Sensory assessment scoresheets for fish and shellfish - Torry & QIM

Summary

Several sensory assessment methods have been used in the UK over the years including the Torry Sensory Assessment scheme, the European E-A-B scheme and the Quality Index Method. Sensory assessment schemes use the physical characteristics of raw seafood to determine a score indicating the freshness quality of the seafood. Schemes are developed using seafood that has been produced according to good manufacturing practice. This makes it possible to identify the ‘days on ice’ of seafood i.e. how fresh it is. This document provides copies of available Torry Assessment and QIM schemes and may be updated when new schemes become available.

Author

• M. Archer

Publication date

01 November 2009