Innovative sensors to determine fish freshness

Fish freshness quality is typically determined by sensory assessment, which relies on the use of trained assessors. Commonly used schemes include Torry and the Quality Index Method (QIM). However it is desirable to find an alternative, instrumental method to provide an objective system for determining fish freshness. Ideally any such method should be reliable, rapid, non-destructive and easy to use. A wide number of instrumental techniques have been tested yet few have made it to commercial reality. In this study, several different methods have been used to evaluate cod over time, to assess which has the greatest potential in fish freshness assessment. These included spectroscopy and colour imaging measurement.