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QIM : un outil européen pour l'évaluation de la fraîcheur du poisson et l'identification de la qualité dans la filière poisson.

QIM: a European tool for fish freshness evaluation in the fishery chain.

Auteurs : Ifremer, FIOM, LUTEN J. B., MARTINSDOTTIR E.

Résumé

A standardised objective sensory method to evaluate fish freshness is needed to facilitate communication between buyers and sellers of fish and to fulfil the demand of inspection authorities, regulations and consumers. The Quality Index Method (QIM) is one of those systems and has several unique characteristics. In the paper, the results of the selection, training and qualification of fish inspectors from auctions as well as the implementation of QIM in the auctions and the Icelandic fish processing industry as a tool for fish freshness evaluation, are discussed. Nearby future developments of a computerised version of QIM are discussed in this context.

Détails

  • Titre original : QIM: a European tool for fish freshness evaluation in the fishery chain.
  • Identifiant de la fiche : 1999-0319
  • 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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