Related Manuals for DISTELL Torrymeter
Summary of Contents for DISTELL Torrymeter
- Page 1 USER MANUAL DISTELL FISH FRESHNESS METER Model Torrymeter © DISTELL.Com, December 2010 (Version 2.8) – for use with v1 firmware ...
- Page 2 distell‐ing. pres.part. verb. 1. to distell. 2. to rapidly analyse fat content of food products using microwave technology. ...
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Page 3: Table Of Contents
...the art of distell‐ing... Contents Introduction ............................ 5 Freshness of fish and its measurement ........................ 5 Freshness Meter benefits ............................ 5 General description .............................. 6 Principle of operation .............................. 6 Technical data ................................ 7 Step‐by‐step guide .......................... 8 The Freshness Meter kit .............................. 8 Meter Unit .................................. 8 Data / power Socket ............................. 8 Sensor .................................. 8 Read Button (Yes) .............................. 8 ... - Page 4 ...the art of distell‐ing... Annotating the data .............................. 21 DMS data files ................................ 21 Printing data ................................ 21 Exporting data ................................ 21 Data Management software Help .......................... 21 Advanced topics ............................... 21 Organoleptic charts .......................... 22 Cod, boxed ................................ 23 Cod, normal handling ............................... 24 Cod fillets, skin‐on (skin side) ............................ 25 Cod fillets, bone side .............................. 26 Haddock & Whiting, boxed ............................ 27 Haddock & Whiting, normal handling ........................ 28 Saithe, boxed ................................ 29 ...
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Page 5: Introduction
There is therefore, a requirement for a rapid and objective method for measuring fish freshness in a wide range of conditions. The method should be accessible to untrained staff and non‐destructive in use. Preferably it should also allow batch grading with a minimum of computation and record keeping. The Fish Freshness Meter, or Torrymeter, has been developed to meet these requirements. Freshness Meter benefits The Fish Freshness Meter, when used with organoleptic charts, eliminates the uncertainty, delay and ... -
Page 6: General Description
...the art of distell‐ing... For known species – one for which an organoleptic chart exists – the procedure is simple. Take a meter reading from a sample of your required species; the result, measured on the Torry Freshness Scale, should be between 16 for fresh and 1 for spoiled. Then refer to the relevant organoleptic chart for an interpretation of the meter reading and its implication for the freshness of your sample. For example, if you wish to sample cod which is boxed between catch and port, refer to the first chart in ‘Organoleptic charts’. This chart shows that a meter reading of 16 represents a fish of less than 2 days old. A reading of 8 would indicate that the fish was 10 days old and a reading of below 3 would indicate that the fish was more than 18 days old, and spoiled. If the species is not known and has no organoleptic chart, you can perform a custom calibration exercise in which you generate a chart for future reference. To do this, take a set of readings for the fish as it decays from fresh to spoiled. This may give a reasonable set of readings from somewhere near 16 ... -
Page 7: Technical Data
...the art of distell‐ing... It was found that certain dielectric properties of the fish skin and muscle alter in a systematic way during spoilage, as tissue components degrade. These alterations, occurring at microscopic level, are strongly associated with the gross changes in appearance, odour, texture, and flavour which take place during spoilage and which are normally used to judge freshness. Hence, determination of the appropriate dielectric properties gives a measurement of the freshness of the fish. The base of the instrument (sensing head) has two pairs of concentrically arranged electrodes. This ... -
Page 8: Step-By-Step Guide
...the art of distell‐ing... Step‐by‐step guide The Freshness Meter kit Your Freshness Meter kit comprises the following items: • Meter unit • Power supply / charger • USB data cable • CD‐ROM • User manual • Carry case Please take good care of the meter. It is a measurement instrument and should be handled carefully. The meter should be cleaned and stored in its case after use. Meter Unit Data / power Socket LCD Display The 7‐way socket on the side of the meter ... -
