Results industry questionnaire SEAFOODsense

A.A.M. Schelvis-Smit, M. Veldman, G. Hyldig, D. Green-Petersen, K. Sveinsdottir, E. Martinsdottir, S.M. van Ruth, S. Fayoux

Research output: Book/ReportReportProfessional


The aim of this research was to define sensory quality, and determine how this can be measured, at each point where quality decision-making is carried out in the chain of seafood handling from catch or slaughter to consumer. This was carried out by taking interviews with the industry to obtain knowledge about their sensory quality evaluation procedures and the descriptive terms they used. In four different countries, Ireland, Iceland, Denmark and The Netherlands, 8-17 companies throughout the fish production chain were selected.
Original languageEnglish
Place of PublicationIJmuiden
Number of pages16
Publication statusPublished - 2005

Publication series

NameReport / RIVO-Netherlands Institute for Fisheries Research
PublisherRIVO C017/05


  • sensory evaluation
  • methodology
  • quality
  • food quality
  • seafoods
  • interviews
  • irish republic
  • iceland
  • denmark
  • netherlands

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    Schelvis-Smit, A. A. M., Veldman, M., Hyldig, G., Green-Petersen, D., Sveinsdottir, K., Martinsdottir, E., van Ruth, S. M., & Fayoux, S. (2005). Results industry questionnaire SEAFOODsense. (Report / RIVO-Netherlands Institute for Fisheries Research; No. no. C017/05). RIVO.