Fishermen, processors, distributors, buyers, retailers and consumers can answer the question “How fresh is this fish?” objectively and with certainty with the Seafood Analytics Certified Quality Reader (CQR). The handheld, non-invasive device uses electrical currents to instantly provide freshness data for fish species and other seafood.
Currently, the device can detect the freshness of more than 10 fish species and generates a Certified Quality Number (CQN), fresh or previously frozen determination, time on ice (ie, time since harvest), shelf life remaining, and US and European sensory equivalence scores (FDA and Torry).
The device works by measuring the rate at which the cells inside fish change over time depending on conditions. The technology has been validated by Oregon State University Seafood Research & Education Center, which concurrently measured degrading seafood with a CQR device and sensory evaluations and concluded the CQ number strongly correlates with the FDA sensory decomposition score based on FDA guidance, and that CQ numbers may be used as an effective quality control tool by seafood processors and buyers.
The device can be used anywhere from catch to frozen, or catch to consumption.
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