Page 9: Cd-Rom
...the art of distell‐ing... CD‐ROM The CD contains the user manuals, Data Management System, calibration charts, and other useful information. User manual A hard copy of the user manual and the calibration certificate is included. Carry case The Freshness Meter kit is supplied in a robust carry case, and comes complete with two keys for security of your Freshness Meter. ... -
Page 10: Getting Started
...the art of distell‐ing... Getting started Verify that battery has been charged. Switch on Switch on the Meter and allow the meter to cycle through its start up procedure. Part of the start up procedure is to show how many readings are currently stored in the meter. You may wish to download and erase any stored readings before taking new measurements. You can find out about the download procedure in the ‘Data Management System’ section. After around 15 seconds the meter is ready for use. The display will show the last calibration setting used, and will look something like the example below: Calibration Setting T O R R Y - 1 S N = 3 Number of samples used ... -
Page 11: Comparing The Meter With Laboratory Analysis
...the art of distell‐ing... 5. Place the base of the meter firmly on the fish so that it lies flat against the surface and parallel to the lateral line at a thick, fleshy part of the fish. The best position is at the shoulder area within the first third of the fish, in the region of the lateral line, as shown in the illustration below. Avoid the head and belly cavity regions. 6. If this is the first reading after the meter has been in a warm place, hold the probe head against the fish for 10‐20 seconds, to allow the sensor to cool down before pressing the Read / Yes button. 7. To measure individual fish, set the Freshness Meter to read 3 samples (see the ‘Menu Structure’ section for details), place the meter at the recommended measurement site, and take ... -
Page 12: Menu Structure
During the measurement process, finite accuracy is not the objective. The object is to try and ensure that the bulk of the day's raw materials and processed production meets with your specifications time after time. If, after these checks there is still a significant difference, please contact Distell for advice and help. Note that the Distell website has a comprehensive Frequently Asked Questions section as well as technical information on the Freshness Meter. ... -
Page 13: Research Menu
...the art of distell‐ing... Research menu In the Research menu you can choose which of the research calibration settings you wish to use. The Freshness Meter is normally supplied with the following settings: RESEARCH‐1, FISH‐1, FISH‐2 ... FISH‐5. The RESEARCH‐1 calibration setting is used to create a new calibration setting. Settings FISH‐1 to FISH‐5 can be programmed with your custom calibration data where required. Full details are available in our Technical Guide, which is available on the CD‐ROM and from our website. C H O I C E S M E N U R E S E A R C H RESEARCH‐1 ... -
Page 14: Add Product Option
...the art of distell‐ing... Add Product option Using this menu provides the ability to programme the meter with additional calibrations. This facility is especially useful for those who wish to refine existing meter calibrations or create a new calibration setting based on their own data. Full instructions on how to use this facility are in the Technical Manual, available on the CD‐ROM and from the Distell website. C H O I C E S M E N U A D D P R O D U C T Waiting data ... -
Page 15: Usage Recommendations
...the art of distell‐ing... Usage recommendations Using the meter in quality control Sampling The Fish Freshness Meter was designed with the needs of the quality controller in mind. The term ‘quality controller’ is meant to include officials responsible for public health inspection or enforcement of mandatory regulations concerning quality, as well as persons concerned with quality control in industry and commerce. In a typical situation, a controller is required to test batches of fish that are ... - Page 16 ...the art of distell‐ing... freshness unless related to the time of the year. It has been found that a better way of expressing freshness is to construct a system of numerical scales based upon methods of objective sensory assessment by a trained taste panel. Such a system is better because it is directly related to eating ...
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Page 17: Effects Of Handling And Processing
