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.