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

作者：Sant'Ana Lea Silvia^*; Soares Silvia; Vaz Pires Paulo

来源：LWT-Food Science and Technology, 2011, 44(10): 2253-2259.

DOI：10.1016/j.lwt.2011.07.004

• Quality index method
• Sensory analysis
• Freshness
• SSO
• Torrymeter
• Blackspot seabream

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.

• 出版日期2011-12