New technological procedures in the use of fish separate

New fish products on the market and the methods of the sensorial quality assesment are still a very important part of the business strategy. After killing and filleting fish there are problem with the use of the remaining parts of the fish body. The solution of this problem is the fish separate, which is suitable for development of new fish products (e.g. fish sausages). These fish products are senzory evaluated then. There are various methods for the judgement of the sensorial profile of the picked fish product and this is practised either by means of the machines or by the subjective judgement of the educated experts. The changes of the sensorial marks (smell, taste, aftertaste,consistence) are judged according to the form of the quality criteria. Fish meal, mainly that of fresh water fish, is a type of commodity which should be enforced and which seems to have a good perspective in the market. That´s why learning these methods and of course their subsequent application is very important for the demand of fish meal