Seafood Quality Index Method (QIM) - Are All Studies Going in the Same Direction?

被引：2

作者：

Souza, Joice Teixeira ^{[1
]}

Oliveira, Maria Erica da Silva ^{[1
]}

Goncalves, Alex Augusto ^{[1
]}

Ozogul, Yesim ^{[2
]}

机构：

[1] Univ Fed Rural Semi Arido, Ctr Ciencias Agr, Dept Ciencia Anim, Lab Tecnol & Controle Qualidade Pescado, BR-59625900 Mossoro, Brazil

[2] Cukurova Univ, Fac Fisheries, Dept Seafood Proc Technol, Adana, Turkiye

来源：

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2024年 / 33卷 / 08期

关键词：

Seafood; freshness; quality; sensory evaluation; QIM; CUTTLEFISH SEPIA-OFFICINALIS; SHELF-LIFE ASSESSMENT; METHOD SCHEME; PIARACTUS-MESOPOTAMICUS; RACHYCENTRON-CANADUM; FRESHNESS ASSESSMENT; SENSORY QUALITY; FISH; TEMPERATURE; FILLETS;

D O I：

10.1080/10498850.2024.2415465

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Maintaining seafood freshness is vital in the fisheries supply chain. The Quality Index Method (QIM), assessing sensory quality with higher scores indicating poorer quality, is widely used for raw seafood. Processed seafood variations, like gutted, filleted, frozen, cooked, or packed suggest modifications to QIM schemes over time. This review highlights current QIM schemes, emphasizing their consistent use across species, especially if researchers use the same process for evaluating and validating the QIM for each species under study. Standardizing this methodology globally is recommended for official inspection and quality control, ensuring its widespread applicability.

引用

页码：612 / 636

页数：25

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