|Title||Comparison of selected methods of assessing freshness quality and remaining storage life of iced gilthead sea bream (Sparus aurata)|
|Article Written by||Vladimiros P. Lougovoisa, Eustratios R. Kyranasb, Vasiliki R. Kyranaa|
|Research Done at||Technological Educational Institution (TEI) of Athens, Greece|
|Published Date||November 11, 2002|
|Fish Species||Gilthead Sea Bream (Sparus aurata)|
|Key words||Gilthead sea bream; Quality index; Torrymeter; k1 value; Sulphide-producing bacteria|
What the research is about
Quality changes of whole, iced Gilthead sea bream were monitored by sensory evaluation, k1 value, GR Torrymeter, and bacterial counts. The methods were tested for their suitability to determine freshness quality and remaining storage life in ice.
The Torrymeter offered a unique tool for indirectly measuring freshness quality of gilthead sea bream. Instrument readings were consistent with sensory assessment and provided a basis for estimating days in ice passed with an accuracy (2.2 days), which was not practically different from that provided by either k1 value, quality index method or counts of sulphide-producing bacteria. Advantages of using the electrical tester include ease of use, immediate response, portability, and minimal training requirements.
Assurant Innovations take
When compared with other methods being used to determine fish freshness, Torrymeter correlated very well. It states the advantages of ease of use, immediate results, portability and minimal training required.