|Title||Comparison of Fish Freshness Assessment – Torrymeter vs. Sensory Evaluation|
|Article Written by||Ranjith Wijesinghe, Samar Fayez, Mitchell Raine|
|Research Done at||New Zealand|
|Published Date||Oct. 9, 2019|
|Fish Species||TAR, TRE, GUR, KAH and JDO|
What the research is about
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.
The Torrymeter offered a unique tool for indirectly measuring freshness quality of fish. Instrument readings were consistent with sensory assessment and provide a basis for estimating the freshness of fish, it is also fast and reliable and non-destructive method for assuring freshness.
Assurant Innovations take
Using the Fish Freshness Meter (Torrymeter) is a fast, accurate and consistent way to measure fish freshness even when compared with the traditional sensory method.