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Utilisation de l'évaluation sensorielle pour déterminer la fraîcheur du poisson.

Sensory evaluation in research of fish freshness.

Auteurs : Ifremer, FIOM, MARTINSDOTTIR E.

Résumé

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.

Détails

  • Titre original : Sensory evaluation in research of fish freshness.
  • Identifiant de la fiche : 1999-0320
  • 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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