Chapter 2. Practical Evaluation of Fish Quality by Objective, Subjective, and Statistical Testing

  1. Associate Professor Cesarettin Alasalvar3,
  2. Professor Fereidoon Shahidi4,
  3. Professor Kazuo Miyashita5,
  4. Dr Udaya Wanasundara6
  1. Associate Professor Cesarettin Alasalvar3,
  2. John M. Grigor1,
  3. Zulfiqur Ali2

Published Online: 2 SEP 2010

DOI: 10.1002/9781444325546.ch2

Book Title

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications

Additional Information

How to Cite

Alasalvar, C., Grigor, J. M. and Ali, Z. (2010) Practical Evaluation of Fish Quality by Objective, Subjective, and Statistical Testing, in Handbook of Seafood Quality, Safety and Health Applications (eds C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444325546.ch2

Editor Information

  1. 3

    TÜBİTAK Marmara Research Centre, Food Institute, Gebze/Kocaeli, Turkey

  2. 4

    Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada

  3. 5

    Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

  4. 6

    POS Pilot Plant Corporation, Saskatoon, SK, Canada

Author Information

  1. 1

    Institute of Food, Nutrition, and Human Health, Massey University, Auckland, New Zealand

  2. 2

    Teesside Centre for Nanotechnology and Fabrication, University of Teesside, Middlesbrough, UK

  3. 3

    TÜBİTAK Marmara Research Centre, Food Institute, Gebze/Kocaeli, Turkey

Publication History

  1. Published Online: 2 SEP 2010
  2. Published Print: 1 OCT 2010

ISBN Information

Print ISBN: 9781405180702

Online ISBN: 9781444325546

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CHAPTER TOOLS

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Keywords:

  • seafood quality - practical evaluation of fish quality, objective, subjective and statistical testing;
  • practical evaluation of seafood quality - on a global basis;
  • eco-labels, as Marine Stewardship Council (MSC) for fish stock sustainability - market-based approach addressing environmental issues;
  • purchase specification, contract of quality suppliers - adherence to UK Sea Fish Industry Authorities, guidelines for fish purchase specifications;
  • freshness, major contribution to seafood product quality - all kinds of seafood products;
  • Quality Index Method (QIM) scheme - for Atlantic salmon;
  • software development for QIM, using convenient hand-held terminal - allowing data to be electronically imputed during sensory assessment;
  • latest developments - in non-sensory methods;
  • physico-chemical techniques for measuring quality attributes;
  • micro- and nanotechnologies, allowing - structures, devices, and systems having high density of features

Summary

This chapter contains sections titled:

  • Introduction

  • Methods used for fish freshness and quality assessment: from source to the consumer

  • Potential use of micro- and nanotechnologies

  • Conclusions

  • References

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