Sensory evaluation in the fishing industry can be divided into three main categories:
- assessment of whole fish (quality index method)
- assessment of raw fillets
- evaluation of cooked fillets
Sensory evaluation of whole fish
In Europe, the most common method of sensory evaluation of whole fish is the so-called European Union classification, which is shown in the EU Directive from 1976 (No. 103/76, last amended by EU Regulation No. 91/493).
There are three categories in the European Union classification:
E (extra), A and B and then discarded or unfit for human consumption below B.
This classification of whole fish is decades old and provides rather limited information on the condition of the raw material as quality characteristics may conflict. A characteristic of quality classification is that the fish is classified into certain quality categories according to a variety of quality characteristics. This method is very fast but gives rather limited information about the condition of the raw material.
Quality characteristics can also conflict and it is difficult to classify unless the assessor is highly trained. If quality characteristics conflict, the evaluation of the gills (smell and appearance) should be used, as the gills best indicate the freshness of the fish.
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| Color of gills after different storage times |
Freshwater classification of the European Union: White fish: Cod, saithe, haddock, halibut, plaice, redfish, hake and ling
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| EU fresh white fish classification: Cod, saithe, haddock, haddock, plaice, redfish, hake and ling |
Sensory evaluation of whole fish - the quality index method
In recent years, interest in the QIM quality index method has increased in Europe. There is some experience with the use of the quality index method in this country, especially regarding people's training. The Fish Processing Handbook Sensory assessment of fresh fish published by the Fisheries Research Institute in 1995 shows a quality index method for four fish species. A handbook was also published in 2001 Sensory assessment of fresh fish, where the quality index method for 12 fish species and visual material is shown. This guide is available in 11 languages.
The sensory evaluation method used for the evaluation of whole fish is called the quality index method, which means that each quality factor (eg color and odor of the gill and release) is recorded separately and given a rating, from 0 to 3 or 0 to 2, depending on the weight. of the episode. These ratings are then combined into an overall rating, the so-called quality index.
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| The quality factor follows the linear storage time in ice during normal storage, so it is possible to use the information for production control. |
Organized sensory evaluation of raw materials is a very powerful control tool, both in quality and production management of fish processing companies.
Information on the freshness of fish sold in fish markets will be more important as trade in fish increasingly takes place without the buyer inspecting the product before purchase.
The quality index method has several undoubted advantages:
- The assessor must evaluate all quality factors (he cannot decide for himself which factors are important)
- As a sensory evaluation method, it approaches being objective as it is accompanied by instructions and visuals
- It can be used to estimate the remaining shelf life of the fish and to use information in production management
- It is very suitable for teaching unfamiliar people to appreciate fish
- It is very suitable for coordinating and training assessors.
Rating level for the assessment of frozen cod and haddock according to the quality index method:
Sensory evaluation of raw fillets
For more than a decade, five-point rating levels have been used in the quality assessment of fillets in the quality control of cold stores. The table below shows the grade level for the quality classification of fillets, where the quality factors color, smell and texture are assessed and the grades are given as good, good, fair, worrying and unsuitable. Sometimes figures have been linked to the judgments, ie. the numbers 1 to 5 but it does not matter whether the grade 5 has meant good and the grade 1 inappropriate or vice versa.
Sensory evaluation of cooked fillets
Abroad, when cooking fillets, it is customary to boil them and smell them boiled and then taste them. Many cold stores in Iceland have now started to evaluate cooked fillets, especially those that process fish on the consumer market. Sensory evaluation of boiled fish is based on a British rating developed at the Torry Institute in Aberdeen, Scotland. This rating level ranges from 10, which is given for completely fresh fish and down to 3. It is considered unreasonable to have descriptions below 3, as the fish has then become unfit for consumption.
Rating level for assessing the freshness of boiled (lean) fish such as cod, haddock and saithe:
In quality control, people might find it more convenient to evaluate after five levels of rating, but a suggestion for it is below. This grade level has been used in courses and in the training of foremen and quality managers and has proven to be good.
Five-point rating for the taste and smell of boiled haddock, cod and saithe:
