Methods to evaluate fish freshness in research and industry

详细信息    查看全文

• 作者：&Oacute ; lafsd&oacute ; ttir ; G. ; Martinsd&oacute ; ttir ; E. ; Oehlenschl&auml ; ger ; J. ; Dalgaard ; P. ; et. al.
• 刊名：Trends in Food Science and Technology
• 出版年：1997
• 出版时间：August, 1997
• 年：1997
• 卷：8
• 期：8
• 页码：258-266
• 全文大小：1.02 M

文摘

Current work in a European concerted action project ‘Evaluation of Fish Freshness’ (AIR3 CT94-2283) focuses on harmonizing research activities in the area of fish freshness evaluation in leading fish laboratories in Europe (see Box 1). The overall aim of the concerted action project is to validate methods for the assessment of fish freshness and to discuss the freshness criteria for fish commercialized within the European Union. The project's participants are working in subgroups studying sensory analysis, microbiology, volatile compounds, proteins, lipids, adenosine triphosphate and physical measurements with respect to fish freshness evaluation. In this article, the different subgroups have summarized changes that occur in fish and methods to evaluate fish freshness as a first step towards the definition of criteria for fish freshness.