Sensory assessment schemes - seafood - Seafish

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3.0. QIM Schemes The following pages include QIM sensory assessment schemes for a variety of species. These are taken from schemes published by various authors. 29
3.1. Quality Index Method (QIM) Scheme for Cod Quality Parameter Description Score Appearance Skin Bright, Iridescent pigmentation 0 Rather dull, becoming discoloured 1 Dull 2 Stiffness In rigour 0 Firm, elastic 1 Soft 2 Very soft 3 Eyes Cornea Clear 0 Opalescent 1 Milky 2 Form Convex 0 Flat, slightly sunken 1 Sunken, concave 2 Pupil Black 0 Opaque 1 Grey 2 Gills Colour Bright 0 Less Coloured, becoming discoloured 1 Discoloured, brown spots 2 Brown, discoloured 3 Odour Fresh, seaweedy, metallic 0 Neutral, grassy, musty 1 Yeast, bread, beer, sour milk 2 Acetic acid, sulphuric, very sour 3 Mucus Clear 0 Milky 1 Milky, dark, opaque 2 Flesh, fillets Colour Translucent, bluish 0 Waxy, milky 1 Opaque, yellow, brown spots 2 Blood Colour Red 0 Dark red 1 Brown 2 Quality Index 0-23 30
Page 1 and 2: Sensory assessment scoresheets for
Page 3 and 4: 3.4 Quality Index Method (QIM) Sche
Page 5 and 6: 2.0 TORRY SCORESHEETS The following
Page 7 and 8: 2.2. Texture Profile Initial Charac
Page 9 and 10: Cod - Cooked Fish Score Odour Flavo
Page 11 and 12: Haddock - Cooked Score Types of Fla
Page 13 and 14: Cooked Flatfish Score Flavour Odour
Page 15 and 16: Hake - cooked Score Odour Flavour T
Page 17 and 18: Mackerel - cooked Score Flavour and
Page 19 and 20: Herring - cooked score Odour Flavou
Page 21 and 22: 2.10. Trout Score Sheet Trout - Raw
Page 23 and 24: Shrimp - cooked Score Cooked Odours
Page 25 and 26: 2.13. Nephrops shell-on tails Nephr
Page 27 and 28: 2.14. Cooked squid Score Cooked fla
Page 29: 2.16 Simple scoring system for smok
Page 33 and 34: 3.3. Quality Index Method (QIM) Sch
Page 39 and 40: 3.9 Quality index Method (QIM) Sche
Page 41 and 42: 3.11 Quality Index Method (QIM) Sch
Page 43 and 44: 3.13 QIM scheme for raw, gilthead s
Page 45 and 46: 3.15 QIM scheme for fillet from tha
Page 47 and 48: 3.17 QIM scheme for frozen headed a
Page 49 and 50: 3.19 QIM scheme for cuttlefish (Sep
Page 51 and 52: 3.21 QIM scheme for red mullet and
Page 53 and 54: 3.23 Sensory assessment score for c
Page 55 and 56: 4. Estimated Remaining Shelf Life u
Page 57 and 58: Coley Quality Index = 1,040 x days
Page 59: Sole Quality Index + 1,85 x days in

Sensory assessment schemes - seafood - Seafish

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