alexa Recent advances in methods and techniques for freshness quality determination and evaluation of fish and fish fillets: a review.
Chemistry

Chemistry

Journal of Experimental Food Chemistry

Author(s): Cheng JH, Sun DW, Zeng XA, Liu D

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Abstract The freshness quality of fish plays an important role in human health and the acceptance of consumers as well as in international fishery trade. Recently, with food safety becoming a critical issue of great concern in the world, determination and evaluation of fish freshness is much more significant in research and development. This review renovates and concentrates recent advances of evaluating methods for fish freshness as affected by preharvest and postharvest factors and highlights the determination methods for fish freshness including sensory evaluation, microbial inspection, chemical measurements of moisture content, volatile compounds, protein changes, lipid oxidation, and adenosine triphosphate (ATP) decomposition (K value), physical measurements, and foreign material contamination detection. Moreover, the advantages and disadvantages of these methods and techniques are compared and discussed and some viewpoints about the current work and future trends are also presented. This article was published in Crit Rev Food Sci Nutr and referenced in Journal of Experimental Food Chemistry

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