Quality Index Method (QIM) to assess the freshness and shelf life of fish
| Autor: | Daniella Cristina Bernardi, Eliane Teixeira Mársico, Mônica Queiroz de Freitas |
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| Jazyk: | angličtina |
| Rok vydání: | 2013 |
| Předmět: | |
| Zdroj: | Brazilian Archives of Biology and Technology, Vol 56, Iss 4, Pp 587-598 (2013) |
| Druh dokumentu: | article |
| ISSN: | 1678-4324 1516-8913 |
| DOI: | 10.1590/S1516-89132013000400009 |
| Popis: | 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. |
| Databáze: | Directory of Open Access Journals |
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