Die Qualitäts-Index-Methode (QIM), ein verlässliches Instrument zur sensorischen Bewertung der Frische von Fisch

Fish research institutes in Europe have made considerable effort in developing rapid, objective sensory methods for evaluation of fish freshness. The Quality Index Method(QIM) has been recommended for a European initiative regarding standardisation and harmonisation of sensory evaluation of fish. QIM-schemes have been developed for various common European fish species. Research has now provided the industry with a convenient, objective and powerful tool for measuring freshness of fish kept in ice Further research is needed to evaluate the applicability of QIM for fish handled, stored and processed under different conditions. However, for progress and development of QIM it is now very important that the fish sector implements QIM in fish auctions and the quality management system of the fish processing plants.

Texture measurement on gutted cod during storage in ice using a hand-held instrument

Fish muscle as food is to be seen as highly perishable. In unfrozen fish, freshness is considered the most important quality attribute. It is well known that there are several biochemical changes that can affect dramatically the texture of fish muscle. Immediately after death the fish texture is soft and elastic. In connection with rigor mortis the fish texture changes markedly. It becomes harder during rigor and after its resolution it becomes softer. This softness increases due to proteolysis during further storage at refrigerated conditions. Texture is a very important indicator for evaluating the quality of fish. Barroso et al. (1997) have recently reviewed mechanical methods in use for texture measurements on fresh fish. Further reviews on texture measurement performed on fish muscle were recently published underlining the importance of texture as quality attribute (Hyldig et al 2001, Coppes et al. 2002). The position along the fish can influence the results and was investigated by several authors (Sigurgis-ladottir et. al. 1999). Different methods have been compared for their ability to differentiate between recently killed salmon and salmon stored on ice for up to 24 days (Veland et al. 1999).

The design and development of the Windermere Profiler. An instrument for measuring how various environmental parameters vary with depth in lakes, reservoirs and rivers

A review article detailing the background, development and functionality of the Windermere Profiler, a multi parameter environmental monitoring instrument for use in lakes, reservoirs and rivers. The article explains the requirement for regular data collection by the Freshwater Biological Association at Windermere. The article covers the requirements of a profiling instrument, the design considerations, the electronic circuitry, the computer program, the operation of the computer software, the profiler in use and further developments to the design. A number of figures and images accompany the article.

Instrument for the measurement of the fore and aft tilt of otterboards

A portable self-contained instrument has been designed and developed for the measurement of the Fore and Aft tilt of otter boards within the range —22° to + 22° with an accuracy of ± 1°. An underwater transducer fitted on the otter board converts its tilt into corresponding electrical resistance which is measured in an ohmmeter on board, both being connected by electric cable.