...the art of distell‐ing... The extent of the effect varies with fat content and temperature during storage before icing. For example, lean fish held for 8 hours at a temperature of about 5°C before icing will generally show meter readings about one unit lower than the appropriate organoleptic chart would suggest. With fatty fish the effect can be up to twice as great for the same time and temperature before icing. There is ... -
Page 18: Meter Care And Service
Is the unit switched on? • Has the battery pack been charged? If no obvious fault is apparent please telephone our Help Desk for advice and to report the fault. Warranty and service Your Torrymeter is fully warranted against manufacturing defect for a period of 12 months. The warranty and terms & conditions are explained in our Technical Manual, available on the CD‐ROM or from the Distell website. If you need to return the unit for repair, please contact your supplier for advice on how to do so. The meter should be carefully packed, together with an explanatory note as to the nature of the fault. ... -
Page 19: Data Management System
Find the ‘Installation files’ folder on the CD then open the ‘Data Management Software (DMS)’ folder; • Run the DMSInstaller.exe file and follow the prompts to complete the installation Running the DMS Click the Windows Start button on your desktop, select programs, select Distell then locate the DMS icon from the files listed there. You can use the program straight away after installation. The program enables you to download, print, save, and export data, quickly and efficiently. The DMS also allows you to create and upload your own custom calibrations to the Freshness Meter (see the Technical Manual on the CD‐ROM and on the Distell website). All program functions are accessed using the menu and toolbar options. There is a ... -
Page 20: Step 3: Initiate The Download From The Meter
...the art of distell‐ing... Once you have connected the meter and selected the correct communication port, select Download Historical Data from the Download menu. The DMS will now monitor the COM port for incoming data from the meter. Step 3: Initiate the download from the meter Once the DMS is ready and waiting for data, the meter needs to be told to begin the download. Find the ‘Download’ option in the choices menu (see ‘Menu Structure’). At the ‘Standard D/L’ option, press the Read / Yes button then look for the data arriving at the DMS. If no data is seen at the DMS then you may have selected the wrong COM port. Go back to step 2 and try an alternative port. Once the data has been safely downloaded then you can, if you wish, erase the data from the meter. You can, alternatively, allow data to build up in the meter up to the maximum 1000 readings. If you ... -
Page 21: Enabling Real-Time Data Download
...the art of distell‐ing... The purpose of the real time facility is to allow the user to see sample data instantaneously, as the readings are taken. Each time that an average reading is generated by the meter, it downloads the sample data via the USB communications port. ... -
Page 22: Organoleptic Charts
...the art of distell‐ing... Organoleptic charts The following pages show organoleptic charts for a range of commercial fish species. This is not meant to be an exhaustive list, and users of the Fish Freshness Meter are encouraged to create their own organoleptic charts to cover the different species and handling / storage methods that are of interest. This user manual is included on the CD‐ROM that is part of the Freshness Meter Kit. You may wish to print out individual charts for your convenience. Freshness Meter User Manual Page 22 ... -
Page 23: Cod, Boxed
...the art of distell‐ing... Cod, boxed Species: Applies to: Boxed Fish Gadus morhua Relationship between objective sensory scores for freshness, Freshness Meter readings, and approximate times of storage in ice, for cod landed at European ports Raw odour description Cooked flavour Taste Freshness Days on EC Grade State of description panel Meter score ice spoilage score Fresh sea‐weedy Watery, metallic, 10 16 < 2 E Very fresh odours starchy. Initially no sweetness but meaty flavours with slight sweetness may develop Shellfish odours and Sweet, meaty, creamy, 9 14 ... -
Page 24: Cod, Normal Handling
...the art of distell‐ing... Cod, normal handling Species: Applies to: Normal handling Gadus morhua Relationship between objective sensory scores for freshness, Freshness Meter readings, and approximate times of storage in ice, for Cod landed at European ports Raw odour description Cooked flavour Taste Freshness Days on EC grade State of description panel Meter score ice spoilage score Fresh sea‐weedy Watery, metallic, 10 15‐16 < 2 E Very fresh odours starchy. Initially no sweetness but meaty flavours with slight sweetness may develop Shellfish odours and Sweet, meaty, creamy, 9 ... -
