RE: quick quality methods

From: Larry Wyatt (larrywyatt@foodhorizon.com)
Date: Tue Sep 09 2003 - 13:45:51 PDT

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    You may want to research this article.
    CITATION: J. of Food Sci., Vol. 66, No. 7, 2001
    Standardization of the Ammonia Electrode Method for Evaluating Seafood
    Quality by Correlation to Sensory Analysis
     
    Larry Wyatt
     
    Larry Wyatt, PhD
    VP, Product Development
    FoodHorizon Inc
    979-696-7654
    Fax: 413-674-9126
    www.foodhorizon.com <http://www.foodhorizon.com/>
     

    -----Original Message-----
    From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On Behalf
    Of Jette Nielsen
    Sent: Tuesday, September 09, 2003 2:54 PM
    To: Greg Peters; seafood@ucdavis.edu
    Subject: SV: quick quality methods

    I will also recommend sensory methods - AND sensory can be very fast and
    OBJECTIVE performed by experts and trained sensory panels. The only
    subjective sensory methods is those used for consumer test.
    Parallel with that you can follow time and temperature and get a good
    picture of quality.
     
    Best regards,
     
    Jette
     
    Jette Nielsen research coordinator
    Danish Institute for Fisheries Research
    Department of Seafood Research

    -----Oprindelig meddelelse-----
    Fra: Greg Peters [mailto:Petersg@arctic.net]
    Sendt: 9. september 2003 18:46
    Til: seafood@ucdavis.edu
    Emne: Re: quick quality methods

    Thanks to those of you that suggested sensory methods. We already employ
    numerous sensory methods, but I was hoping for a more objective testing
    method. If there are no rapid testing objective testing methods, then that
    answers my question.

    Thanks for the responses.

    Greg

    howgate wrote:

    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" <mailto:Petersg@arctic.net> <Petersg@arctic.net>

    To: <mailto:seafood@ucdavis.edu> <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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