Documente Academic
Documente Profesional
Documente Cultură
Contents
1.0
Introduction............................................................................................................... 3
2.0
TORRY SCORESHEETS ........................................................................................... 4
2.1. Definitions of some terms used in sensory assessment of fish....................... 5
2.2. Texture Profile....................................................................................................... 6
Initial Characteristics ...................................................................................................... 6
Secondary Characteristics ............................................................................................. 6
2.3. Freshness Score Sheet For Iced Cod ................................................................. 7
Cod - Raw Fish .............................................................................................................. 7
Cod - Cooked Fish ......................................................................................................... 8
2.4. Freshness Score Sheet for Haddock .................................................................. 9
Haddock - raw ................................................................................................................ 9
Haddock - Cooked ....................................................................................................... 10
2.5. Freshness Score Sheet for Iced Flatfish........................................................... 11
Raw fish ....................................................................................................................... 11
Cooked Flatfish ............................................................................................................ 12
2.6. European Hake:................................................................................................... 13
Raw Hake .................................................................................................................... 13
Hake - cooked .............................................................................................................. 14
2.7. Mackerel Scoring Scales .................................................................................... 15
Raw fish ....................................................................................................................... 15
Mackerel cooked ....................................................................................................... 16
2.8. Iced Herring ......................................................................................................... 17
Raw Herring ................................................................................................................. 17
Herring - cooked........................................................................................................... 18
2.9. Salmon ................................................................................................................. 19
Salmon - Raw Fish....................................................................................................... 19
Salmon - Cooked Fish.................................................................................................. 19
Cold smoked Salmon - Freshness ............................................................................... 19
2.10. Trout Score Sheet ............................................................................................... 20
Trout - Raw Fish........................................................................................................... 20
Trout cooked flavour ................................................................................................. 20
2.11. Shrimp Scoresheet - Pink and Brown ............................................................... 21
Raw.............................................................................................................................. 21
Shrimp - cooked ........................................................................................................... 22
2.12. Cooked Scallops ................................................................................................. 23
2.13. Nephrops shell-on tails ...................................................................................... 24
Nephrops - raw............................................................................................................. 24
Nephrops - cooked....................................................................................................... 25
2.14. Cooked squid ...................................................................................................... 26
2.15 Cold Storage Deterioration ................................................................................... 27
2.16 Simple scoring system for smoked fish ........................................................... 28
3.0. QIM Schemes .......................................................................................................... 29
3.1. Quality Index Method (QIM) Scheme for Cod ................................................... 30
3.2. Quality Index Method (QIM) Scheme for Haddock ........................................... 31
3.3. Quality Index Method (QIM) Scheme for Redfish ............................................. 32
1
3.4
3.5
3.6.
3.7
3.8
3.9
3.10
3.11
3.12
3.13
3.14
3.15
3.16
3.17
3.18
3.19
3.20
3.21
3.22
3.23
3.24
4.
1.0 Introduction
Using the appearance and/or properties of raw seafood enables the freshness quality to be
determined i.e. freshness quality measurement.
Sensory assessment relies on using the appearance, odour and texture of the seafood to
derive an overall score.
Several sensory assessment methods have been used in the UK over the past 30 years.
These include the Torry Sensory Assessment scheme, the European E-A-B scheme and
the Quality Index Method. Although there are variations in how these schemes work, they
all rely on using the physical characteristics of raw seafood to determine a score or rating
indicating the freshness quality of the seafood. In Torry and QIM the score is used to
estimate the days on ice of the seafood and (QIM only) estimate the remaining shelf-life.
All the schemes have been developed using seafood that has been produced according to
good manufacturing practice (i.e. held in melting ice since capture). This makes it possible
to identify seafood that shows atypical characteristics or which appears to have spoiled
more quickly than expected, which can be linked to poor practices such as high
temperature spoilage, inadequate icing etc.
This document provides copies of available Torry Assessment and QIM schemes. It will be
updated when additional schemes become available.
2.1.
Seaweedy
Fresh, sharp, clean odour associated with the seaside. May be qualified by 'stale'
which is the odour of slightly rotten seaweed.
Shellfish
The odour of fresh bivalve shellfish when freshly gathered. Similar to seaweedy
and marine but a more rounded and richer odour.
Neutral
Caprylic
Milky
The odour or flavour of fresh milk. Sweetish and slightly creamy. Not the flavour of
sterilised or tinned milk.
Peppery
The odour or flavour of freshly ground pepper. Not the irritant action
Metallic
'Old boots'
Marine
Mealy
Nutty
Rancid
Aromatic
Acrid
Blown oil
Green plant
Citric
Curry
Butterscotch
Butyric acid
Acetic acid
Lactic acid
Tallowy
Garlic
Chloroform
An anaesthetic-like odour
Musty
Bready
Beery
A brewery odour
Grassy
Fresh-cut grass
Fruity
Wateriness
Firmness
Springiness
Secondary Characteristics
Response to the properties of the material after chewing a few times:
Property of separating into filamentous structural elements
Fibrousness
Smoothness
not fibrous
long fibres
Toughness
Succulent
Other
2.3.
Eyes
Bulging, convex lens,
black pupil, crystalclear cornea
Skin
Bright, welldifferentiated colours,
glossy, transparent
slime.
