FRESHNESS EVALUATION IN MARINE FISH PRODU CTS .1. INTEREST AND LIMITSOF ORGANOLEPTIC AND CHEMICAL FACTORS

This paper describes the results obtained during the investigation of 108 samples of marine fishes belonging to the most current species. Al l samples were submitted to organoleptic factors and to chemical analy sis (ABVT, histamine). Analysis were performed with samples maintained at ambient temperature during 32 hours. The results demonstrated that the fishes reached to threshold of reject after 8 hours. The experime ntal data showed a linear correlation between the level of alteration and both ABVT and histamine concentrations. However this linear relati on appears in two phases before and after the threshold of reject. Fin ally our experiment underlines the interest and limits of each criteri a.