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The need for methods to evaluate fish freshness.

Author(s) : Ifremer, FIOM, OLAFSDOTTIR G., VERREZ-BAGNIS V., LUTEN J. B., DALGAARD P., CARECHE M., MARTINSDOTTIR E., HEIA K.

Summary

The main aim of Concerted Action (CA) "Evaluation of fish freshness" was to stimulate and harmonise research activities in the area of fish freshness evaluation in leading fish laboratories in Europe. The participants were working in subgroups on sensory analysis, microbiology, volatile compounds, proteins, lipids, ATP metabolites and physical measurements. The paper summarises the main conclusions of the subgroups of the CA and the discussion at the final meeting regarding the need for freshness measurements in the industry.

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Pages: p 17-29

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Details

  • Original title: The need for methods to evaluate fish freshness.
  • Record ID : 1999-0296
  • Languages: English
  • Subject: General information
  • 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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