10
Appearance
Gills
Odour
Initially very little odour
increasing to sharp,
iodine, starchy, metallic
odours changing to
less sharp seaweedy,
shellfish odours.
Score
10
Loss of brilliance of
colour
Slight loss of
brightness of blood.
Loss of differentiation
and general fading of
colours; overall
greyness. Opaque and
somewhat milky slime.
Waxy appearance of
the flesh, reddening
around the kidney
region. Cut surfaces of
the belly flaps brown
and discoloured.
Loss of brightness,
some browning.
Some discoloration of
the gills and cloudiness
of the mucus.
Some opacity,
reddening along
backbone and brown
discoloration of the
belly flaps
Odour
Flavour
Score
Watery, metallic,
starchy. Initially no
sweetness but meaty
flavours with slight
sweetness may
develop.
Shellfish, seaweed,
boiled meat, raw
green plant.
Sweet and
Loss of odour, neutral characteristic flavours
but reduced in
odour
intensity.
Wood shavings,
wood sap, vanillin.
10
10
Neutral
Succulent, fibrous.
Initially firm going
softer with storage.
Appearance originally
white and opaque
going yellowish and
waxy on storage.
Condensed milk,
caramel, toffee-like.
Insipid
2.4.
Haddock - raw
Score
Eyes
Skin
10
Slight flattening or
plane, loss of brilliance.
Loss of brilliance of
colour
Slight loss of
brightness of blood.
Gills
Appearance
Glossy, bright red or
pink mucus
Loss of differentiation
and general fading of
colours; overall
greyness. Opaque and
somewhat milky slime.
Waxy appearance of
the flesh, reddening
around the kidney
region. Cut surfaces of
the belly flaps brown
and discoloured.
Some opacity,
reddening along
backbone and brown
discoloration of the
belly flaps
Loss of brightness,
some browning.
Some discoloration of
the gills and cloudiness
of the mucus.
Malty-bready, sharp,
e.g. Pepper, lemons.
Rotten vegetables,
fruity faecal, sulphides,
ammonia, lower fatty
acids
5
Sunken, milky white
pupil, opaque cornea.
Score
10
7
Slightly sunken, slightly
grey pupil, slight
opalescence of cornea.
Odour
Fresh seaweed, sweet,
musty, iodine, sugarysyrupy
Haddock - Cooked
Fatty, sweet/sour.
Rancid, bitter
10
2.5.
Raw fish
SCORE
10
GENERAL APPEARANCE
FLESH
TEXTURE
Loss of translucency;
Bluish or pinkish white;
Slight waxyness.
Backbone still purple
Loss of slime
but no grittiness
Slight grittiness
Grittiness
towards the tail
Marked general
grittiness
11
SCORE
10
Cooked Flatfish
Score
Flavour
Odour
Texture
10
Sour or bitter
Nauseating
12
Eyes
Gills
Skin
Flesh
Odour
Texture
Flat or slightly
convex; slightly
grey pupil
Red, slight
bleaching
Bright, clear
colours
Slight
translucency; no
reddening along
backbone
Seaweedy; lack of
odour
Slightly soft,;
smooth skin
Loss of
brightness; cloudy
slime
Slightly opaque;
no reddening
along backbone
Flat or slightly
sunken; slightly
cloudy
Pink; some
discoloration and
bleaching
Loss of
brightness; cloudy
slime
Slightly opaque;
no reddening
along backbone
Malty; musty;
grassy; oily
Soft; slight
grittiness of the
skin
Slightly sunken;
slightly cloudy
Pink; bleached
discoloration
Discoloured slime
on head
Opaque; slight
reddening along
backbone
Oily; grassy;
slightly sour;
leathery
Soft; grittiness of
skin
Sunken; cloudy
Yellow slime on
head
Opaque; slight
reddening along
backbone
Sour sink;
leathery;
composted grass
Soft; grittiness of
skin
Sunken;
collapsed; cloudy
Bleached with
thick discoloured
slime
Yellow slime on
head and body;
flesh shrinking
around head
Opaque; slight
reddening along
backbone
Very soft;
grittiness of skin
13
Hake - cooked
Score
Odour
Flavour
Texture
Seaweedy
Sweet; meaty
Dry; mealy
Dry; crumbly
Musty, neutral
Ammoniacal; faecal
Sour; bitter
14
2.7.
Raw fish
SCORE
SKIN AND BODY
10
9
8
APPEARANCE
EYES
4
3
SCORE
10
GILLS
GILL ODOUR
15
7
Dull muddy odours, musty,
mousy, malty, cardboard,
linseed oil, cod liver oil,
biscuits, blood
Stale odours as above, also
butterscotch, wet cardboard,
wet dogs
Mackerel cooked
Score
Odour
Flavour
Sulphides, burnt/acrid,
rotten meat, vomit
16
2.8.
Iced Herring
Raw Herring
Appearance
Score
Odour
texture
Appearance of
Belly Walls
Score
Eyes
Gills
Skin
Flesh
10
Bright colours,
iridescent, few loose
scales.
No belly burst
10
Loss of stiffness,
still firm, smooth.
No belly burst.
Slight translucency,
slight discoloration of
belly flaps.
Oily, musty,
leathery, slight
sulphide.
Loss of stiffness,
slight softening,
smooth.
No belly burst or
very slight belly
burst.
Oily, musty,
sulphide, slightly
sour.
