Quality Determination Of Rohu (Labeo Rohita) During Ice Storage

The increasing focus on food quality and safety among consumers has contributed to the growing demand for sensitive and rapid analytical technologies that can be used to evaluate the freshness and authenticity of fish and other seafood products.

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.