If you wish to compare the results achieved using the Freshness meter with a Laboratory Procedure, it is important that the entire fish carcass sample is packaged and sent to the laboratory for the analysis.  

The sample should be stored in a sealed polythene bag immediately after measurement and the temperature of the sample should be maintained as close to 0° C as possible.  This will ensure that spoilage of the sample is reduced as far as possible.       

DO NOT ALLOW SAMPLE TO FREEZE

Here is a quick checklist for the laboratory…

• Whole carcass of the fish / fillet should be received at the laboratory properly packed and sealed.
• The current “age from death" of the sample should be ascertained using standard laboratory methods; e.g. TVBN, etc.

If the results from the Laboratory do not compare favourably with your meter check the meter‘s use as follows…

• Is the operator proficient in the use of the Fish Freshness Meter?
• Is the fish species the same as that quoted on your Organoleptic Chart?
• Check the product for species identification, measurement technique, size and preparation.

Check Laboratory procedure as follows…

• Analytical method being used
• Sample preparation is OK

This is just a short Check List on how to use and compare the Freshness Meter with other methods.  Remember that the primary purpose in using the Freshness Meter is to screen a lot of product for Uniformity, Specification and Shelf Life, and to identify fish that has been frozen.

During the measurement process, finite accuracy is not the objective. The object is to try and ensure that the bulk of the day's raw materials and processed production meets with your specifications time after time.

Answers to commonly asked questions are contained in APPENDIX 2 on p77 for your information.

If, after these checks there is still a significant difference, please contact Distell for advice and help.