Comparison of methods of freshness assessment of wet fish

Abstract

Summary Samples of cod were obtained during four commercial fishing trips and stored in boxes and in bulk storage. After landing, freshness assessments were made by a sensory panel, two instrumental methods—Torry Fish Freshness Meter and Intelectron Fish Tester V—and two chemical methods—the determination of hypoxanthine and trimethylamine indices. The results from the chemical methods were in close agreement with those previously obtained on experimental fish. the instrumental methods were strongly affected by the type of storage.