ABSTRACT
Freshness is the most important in the assessment of aquatic food quality. Aquatic food rich in polyunsaturated fatty acids are susceptible to lipid oxidation and lead to the development of off-flavor, and off-odors called oxidative rancidity. The quality index method is an alternative to the EU scheme. A quality index close to 0 indicates very fresh fish, whereas a higher score depicts spoiled fish. Quantitative descriptive analysis provides a detailed description of all flavor characteristics, qualitatively and quantitatively. Objective sensory methods are essential for quality control and estimation of shelf life of aquatic food. Texture analyses of food are necessary for research, quality control, and product development. The fish muscle becomes soft or mushy due to autolytic degradation or tough on frozen storage. Texture parameters include hardness, springiness, and chewiness of the food. The electronic nose is a closed and static sampling system fitted with electrochemical gas sensors, which are sensitive to volatile compounds.
