Development of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo)
| Contribuinte(s) |
Universidade Estadual Paulista (UNESP) |
|---|---|
| Data(s) |
20/05/2014
20/05/2014
01/12/2011
|
| Resumo |
The aim of this work was to develop a quality index method (QIM) scheme for whole ice-boxed refrigerated blackspot seabream and to perform shelf-life evaluations, using sensory analysis, GR Torrymeter measurements and bacterial counts of specific spoilage organisms (SSO) during chilled storage. A QIM scheme based on a total of 30 demerit points was developed. Sensory, physical and microbiological data were integrated and used to determine the rejection point. Results indicated that the shelf-life of blackspot seabream is around 12-13 days. (C) 2011 Elsevier Ltd. All rights reserved. |
| Formato |
2253-2259 |
| Identificador |
http://dx.doi.org/10.1016/j.lwt.2011.07.004 Lwt-food Science and Technology. Amsterdam: Elsevier B.V., v. 44, n. 10, p. 2253-2259, 2011. 0023-6438 http://hdl.handle.net/11449/844 10.1016/j.lwt.2011.07.004 WOS:000295115800042 WOS000295115800042.pdf |
| Idioma(s) |
eng |
| Publicador |
Elsevier B.V. |
| Relação |
LWT: Food Science and Technology |
| Direitos |
openAccess |
| Palavras-Chave | #Quality index method #Sensory analysis #Freshness #SSO #Torrymeter #Blackspot seabream |
| Tipo |
info:eu-repo/semantics/article |
