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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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dc.contributor.authorSant'Ana, Lea Silvia [UNESP]
dc.contributor.authorSoares, Silvia
dc.contributor.authorVaz-Pires, Paulo
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionInterdisciplinary Ctr Marine & Environm Res
dc.contributor.institutionUniv Porto
dc.date.accessioned2014-05-20T13:12:56Z
dc.date.available2014-05-20T13:12:56Z
dc.date.issued2011-12-01
dc.description.abstractThe 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.en
dc.description.affiliationCtr Aquicultura CAUNESP, São Paulo, SP, Brazil
dc.description.affiliationUniv Estadual Paulista, Dept Gestao & Tecnol Agroind, Fac Ciencias Agron Botucatu, BR-18603970 Botucatu, SP, Brazil
dc.description.affiliationInterdisciplinary Ctr Marine & Environm Res, CIIMAR, P-4050123 Oporto, Portugal
dc.description.affiliationUniv Porto, Inst Biomed Sci Abel Salazar, ICBAS, P-4099003 Oporto, Portugal
dc.description.affiliationUnespCtr Aquicultura CAUNESP, São Paulo, SP, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Dept Gestao & Tecnol Agroind, Fac Ciencias Agron Botucatu, BR-18603970 Botucatu, SP, Brazil
dc.description.sponsorshipPrograma UNESP/Santander
dc.format.extent2253-2259
dc.identifierhttp://dx.doi.org/10.1016/j.lwt.2011.07.004
dc.identifier.citationLwt-food Science and Technology. Amsterdam: Elsevier B.V., v. 44, n. 10, p. 2253-2259, 2011.
dc.identifier.doi10.1016/j.lwt.2011.07.004
dc.identifier.fileWOS000295115800042.pdf
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/11449/844
dc.identifier.wosWOS:000295115800042
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofLWT: Food Science and Technology
dc.relation.ispartofjcr3.129
dc.relation.ispartofsjr1,339
dc.rights.accessRightsAcesso aberto
dc.sourceWeb of Science
dc.subjectQuality index methoden
dc.subjectSensory analysisen
dc.subjectFreshnessen
dc.subjectSSOen
dc.subjectTorrymeteren
dc.subjectBlackspot seabreamen
dc.titleDevelopment of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo)en
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.
dspace.entity.typePublication

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Jaboticabal - CAUNESP - Centro de Aquicultura da Unesp