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http://acervodigital.unesp.br/handle/11449/844- Title:
- Development of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo)
- Universidade Estadual Paulista (UNESP)
- Interdisciplinary Ctr Marine & Environm Res
- Univ Porto
- 0023-6438
- Programa UNESP/Santander
- 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.
- 1-Dec-2011
- Lwt-food Science and Technology. Amsterdam: Elsevier B.V., v. 44, n. 10, p. 2253-2259, 2011.
- 2253-2259
- Elsevier B.V.
- Quality index method
- Sensory analysis
- Freshness
- SSO
- Torrymeter
- Blackspot seabream
- http://dx.doi.org/10.1016/j.lwt.2011.07.004
- http://hdl.handle.net/11449/844
- Acesso aberto
- outro
- http://repositorio.unesp.br/handle/11449/844
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