Nondestructive Methods for Assessing the Freshness of Fish

摘要

Almost all of the objective methods known so far for assessing the freshness of fish suffer from the disadvantage that they are destructive and timeconsuming. The application of Torrymeter impedance analyzer, color analyzer and odor sensor of nondestructive procedures to measuring the freshness is described. Recent topics on some other methods are also discussed in relation to nondestructive measurement of fish freshness.