ABSTRACT. The paper describes indexes of fish and seafood freshness. The sensory evaluation of these meats are evaluated using three systems: QIM (Quality Index Method), the EU (European Union), and the TORRY freshness scale. Based on these, it is determined that pH values can increase through the accumulation of substances such as ammonia or trimethylamine (TMA), or decrease through fermentation or from free fatty acid formation by enzymatic hydrolysis. The presence of nutritive amines is discussed based on the histamine produced by histidine decarboxylation. The TVB-N (Total Volatile Basic Nitrogen) and TMA methods for assessing fish meat freshness are also examined. Research results are also presented pertaining to electrical resistance measurements, and using ATP breakdown products to create biochemical indexes of fish meat freshness.
Keywords: commodities, freshness evaluations, fish, seafood
Przyjęto po recenzji 26.03.2013 r.