SENSORIAL ASSESSMENT IN QUALITY FISH AND SHELF LIFE

YEANNES, MARIA I.; CASALES, MARIA R.; SANCHEZ PASCUA, LEONOR G.; MASSA, AGUEDA E.

RECENT CONTRIBUTIONS TO SENSORY ANALYSIS OF FOODS

Research Signpost

Lugar: Kerala, ; Año: 2012; p. 47 - 67

Deterioration of fish species begins immediately upon capture. Sensory methods are the oldest and still the most satisfactory way of grading and assessing the freshness of fishery products, since permit to evaluate autolytic and microbiological change of spoilage. At the present time the Quality Index Methods (QIM) is one of the most interesting sensory methods for assessment of freshness assigning demerit point according to the important of the parameter and permits to predict the remained shelf life in different stored conditions. Several methods can be used to evaluate the fish freshness and quality of fishery products, such as scoring and classification, scales and descriptive structured tables.