The texture of fish muscle is an important quality attribute that depends on several parameters, both intrinsic and extrinsic. Its evaluation by sensory means is the result of a combination of several parameters that cover every impression from when the fish first comes into contact with a surface in the mouth, until it is completely masticated. This makes texture difficult to describe and evaluate. In addition the muscle structure of fish is not homogenous, and this has important implications on texture measurements by instrumental means. Numerous instrumental and sensory methods have been used to evaluate the texture of fish and fish fillets, with varying results and there exists no universal recommended method.

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The sensory properties of marinated herring produced immediately post mortem of raw material from different fishing ground Please note that this electronic prepublication galley may contain typographical errors and may be missing artwork, such as charts, photographs, etc. Pagination in this version will differ from the published version.

A Quality Index Method (QIM) scheme was developed for hybrid striped bass (Morone saxatilis · M. chrysops). The new scheme is a convenient way to estimate storage time and remaining shelf life of fresh hybrid striped bass stored in ice. It consists of eight descriptors resulting in a total allowable score or Quality Index (QI) of fourteen points. Partial least squares regression (PLSR) was used to separate the effects of storage time and origin of fish. The calculated QI related linearly with storage days (QI ¼ 0.483 · days in ice + 1.568, r 2 ¼ 0.934). Storage time of unknown samples can be predicted from this relationship with a prediction error of ±1.2 days. Using Quantitative Descriptive Analysis (QDA), the maximum shelf life of fresh hybrid striped bass was determined to be 14 days in ice.