Page 25: Cod Fillets, Skin-On (Skin Side)
...the art of distell‐ing... Cod fillets, skin‐on (skin side) Species: Applies to: Cod Skin‐on fillets (skin side) Gadus morhua Relationship between objective sensory scores for freshness, Freshness Meter readings, and approximate times of storage in ice, for cod landed at European ports Raw odour description Cooked flavour Taste Freshness Days EC grade State of description panel Meter score on ice spoilage score Fresh sea‐weedy Watery, metallic, 10 15‐16 < 2 E Very fresh odours starchy. Initially no sweetness but meaty flavours with slight sweetness may develop Shellfish odours and Sweet, meaty, creamy, 9 ... -
Page 26: Cod Fillets, Bone Side
...the art of distell‐ing... Cod fillets, bone side Species: Applies to: Fillets, bone side Gadus morhua Relationship between objective sensory scores for freshness, Freshness Meter readings, and approximate times of storage in ice, for cod landed at European ports Raw odour description Cooked flavour Taste Freshness Days on EC grade State of description panel Meter score ice spoilage score Fresh sea‐weedy Watery, metallic, 10 8‐9 < 2 E Very fresh odours starchy. Initially no sweetness but meaty flavours with slight sweetness may develop Shellfish odours and Sweet, meaty, creamy, 9 6 ... -
Page 27: Haddock & Whiting, Boxed
...the art of distell‐ing... Haddock & Whiting, boxed Species: Applies to: Haddock & Whiting Boxed fish Melanogrammus aeglefinus, Merlangius merlangus Relationship between objective sensory scores for freshness, Freshness Meter readings, and approximate times of storage in ice, for haddock & whiting landed at European ports Raw odour description Cooked flavour Taste Freshness Days EC grade State of description panel Meter score on ice spoilage score Fresh sea‐weedy Watery, metallic, 10 16 < 1 E Very fresh odours starchy. Initially no sweetness but meaty flavours with slight sweetness may develop Shellfish odours and Sweet, meaty, creamy, 9 15 ... -
Page 28: Haddock & Whiting, Normal Handling
...the art of distell‐ing... Haddock & Whiting, normal handling Species: Applies to: Haddock & Whiting Normal handling Melanogrammus aeglefinus, Merlangius merlangus Relationship between objective sensory scores for freshness, Freshness Meter readings, and approximate times of storage in ice, for haddock & whiting landed at European ports Raw odour description Cooked flavour Taste Freshness Days on EC grade State of description panel Meter score ice spoilage score Fresh sea‐weedy Watery, metallic, 10 16 < 2 E Very fresh odours starchy. Initially no sweetness but meaty flavours with slight sweetness may develop Shellfish odours and Sweet, meaty, creamy, 9 15 ... -
Page 29: Saithe, Boxed
...the art of distell‐ing... Saithe, boxed Species: Applies to: Saithe Boxed fish Pollachius virens Relationship between objective sensory scores for freshness, Freshness Meter readings, and approximate times of storage in ice, for saithe landed at European ports Raw odour description Cooked flavour Taste Freshness Days EC grade State of description panel Meter score on ice spoilage score Fresh sea‐weedy Watery, metallic, 10 16 < 2 E Very fresh odours starchy. Initially no sweetness but meaty flavours with slight sweetness may develop Shellfish odours and Sweet, meaty, creamy, 9 ... -
Page 30: Saithe, Normal Handling
...the art of distell‐ing... Saithe, normal handling Species: Applies to: Saithe Normal handling Pollachius virens Relationship between objective sensory scores for freshness, Freshness Meter readings, and approximate times of storage in ice, for saithe landed at European ports Raw odour description Cooked flavour Taste Freshness Days on EC grade State of description panel Meter score ice spoilage score Fresh sea‐weedy Watery, metallic, 10 15 < 2 E Very fresh odours starchy. Initially no sweetness but meaty flavours with slight sweetness may develop Shellfish odours and Sweet, meaty, creamy, 9 ... -
Page 31: Plaice, Boxed
...the art of distell‐ing... Plaice, boxed Species: Applies to: Plaice Boxed fish Pleuronectes platessa Relationship between objective sensory scores for freshness, Freshness Meter readings, and approximate times of storage in ice, for plaice landed at European ports Raw odour description Cooked flavour Taste Freshness Days EC grade State of description panel Meter score on ice spoilage score Fresh sea‐weedy Watery, metallic, 10 16 < 2 E Very fresh odours starchy. Initially no sweetness but meaty flavours with slight sweetness may develop Shellfish odours and Sweet, meaty, creamy, 9 ... -
Page 32: Place, Normal Handling
