How fresh is the fish at your grocery store?

Video Description

To get 50% off your first order of CookUnity meals, go to https://www.cookunity.com/minutefood50. CookUnity connects you with top chefs from across the US, delivering their signature dishes fresh to your door. With hundreds of meals to choose from, there’s something for everyone! 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Altintzoglou, T, Noestvold B, Carlehög M, Østli J, Egeness, F (2012). The influence of labelling on consumers' evaluations of fresh and thawed cod fillets in England. British Food Journal, 114(11), 1558–1570.https://doi.org/10.1108/00070701211273027  -Hassoun A, Shumilina E, Di Donato F, Foschi M, Simal-Gandara J, Biancolillo A (2020). Emerging Techniques for Differentiation of Fresh and Frozen-Thawed Seafoods: Highlighting the Potential of Spectroscopic Techniques. Molecules 25(19), 4472. https://doi.org/10.3390/molecules25194472 -Hicks D (2016). Seafood Safety and Quality: The Consumer’s Role. Foods 5(4), 71. https://doi.org/10.3390/foods5040071 -Sveinsdóttir K, Martinsdóttir E, Green-Petersen D, Hyldig G, Schelvis R; Delahunty C (2009). Sensory characteristics of different cod products related to consumer preferences and attitudes. Food Quality and Preference 20(2), 0–132. https://doi.org/10.1016/j.foodqual.2008.09.002 -McManus A, Hunt W, Storey J, McManus J, Hilhorst S (2014). Perceptions and preference for fresh seafood in an Australian context. Int. J. Consum. Stud., 38: 146-152. https://doi.org/10.1111/ijcs.12076 -Østli J, Esaiassen M, Garitta L, Nøstvold B, Hough G (2013). How fresh is fresh? Perceptions and experience when buying and consuming fresh cod fillets. Food Quality and Preference 27(1). https://doi.org/doi:10.1016/j.foodqual.2012.05.008  -Peavey S, Work T, Riley J (1994). Consumer Attitudes Toward Fresh and Frozen Fish. Journal of Aquatic Food Product Technology 3(2), 71–87. https://doi.org/10.1300/J030v03n02_07 -Vanhonacker F, Pieniak, Z, Verbeke W (2013). European consumer perceptions and barriers for fresh, frozen, preserved and ready‐meal fish products. British Food Journal, 115(4), 508–525. https://doi.org/10.1108/00070701311317810 -Watanabe M, Suzuki T, Ichimaida K, Hattori T, Ueda, R (2020). Do consumers actually sense that sashimi made from frozen-thawed fish tastes worse than non-frozen one? International Journal of Refrigeration, 111, 94-102. https://doi.org/10.1016/j.ijrefrig.2019.11.031 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -https://ecotrust.org/wp-content/uploads/Fresh-Look-at-Frozen-Fish_executive_summary-1-1.pdf -https://www.globalseafood.org/advocate/electric-company-handheld-cqr-aims-to-crack-fish-health-code/ -https://www.opb.org/news/article/seafood-fish-fresh-frozen-oregon-state-taste-test/ -https://seagrant.uaf.edu/lib/asg/30/ASG-30.pdf -https://www.fao.org/4/v3630e/v3630e14.htm -https://agsci.oregonstate.edu/sites/agscid7/files/snic/planning-for-seafood-freezing.pdf -https://www.eatingwell.com/article/8041755/fresh-fish-may-not-mean-what-you-think/ -https://www.washingtonpost.com/news/voraciously/wp/2018/06/26/buying-frozen-fish-isnt-what-it-used-to-be-heres-what-you-need-to-know/ https://www.mashed.com/1222694/what-the-label-on-your-frozen-fish-really-means/ -https://www.pressherald.com/2018/11/11/fresh-or-frozen-seafood/ -https://www.ecfr.gov/current/title-21/section-101.95 -https://oceans-and-fisheries.ec.europa.eu/system/files/2016-09/eu-new-fish-and-aquaculture-consumer-labels-pocket-guide_en.pdf -https://www.ers.usda.gov/amber-waves/2024/may/u-s-seafood-imports-expand-as-domestic-aquaculture-industry-repositions-itself -https://resources.finalsite.net/images/v1677677402/westhartfordctgov/mjnko1bu5at9njpwuueb/2022FDAFoodCode.pdf 𝗥𝗲𝗹𝗮𝘁𝗲𝗱 𝘃𝗶𝗱𝗲𝗼𝘀: -https://www.youtube.com/watch?v=U_PMnCpaJiQ&pp=ygUTZnJvemVuIGZpc2ggc2NpZW5jZQ%3D%3D -https://www.youtube.com/watch?v=HO8Et9863hU&t=43s&pp=ygUbZnJvemVuIGZpc2ggc2NpZW5jZSBjb29raW5n -https://www.youtube.com/watch?v=yWBy8PZedG4 -https://www.youtube.com/watch?v=dd4WhifAQpo 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: -Dr. Christina DeWitt, Professor and Director of the Seafood Research and Education Center, Oregon State University -Jamie Doyle, Sea Grant Extension Faculty, Oregon State University -Chris Sannito, Seafood Technology Specialist, SeaGrant Alaska MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood