An EU-funded project promises to increase the quality and particularly the freshness of fish on sale in supermarkets.
The results of the now concluded Mustec project, say the organisers, will be of great value to processors as a basis for designing objective multi-sensor instruments for evaluating the freshness of fish.
Dr Paul Nesvadba, head of food physics at the Robert Gordon University in Aberdeen which co-ordinated the project, said: “Freshness is the most important attribute of the quality of fish. It is a complex concept, but can be estimated by a combination of several sensory
attributes such as appearance, smell, texture and taste.
“Until now, the most accurate way we have had to monitor the freshness of fish was a sensory panel made up of 10 specially trained people.”
The objective of the project was to develop instruments that mimic human senses to take rapid measurements of freshness - online and therefore in any location.
The results of the now concluded Mustec project, say the organisers, will be of great value to processors as a basis for designing objective multi-sensor instruments for evaluating the freshness of fish.
Dr Paul Nesvadba, head of food physics at the Robert Gordon University in Aberdeen which co-ordinated the project, said: “Freshness is the most important attribute of the quality of fish. It is a complex concept, but can be estimated by a combination of several sensory
attributes such as appearance, smell, texture and taste.
“Until now, the most accurate way we have had to monitor the freshness of fish was a sensory panel made up of 10 specially trained people.”
The objective of the project was to develop instruments that mimic human senses to take rapid measurements of freshness - online and therefore in any location.
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