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QUALITY MEASUREMENTS AS PART OF A TEST PROGRAM FOR NEW FISH HANDLING SYSTEMS.
Author(s) : ROYRVIK J.
Summary
ODOUR, FLAVOUR AND APPEARANCE ARE IMPORTANT FACTORS ALSO ACTING ON ECONOMICS. NUMEROUS MEASURING PROCESSES ARE COMMONLY USED, BUT THEY ARE NOT SYSTEMATIC. THE AUTHOR COMMENTS UPON A SPECIAL SENSORY TEST IN WHICH THE SCORES OBTAINED AND TRIANGLE JUDGEMENTS ARE COMBINED WITH DIFFERENTIAL TESTS. THE RESULTS ARE COMPARED WITH OTHER TYPES OF TESTS.
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Pages: 1981-4
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Details
- Original title: QUALITY MEASUREMENTS AS PART OF A TEST PROGRAM FOR NEW FISH HANDLING SYSTEMS.
- Record ID : 1983-0571
- Languages: English
- Source: Advances in the refrigerated treatment of fish.
- Publication date: 1981
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles from the proceedings (69)
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Measurement; Chilling; Organoleptic property; Fish
-
MEASURING THE STORAGE LIVES OF CHILLED AND FROZ...
- Author(s) : HOWGATE P.
- Date : 1983/08/07
- Languages : English
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
View record
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MUSCLE COLOUR DETERIORATION IN ICED AND FROZEN ...
- Author(s) : MATTHEWS A. D.
- Date : 1983/06
- Languages : English
- Source: J. Food Technol. - vol. 18 - n. 3
View record
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CONDUCTANCE MEASUREMENT AS A METHOD FOR DETERMI...
- Author(s) : GRAM L.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
View record
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Sensory analysis of fish.
- Author(s) : Ifremer, FIOM, NIELSEN J.
- Date : 1997/11/12
- 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.
View record
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A rapid sensory method for quality management.
- Author(s) : Ifremer, FIOM, HYLDIG G., NIELSEN J.
- Date : 1997/11/12
- 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.
View record