Sensory properties


The best way to evaluate freshness and quality of fish (and other foods) is to use sensory evaluation. We use vision, smell, taste and touch to evaluate the quality of fish. We can see faults like blood spots, bones and worms but colour and texture of fillets also give us some idea about the freshness. Touch is mainly used to test the texture of the fish muscle, e.g. by pressing a finger to the muscle to check if it is still firm. Smell of both raw and cooked fish is also of importance. We are very sensitive towards various chemicals that are produced when fish spoils like some sulphur compounds and nitrogenous substances. We can also learn to recognise smell which is characteristic for fresh fish. 

It is much easier to recognise signs of spoilage from whole fish than fillets. Today, almost all fish is sold filleted so when buying fish one has to try to evaluate the freshness with vision only before buying.

Further information about sensory properties of fish:

Evaluation of the quality of raw fillets

Flavour and odour of cooked fillets



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