Re: quick quality methods

From: Greg Peters (Petersg@arctic.net)
Date: Tue Sep 09 2003 - 15:21:26 PDT

  • Next message: George Chang: "Re: quick quality methods"

    Thanks again for all the replies.

    As I said before, we are fully implementing sensory methods.  A trained sensory panel is good in theory, but in the middle of nowhere in the Bering sea, where tests need to be performed hourly 24 hrs./day 7 days per week, the results are still subjective depending on who is performing the sensory evaluation.  As for time and temperature, we collect that as well from the delivering vessels, but they are undoubtedly misrepresenting both.  The vessels have found ways to disable submersible time-temperature sensors using electric current from an arc welder touched to the water in the hold.  The vessels feel that these recorders are basically spies.  They record tow times, and log hold temperatures and provide it with their deliveries.

    Honestly, there is not that much difference in sensory characteristics between a 30 hr. old pollock and a 40 hr. old pollock especially if the weather is rough, but the resulting surimi characteristics can be vastly different.

    I was hoping for a quick chemical or instrumental method that could be used to evaluate freshness and the resulting protein quality/denaturation.  Apparently such a method does not exist, but I thank you for your suggestions.  I will continue using our sensory evaluation techniques as you all suggested.  Until I can find or develop a better method, that is all I can do.

    Thanks.

    Greg Peters, Ph.D.
    Director of Quality Assurance
    Alyeska Seafoods, Inc.

    Berkompas, George wrote:

    Greg,
I totally agree with Peter.  Keep in mind time and temperature as well.  Call me if you have any questions.
George Berkompas

-----Original Message-----
From: howgate [mailto:phowgate@rsc.co.uk]
Sent: Tuesday, September 09, 2003 1:05 AM
To: Greg Peters; seafood@ucdavis.edu
Subject: Re: quick quality methods


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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