Development of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo)

dc.contributorUniversidade Estadual Paulista (Unesp)
dc.contributorInterdisciplinary Ctr Marine & Environm Res
dc.contributorUniv Porto
dc.date.accessioned2014-05-20T13:12:56Z
dc.date.available2014-05-20T13:12:56Z
dc.date.created2014-05-20T13:12:56Z
dc.date.issued2011-12-01
dc.identifierLwt-food Science and Technology. Amsterdam: Elsevier B.V., v. 44, n. 10, p. 2253-2259, 2011.
dc.identifier0023-6438
dc.identifierhttp://hdl.handle.net/11449/844
dc.identifier10.1016/j.lwt.2011.07.004
dc.identifierWOS:000295115800042
dc.identifierWOS000295115800042.pdf
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.
dc.languageeng
dc.publisherElsevier B.V.
dc.relationLWT: Food Science and Technology
dc.relation3.129
dc.relation1,339
dc.rightsAcesso aberto
dc.sourceWeb of Science
dc.subjectQuality index method
dc.subjectSensory analysis
dc.subjectFreshness
dc.subjectSSO
dc.subjectTorrymeter
dc.subjectBlackspot seabream
dc.titleDevelopment of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo)
dc.typeArtículos de revistas


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