Conclusion

Sensory evaluation (eg, grading) of seafood is an extremely useful rapid and objective method of both directly determining seafood freshness and verifying the accuracy of chemical and/or physical methods used to indirectly measure seafood freshness. However, if sensory grading is being used to objectively determine seafood freshness, it is extremely important that all graders be appropriately screened, trained, and monitored; all effects of the immediate surroundings be minimized; the effects of psychological factors be minimized; and an appropriate grade standard (one that actually allows the graders to function as analytical instruments) be used. Otherwise the procedure may not be objective, and the results may not hit the bull's-eye (ie, be accurate).

Fantastic Organic Food Facts

Fantastic Organic Food Facts

Get All The Support And Guidance You Need To Be A Success At Utilizing Organic Foods. This Book Is One Of The Most Valuable Resources In The World When It Comes To Getting The Right Information About Eating Healthy With Organic Food.

Get My Free Ebook


Post a comment