Quality assessment of fish products: An introductory mini-review.

The concept of quality of fish products is a subjective or objective concept according to different forms of interpretation. However, there are some internationally agreed fish quality and safety standards based on scientific knowledge and research. This paper aims to systematically review the studies on the characteristics of quality concept of fish products, specifically focusing on sensory and instrumental methods for quality evaluation. In order to provide a good overview of the quality of the fish product and especially of the state of freshness, sensory and instrumental methods must be corroborated, because of their advantage. However, when singularly used, they also have many disadvantages. [ABSTRACT FROM AUTHOR]