Seafood Sensory Information
INDUSTRY AND RESEARCH LINKS
Assessment of Fish Quality - FAO
Automated Sensory Procedures for shrimp* 8 p. - U. of Florida
Danish Institute for Fisheries Research - Publications
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* 33 p. - CODEX
Institute of Food Technologists Annual Meeting Abstracts on Seafood Sensory Research
Organoleptic Evaluations and Product Specification Lists (RTF file, Use Shift-Click to download) for use with Sensory Evaluation of Fishery Products with Potential Scombroid Toxin Log (RTF file, Use Shift-Click to download) - Southeastern Fisheries Assoc.
Post-pasteurization Color and Texture Models for Surimi Seafood (Abstract) - IFT
Quality Index Method - QIM Eurofish
Resource Guide: Product Development/Sensory Analysis* - UC Coop. Extension
Sensory as a Freshness Indicator - Peter Howgate
Sensory Assessment of Fish Quality - Torry Advisory Note
Sensory and Instrumentally Measured Quality of Farmed Fish (Abstracts) - Nordic Association of Agricultural Scientists
Sensory Evaluation Short Course Photo Highlights 2004 - UC Davis/NFI/USDC SIP/US FDA
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
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
2008
May 6-8 Sensory Evaluation Short Course on carbon monoxide treated tuna and mahi and canned and pouched tuna. Co-sponsored by California Sea Grant Extension Program, and NOAA-SIP in cooperation with US FDA and Jim Barnett. Contact: Pamela Tom E-mail: pdtom@ucdavis.edu - Announcement and Registration Form
On-going Programs:
Applied Sensory
Evaluation Certificate Program for Distance Learners - UC Davis
National Fisheries Institute - Contact: Barbara Blakistone, Ph.D.
Short Courses (extensive listing of
upcoming sensory courses) - Ohio State U.
Shrimp School - U. Florida
Torry System - Sea Fish
Tragon Workshop Series
USDC Seafood Inspection
Program USDC Sensory Course Information (brochure)* 2 p. -
USDC/NOAA
UNIVERSITY SENSORY SCIENCE CENTERS
Consumer Testing Center - U. Maine
Food and Brand Lab - U. Illinois
Sensory Analysis Center - Kansas State U.
Sensory Analysis Laboratory - U. Wisconsin, Madison
Sensory Center - U. Minnesota
Sensory Evaluation Center - Mississippi State U.
Sensory Science Center - Ohio State U.
Sensory Science Laboratory - Oregon State U.
CONSULTANTS
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.
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Updated: 04/07/08 Update Log |
Pamela D. Tom,
SeafoodNIC Director Sea Grant Extension Program |
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