Comparison of methods of freshness assessment of wet fish

Summary Samples of cod were obtained from different fishing grounds at different seasons. They were stored in boxes with ice for periods of up to 20 days. At regular intervals measurements by Torry Fish Freshness Meter and Intelectron Fish Tester V and determinations of hypoxanthine and tri‐methylamine concentrations were made. Linear relationships with length of time of storage were established and calibrations with sensory tests are presented. Ground and seasonal effects were found in the relationships with days of storage and with sensory assessment. the amounts of spoilage measured by the different tests are correlated.