...the art of distell‐ing... Place, normal handling Species: Applies to: Plaice Normal handling Pleuronectes platessa Relationship between objective sensory scores for freshness, Freshness Meter readings, and approximate times of storage in ice, for plaice landed at European ports Raw odour description Cooked flavour Taste Freshness Days on EC grade State of description panel Meter score ice spoilage score Fresh sea‐weedy Watery, metallic, 10 16 < 2 E Very fresh odours starchy. Initially no sweetness but meaty flavours with slight sweetness may develop Shellfish odours and Sweet, meaty, creamy, 9 ... -
Page 33: Redfish, Boxed
...the art of distell‐ing... Redfish, boxed Species: Applies to: Redfish Boxed fish Sebastes spp Relationship between objective sensory scores for freshness, freshness Meter readings, and approximate times of storage in ice, for redfish landed at European ports Raw odour description Cooked flavour Taste Freshness Days EC grade State of description panel Meter score on ice spoilage score Fresh sea‐weedy Watery, metallic, 10 16 < 2 E Very fresh odours starchy. Initially no sweetness but meaty flavours with slight sweetness may develop Shellfish odours and Sweet, meaty, creamy, 9 ... -
Page 34: Redfish, Normal Handling
...the art of distell‐ing... Redfish, normal handling Species: Applies to: Redfish Normal handling Sebastes spp Relationship between objective sensory scores for freshness, Freshness Meter readings, and approximate times of storage in ice, for redfish landed at European ports Raw odour description Cooked flavour Taste Freshness Days on EC grade State of description panel Meter score ice spoilage score Fresh sea‐weedy Watery, metallic, 10 15‐16 < 2 E Very fresh odours starchy. Initially no sweetness but meaty flavours with slight sweetness may develop Shellfish odours and Sweet, meaty, creamy, 9 ... -
Page 35: Herring, 5% Fat, Boxed, Unhandled
...the art of distell‐ing... Herring, 5% fat, boxed, unhandled Applies to: Species: Herring Boxed, unhandled, approx. 5% fat content Clupea harengus Relationship between objective sensory scores for freshness, Freshness Meter readings, and approximate times of storage in ice, for herring landed at European ports Raw odour description Cooked flavour Taste Freshness Days EC grade State of description panel Meter score on ice spoilage score Fresh sea‐weedy Watery, metallic, 10 14 < 2 E Very fresh odours starchy. Initially no sweetness but meaty flavours with slight sweetness may develop Shellfish odours and Sweet, meaty, creamy, 9 ... -
Page 36: Herring, 10% Fat, Boxed, Unhandled
...the art of distell‐ing... Herring, 10% fat, boxed, unhandled Applies to: Species: Herring Boxed, unhandled, approx. 10% fat content Clupea harengus Relationship between objective sensory scores for freshness, Freshness Meter readings, and approximate times of storage in ice, for herring landed at European ports Raw odour description Cooked flavour Taste Freshness Days on EC grade State of description panel Meter score ice spoilage score Fresh sea‐weedy Watery, metallic, 10 14 < 2 E Very fresh odours starchy. Initially no sweetness but meaty flavours with slight sweetness may develop Shellfish odours and Sweet, meaty, creamy, 9 ... -
Page 37: Herring, 15% Fat, Boxed, Unhandled
...the art of distell‐ing... Herring, 15% fat, boxed, unhandled Applies to: Species: Herring Boxed, unhandled, approx. 15% fat content Clupea harengus Relationship between objective sensory scores for freshness, Freshness Meter readings, and approximate times of storage in ice, for herring landed at European ports Raw odour description Cooked flavour Taste Freshness Days EC grade State of description panel Meter score on ice spoilage score Fresh sea‐weedy Watery, metallic, 10 14 < 2 E Very fresh odours starchy. Initially no sweetness but meaty flavours with slight sweetness may develop Shellfish odours and Sweet, meaty, creamy, 9 ... -
Page 38: Herring, 20% Fat, Boxed, Unhandled
...the art of distell‐ing... Herring, 20% fat, boxed, unhandled Applies to: Species: Herring Boxed, unhandled, approx. 20% fat content Clupea harengus Relationship between objective sensory scores for freshness, Freshness Meter readings, and approximate times of storage in ice, for herring landed at European ports Raw odour description Cooked flavour Taste Freshness Days on EC grade State of description panel Meter score ice spoilage score Fresh sea‐weedy Watery, metallic, 10 14 < 2 E Very fresh odours starchy. Initially no sweetness but meaty flavours with slight sweetness may develop Shellfish odours and Sweet, meaty, creamy, 9 ... -
Page 39: Herring, 25% Fat, Boxed, Unhandled
