Die Qualitäts-Index-Methode (QIM), ein verlässliches Instrument zur sensorischen Bewertung der Frische von Fisch

Oehlenschläger, Jörg (2004) Die Qualitäts-Index-Methode (QIM), ein verlässliches Instrument zur sensorischen Bewertung der Frische von Fisch. Informationen für die Fischwirtschaft aus der Fischereiforschung, 51(1), pp. 27-31.

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Abstract

Fish research institutes in Europe have made considerable effort in developing rapid, objective sensory methods for evaluation of fish freshness. The Quality Index Method(QIM) has been recommended for a European initiative regarding standardisation and harmonisation of sensory evaluation of fish. QIM-schemes have been developed for various common European fish species. Research has now provided the industry with a convenient, objective and powerful tool for measuring freshness of fish kept in ice Further research is needed to evaluate the applicability of QIM for fish handled, stored and processed under different conditions. However, for progress and development of QIM it is now very important that the fish sector implements QIM in fish auctions and the quality management system of the fish processing plants.

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