8
Flat, slightly convex,
slightly cloudy
7
Opaque, brown,
discoloured belly flaps
and tail.
Opaque, general
discoloration.
Sweaty, cheesy,
sour sink, byre-like,
rotten fruit.
17
Herring - cooked
score
Odour
Flavour
Texture
Score
10
18
10
2.9.
Salmon
Odour of gills
Marine, shellfish, seaweed,
sharp.
Ammonia
Putrid
Appearance of Eyes
Flat, convex, clear, bright
Flat, clear.
Appearance of Gills
Dark red
Brown, bleached.
Odour
Flavour
Earthy, musty
Musty, sour
Sour, musty
Sour, bitter
Rancid, sweaty
Putrid, nauseating
Description
10
19
2.10.
10
Eyes
Skin
Gills
Appearance
Odour
Weak; traces of
freshly cut grass;
seaweed; slightly
sharp
Some strengthening
of the odours
Shellfish; cut flower
stems; fresh oil;
aromatic
Pink to
reddish/brown
with bleaching
Cardboardy;
aromatic; malty; oily;
acrid
Pink to
reddish/brown;
bleached; slimy
Pink to brown;
bleached; sticky
slime
6
Sunken; grey; slight opacity
5
Description
20
2.11.
Raw
Score
Head
Brown shrimp
body
Connective tissue
Head
Odours
Translucent
Light brown/grey
through transparent
casing
Grey
Brown/dark red
Orange/pink (eggs
turquoise)
Fresh seaweed;
delicate; watery
Slight opacity
towards anterior
Slight greening or
yellowing
Grey/slight mauve
tinge. Pale yellow
ventrally
Duller grey
Darkening
Slight green/yellow
tinge laterally. Pale
yellow ventrally (eggs:
dirty ferrous green)
Seaweed; sweet;
milky; fresh cut
grass; metallic;
iodine
Opacity extended
half way along
flesh from anterior
end which is
beginning to turn
yellow
Blackening
Dark
green/Purple
Green/orange (eggs:
grey/blue)
Tangy / sherbet
lemon; "sharp";
musty-mouldy
leaves; hay
Grey/green/yellow
Green/yellow
All opaque
Yellowing
21
Green/black
Compost; silage;
rotting
vegetables;
humus; muddy;
ditch-water; NH3
Dirty yellow /
brown/orange.
Covered in pale
yellow slime
Urinal; doggy;
amines; byres;
sweaty; NH3
Shrimp - cooked
Score
Cooked Odours
Flavours
Texture
"Characteristic";
milky/sweet
Firm; chewy
Milky-sweet - condensed
milk; fresh urine; mealy;
caramel; malty; mushroom
sheds/dank
Characteristic";
milky/sweet - creamy;
meaty
Chlorine; sweaty;
powder/plaster/cement;
soapy water - clothes
washing; manure; amines;
NH3
22
2.12.
Cooked Scallops
Cooked Flavour
Cooked Texture
Chewy; fibrous;
rubbery
Neutral; musty
Slightly sour
Sour; sweaty;
ammoniacal
23
2.13.
Nephrops - raw
Score
Appearance
Odour
24
Nephrops - cooked
Score
Odour
Milky-sweet, seaweed.
Slightly sulphurous,
characteristic shellfish
Milky, creamy, slight
ammonia
Slight ammonia, loss of
milkiness
Ammonia
Strong ammonia
4
3
Flavour
Intensely sweet,
metallic
Score
Very sweet,
creamy, milky
Sweet
Firm
Slightly soft
Loss of sweetness,
neutral
Sour, off, creamysour
Strong off-flavour,
bitter, very sour
Soft
Very soft
25
2.14.
Cooked squid
Score
10
no sweetness, caramel
neutral
slightly sour
bitter, sulphide
Days in ice
0-1
6-8
8-10
26
13-14
Score
0
1
2
3
4
5
Cold Store
Flavour
Absent
Very slight
Slight
Moderate
Dryness
Very soft
Sloppy, watery
Juicy (equivalent to 3
day old iced unfrozen
fish)
Firm (equivalent to
normal 3 day old iced
unfrozen fish)
Slightly firmer than
normal
Strong
Slightly tough
Very strong
Tough
Ideal Score =
Firmness
Slightly dry
Dry
Extremely dry
Extremely tough
27
2.16
Freshness
Good
(Desirable)
Medium
(Acceptable)
Frozen Appearance:
No freezer burn or ice
crystals on surface
Texture:
Cold smoked fish firm
and elastic
Odour:
fresh, smoky
Drip:
Negligible release of
drip on thawing
Frozen Appearance:
Could have some
freezer burn and a few
ice crystals on surface
Appearance:
Cold smoked fillets less
glossy. Maybe even
less on smoked
defrosted fish
Texture:
Cold smoked fillets less
firm and elastic
Odour:
Slightly stale
Poor
(Unacceptable)
Characteristics of
Frozen Fish
Appearance:
Cold smoked fillets with
no gloss. Gaping of
fillets. Discolouration
especially along lateral
line and on belly flaps.
