Methods to evaluate fish freshness in research and industry

G. Olafsdottir; E. Martinsdóttir; J. Oehlenschläger; Paw Dalgaard; Benny Jensen; I. Undeland; I.M. Mackie; G. Henehan; Jette Nielsen; H. Nilsen

Methods to evaluate fish freshness in research and industry

G. Olafsdottir, E. Martinsdóttir, J. Oehlenschläger, Paw Dalgaard, Benny Jensen, I. Undeland, I.M. Mackie, G. Henehan, Jette Nielsen, H. Nilsen

National Institute of Aquatic Resources

Research output: Contribution to journal › Journal article › Research › peer-review

Abstract

Current work in a European concerted action project 'Evaluation of Fish Freshness' (AIR3 CT94-2283) focuses on harmonizing research activities in the area of fish freshness evaluation in leading fish laboratories in Europe (see Box 1). The overall aim of the concerted action project is to validate methods for the assessment of fish freshness and to discuss the freshness criteria for fish commercialized within the European Union. The project's participants are working in subgroups studying sensory analysis, microbiology, volatile compounds, proteins, lipids, adenosine triphosphate and physical measurements with respect to fish freshness evaluation. In this article, the different subgroups have summarized changes that occur in fish and methods to evaluate fish freshness as a first step towards the definition of criteria for fish freshness

Original language	English
Journal	Trends in Food Science & Technology
Volume	8
Issue number	8
Pages (from-to)	258-265
ISSN	0924-2244
Publication status	Published - 1997

OpenUrl availability

Full text

Cite this

@article{678077eaec324c45b8fabb8193c91269,

title = "Methods to evaluate fish freshness in research and industry",

abstract = "Current work in a European concerted action project 'Evaluation of Fish Freshness' (AIR3 CT94-2283) focuses on harmonizing research activities in the area of fish freshness evaluation in leading fish laboratories in Europe (see Box 1). The overall aim of the concerted action project is to validate methods for the assessment of fish freshness and to discuss the freshness criteria for fish commercialized within the European Union. The project's participants are working in subgroups studying sensory analysis, microbiology, volatile compounds, proteins, lipids, adenosine triphosphate and physical measurements with respect to fish freshness evaluation. In this article, the different subgroups have summarized changes that occur in fish and methods to evaluate fish freshness as a first step towards the definition of criteria for fish freshness",

author = "G. Olafsdottir and E. Martinsd{\'o}ttir and J. Oehlenschl{\"a}ger and Paw Dalgaard and Benny Jensen and I. Undeland and I.M. Mackie and G. Henehan and Jette Nielsen and H. Nilsen",

year = "1997",

language = "English",

volume = "8",

pages = "258--265",

journal = "Trends in Food Science & Technology",

issn = "0924-2244",

publisher = "Pergamon Press",

number = "8",

}

TY - JOUR

T1 - Methods to evaluate fish freshness in research and industry

AU - Olafsdottir, G.

AU - Martinsdóttir, E.

AU - Oehlenschläger, J.

AU - Dalgaard, Paw

AU - Jensen, Benny

AU - Undeland, I.

AU - Mackie, I.M.

AU - Henehan, G.

AU - Nielsen, Jette

AU - Nilsen, H.

PY - 1997

Y1 - 1997

N2 - Current work in a European concerted action project 'Evaluation of Fish Freshness' (AIR3 CT94-2283) focuses on harmonizing research activities in the area of fish freshness evaluation in leading fish laboratories in Europe (see Box 1). The overall aim of the concerted action project is to validate methods for the assessment of fish freshness and to discuss the freshness criteria for fish commercialized within the European Union. The project's participants are working in subgroups studying sensory analysis, microbiology, volatile compounds, proteins, lipids, adenosine triphosphate and physical measurements with respect to fish freshness evaluation. In this article, the different subgroups have summarized changes that occur in fish and methods to evaluate fish freshness as a first step towards the definition of criteria for fish freshness

AB - Current work in a European concerted action project 'Evaluation of Fish Freshness' (AIR3 CT94-2283) focuses on harmonizing research activities in the area of fish freshness evaluation in leading fish laboratories in Europe (see Box 1). The overall aim of the concerted action project is to validate methods for the assessment of fish freshness and to discuss the freshness criteria for fish commercialized within the European Union. The project's participants are working in subgroups studying sensory analysis, microbiology, volatile compounds, proteins, lipids, adenosine triphosphate and physical measurements with respect to fish freshness evaluation. In this article, the different subgroups have summarized changes that occur in fish and methods to evaluate fish freshness as a first step towards the definition of criteria for fish freshness

M3 - Journal article

SN - 0924-2244

VL - 8

SP - 258

EP - 265

JO - Trends in Food Science & Technology

JF - Trends in Food Science & Technology

IS - 8

ER -