Share

Sensory evaluation in research of fish freshness.

Author(s) : Ifremer, FIOM, MARTINSDOTTIR E.

Summary

Some food research laboratories studying the quality of fish have received an accreditation for their sensory evaluation methods based on the EN 45001 and the ISO/IEC Guide 25. In the ISO-standards description of selection and training of panellists are given in a general level. The Torry-scheme is the most used scale for freshness evaluation of cooked fish in research laboratories in Europe. The most commonly used method for quality assessment of raw fish has been grading according to the EU-scheme but lately scaling methods like the Quality Index Method (QIM) are more used in research. Choice of methods depends on the purpose of the application of the sensory evaluation.

Details

  • Original title: Sensory evaluation in research of fish freshness.
  • Record ID : 1999-0320
  • 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.

Links


See other articles from the proceedings (39)
See the conference proceedings

Indexing