Possible pink
colouration of fillet
Texture:
Cold smoked fillets soft
and inelastic
Odour:
Stale, rancid or putrid
Thawed Appearance:
Similar to chilled fish
Thawed Appearance:
Similar to chilled fish
Thawed Texture and
Odour:
Similar to chilled fish
Drip:
Noticeable release of
drip on thawing
Frozen Appearance:
Obvious freezer burn
with large quantities of
ice crystals on surface
Thawed Appearance:
Similar to chilled fish
Thawed Texture and
Odour:
Similar to chilled fish
Drip:
Copious quantities of
drip released on
thawing
28
Cooked Eating
Qualities
Chilled Fish Flavour:
Mild, fresh smoky
flavours
Sweet flavours
Flavour characteristic of
species
Not strongly salty
Frozen Fish Flavour:
As above
No cold storage flavour
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 Parameter
Appearance
Skin
Stiffness
Eyes
Cornea
Form
Pupil
Gills
Colour
Odour
Mucus
Flesh, fillets
Colour
Blood
Colour
Description
Bright, Iridescent pigmentation
Rather dull, becoming discoloured
Dull
In rigour
Firm, elastic
Soft
Very soft
Clear
Opalescent
Milky
Convex
Flat, slightly sunken
Sunken, concave
Black
Opaque
Grey
Bright
Less Coloured, becoming discoloured
Discoloured, brown spots
Brown, discoloured
Fresh, seaweedy, metallic
Neutral, grassy, musty
Yeast, bread, beer, sour milk
Acetic acid, sulphuric, very sour
Clear
Milky
Milky, dark, opaque
Translucent, bluish
Waxy, milky
Opaque, yellow, brown spots
Red
Dark red
Brown
Quality Index
30
Score
0
1
2
0
1
2
3
0
1
2
0
1
2
0
1
2
0
1
2
3
0
1
2
3
0
1
2
0
1
2
0
1
2
0-23
3.2.
Quality parameter
Appearance
Skin
Stiffness
Eyes
Cornea
Form
Pupil
Gills
Colour
Odour
Mucus
Flesh, fillets
Colour
Blood
Colour
Description
Bright, iridescent pigmentation
Rather dull, becoming discoloured
Dull
In rigor
Firm, elastic
Soft
Very soft
Clear
Opalescent
Milky
Convex
Flat, slightly sunken
Sunken, concave
Black
Opaque
Grey
Bright
Less Coloured, becoming discoloured
Discoloured, brown spots
Brown, discoloured
Fresh, seaweedy, metallic
Neutral, grassy, musty
Yeast, bread, beer, sour milk
Acetic acid, sulphuric, very sour
Clear
Milky
Milky, dark, opaque
Translucent, bluish
Waxy, Milky
Opaque, yellow, brown spots
Red
Dark red
Brown
Quality Index
31
Score
0
1
2
0
1
2
3
0
1
2
0
1
2
0
1
2
0
1
2
3
0
1
2
3
0
1
2
0
1
2
0
1
2
0-23
3.3.
Quality parameter
Appearance
Skin
Stiffness
Eyes
Cornea
Form
Pupil
Gills
Colour
Odour
Mucus
Flesh, fillets
Colour
Viscera
Solution
Description
Bright, iridescent pigmentation
Rather dull, becoming discoloured
Dull
In rigor
Firm, elastic
Soft
Very soft
Clear
Opalescent
Milky
Convex
Flat, slightly sunken
Sunken, concave
Black
Opaque
Grey
Blood red
Reminds of beef
Reddish areas
Rusty, dark brown
Fresh, seaweedy, metallic
Neutral, grassy, musty
Yeast, bread, beer, sour milk
Acetic acid, sulphuric, very sour
Clear
Milky
Discoloured, rusty, brown, clotted
Translucent, bluish
Waxy, milky
Opaque, yellow, brown spots
Whole
Beginning to dissolve
Viscera dissolved
Quality Index
32
Score
0
1
2
0
1
2
3
0
1
2
0
1
2
0
1
2
0
1
2
3
0
1
2
3
0
1
2
0
1
2
0
1
2
0-23
3.4
Quality
parameter
Skin
Eyes
Gills
Abdomen
Description
Score
Quality
Index
33
0
1
2
0
1
2
0
1
2
3
0
1
2
0
1
2
0
1
2
0
1
2
0
1
2
0
1
2
3
0
1
0
1
2
3
0-24
3.5
Quality parameter
Appearance
Skin
Stiffness
Eyes
Cornea
Form
Pupil
Gills
Colour
Odour
Mucus
Flesh, fillets
Colour
Blood
Colour
Description
Bright, iridescent pigmentation
Rather dull, becoming discoloured
Dull
In rigor
Firm, elastic
Soft
Very soft
Clear
Opalescent
Milky
Convex
Flat, slightly sunken
Sunken
Black
Opaque
Grey
Blood red
Reminds of beef
Reddish areas
Rusty, dark brown
Fresh, seaweedy, metallic
Neutral, grassy, musty
Yeast, bread, beef, sour milk
Acetic acid, sulphuric, very sour
Clear
Milky
Discoloured, rusty, brown, clotted
Translucent, bluish
Waxy, milky
Opaque, yellow, brown spots
Red
Dark red
Brown
Quality Index
34
Score
0
1
2
0
1
2
3
0
1
2
0
1
2
0
1
2
0
1
2
3
0
1
2
3
0
1
2
0
1
2
0
1
2
0-23
3.6.
