Fish Freshness Meter (Torrymeter) used for Development and Application of Quality Index Method Scheme in a Shelf-Life Study of Wild and Fish Farm Affected Bogue

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.

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 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.

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.