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Sensory evaluation in inspection.

Author(s) : Ifremer, FIOM, OEHLENSCHLAGER J.

Summary

Sensory evaluation in inspection can be found at auction sites, in processing plants and on all steps of trade from wholesale to retail level. Sensory evaluation in inspection systems is mostly restricted to visual assessment and smell; evaluation of cooked samples is done less often. Cooked samples, however, are tested frequently in frozen fish industry for quality control reasons. European Union regulations have fixed the standard evaluation process of ice-stored fresh fish. Codex Alimentarius tries to develop guidelines papers to facilitate practical application of sensory test in official bodies and fish industry.

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Pages: p 339-344

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Details

  • Original title: Sensory evaluation in inspection.
  • Record ID : 1999-0310
  • 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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