Quality
parameter
Appearance
Skin
Blood on
Gill cover
Consistency
Belly
Odour
Eyes
Brightness
Shape
Gills
Colour
Odour
Description
Score
Very Shiny
Shiny
Matt
None
Very little (10-30%)
Some (30-50%)
Much (50-100%)
Hard
Firm
Yielding
Soft
Firm
Soft
Burst
Fresh sea odour
Neutral
Slightly secondary odour
Strong secondary odour
Bright
Somewhat lustreless
Convex
Flat
Sunken
Characteristic red
Somewhat pale, on-glossy, opaque
Fresh, seaweedy, metallic
Neutral
Some secondary odour
Strong secondary odour
0
1
2
0
1
2
3
0
1
2
3
0
1
2
0
1
2
3
0
1
0
1
2
0
1
0
1
2
3
0-20
Quality Index
35
3.7
Quality
parameter
Appearance
Eyes
Gills
Flesh, fillets
Description
Score
Quality Index
0
1
2
3
0
1
2
3
0
1
2
3
0
1
2
2
0
1
2
0
1
2
0
1
2
3
0
1
2
3
0
1
2
3
0
1
2
3
0-28
36
3.8
Quality
parameter
Appearance
Skin
(both dark
and white
side)
Mucus
Eyes
Form
Brightness
Gills
Odour
Colour
Mucus
Flesh, fillets
Colour
Description
Score
0
1
2
Quality Index
37
3
0
1
2
3
0
1
2
3
0
1
2
3
0
1
2
3
0
1
2
3
0
1
2
3
0
1
2
3
0-24
3.9
Quality
parameter
Appearance Dark side
Eyes
Gills
Flesh,
fillets
Description
Score
Quality
Index
38
0
1
2
3
0
1
2
3
0
1
2
3
0
1
2
3
0
1
2
0
1
2
0
1
2
3
0
1
2
3
0
1
2
3
0
1
2
3
0-28
White side
Mucus
Texture,
backside
Eyes
Form
Brightness
Gills
Odour
Colour
Mucus
Flesh,
fillets
Colour
Description
Score
0
1
Quality
Index
39
2
3
0
1
2
3
0
1
2
3
0
1
2
3
0
1
2
0
1
2
0
1
2
3
0
1
2
3
0
1
2
3
0
1
2
3
0-28
Skin mucus
Eyes
Eye form
Eye clarity
Gills
Gill odour
Gill colour
Gill mucus
Flesh
texture
Texture
Fins
Fins
Description
Fresh, bright red-orange colours,
metallic/bronze side line, cream-white belly
Less bright, less red-orange, some greyish
discolouration
Dull, greyish, putrefaction colour
Clear, not clotted
Milky, slightly clotted
Yellow, brown, clotted
Convex
Flat, slightly sunken
Sunken
Clear cornea, clear black pupil, clear yellow
border around pupil
Cornea slightly clouded, dull pupil, yellow
border less defined
Milky cornea, milky pupil
Grey or red cornea, grey pupil
Fresh, seaweed, metallic grass
Neutral, metallic, slightly musty
Musty
Sour, rotten, faecal
Bright, red
Less bright, red
Discoloured, yellow spots
Yellow / brown discolouration
No mucus or clear mucus, lamellae slightly
sticky
Milky mucus, lamellae sticky
Yellow brown mucus, lamellae sticky
In rigor
Firm, elastic
Less firm, less elastic
Soft
Bright colours, colours well differentiated
Less bright, colours less differentiated
1
2
0
1
2
3
0
1
2
0 - 22
40
Score
0
1
2
0
1
2
0
1
2
0
1
2
3
0
1
2
3
0
1
2
3
0
White side
Mucus
Texture
Eyes
Pupils
Form
Gills
Colour
Mucus
Odour
Flesh fillet
colour
Colour
Description
Fresh bright, no discolouration
Bright but without shine
Dull, pale, some green discolouration
Dull, purple, green, green spoilage tints
Fresh, bright, no discolouration
Rather matt, wound near the tail is yellow
Yellow / green discolouration at fins and in the
middle
Yellow and purple discolouration
Clear, not clotted
Slightly clotted and milky
Clotted and slightly yellow
Clotted and yellow
Firm, elastic
Less firm
Soft
Very soft
Clear and black, golden rim around the pupil
Rather matt, faint golden rim around the pupil
Matt, opaque pupil, reddish
Milky, grey pupil
Convex
Convex and slightly sunken
Sunken, swollen, eye socket shrunken
Flat, sunken in the middle
Bright, red
Slightly discoloured at the end of the filaments
Discoloured, brown / yellow, grey
Yellowish, brown, grey
No mucus
Milky, clear
Milky, yellow, slightly clotted
Clotted, yellow, brown
Fresh, seaweed
Neutral, oily, grassy, metallic
Musty, yeast, sour milk
Rotten, rancid, sour, sulphurous
Fresh, translucent, bluish, cream
Waxy, milky
Yellow, brownish, discoloured
QIM score
41
Score
0
1
2
3
0
1
2
3
0
1
2
3
0
1
2
3
0
1
2
3
0
1
2
3
0
1
2
3
0
1
2
3
0
1
2
3
0
1
2
0 - 29
Flesh
Slime /
mucus
Elasticity
Odour
Odour
Eyes
Clarity
Shape /
Form
Gills
Colour
Odour
Description
Very bright
Bright
Dull
Clear-transparent
Slightly cloudy / cloudy
Elastic
Marked by pressure
Fresh
Neutral
Fishy
Off-odours
Clear translucent
Slightly opaque
