There exists no satisfactory physical method for the objective measurement of the quality of seafood products. So concluded the project AIR3 CT94 2283. This proposal concerns a completely new physical method for seafood quality measurement. It arises from observations made in FAIR project CT97 3020. It is proposed to carry this work further with determination of quality as the main objective. The quality factors to be studied will be:
- post catching/slaughter deterioration of fresh fish;
- changes due to frozen storage and to multiple freezing;
- correlation with organoleptic variables, texture, and other quantifiable quality related variables.
Prototype instruments will be built for validation in the field.
To develop and validate a new rapid method and instrumentation for determination of the quality of seafood products. This objective will be achieved through several secondary objectives:
- The acquisition of dielectric data of seafood products under the influence of various quality changes.
- These dielectric data will comprise
- The dielectric spectra of seafood materials over a frequency range from 100 MHz to 12 GHz
- Time domain dielectric responses to input electromagnetic pulses of well-defined characteristics of the materials under investigation.
- The quality changes will be
- Spoilage of freshly harvested fish kept on ice at 0°C
- Changes of quality in frozen fish subjected to different thermal histories.
- The analysis of the dielectric data obtained to provide calibration equations for use in hand held and on-line instruments.
- Design and construction of a hand held instrument.
- Completion of initial trials results demonstrating feasibility of method for each area of quality
- Completion of prototypes three instruments for full trials calibrated from results at milestone 2
- Completion of full quality trials
- Completion of full chill spoilage trials and end of project