Fish Fat Meter used to measure indices as Surrogates of Energy Density and Lipid Content in Juveniles of Three Fish Species

This investigation has determined the spoilage pattern and iced-storage life of spiny dogfish (Squalus acanthias) and shows how its storage life might be affected by such handling practices.

The aim of this study was to develop the QIM scheme for raw bogue from Adriatic Sea and evaluate it in a shelf-life study.

This study evaluated the relationship between fish freshness from various species using the Fish Freshness Meter (Torrymeter) and compare it with Red Green Blue (RGB) color indices.

This research is to evaluate fish freshness and degradation of fish by comparing chemicals used in gas chambers and various other methods such as the Fish Freshness Meter (Torrymeter)

The quality of fish and fishery products is a major concern in fish industry worldwide. Essentially, the objective of fish and fish product assessment is to avoid the ingestion of contaminated food; to evaluate the nutritive value of food by detecting the presence of biological, chemical and physical hazards and in the end to ensure the safety of the consumer. To assess the safety of fish and fish products both instrumental and sensory methods are used. Sensory methods are the most satisfactory way of assessing the spoilage and freshness of fish and fishery products.