1 resultado para index method
em Repositório Alice (Acesso Livre à Informação Científica da Embrapa / Repository Open Access to Scientific Information from Embrapa)
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Resumo:
Freshness is the main concern of seafood quality, and the principal method to evaluate seafood freshness is sensory evaluation. The aim of this work was to study the quality changes of cobia, Rachycentron canadum, under ice storage through sensory and physical analysis as well as bacterial counting of specific spoilage organisms (SSOs). In particular, the utilization of a quality index method (QIM) scheme was proposed. Samples stored for 0-30 d were analyzed with the QIM.