Development of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo)
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Data
2011-12-01
Autores
Sant'Ana, Lea Silvia [UNESP]
Soares, Silvia
Vaz-Pires, Paulo
Título da Revista
ISSN da Revista
Título de Volume
Editor
Elsevier B.V.
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.
Descrição
Palavras-chave
Quality index method, Sensory analysis, Freshness, SSO, Torrymeter, Blackspot seabream
Como citar
Lwt-food Science and Technology. Amsterdam: Elsevier B.V., v. 44, n. 10, p. 2253-2259, 2011.