...the art of distell‐ing... Herring, 25% fat, boxed, unhandled Applies to: Species: Herring Boxed, unhandled, approx. 25% fat content Clupea harengus Relationship between objective sensory scores for freshness, Freshness Meter readings, and approximate times of storage in ice, for herring landed at European ports Raw odour description Cooked flavour Taste Freshness Days EC grade State of description panel Meter score on ice spoilage score Fresh sea‐weedy Watery, metallic, 10 14 < 2 E Very fresh odours starchy. Initially no sweetness but meaty flavours with slight sweetness may develop Shellfish odours and Sweet, meaty, creamy, 9 ... -
Page 40: Herring, 30% Fat, Boxed, Unhandled
...the art of distell‐ing... Herring, 30% fat, boxed, unhandled Applies to: Species: Herring Boxed, unhandled, approx. 30% fat content Clupea harengus Relationship between objective sensory scores for freshness, Freshness Meter readings, and approximate times of storage in ice, for herring landed at European ports Raw odour description Cooked flavour Taste Freshness Days on EC grade State of description panel Meter score ice spoilage score Fresh sea‐weedy Watery, metallic, 10 14 < 2 E Very fresh odours starchy. Initially no sweetness but meaty flavours with slight sweetness may develop Shellfish odours and Sweet, meaty, creamy, 9 ... -
Page 41: Mackerel, 8% Fat, Boxed, Unhandled
...the art of distell‐ing... Mackerel, 8% fat, boxed, unhandled Species: Applies to: Mackerel Boxed, unhandled, approx. 8% fat content Scomber scrombus Relationship between objective sensory scores for freshness, Freshness Meter readings, and approximate times of storage in ice, for mackerel landed at European ports Raw odour description Cooked flavour Taste Freshness Days EC grade State of description panel Meter score on ice spoilage score Fresh sea‐weedy Watery, metallic, 10 14 < 2 E Very fresh odours starchy. Initially no sweetness but meaty flavours with slight sweetness may develop Shellfish odours and Sweet, meaty, creamy, 9 ... -
Page 42: Mackerel, 13% Fat, Boxed, Unhandled
...the art of distell‐ing... Mackerel, 13% fat, boxed, unhandled Species: Applies to: Mackerel Boxed, unhandled, approx. 13% fat content Scomber scrombus Relationship between objective sensory scores for freshness, Freshness Meter readings, and approximate times of storage in ice, for mackerel landed at European ports Raw odour description Cooked flavour Taste Freshness Days on EC grade State of description panel Meter score ice spoilage score Fresh sea‐weedy Watery, metallic, 10 14 < 2 E Very fresh odours starchy. Initially no sweetness but meaty flavours with slight sweetness may develop Shellfish odours and Sweet, meaty, creamy, 9 ... -
Page 43: Salmon, Normal Handling
...the art of distell‐ing... Salmon, normal handling Species: Applies to: Salmon Normal handling Salmo, Oncohynchus Relationship between objective sensory scores for freshness, Freshness Meter readings, and approximate times of storage in ice for salmon. Raw odour description Cooked flavour Taste Freshness Days EC grade State of description panel Meter score on ice spoilage score Fresh sea‐weedy Watery, metallic, 10 14 < 2 E Very fresh odours starchy. Initially no sweetness but meaty flavours with slight sweetness may develop Shellfish odours and Sweet, meaty, creamy, 9 ... -
Page 44: Blue Whiting, Boxed
...the art of distell‐ing... Blue whiting, boxed Species: Applies to: Blue whiting Boxed fish Micromesistius poutassou Relationship between objective sensory scores for freshness, Freshness Meter readings, and approximate times of storage in ice, for blue whiting landed at European ports Raw odour description Cooked flavour Taste Freshness Days on EC grade State of description panel Meter score ice spoilage score Fresh sea‐weedy Watery, metallic, 10 15 < 2 E Very fresh odours starchy. Initially no sweetness but meaty flavours with slight sweetness may develop 2 Shellfish odours and Sweet, meaty, creamy, ... -
Page 45: Blue Whiting, Normal Handling
...the art of distell‐ing... Blue whiting, normal handling Species: Applies to: Blue whiting Normal handling Micromesistius poutassou Relationship between objective sensory scores for freshness, Freshness Meter readings, and approximate times of storage in ice, for blue whiting landed at European ports Raw odour description Cooked flavour Taste Freshness Days EC grade State of description panel Meter score on ice spoilage score Fresh sea‐weedy Watery, metallic, 10 15 < 2 E Very fresh odours starchy. Initially no sweetness but meaty flavours with slight sweetness may develop Shellfish odours and Sweet, meaty, creamy, 9 ... -
Page 46: Chisawasawa, Normal Handling
