There exists no satisfactory physical method for the objective measurement of the quality of seafood products. So concluded the project AIR3 CT94 2283. This proposal concerns a completely new physical method for seafood quality measurement. It arises from observations made in FAIR project CT97 3020. It is proposed to carry this work further with determination of quality as the main objective. The quality factors to be studied will be:
1. post catching/slaughter deterioration of fresh fish,
2. changes due to frozen storage and to multiple freezing,
3. correlation with organoleptic variables, texture, and other quantifiable quality related variables. Prototype instruments will be built for validation in the field.
Funding SchemeCSC - Cost-sharing contracts
402 29 Goeteborg