Fish inspection

M. Sato, Ian Geoffrey Gleadall

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Fish is an important nutritive component of the human diet as it provides protein, energy, and many other essential food elements and thus helps sustain health. Fish also contains unique constituents, such as the n-3 polyunsaturated fatty acids eicosapentaenoic acid and docosahexaenoic acid, which have various benefits for human health. As fish deteriorates more quickly postmortem than meat derived from terrestrial animals, quick and simple methods are required to confirm fish freshness and quality. This article presents recent methods to determine fish quality.

Original languageEnglish
Title of host publicationEncyclopedia of Meat Sciences
PublisherElsevier Inc.
Pages8-16
Number of pages9
ISBN (Electronic)9780123847317
ISBN (Print)9780123847348
DOIs
Publication statusPublished - 2014 Jan 1

Keywords

  • Chemical method
  • Fish
  • Freshness assessment
  • Freshness checker
  • Histamine
  • Histamine checker
  • Histamine-forming bacteria
  • K value
  • Microbiological method
  • Physical method
  • Quick detection
  • Rigor index
  • Safety assessment
  • Sensory method

ASJC Scopus subject areas

  • Engineering(all)

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