Opaque, bloody
Convex
Flat
Concave
Bright, dark red
Brownish red / discoloured
Fresh, seaweed
Neutral
Fishy
Off odours
QIM score
42
Score
0
1
2
0
1
0
1
0
1
2
3
0
1
2
0
1
2
0
1
0
1
2
3
0 - 15
Attribute
Texture
43
Score
0
1
2
3
0
1
2
0
1
2
0
1
2
3
0
1
2
3
0
1
2
0
1
2
3
0 - 18
General
Attribute
Texture
Odour
Colour
Blood
stains
Gaping
Parasites
Description
Firm and stiff texture, no wateriness
Slightly soft, initial wateriness
Soft, wateriness noticeable
Very soft and pronounced wateriness
Neutral
Slightly sour, off odour
Very sour off odour
Plain white
Greyish
Grey, starting yellow maybe slightly red
Either yellow or very red, milky surfaces,
freeze dried
No stains
A single stain (diameter less than 3mm)
Single small stains (1-2 with diameter less
than 5mm)
Very discoloured from many stains or totally
red
No gaping, coherent
Score
0
1
2
3
0
1
2
0
1
2
3
1
2
3
0
1
2
0 - 16
44
0
1
2
3
0
Eyes
Flesh
firmness
(dorsal
region)
Clarity
(cornea)
Pupils
Shape
Gills
Colour
Odour
Description
Bright, iridescent
Dull, less bright
Tenuous rosy-grey (pink shade in dorsal
region)
Tenuous yellowish rosy-grey (pink-yellow
shade in dorsal region)
Firm, elastic
Firm, less elastic
Less firm, much less elastic
Soft
Transparent, bright
Slightly opaque
Opaque
Black, bright & circular
Black, greyish, less bright
Black, greyish distorted
Milky grey and distorted
Slightly convex
Plane
Score
0
1
2
2
0
1
2
3
0
1
2
3
0 19
45
3
0
1
2
3
0
1
2
0
1
2
3
0
1
General
Attribute
Shape of
fish
Surface
appearance
(ventral
area)
Odour
Description
Normal round shape as freshly caught hake
Mechanically damaged during freezing,
deformed
Silver bright, bright shining, no bleaching
Slight bleaching
Dull and very bleached, freeze dried
46
Score
0
1
0
1
2
0
1
2
3
0
1
2
3
0
1
2
3
0
1
0
1
2
0
1
2
0
1
2
0 19
3.18 QIM scheme for whole, raw octopus stored in crushed ice
Skin
Flesh
Eyes
Mouth
region
Arms /
tentacles
Attribute
Description
Appearance Very bright, well-marked colours, white in the
clearest part of the body, skin elastic
/ Colour
Bright, less coloured, slightly pink in the
clearest parts of the body, skin with low
elasticity
Less bright, colourless, orange or brown spots,
colour somewhat more orange, rose in the
clearest parts of the body, shrunken skin
Seaweedy, sea-fresh
Odour
Slightly seaweedy, slightly grassy, neutral
Metallic, grassy, acid, intense
Transparent, watery
Mucus
Slightly milk, viscous (sticky), moderate or
absent
Firm, tense
Texture
Flaccid, soft
Translucent
Cornea
Slightly opalescent
Opalescent
Black, shining
Pupil
Black, dark red, muddy
Dark red, opaque, normally bloodstained
White, yellowish
Colour
Slightly rose
Seaweed or neutral
Odour
Sulphurous, citric, sweet, acid
Clear
Mucus
Milky
Yellowish
As a film all over the sucker
Material in
the sucker
Starting to agglomerate in the centre of the
sucker
Completely agglomerated in the centre of the
sucker
QIM score
47
Score
0
1
0
1
2
0
1
0
1
0
1
2
0
1
2
0
1
0
1
0
1
2
0
1
2
0 - 16
Superficial
appearance
Attribute
Dorsal
face
Ventral
face
Skin
odour
Eyes
Colour
Eyelid
Head
Suckers
Tentacles
Shape
Mantle cavity
Odour
Flesh
colour
Gills
Ink sac
Description
Brownish with bright pigmentation, indistinct shell
Still brownish, with pink tones, more distinct shell
Brown to dark pink, perfectly distinct shell
Iridescent bright white, flat mantle
White with less iridescence, slightly sunken
mantle, with few stretch marks
Pink without iridescence, sunken mantle with
stretch marks
Well adherent to the flesh, resistant
Slightly fragile but still adherent
Fragile without adhesion
Seaweedy, fresh
Metallic or neutral
Musty or grassy
Ammoniacal, sour or rotten
Black
Purple
Lilac
White, milky
Clear transparent
Opalescent, foggy
Milky opaque
Well adherent, resistant
Slightly detachable (3-5 per tentacle)
Detachable, removable (>5 per tentacle)
Resistant, doesnt break when pulled away
Still resistant, break when pulled away
Not resistant, break easily when pulled away
Firm head, well defined ocular globe
