Methods to evaluate fish freshness in research and industry

G. Ólafsdóttir; E. Martinsdóttir; J. Oehlenschläger; P. Dalgaard; B. Jensen; I. Undeland; I. M. Mackie; G. Henehan; J. Nielsen; H. Nilsen

doi:10.1016/S0924-2244(97)01049-2

Methods to evaluate fish freshness in research and industry

G. Ólafsdóttir, E. Martinsdóttir, J. Oehlenschläger, P. Dalgaard, B. Jensen, I. Undeland, I. M. Mackie, G. Henehan, J. Nielsen, H. Nilsen

University of Iceland

University of Iceland

Research output: Contribution to journal › Review article › peer-review

Abstract

Knowledge of the various descriptors of properties that are encountered in fish immediately after harvest or catch must be known as well as of the changes in properties that take place over time. This information can be gained by performing controlled storage experiments that extend from the time of harvest until spoilage. Freshness, loss of freshness and spoilage can thus be monitored; once the dynamics and the rate of the various changes that occur have been measured, the next step is to try to develop a model. The future aim is to use a model to determine when a sample was harvested or predict the remaining shelf life of an unknown sample. To achieve this aim, it is useful to combine several measurements obtained by different methodologies and correlate the findings with sensory assessments, which are currently the most used method to evaluate fish freshness.

Original language	English
Pages (from-to)	258-265
Number of pages	8
Journal	Trends in Food Science and Technology
Volume	8
Issue number	8
DOIs	https://doi.org/10.1016/S0924-2244(97)01049-2
Publication status	Published - Aug 1997

Bibliographical note

Funding Information: Contributing coauthors This review article is a collaborative work of the participants of the concerted action project ‘Evaluation of Fish Freshness’ (AIR3 CT94-2283) funded by the AIR programme of the European Union. Special thanks are due to the following, who have contributed to the preparation of this manuscript: J. Luten, M. Etienne, K. Randell, M. Proctor, P. Nesvadba, R. Schubring, K. Heia, J. Borderias, K. Nilsson and B. Jorgensen.

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10.1016/S0924-2244(97)01049-2

Cite this

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title = "Methods to evaluate fish freshness in research and industry",

abstract = "Knowledge of the various descriptors of properties that are encountered in fish immediately after harvest or catch must be known as well as of the changes in properties that take place over time. This information can be gained by performing controlled storage experiments that extend from the time of harvest until spoilage. Freshness, loss of freshness and spoilage can thus be monitored; once the dynamics and the rate of the various changes that occur have been measured, the next step is to try to develop a model. The future aim is to use a model to determine when a sample was harvested or predict the remaining shelf life of an unknown sample. To achieve this aim, it is useful to combine several measurements obtained by different methodologies and correlate the findings with sensory assessments, which are currently the most used method to evaluate fish freshness.",

author = "G. {\'O}lafsd{\'o}ttir and E. Martinsd{\'o}ttir and J. Oehlenschl{\"a}ger and P. Dalgaard and B. Jensen and I. Undeland and Mackie, \{I. M.\} and G. Henehan and J. Nielsen and H. Nilsen",

note = "Funding Information: Contributing coauthors This review article is a collaborative work of the participants of the concerted action project {\textquoteleft}Evaluation of Fish Freshness{\textquoteright} (AIR3 CT94-2283) funded by the AIR programme of the European Union. Special thanks are due to the following, who have contributed to the preparation of this manuscript: J. Luten, M. Etienne, K. Randell, M. Proctor, P. Nesvadba, R. Schubring, K. Heia, J. Borderias, K. Nilsson and B. Jorgensen.",

year = "1997",

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doi = "10.1016/S0924-2244(97)01049-2",

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AU - Ólafsdóttir, G.

AU - Martinsdóttir, E.

AU - Oehlenschläger, J.

AU - Dalgaard, P.

AU - Jensen, B.

AU - Undeland, I.

AU - Mackie, I. M.

AU - Henehan, G.

AU - Nielsen, J.

AU - Nilsen, H.

N1 - Funding Information: Contributing coauthors This review article is a collaborative work of the participants of the concerted action project ‘Evaluation of Fish Freshness’ (AIR3 CT94-2283) funded by the AIR programme of the European Union. Special thanks are due to the following, who have contributed to the preparation of this manuscript: J. Luten, M. Etienne, K. Randell, M. Proctor, P. Nesvadba, R. Schubring, K. Heia, J. Borderias, K. Nilsson and B. Jorgensen.

PY - 1997/8

Y1 - 1997/8

N2 - Knowledge of the various descriptors of properties that are encountered in fish immediately after harvest or catch must be known as well as of the changes in properties that take place over time. This information can be gained by performing controlled storage experiments that extend from the time of harvest until spoilage. Freshness, loss of freshness and spoilage can thus be monitored; once the dynamics and the rate of the various changes that occur have been measured, the next step is to try to develop a model. The future aim is to use a model to determine when a sample was harvested or predict the remaining shelf life of an unknown sample. To achieve this aim, it is useful to combine several measurements obtained by different methodologies and correlate the findings with sensory assessments, which are currently the most used method to evaluate fish freshness.

AB - Knowledge of the various descriptors of properties that are encountered in fish immediately after harvest or catch must be known as well as of the changes in properties that take place over time. This information can be gained by performing controlled storage experiments that extend from the time of harvest until spoilage. Freshness, loss of freshness and spoilage can thus be monitored; once the dynamics and the rate of the various changes that occur have been measured, the next step is to try to develop a model. The future aim is to use a model to determine when a sample was harvested or predict the remaining shelf life of an unknown sample. To achieve this aim, it is useful to combine several measurements obtained by different methodologies and correlate the findings with sensory assessments, which are currently the most used method to evaluate fish freshness.

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