INFLUENCE OF RAW MATERIAL QUALITY ON QUALITY OF ICED AND FROZEN WHITE FISH PRODUCTS

The effect of raw material quality on final product quality was assessed. Initial physical, biological, chemical and sensory quality characteristics (total volatile bases, raw organoleptic assessment, freshness flavor, pH, viscosity, solubility, enzymatic activity, Ca 2+ sensitivity) were analyzed from actual experience in fish processing plants as well as from data obtained in the literature. These characteristics were studied together on a dimensionless scale, when white fish species, such as hake (Merluccius hubbsi) and cod (Gadus morhua), are processed to obtain iced and frozen products. A linear correlation between raw material and product quality was found. This correlation can be used by the industry in production planning and quality management. It is useful to settle the quality of the raw material to be purchased in order to achieve a certain product quality. Additionally, it can be used to test and check the overall process efficiency. L'effet de la qualite des matieres premieres sur la qualite du produit final est evalue. Les caracteristiques de qualite physique, biologique, chimique et sensorielle sont analysees dans des usines de transformation de poisson, en se limitant aux especes de poisson blanc telles que le merlu et la morue. Une correlation lineaire est obtenue entre la qualite des matieres premieres et celle du produit final.