Fish quality + retail
10 important questions on Fish quality + retail
Texture and taste farmed fish
- but there have been difficulties with the freshness of the fish -> it is still in post-rigor state
Business-to-business arrangements
- these arrangements are legal compliance -> relevant laws are the illegal, unreported and unregulated capture of fish and the CITES regulations
Changes in the protein and protein structure
- Storing the fish at these temperatures will result in spongy, rubbery and tough meat
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Apects in fish quality
- with good care and low temperature -> no health risks
- work with pure processing water and use high standards of hygiene to make sure the quality aspects are not at risk
Different methods for quality control
Chemical methods for quality control
- the rancidity and PH is very important
Quality Index Method (QIM)
- The different attributes needs to be given a score ranging from 0 to 3
- 0 means very fesh - 3 means spoiled
- The sum of the points = quality index of the fish
- linear relation between the quality index and the storage time on ice
- The quality index can be used to predict the shelf-life + is suitable for production management
- The QIM is provided in 11 languages + can be applied to 13 different fish species
Sensory differences farmed and wilf fish
- farmed fish have a less "marine" odor and a less creamy color
- similarities are the texture and flavor
- post-killing methods of the fish can change the sensory properties towards more wild-caught fish characteristics
Quality problems found in farmed fish
- depuration costs a lot of money and increases production costs
Cruelty free food
- stress and slaughter methods, as well as harvesting procedures need to be exmined
- use of anesthetics may be the future -> will result is a less painfull death
- strategies should be used to improve the flesh quality of the fish in terms of PUFA and HUFA's
The question on the page originate from the summary of the following study material:
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