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.

This briefing note is aimed at businesses that catch, process, buy, sell or trade fresh seafood products; it seeks to improve the understanding of those factors that cause the natural deterioration of seafood products due to spoilage, and to ensure that businesses are able to mitigate and remediate those changes as far as possible to ensure that the maximum storage lives for their products are achieved.

To differentiate between frozen-thawed and fresh broiler breast fillets, different methods such as optical microscopy and measurement of drip loss, pH, Fish Freshness Meter (Torrymeter) and K-value were performed. A total of 10 samples of fresh and frozen-thawed breast fillets were stored in a refrigerator (4 C) for 5 days. Optical microscopy of the frozen-thawed breast fillets found structural changes caused by ice crystals, which may have significantly increased drip loss compared to fresh breast fillet.

The objective of this study was to evaluate seasonal, spatial, and species effects on fillet quality of Asian carp harvested from the Illinois River. As such, Bighead and Silver Carp were harvested on two occasions (summer and fall) from two geographically distinct reaches (Alton and Peoria) of the Illinois River.

Dielectric properties and sensory assessment of sea bass (Dicentrarchus labrax, L.) stored under six different conditions over a period of 75 hours were investigated. Declines of the Fish Freshness Meter (Torrymeter) values over time were established under all storage conditions but showed variability.

This study was performed to evaluate the quality characteristics of three de-boned categories of chicken thigh meat: one which was slaughtered and de-boned in the same plant (fresh); one which was slaughtered, de-boned, frozen, and thawed in the same plant (frozen-thawed); and the last which was slaughtered in a plant, de-boned in a different plant, but then transferred to the original plant (fresh-outside).

The aim of this research was to develop a quality index method (QIM) scheme for whole ice-boxed refrigerated blackspot seabream and to perform shelf-life evaluations, using sensory analysis, GR Torrymeter (Fish Freshness Meter) measurements and bacterial counts of specific spoilage organisms during chilled storage.

The paper gives a background to the various methods of quality evaluation that have been used in Malaysia. These methods are compared with the Torrymeter and some positive correlations were found between organoleptic assessment and Torrymeter readings. The Torrymeter was found to be more sensitive than visual scoring when the fish were relatively fresh and un-iced. The Torrymeter should find a wide use within the fish marketing system in Malaysia.