Quality Index Method (QIM) to assess the freshness and shelf life of fish

Brazilian Archives of Biology and Technology

Daniella Cristina Bernardi¹  Eliane Teixeira Mársico¹  Mônica Queiroz De Freitas¹ 

[1] ,Universidade Federal Fluminense Faculdade Veterinária Departamento de Tecnologia dos AlimentosNiterói RJ ,Brasil

关键词: sensory analysis;    fish quality;    QIM;    shelf life;   

DOI  :  10.1590/S1516-89132013000400009

来源: SciELO

【 摘 要 】

The aim of this work was to develop a sensory method as the objective measure of quality of the fishes at all the key stages of fishery chain, from catch to consumer. The Quality Index Method (QIM) is based on a structured scaling for quality measurements and provides accurate and precise information concerning the freshness and a prediction of the remaining shelf-life for specie-specific fishes. The method is discussed and some future outlooks and need are pointed in order to stimulate the implementation of QIM in the relevant parts of the fishery chain giving unique information of the quality.

【 授权许可】

CC BY-NC   
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