Comparison of Fish Freshness Assessment – Fish Freshness Meter (Torrymeter) vs. Sensory Evaluation
Fish freshness assessment was carried out on each fish by the above panelists. With the use of a Torrymeter, the freshness value was determined. The fish was examined to evaluate for the sensory attributes of appearance, smell, eye quality, skin quality, gills odor, gills color, and the flesh firmness by quality assurance staff. The fish was stored with ice flakes and inside the chiller and the measurements and the evaluation was carried out daily until the fish was no longer edible.