|Title||Development of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo)|
|Article Written by||Léa Silvia Sant’An, Sílvia Soares, Paulo Vaz-Pires|
|Research Done at||Centro de Aquicultura, Brazil|
Universidade Estadual Paulista Júlio de Mesquita Filho, Brazil
Experimental Lageado, Portugal
CIIMAR e Interdisciplinary Centre for Marine and Environmental Research, Portugal
|Published Date||July 5, 2011|
|Fish Species||Seabream (Pagellus bogaraveo)|
|Key Words||Quality index method, Sensory analysis, Freshness, specific spoilage organisms (SSO), Torrymeter, Blackspot seabream|
What the research is about
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 Tor-rymeter measurements and bacterial counts of specific spoilage organisms (SSO) during chilled storage.
Shelf-life of 12 to 13 days was defined for whole raw blackspot seabream stored in ice. The shelf-life was determined by the sensory scores, Torrymeter measurements and microbio-logical data of SSO. A QIM scheme is proposed in this study; as with other QIM schemes, the future use of this table will probably induce some adaptations and minor changes.
Assurant Innovations take
The Fish Freshness Meter (Torrymeter) was used as the golden standard to compare the results of fish freshness against sensory and Quality Index Method (QIM).