Quality & quality changes in fresh fish FAO Fisheries technical paper Series, Vol. 348

This training manual and reference textbook, is a review of the state of the art of quality and quality changes in fresh fish. It focuses on: post mortem changes, quality changes and shelf life of chilled fish, improved fish handling methods both at artisanal and industrial levels and assessment of fish quality by sensory, chemical, physical and microbiological methods. It is complemented with a chapter on the assurance of fresh fish quality that is an introduction into HACCP (Hazard Analysis Critical Control Point). The document is complemented with appendixes containing practical information on how to conduct assessment tests and tables currently used in sensory quality assessment of fish in Europe.