The quality index method for the assessment of fish freshness

The last couple of years, the fisheries sector is under great pressure. For the development of durable and economic viable fisheries, fish quality and traceability in the supply chain is a central element. Freshness is an important factor in determining the overall quality of raw fish and sensory evaluation is the most common method for freshness assessment. However, the validity of the EU sensory grading system has been questioned as it is not taking into account differences between species and only using general characteristics. Efforts have been made to develop alternative, objective sensor... Mehr ...