Dear Greg
Use sensory methods. They measure 'quality' directly, are fast, and in the
case of evaluation of raw fish, are non-destructive. No non-sensory methods
are quick, and they do not measure quality directly. They have to be
calibrated against sensory methods so you might as well use sensory methods
in the first place.
Peter Howgate
----- Original Message -----
From: "Greg Peters" <Petersg@arctic.net>
To: <seafood@ucdavis.edu>
Sent: Monday, September 08, 2003 7:12 PM
Subject: quick quality methods
> Hi,
>
> Does anyone know if there are any quick methods for determining quality
> of fish stored in Refrigerated Sea Water. I know the Torry meter worked
> pretty well, but not in RSW. Traditional K-value takes too much time.
> I have heard there might be "K-value strips" for quick quality
> determinations. Any ideas would be appreciated.
>
> Thanks.
>
> Greg Peters
> Alyeska Seafoods, Inc.
>
>
>
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