A. Rachidi et al., FRESHNESS EVALUATION IN MARINE FISH PRODU CTS .1. INTEREST AND LIMITSOF ORGANOLEPTIC AND CHEMICAL FACTORS, Revue de Medecine Veterinaire, 146(5), 1995, pp. 327-332
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.