FILLETS. IN ADDITION, IT SURVEYS THE IDENTIFICATION OF POLYPHOSPHATES AND MERCURY, THE TESTING FOR ADDITIVES.G. G.

Details

  • Original title: MESURE ET CONTROLE DE LA QUALITE DES PRODUITS DE LA MER.
  • Record ID : 1982-1261
  • Languages: French
  • Source: Surgélation - n. 197
  • Publication date: 1981/11
  • Document available for consultation in the library of the IIR headquarters only.

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