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BIBTEX RIS

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

2011; Elsevier BV; Volume: 44; Issue: 10 Linguagem: Inglês

10.1016/j.lwt.2011.07.004

ISSN

1096-1127

Autores

Léa Silvia Sant’Ana, Sílvia Soares, Paulo Vaz‐Pires,

Tópico(s)

Sensory Analysis and Statistical Methods

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.

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