The quality of fish and fishery products has become a major concern inįish industry all over the world. Quality assessment is a part of quality assurance that focuses on assessment of fulfilling Sensory methods are the most satisfactory way of assessing the spoilage and freshness of fish and fishery products. To assess the safety of fish and fish products both instrumental and sensory methods are used. Essentially, the objective of fish and fish product assessment is to avoid the ingestion of contaminated food to evaluate the nutritive value of food by detecting the presence of biological, chemical and physical hazards and in the end to ensure the safety of the consumer. To increase the acceptability of the fish product, the method of quality assessment must be known. To maximize the value of the fishes, freshness quality must be maintained.
Most often "quality" refers to the aesthetic appearance and freshness or degree of spoilage which the fish has undergone. Furthermore, various outbreaks of food-borne illnesses, among which fish has been implicated as one of the vehicle foods, in various countries in the past years have led to strict food quality/safety rules and regulatory system worldwide. Fish, being one of the exceptionally perishable foods and as a result of globalization of food trade fish products tend to be more susceptible to rejection due to poor quality especially if the initial raw materials are of poor quality despite the technological developments in fish production. The quality of fish and fishery products has become a major concern in fish industry all over the world. Quality assessment is a part of quality assurance that focuses on assessment of fulfilling quality requirements.
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