ABSTRACT
When quality control was first introduced, importance was only given to sensory evaluation to assess the quality of food product. But in the recent past, instrumental techniques have been developed for measuring food quality and statistical methods have also been introduced for interpreting the results. Sensory or organoleptic methods are fully dependent upon the human senses for assessing the quality. All the senses except hearing are used throughout the fish industries to judge quality such as sigh, touch, odour and flavour. A few physical methods are available to measure the deteriorations and defects in raw material and products. Progressive and marked changes in the electrical properties of the skin and underlying tissue provide a means of measuring the degree of spoilage in most types of chilled whole fish. The chemical and biochemical methods mostly measure the extent of spoilage in the chilled fish and of oxidative rancidity.