...the art of distell‐ing... Chisawasawa, normal handling Species: Applies to: Chisawasawa Normal handling Lethrinops praeorbitalis Relationship between objective sensory scores for freshness, Freshness Meter readings, and approximate times of storage in ice, for chisawasawa. Raw odour description Cooked flavour Taste Freshness Days on EC grade State of description panel Meter score ice spoilage score Fresh sea‐weedy Watery, metallic, 10 14 < 2 E Very fresh odours starchy. Initially no sweetness but meaty flavours with slight sweetness may develop Shellfish odours and Sweet, meaty, creamy, 9 13 ... -
Page 47: Ladyfish, Normal Handling
...the art of distell‐ing... Ladyfish, normal handling Species: Applies to: Ladyfish Normal handling Otolithus senegalensis Relationship between objective sensory scores for freshness, Freshness Meter readings, and approximate times of storage in ice, for ladyfish. Raw odour description Cooked flavour Taste Freshness Days EC grade State of description panel Meter score on ice spoilage score Fresh sea‐weedy Watery, metallic, 10 14 < 2 E Very fresh odours starchy. Initially no sweetness but meaty flavours with slight sweetness may develop Shellfish odours and Sweet, meaty, creamy, 9 ... -
Page 48: Sea Bream (Dentex Spp.), Normal Handling
...the art of distell‐ing... Sea bream (dentex spp.), normal handling Species: Applies to: Sea bream Normal handling Dentex canariensis Relationship between objective sensory scores for freshness, Freshness Meter readings, and approximate times of storage in ice, for sea bream. Raw odour description Cooked flavour Taste Freshness Days on EC grade State of description panel Meter score ice spoilage score Fresh sea‐weedy Watery, metallic, 10 15 < 2 E Very fresh odours starchy. Initially no sweetness but meaty flavours with slight sweetness may develop Shellfish odours and Sweet, meaty, creamy, 9 ... -
Page 49: Sea Bream (Pagellus Spp.), Normal Handling
...the art of distell‐ing... Sea bream (pagellus spp.), normal handling Species: Applies to: Sea bream Normal handling Pagellus coupei Relationship between objective sensory scores for freshness, Freshness Meter readings, and approximate times of storage in ice, for sea bream. Raw odour description Cooked flavour Taste Freshness Days EC grade State of description panel Meter score on ice spoilage score Fresh sea‐weedy Watery, metallic, 10 13 < 2 E Very fresh odours starchy. Initially no sweetness but meaty flavours with slight sweetness may develop Shellfish odours and Sweet, meaty, creamy, 9 ... -
Page 50: Spanish Mackerel, Normal Handling
...the art of distell‐ing... Spanish mackerel, normal handling Species: Applies to: Spanish mackerel Normal handling Scomber colias Relationship between objective sensory scores for freshness, Freshness Meter readings, and approximate times of storage in ice, for Spanish mackerel. Raw odour description Cooked flavour Taste Freshness Days on EC grade State of description panel Meter score ice spoilage score Fresh sea‐weedy Watery, metallic, 10 15 < 2 E Very fresh odours starchy. Initially no sweetness but meaty flavours with slight sweetness may develop Shellfish odours and Sweet, meaty, creamy, 9 ... -
Page 51: Tilapia, Normal Handling
...the art of distell‐ing... Tilapia, normal handling Species: Applies to: Tilapia Normal handling Oreochromis lidole Relationship between objective sensory scores for freshness, Freshness Meter readings, and approximate times of storage in ice for Tilapia. Raw odour description Cooked flavour Taste Freshness Days EC grade State of description panel Meter score on ice spoilage score Fresh sea‐weedy Watery, metallic, 10 13 < 2 E Very fresh odours starchy. Initially no sweetness but meaty flavours with slight sweetness may develop Shellfish odours and Sweet, meaty, creamy, 9 ... -
Page 52: Guidance For Angling Club Competitions
...the art of distell‐ing... Guidance for angling club competitions The Fish Freshness Meter is used around the world as an objective measurement of freshness of fish caught at various angling competitions. With ever increasing prize money at stake, many competitors try to beat the system by having a suitable fish caught and stored in ice (or frozen) outside the competition window. The fish is then presented as having been caught within the competition and the prize money claimed. The Freshness Meter allows an objective method of assessing the relative freshness of the competition fish simply and easily. Also, the meter is exceptionally useful for identifying fish that have been ... -
Page 53: Contact Details
...the art of distell‐ing... Contact Details The DISTELL FISH FRESHNESS METER is manufactured in the UK by DISTELL.COM UNIT 5, OLD LEVENSEAT FAULDHOUSE WEST LOTHIAN EH47 9AD SCOTLAND TELEPHONE: +44 (0)1501 770124 FAX: +44 (0)1501 772424 WEBSITE : www.distell.com EMAIL: info@distell.com Freshness Meter User Manual Page 53 ...
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