Head and ocular globe slightly sunken
Head and ocular globe sunken and liquefied
Seaweedy, fresh
Metallic or neutral
Musty slightly sour
Ammoniacal or rotten
Mother of pearl or pearly white
Yellowish, ivory white
Greyish, translucent
Well defined, creamy colour
Slightly liquefied, black (from the ink)
Liquefied with only its filaments left
Well defined, liquid ink
Hard, thick ink
Soft, waxy or gummy ink
QIM score
48
Score
0
1
2
0
1
2
0
1
2
0
1
2
0
1
2
3
0
1
2
0
1
2
0
1
2
0
1
2
0
1
2
3
0
1
2
0
1
2
0
1
2
0 - 29
Skin
Attribute
Colour /
appearance
Mucus
Odour
Texture
Eyes
Pupils
Form
Gills
Colour /
appearance
Mucus
Odour
Abdomen
Blood in
abdomen
Odour
Description
Pearl, shiny all over
Less pearl-shiny
Yellowish, mainly near the abdomen
Clear, no clotting
Milky, clotted
Yellow and clotted
Fresh sea-weed, neutral
Metal, cucumber, grass
Hay, sour
Rotten, dish cloth
In rigor
Finger mark disappears
Leaves mark over 3 seconds
Clear and black, metal shiny
Dark gray
Matte, gray
Convex
Flat
Sunken
Red / flesh blood
Pale pink, pink / light brown
Gray-brown, brown, gray, green
Transparent
Milky, clotted
Brown, clotted
Fresh, metal
Metal, cucumber, grass
Sour, mouldy
Rotten
Blood red / not present
Blood brown, yellowish
Neutral
Cucumber, melon
Sour, reminds of fermentation
Rotten, rotten cabbage
QIM score
49
Score
0
1
2
0
1
2
0
1
2
3
0
1
2
0
1
2
0
1
2
0
1
2
0
1
2
0
1
2
3
0
1
0
1
2
3
0 - 24
Skin
Eyes
Gills
Attribute
Colour /
appearance
Description
Very bright
Bright
Matt
None
Blood on
gill cover
Some
Much
Hard
Texture
Firm
Soft
Firm
Texture of
belly
Soft
Burst
Fresh sea odour
Odour
Neutral
Slight off-odour
Strong off odour
Appearance Bright
Somewhat lustreless
Convex
Shape
Flat
Sunken
Characteristic red
Colour /
appearance Somewhat pale, matt, brown
Fresh, seaweedy, metallic
Odour
Neutral
Some off odour
Strong off odour
QIM score
50
Score
0
1
2
0
1
2
0
1
2
0
1
2
0
1
2
3
0
1
0
1
2
0
1
0
1
2
3
0 - 18
General
appearance
Eyes
Gills
Abdomen
Flesh
Attribute
Surface
appearance
Description
Very bright, iridescence bluish violet
Less bright, iridescence not bluish
Slightly dull, not bright
Transparent watery mucus
Mucus /
slime
Slightly cloudy mucus
Plentiful (slippery) yellowish brownish mucus
Intact
Skin
Slightly broken or easy to break
Torn and damaged
Clear, transparent
Clarity
(cornea)
Slightly cloudy
Opaque
Bright black
Pupils
Dull black, not so circular
Grey
Grey and distorted
Convex
Form /
shape
Flat
Concave
Sunken
Bright red
Colour /
appearance Dull-red
Brownish red
Discoloured
Seaweedy
Odour
Slightly seaweedy, neutral
Slightly acrid, rancid or sweet, metallic
Firm
Post gill
(belly burst) Burst (<50%) and soft
Burst, very soft
Appearance Velvety, translucent
& colour
Waxy, pink
Wax-like matt, dark red colour
QIM score
51
Score
0
1
2
0
1
2
0
1
2
0
1
2
0
1
2
3
0
1
2
3
0
1
2
3
0
1
2
0
1
2
0
1
2
0 - 23
Odour
Characteristic of cooked
anchovy
Characteristic, less-strong
8
7
6
5
Sweet, fruity
Fishy
4
3
Taste
Characteristic of
cooked anchovy,
very succulent
Characteristic, less
strong, succulent
Neutral, slightly
sweet
Slightly metallic, dry
Slightly sour, acrid
or rancid
Bitter, sour, rancid
Ammoniac to
sulphides
52
Texture
Firm and elastic
Skin
Attribute
Colour /
appearance
Odour
Texture
Eyes
Pupils
Form
Gills
Colour
Odour
Mucus
Flesh,
fillets
Colour
Viscera
Solution
Description
Bright, iridescent pigmentation
Rather dull, becoming discoloured (head)
Green, yellowish, mainly near the abdomen
Fresh seaweedy, neutral
Cucumber, metal, hay
Sour, dish cloth
Rotten
In rigor
Finger mark disappear rapidly
Finger leaves mark for 3 seconds
Clear and black, metal shiny
Grey
Matt, grey
Convex
Flat
Sunken
Blood red / orange
Pale red, pink / light brown
Grey-brown, brown, grey
Fresh, seaweed, neutral
Metal, grass
Sour, mouldy, dish cloth
Rotten
Transparent
Milky, clotted
Brown, clotted
Translucent, bluish
Waxy, milky
Opaque, yellow, brown spots
Whole
Beginning to dissolve
Viscera dissolved
QIM score
53
Score
0
1
2
0
1
2
3
0
1
2
0
1
2
0
1
2
0
1
2
0
1
2
3
0
1
2
0
1
2
0
1
2
0 - 22
4.
