Fish: quality management of seafood - Quality control methods - sensory methods

4 important questions on Fish: quality management of seafood - Quality control methods - sensory methods

What are sensory methods for cooked fish?

Look at freshness by odor, texture and taste

What is QIM? Quality index method

The aim is= rapid, reliable sensory freshness indicator
guidelines: panel selection, panel training, facility assessment, EU criteria
-> European harmonisation of methodology (equal methods)

How is QIM score analyzed?

  • There is a linear relationship between quality index score and storage time on ice
  • it is a prediction of shelf life and remaining shelf life
  • (suitable for product management)
  • fish with a low score have a longer shelf life!
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Quality rating according to the EU system:

Varies per species
low score = better qualty

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