1. Fishers’ Training Material Cold Chain Quality Management - 4
Fishers’ Training Material Cold Chain Quality Management - 4. Reduce physical, Organoleptic (Sensory) and Nutritional Losses
Activity Code: O4-A2 Developed by Ege University

2. Fishers’ Training Material Course Training material
SeaofSkills
Course Training material
Cold Chain Management 4
4. Reduce physical, ORGANOLEPTIC (SENSORY) AND NUTRITIONAL LOSSES
Training material

3. Thematic training sections
With food safety becoming a critical issue of great concern in the world, the determination and evaluation of fish freshness has become much more significant in research and development. Sensory evaluation is a scientific discipline used to analyze and interpret the characteristics of food as perceived by the senses of sight, smell, and taste (related to colour, odour, and texture of food).
But directly related to the consumers choice .
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4. Training provider: Sea of Skills Project
Why important ?
Sensory evaluation as a conventional and useful tool has found a wide range of applications in fish freshness evaluation and interpretation as perceived by experienced and trained personnel. In this course organoleptic properties and the sensorial losses will be given. The freshness of fish plays an important role in human health and the acceptance by consumers as well as the international fishery trade and the value of the product.
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5. Gain knowledge organoleptic properties and the sensorial losses
Training Objectives
After completion of the training session trainees are expected to be able to:
Gain knowledge organoleptic properties and the sensorial losses
What are indicators for shelf life of fresh fish
Learn to identify sensorial effects in cool storage
Traanees will learn sensorial analyses techniques
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6. 4. Reduce physical, ORGANOLEPTIC (SENSORY) AND NUTRITIONAL LOSSES
It is well known that freshness is one of the most critical qualities of fish. Choosing the effective and accurate methods for the freshness of fish quality evaluation is obviously significant in research and industry. The freshnes of fish plays an important role in human health and the acceptance by consumers as well as the international fishery trade. With food safety becoming a critical issue of great concern in the world, the determination and evaluationof fish freshness has become much more significant in research and development.
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7. 4. Reduce physical, ORGANOLEPTIC (SENSORY) AND NUTRITIONAL LOSSES
Sensory evaluation is a scientific discipline used to analyze and interpret the characteristics of food as perceived by the senses of;
Sight
Smell Which are related to colour, odour, and texture of fish.
Taste
Sensory evaluation as a conventional and useful tool has found a wide range of applications in fish freshness evaluation and interpretation as perceived by experienced and trained personnel.
Currently, the commonly used methods of sensory evaluation include the European Union (EU) scheme and Quality Index Method (QIM), which can standardize sensory assessment foreach fish species. The EU scheme based on freshness category (E, A, B/unfit) is normally accepted in the EU countries.
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8. 4. Reduce physical, ORGANOLEPTIC (SENSORY) AND NUTRITIONAL LOSSES
Sensory methods
Sensory evaluation is defined as the scientific discipline used to evoke, measure, analyze and interpret reactions to characteristics of food as perceived through the senses of sight, smell, taste, touch and hearing. But in food industry sense of hearing is not suitable.
Quality attributes can be detected by sensorial tests but advances analysis are being made in the development of instruments that can measure individual quality changes. X
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9. 4. Reduce physical, ORGANOLEPTIC (SENSORY) AND NUTRITIONAL LOSSES
Instruments capable of measuring parameters included in the sensory profile are the Instron and Bohlin Rheometer, used for measuring texture and other rheologic properties. Microscopic methods combined with image analysis are used to assess structural changes, and the " electronic nose" is used to evaluate odour profile by using different sensors.
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10. 4. Reduce physical, ORGANOLEPTIC (SENSORY) AND NUTRITIONAL LOSSES
Scientifically, the process can be divided into three steps:
detection of a stimulus by the human sense organs
evaluation and interpretation by a mental process
response of the assessor to the stimuli.
Variations among individuals in the response of the same level of stimuli can vary and can contribute to a inconclusive result of the test. People can, for instance, differ widely in their response to colour (eg.,colour blindness) and also in their sensitivity to chemical stimuli.
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11. 4. Reduce physical, ORGANOLEPTIC (SENSORY) AND NUTRITIONAL LOSSES
Sensory process
It is very important to be aware of these differences when selecting and training judges for sensory analysis. Interpretation of the stimulus and response must be trained very carefully in order to receive objective responses which describe features of the fish being evaluated. It is very easy to give an objective answer to a question such as whether or not the fish in rigor, but more training is needed if the assessor has to decide whether the fish is in post or pre-rigor.
Subjective assessment, where the response is based on the assessor's preference for a product, can be applied in the fields like market research and product development where the reaction of the consumer is needed. Assessment in quality control must be objective.
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12. 4. Reduce physical, ORGANOLEPTIC (SENSORY) AND NUTRITIONAL LOSSES
Sensory methods
The analytical objective test used in quality control can be divided into two groups: discriminative and descriptive tests.
Discriminative testing is used to determine if a difference exists between samples (Triangulation test, ranking test).
*Descriptive tests are used to determine the nature and intensity of the differences (profiling and quality tests).
*Directly related to consumer
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13. 4. Reduce physical, ORGANOLEPTIC (SENSORY) AND NUTRITIONAL LOSSES
In Europe today, the most commonly used model for quality assessment in the inspection service and in the fishing industry is the EU scheme, introduced in the council decision No. 103/76 January 1976.