Results from the well-controlled storage experiment carried out by fish research institutes
in Iceland (IFL), the Netherlands (RIVO) and Denmark (DIFRES) are used to predict
storage time and when the QIM score has been evaluated. The end of storage time is
defined when a trained sensory panel detects spoilage flavour in cooked samples of the
fish. A linear relationship between the Quality Index and storage time in ice has been
found and the best fit of the regression lines calculated for each species and shown in
the following tables. The regression lines are used to predict storage time in ice after
evaluation of the Quality Index. The remaining shelf life is found by subtracting predicted
storage time from estimated shelf life.
The following tables show estimated remaining shelf life for some species.
Cod
Quality Index= 1,02 x days in ice
+ 1,08 (R2 = 0.965)
Quality
Storage Remaining
Index
Time in
shelf life
ice
(days)
(days)
1
1
14
2
2
13
3
3
12
4
3
12
5
4
11
6
5
10
7
6
9
8
7
8
9
8
7
10
8
7
11
9
6
12
10
5
13
11
4
14
12
3
15
13
2
16
13
2
17
14
1
18
16
0
Haddock
Quality Index = 1,226 x days in
ice + 0,62 (R2 = 0,986)
Quality
Index
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
54
Storage
time in
ice
(days)
1
2
2
3
4
5
6
6
7
8
9
10
11
11
12
13
14
15
Remaining
Shelf life
(days)
14
13
13
12
11
10
9
9
8
7
6
5
4
4
3
2
1
0
Redfish
Quality Index = 1,010 x days in
ice 1,41 (R2 = 0,941)
Quality
Storage Remaining
Index
time in
shelf life
ice
(days)
(days)
1
2
16
2
3
15
3
4
14
4
5
13
5
6
12
6
7
11
7
8
10
8
9
9
9
10
8
10
11
7
11
12
6
12
13
5
13
14
4
14
15
3
15
16
2
16
17
17
18
Farmed Salmon
Quality Index = 0,692 x days in
ice + 1,57 (R2 = 0,953)
Quality
Storage
Remaining
Index
time in
shelf life
ice
(days)
(days)
1
0
20
2
1
19
3
3
17
4
4
16
5
6
14
6
7
13
7
9
11
8
10
10
9
11
9
10
13
7
11
14
6
12
16
4
13
17
3
14
19
1
15
20
0
1
0
55
Coley
Quality Index = 1,040 x days in
ice + 0,0
Quality
Storage Remaining
Index
time in
shelf life
ice
(days)
(days)
1
1
17
2
2
16
3
3
15
4
4
14
5
5
13
6
6
12
7
7
11
8
8
10
9
9
9
10
10
8
11
1
7
12
12
6
13
13
6
14
13
5
15
14
4
16
15
3
17
16
2
18
17
1
Herring
Quality Index = 2,3 x days in ice
+ 0,97 (R2 = 0,740)
Quality
Storage Remaining
Index
time in
shelf life
ice
(days)
(days)
1
0
8
2
0
8
3
0
8
4
1
7
5
1
7
6
2
6
7
2
6
8
3
5
9
3
5
10
3
5
11
4
4
12
4
4
13
5
3
14
5
3
15
6
2
16
6
2
17
6
2
18
7
1
20
8
0
56
Brill
Quality Index = 1,3108 x days in
ice +0 (R2 = 0,872)
Quality
Index
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
Storage
time in
ice
(days)
1
2
2
3
4
5
5
6
7
8
8
9
10
11
11
12
13
14
Remaining
shelf life
(days)
13
12
12
11
10
9
9
8
7
6
6
5
4
3
3
2
1
Plaice
Quality Index = 1,28 x days in
ice + 0 (R2 = 0,89)
Quality
Storage Remaining
Index
time in
shelf life
ice
(days)
(days)
1
1
12
2
2
11
3
2
11
4
3
10
5
4
9
6
5
8
7
5
8
8
6
7
9
7
6
10
8
5
11
9
4
12
9
4
13
10
3
14
11
2
15
12
1
16
13
1
17
13
0
57
Sole
Quality Index + 1,85 x days in
ice + 0 (R2 = 0,91)
Quality
Storage Remaining
Index
time in
Shelf life
ice
(days)
(days)
1
1
14
2
1
14
3
2
13
4
2
13
5
3
12
6
3
12
7
4
11
8
4
11
9
5
10
10
5
10
11
6
9
12
6
9
13
7
8
14
8
7
15
8
7
16
9
6
17
9
6
18
10
5
19
10
5
20
11
4
21
11
4
22
12
3
23
12
3
24
13
2
25
14
1
26
14
1
27
15
0
Turbot
Quality Index = 2,205 x days in
ice + 0 (R2 = 0,89)
Quality
Storage Remaining
Index
time in
shelf life
ice
(days)
(days)
1
0
13
2
1
12
3
1
12
4
2
11
5
2
11
6
3
10
7
3
10
8
4
9
9
4
9
10
5
8
11
5
8
12
5
8
13
6
7
14
6
7
15
7
6
16
7
6
17
8
5
18
8
5
19
9
4
20
9
4
21
10
3
22
10
3
23
10
3
24
11
2
25
11
2
26
12
1
27
12
1
28
13
0
58