Seafood Sensory Information
INDUSTRY AND RESEARCH LINKS
Assessment of Fish Quality - FAO
Automated Sensory Procedures for shrimp* 8 p. - U. of Florida
Effective Freshness Measurement Webinar (April 20, 2010) notes from Peter
Howgate* 21 p. - hosted by the Sea Fish Industry Authority - Seafood Information
Network, UK
Electronic Nose Odor Evaluation of Salmon Fillets Stored at Different Temperatures*
10 p. - Florida Sea Grant
Freshness, Quality and Safety in Seafoods (Word File, 32 p.) - Flair-Flow Europe
Guidance on Sensory Testing and Monitoring of Seafood for Presence of Petroleum Taint Following an Oil Spill*
121 p. - NOAA/NMFS
Guidelines for
the Sensory Evaluation of Fish and Shellfish in Laboratories (Appendix II: Draft) - FAO
Organoleptic Evaluations and Product Specification Lists for use with Sensory Evaluation of Fishery Products with Potential Scombroid Toxin Log - Southeastern Fisheries Assoc.
Quality Index Method - QIM Eurofish
Resource Guide: Product Development/Sensory Analysis (2005)* 4 p. - UC Coop. Extension
Selection and Training of Assessors by Peter Howgate
(2010)* 5 p.
Sensory Analysis, ORA Laboratory Manual* 15 p. - FDA
Sensory as a Freshness Indicator - Peter Howgate
Sensory Assessment of Fish Quality - Torry Advisory Note
Sensory Methods for Fish Inspection and Quality Assurance* 7 p. - UN Industrial Development Organization
Standardization of the Ammonia Electrode Method for the Evaluation of Seafood Quality by Correlation to Sensory
Analysis - USDC/NOAA
Statistical Analysis of Sensory Freshness Data by Peter Howgate (2010)* 8 p.
Testimony on Inspection of Seafood Products by Dr. Michael Friedman
(1996) - FDA
INSTITUTIONAL AND RETAIL LINKS
How Do You Know a Nice Fish When You Meet One? - "Simply Seafood"
The Nose Knows When Your Seafood Isn't Fresh - "Seafood Business"
TRAINING
2011
Oct. 12-13 Sensory Evaluation
Course. Co-sponsored by National Fisheries Institute, NOAA Seafood
Inspection Program, and University of California Sea Grant Extension
Program, Long Beach, CA Contact: Barbara Blakistone Phone: (703) 752-8887
E-mail: Bblakistone@nfi.org Web Site
Oct. 19-20 Seafood Sensory Workshop (Cod, pollock and flounder will be the
main species of focus). NOAA, NMFS, 7600 Sand Point Way, NE, Seattle, WA
Contact: Cory Bell Phone: (206) 323-3540 E-mail: cbell@spa-food.org
On-going Programs:
National Fisheries Institute - Contact: Barbara Blakistone, Ph.D.
Seafood Products Association
Shrimp School - U. Florida
Torry System - Sea Fish
USDC Seafood Inspection
Program
USDC/NOAA Sensory Course Information (brochure)* 2 p.
SEAFOOD SENSORY EVALUATION EXPERT CONSULTANTS
Barnett Consulting
Reilly & Cosham Seafood Consulting
Throm's Seafood Consulting Service
* Acrobat Reader required
These links are provided for your information. No endorsement of
products or services is intended, nor is criticism implied of similar products
which are not mentioned.
 |
Updated: 08/01/11 Update Log |
Pamela D. Tom, SeafoodNIC Director Sea Grant Extension Program |
Mailing List |  |