Objective analysis of seafood quality

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Abstract
Canadian seafood quality has traditionally been examined by the subjective parameters of odor, color, flavor and appearance. Also, Canadian seafood products have most often been marketed on a one price system; products of high and mediocre quality being sold at the same price. A principal advantage of objective quality assessment is the ability to assign meaningful numerical scores to raw material and finished product, thus permitting adjustment of market prices and providing a cash incentive to fishermen, processors and retailers to maintain high quality standards. Development of rapid, inexpensive objective techniques for seafood quality evaluation has been the focus of research in our laboratories during the past several years. Rapid procedures for the analysis of amines, nucleotides and ammonia are presented and the applicability of each for the overall evaluation of seafood quality discussed.