Clasical methods on the seafood freshness and quality determination

Abstract

Quality products must be made by complying with the quality products and the highest level of quality resources for health conditions. Seafood is located in perishable food group. Seafood is also used in production of manufactured goods of the food industry as a raw material. For the protection of consumer health, the control of the quality and freshness of raw materials must be provided with appropriate methods before the production process steps. This control process is important to international trade, also. In this study, the physical, chemical, microbiological and sensory methods, being used in fressness and quality control of seafood from the past to present have been investigated.