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Assessment of Sensory Techniques for Quality Assessment of Australian Fish


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Rahman, HA and Olley, J 1984 , Assessment of Sensory Techniques for Quality Assessment of Australian Fish.

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Accumulation of demerit points with time of storage of blue grenadier (M. novaeael.andiaev in refrigerated sea water and blue rock whit ing (H. eemif'aeeiatcq in ice was fourd to be highly correlated and occurred in an approximately linear fashion irrespective of the met.hod of scoring used. 1he scoring system developed by the TFRJ was fourrl to be the easiest, quickest and rrost reliable method for quality assessment of fish. The changes in tOO appearance of the eyes and the odour developrent of the gills are the most obvious and valuable indicators of change in quality when using the TFRU or the EEl: freshness scores, while the appearance and odour of the fish flesh seems to be the most obvious indicator when assessing the filleted samples. 1he acceptabil ity taste panel results indicate that M. stored in RSW had a shelf-life of 14 days whilst H. semifasciata stored in ice had a shelf-life of 17 days. cut-off point at which spoilage of the samples WDUld have rendered the quality of the fish samples to be unacceptable fran the consumer point of view would be those equivalent to the accumulated demerit point of >29 for the TFRU (gutted and ungutted) scores and >21 for the EEC ard filleted sample scores.

Item Type: Report (Working Paper)
Authors/Creators:Rahman, HA and Olley, J
Publisher: CSIRO
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