| 1. |
- Olafsdottir, G., et al.
(författare)
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Methods to evaluate fish freshness in research and industry
- 1997
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Ingår i: Trends in Food Science & Technology. - 0924-2244 .- 1879-3053. ; 8:8, s. 258-265
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Tidskriftsartikel (refereegranskat)abstract
- Knowledge of the various descriptors of properties that are encountered in fish immediately after harvest or catch must be known as well as of the changes in properties that take place over time. This information can be gained by performing controlled storage experiments that extend from the time of harvest until spoilage. Freshness, loss of freshness and spoilage can thus be monitored; once the dynamics and the rate of the various changes that occur have been measured, the next step is to try to develop a model. The future aim is to use a model to determine when a sample was harvested or predict the remaining shelf life of an unknown sample. To achieve this aim, it is useful to combine several measurements obtained by different methodologies and correlate the findings with sensory assessments, which are currently the most used method to evaluate fish freshness.
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| 2. |
- Ólafsdóttir, G, et al.
(författare)
-
Methods to evaluate fish freshness in research and industry
- 1997
-
Ingår i: Trends in Food Science and Technology. - 0924-2244. ; 8, s. 258-265
-
Tidskriftsartikel (refereegranskat)abstract
- Current work in a European concerted action project ‘Evaluation of Fish Freshness’ (AIR3 CT94-2283) focuses on harmonizing research activities in the area of fish freshness evaluation in leading fish laboratories in Europe (see Box 1). The overall aim of the concerted action project is to validate methods for the assessment of fish freshness and to discuss the freshness criteria for fish commercialized within the European Union. The project's participants are working in subgroups studying sensory analysis, microbiology, volatile compounds, proteins, lipids, adenosine triphosphate and physical measurements with respect to fish freshness evaluation. In this article, the different subgroups have summarized changes that occur in fish and methods to evaluate fish freshness as a first step towards the definition of criteria for fish freshness.
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