This study was performed to evaluate the quality characteristics of three de-boned categories of chicken thigh meat: one which was slaughtered and de-boned in the same plant (fresh); one which was slaughtered, de-boned, frozen, and thawed in the same plant (frozen-thawed); and the last which was slaughtered in a plant, de-boned in a different plant, but then transferred to the original plant (fresh-outside).
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 paper gives a background to the various methods of quality evaluation that have been used in Malaysia. These methods are compared with the Torrymeter and some positive correlations were found between organoleptic assessment and Torrymeter readings. The Torrymeter was found to be more sensitive than visual scoring when the fish were relatively fresh and un-iced. The Torrymeter should find a wide use within the fish marketing system in Malaysia.
Study to better understand and improve Red Hake use in the US market.
This document provides guidance and handy tips, which consumers can use to ensure they know what to look for when purchasing quality fresh, chilled or frozen seafood.
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 research studied sea bream freshness evolution through storage time in ice by determining different quality parameters and sensory profiles.
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.
Fish freshness assessment was carried out on each fish by the above panelists. With the use of a Torrymeter, the freshness value was determined. The fish was examined to evaluate for the sensory attributes of appearance, smell, eye quality, skin quality, gills odor, gills color, and the flesh firmness by quality assurance staff. The fish was stored with ice flakes and inside the chiller and the measurements and the evaluation was carried out daily until the fish was no longer edible.
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)
