Journal article
A critical look at whether 'freshness' can be determined
Journal of Aquatic Food Product Technology, Vol.9(3), pp.5-25
2000
Abstract
The measurement of 'freshness' has proved to be elusive and there are still no widely agreed objective methods for its determination. We point out that the reasons for this are several: (1) conceptual, (2) measurement of time elapsed since death at a set temperature is insufficient, and (3) no test so far proposed has the correct characteristics.We put forward a system in which 'freshness' can be carefully defined and various criteria and methods can be specified and agreed on by all interested parties.This system overcomes the terminological and conceptual difficulties that exist when the term 'freshness' is used. Furthermore, we outline the characteristics that a test should possess and discuss the reasons why many proposed measures fail to be used in practice.
Details
- Title
- A critical look at whether 'freshness' can be determined
- Authors
- H A Bremner (Author) - Danish Institute for Fisheries Research, DenmarkM Sakaguchi (Author) - Kyoto University, Japan
- Publication details
- Journal of Aquatic Food Product Technology, Vol.9(3), pp.5-25
- Publisher
- Taylor & Francis Inc.
- Date published
- 2000
- DOI
- 10.1300/J030v09n03_02
- ISSN
- 1049-8850
- Organisation Unit
- University of the Sunshine Coast, Queensland
- Language
- English
- Record Identifier
- 99450164102621
- Output Type
- Journal article
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