Chapter 3. Sensory Evaluation of Fish Freshness and Eating Qualities

  1. Associate Professor Cesarettin Alasalvar2,
  2. Professor Fereidoon Shahidi3,
  3. Professor Kazuo Miyashita4,
  4. Dr Udaya Wanasundara5
  1. David P. Green

Published Online: 2 SEP 2010

DOI: 10.1002/9781444325546.ch3

Book Title

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications

Additional Information

How to Cite

Green, D. P. (2010) Sensory Evaluation of Fish Freshness and Eating Qualities, 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.ch3

Editor Information

  1. 2

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

  2. 3

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

  3. 4

    Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

  4. 5

    POS Pilot Plant Corporation, Saskatoon, SK, Canada

Author Information

  1. Department of Food, Bioprocessing, and Nutrition Sciences, Seafood Laboratory, Center for Marine Sciences and Technology, North Carolina State University, Raleigh, NC, USA

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:

  • sensory evaluation of fish freshness and eating qualities;
  • sensory evaluation of fish - important assessment method in seafood industry today;
  • freshness, total set of characteristics - in recently harvested products, bearing on its ability to meet stated or implied requirements;
  • methods for sensory evaluation of fish;
  • first scoring method for use with fish and fishery products - at Torry Research Station in UK;
  • quality index method (QIM) - developed at Tasmanian Food Research Unit (TFRU) of the Commonwealth Scientific and Industrial Research Organization (CSIRO);
  • bleeding fish prior to or at the point of death - effective techniques to preserve freshness;
  • high pressure processing and modified atmospheric packaging (MAP) - techniques to reduce enzymatic activities and eliminate bacteria in seafood products;
  • schematic of fresh to stale continuum - in freshness of chill-stored fish;
  • fish “freshness,” estimated by combination of sensory attributes - appearance, smell, texture, and taste

Summary

This chapter contains sections titled:

  • Introduction

  • Methods for sensory evaluation of fish

  • Pre-harvest factors affecting freshness

  • Post-harvest factors affecting freshness

  • Environmental taints

  • Extending freshness and shelf-life in fish

  • Conclusions

  • References

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