Comparison of methods of freshness assessment of wet fish

Abstract

Summary Samples of cod were obtained from different fishing grounds at different seasons. They were stored in boxes with ice for periods of up to twenty days. Freshness assessments by sensory and non‐sensory methods were carried out at regular intervals. Results obtained on four freshness factors by a sensory panel are reported in this paper. The different factors give similar results, but considerable variations are found in fish from different catches.