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

被引：49
作者：
Sant'Ana, Lea Silvia [1 ,2 ]
Soares, Silvia [3 ]
Vaz-Pires, Paulo [3 ,4 ]
机构：
[1] Ctr Aquicultura CAUNESP, Sao Paulo, SP, Brazil
[2] Univ Estadual Paulista, Dept Gestao & Tecnol Agroind, Fac Ciencias Agron Botucatu, BR-18603970 Botucatu, SP, Brazil
[3] Interdisciplinary Ctr Marine & Environm Res, CIIMAR, P-4050123 Oporto, Portugal
[4] Univ Porto, Inst Biomed Sci Abel Salazar, ICBAS, P-4099003 Oporto, Portugal
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2011年 / 44卷 / 10期
关键词：
Quality index method; Sensory analysis; Freshness; SSO; Torrymeter; Blackspot seabream; CUTTLEFISH SEPIA-OFFICINALIS; BASS DICENTRARCHUS-LABRAX; SPOILAGE BACTERIA; FRESHNESS; STORAGE; FILLETS; TEMPERATURE;
D O I：
10.1016/j.lwt.2011.07.004
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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. (C) 2011 Elsevier Ltd. All rights reserved.
引用
收藏
页码：2253 / 2259
页数：7
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