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Evaluation de la fraîcheur du poisson par les techniques de mesures physiques.

Evaluation of fish freshness by physical measurement techniques.

Auteurs : Ifremer, FIOM, HEIA K., SIGERNES F., NILSEN H., OEHLENSCHLAGER J., SCHUBRING K., BORDERIAS J., NILSSON K., JORGENSEN B., NESVADBA P.

Résumé

Several physical measurement techniques exist to measure changes in structure and colour. Texture measurements have shown to correlate with sensory analysis in some cases, but still there is no universal recommended method for assessing mechanical. Microstructural characterisation is another technique used to study structural changes. Colour measurements are important, but can be caused by chemistry, temperature or rigor mortis. Due to chemical changes the electrical properties also change. Different instruments are available to measure electrical properties. The use in fillets is limited to a few days, a new method in spectroscopy, which now provides promising results. To label products time-temperature indicators have been introduced. They cannot measure freshness, but can be used as indicators of freshness.

Détails

  • Titre original : Evaluation of fish freshness by physical measurement techniques.
  • Identifiant de la fiche : 1999-0317
  • Langues : Anglais
  • 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.
  • Date d'édition : 12/11/1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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