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Comparison of methods of freshness assessment of wet fish
Author(s) -
BURT J. R.,
GIBSON D. M.,
JASON A. C.,
SANDERS H. R.
Publication year - 1975
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1975.tb00072.x
Subject(s) - fish <actinopterygii> , fishing , fishery , sensory system , environmental science , mathematics , statistics , biology , food science , neuroscience
Summary Samples of cod were obtained from different fishing grounds at different seasons. They were stored in boxes with ice for periods of up to twenty days. Freshness assessments by sensory and non‐sensory methods were carried out at regular intervals. Results obtained on four freshness factors by a sensory panel are reported in this paper. The different factors give similar results, but considerable variations are found in fish from different catches.