There are three quality levels in the EU scheme, E (Extra), A, B where E is the highest quality and below B is the levelwhere fish is discarded for human consumption.
The EU scheme is commonly appliedin EU countries for sensory assessment.
There is, however, still some discrepancy as the scheme does not take into account the differences between speciesit only uses general parameters. A suggestion for renewal of the EU scheme can be seen in the Multilingual Guide to EU Freshness Grades for Fishery Products, where special schemes for whitefish, dogfish, herring and mackerel are developed.
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14. 4. Reduce physical, ORGANOLEPTIC (SENSORY) AND NUTRITIONAL LOSSES
A new method, the Quality Index Method (QIM) originally developed by the Tasmanian Food Research unit is now used by the Lyngby Laboratory for fresh and frozen cod, herring and saithe. In the Nordic countries and Europe it has also been developed for redfish, sardines and flounder.
Also apps for IOS and Android were developed in 2011
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15. 4. Reduce physical, ORGANOLEPTIC (SENSORY) AND NUTRITIONAL LOSSES
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16. 4. Reduce physical, ORGANOLEPTIC (SENSORY) AND NUTRITIONAL LOSSES
Sensory quality control is often done by assessors persons either at the fish market when buying fish or at quality inspection.
The experience of these persons allows them to grade the fish. Starting as a fish inspector it is not necessary to know all the different methods of sensory assessment described in textbooks, but some of the basic principles must be known.
The assessor must be trained in basic tastes, the most common fish taste and must learn the difference between off- flavour and taints. This knowledge can be provided in a 2- day basic training course.
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17. 4. Reduce physical, ORGANOLEPTIC (SENSORY) AND NUTRITIONAL LOSSES
In bigger companies and for experimental work a further training of a sensory panel is necessary in order to have an objective result. A laboratory panel must have 8-10 members, and the training and testing of panel members must be repeated regularly.
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18. 4. Reduce physical, ORGANOLEPTIC (SENSORY) AND NUTRITIONAL LOSSES
Training of assessors
Training of assessors for sensory evaluation is necessary in almost all sensory methods. The degree of training depends on the difficulty and complexity of the assessment. For example for profiling, a thorough training with the presentation of a large range of samples is necessary in order to obtain proper definitions of the descriptors and an equal use of the scoring system. But to check the freshness of the fish necessary attributes can be concluded as follows due to the QIM technique;
General appearance
Eyes condition
Gills condition
Flesh Colour
Blood
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19. Fish Freshness Tips
Eyes: The eyes of your fish should be bright and clear. If the eyes have faded and look dull then this suggests the fish has been here a while. It may still be safe to eat, but it probably isn't going to taste as good as the others.
Shine: A healthy and fresh fish should be shiny and look metallic and clean – just like you'd expect the scales to look when it was alive. If it looks dull and patchy then this is again not as fresh.
Smell: A fresh fish will smell like clean water or salt water, or it may smell briny. If it smells really bad on the other hand then it will probably taste pretty bad too.
Gills: The gills of a fish should be bright crimson and not dark red or brick colored which will happen with age.
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20. 4. Reduce physical, ORGANOLEPTIC (SENSORY) AND NUTRITIONAL LOSSES
Structured scaling gives the panelist an actual scale showing several degrees of intensity. A few detailed attributes are chosen, often based on work from a fully trained descriptive panel. Descriptive words must be carefully selected, and panelists trained so that they agree with the terms and criterias. Objective terms should be preferred to subjective ones.
***Trainings on panel attenders are necessary
Panel partners should know the Fish Spoilage warning signs !!!
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21. 4. Reduce physical, ORGANOLEPTIC (SENSORY) AND NUTRITIONAL LOSSES
If possible, standards should be included at various points of the scale. Like trying the salt sensibility of the panelists by using increased concentration of salt content in training period. This can easily be done with different concentrations of salt to determine the thoung sensibility of the panelists but might be more difficult with conditions such as degree of spoilage and other volatile compounds.
Sensory changes, and an overall impression of odour, flavour and texture is thus evaluated in an integrated way.
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22. 4. Reduce physical, ORGANOLEPTIC (SENSORY) AND NUTRITIONAL LOSSES
Facilities
The facilities required for sensory evaluation is described in main text on sensory evaluation.
The minimum requirement for evaluation is a preparation room and a room where the samples are served. The rooms should be well ventilated and provided with good lighting. There must be enough space on the tables for inspection of raw samples of fish.
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23. To choose the right method
Goal is to match the right test with the right question
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24. Principles of Good Practice
Facilities should be well designed
White or off-white color
Lighting should be controlled
There should be good ventilation
Samples should be prepared properly
Temperature should be controlled and the same for all samples
Volume served should be equal for all samples
Samples should be served at equivalent shelf-life or time since cooking/preparation
Experimental Design Considerations
Samples should be labeled with random 3-digit codes to avoid bias
Samples should be served in random or counterbalanced order
Counterbalanced order means that if 2 samples are served, half of the subjects receive one sample first and the other half receive the other sample first
Counterbalancing takes into account order effects
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25. Training material

26. Experts for freshness working for consumers
Lab for experts
Experts for freshness working for consumers
Lab for consumers
Trained consumers to determine the freshness
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27. Question & Answer
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