Benefits of Using the Torrymeter for Seasonal Evaluation of Fish Quality

Title	Seasonal Evaluation of Freshness Profile of Commercially Important Fish Species
Article Written by	Patrícia G. Cardoso, Odete Gonçalves, Maria F. Carvalho, Rodrigo Ozório, Paulo Vaz-Pires
Research Done at	Interdisciplinary Centre of Marine and Environmental Research, Portugal University of Porto, Portugal
Published Date	July 6, 2021
Fish Species	Sparus aurata (gilthead seabream), Dicentrarchus labrax (European seabass), Trachurus trachurus (Atlantic horse mackerels), Scomber colias (Atlantic chub mackerels), Sardina pilchardus (sardine)
Key Words	freshness profile; seasonal evaluation; quality variations; wild fish; farmed fish; spoilage bacteria; analytical methods

What the research is about

This article highlights the findings of a scientific study on the seasonal evaluation of freshness profile of commercially important fish species. The study found that sensory parameters alone are not sufficient to determine the freshness/quality of fish products, and that physical analysis using equipment such as the Torrymeter is necessary to complement sensory evaluation.

The Torrymeter is a device that measures the dielectric muscle properties of fish, which decline over time as the fish loses freshness. By using the Torrymeter, fish processors and retailers can ensure that their products meet the highest standards of freshness and quality. This is important because selling fish that is past its prime can lead to customer complaints and lost sales.

Overall, the article emphasizes the importance of using objective techniques such as the Torrymeter for fish quality assessment. It highlights the benefits of using the Torrymeter for the fishing industry and consumers, including ensuring that fish products are of the highest quality and freshness, and avoiding the risk of foodborne illnesses. The Torrymeter is a great device to use because it is a reliable and objective tool that can help fish processors and retailers avoid the risk of selling fish that is past its prime.

The seasonality effect on the fish freshness profile of different economic fish species was evaluated for the first time using three different approaches: sensory, Quality Index Method (QIM) and European (EC) Scheme; physical: Torrymeter (TRM) values; and microbiological analyses: Total Viable Counts (TVC) and degradative bacteria). Over a year, individuals of farmed fish Sparus aurata and Dicentrarchus labrax, as well as the wild fish Trachurus trachurus, Scomber colias, and Sardina pilchardus were sampled seasonally for the evaluation of their freshness profile over 10 days on ice.

Research conclusion

The conclusion of this article is that using the Torrymeter is essential for anyone in the fishing industry who wants to ensure that their products are of the highest quality and freshness. The Torrymeter is a reliable and objective tool that measures the dielectric muscle properties of fish, which decline over time as the fish loses freshness.

By using the Torrymeter, fish processors and retailers can avoid the risk of selling fish that is past its prime, which can lead to customer complaints and lost sales. The key benefits of using the Torrymeter include ensuring that fish products meet the highest standards of freshness and quality, avoiding the risk of foodborne illnesses, and providing consumers with healthier and more flavorful meals. The Torrymeter is a great device to use because it complements sensory evaluation with objective techniques, such as physical and microbiological analysis.

The Torrymeter is an essential tool for anyone in the fishing industry who wants to ensure that their products are of the highest quality and freshness.

The methods used in this work showed an unclear relationship between the freshness status of the fish and the season. However, when taken all together, they indicate a loss of freshness that gradually occurs over time. Though one could expect differences in freshness induced by season, as different seasons imply differences in many parameters (e.g., oxygen, pH, and temperature—the last being the most important one), it seems that the effect of seasonality was not as assertive as expected, at least for the majority of the studied species.

It seems that the time of the year (season) does not clearly influence the freshness status of fresh fish distribution for both the wild and farmed species tested in this study. Interestingly, farmed species have shown signs of high freshness, which is favorable to the consumption of cultivated fish.