Quality changes of whole, iced gilthead sea bream were monitored by sensory evaluation, k1 value, GR Torrymeter, and bacterial counts. The methods were tested for their suitability to determine freshness quality and remaining storage life in ice. Depending on the measured parameter, post-mortem age of the iced fish could be predicted with an accuracy of ±1.5-3.6 days. Although assessment of cooked fish flavour is the underlying basis for establishing the state of the fish, the quality index method can be more effective for routine freshness evaluations. The k1 value provides a useful means of monitoring early storage change, resulting primarily from autolytic reactions. Counts of sulphide-producing bacteria can be used to determine the time to rejection, while total counts at 20°C are only poor measures of freshness quality. The GR Torrymeter offers a unique practical tool for assessing freshness quality and remaining storage life of iced gilthead sea bream.
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