A 4 hour course combining 1.5 hrs theory with 2.5 hrs practical.
Theory Content
1. Background on fish quality
- Distribution chain
- Effects of temperature on rate of fish spoilage
2. Effects of spoilage
3. How fish spoils - Mechanisms of spoilage
- Bacteria, Enzymes, Oxidation/rancidity
4. Methods of assessing fish for quality
- Microbiological, Chemical, Organoleptic
5. Basics of organoleptic testing
6. Outline of 3 main schemes
- EU, Torry, QIM
7. Details of Torry schemes
8. Details of QIM scheme
9. How fish quality relates to acceptability
10. Discussion
Practical Session
Can be tailored to your needs.
The assessment of aged samples of fish using QIM and TORRY
methods.
Course reports (2007)
