Title of article
Development of Quality Index Method (QIM) scheme for fresh cod (Gadus morhua) fillets and application in shelf life study
Author/Authors
Alma Cardenas Bonilla، نويسنده , , Kolbrun Sveinsdottir، نويسنده , , Emilia Martinsdottir، نويسنده ,
Issue Information
ماهنامه با شماره پیاپی سال 2007
Pages
7
From page
352
To page
358
Abstract
The aim was to develop and evaluate a Quality Index Method (QIM) scheme for fresh cod fillets. Cod fillets were stored at 0–1 °C on ice up to 14 days. Total viable counts (TVC) and counts of H2S-producing bacteria were done. A QIM scheme for fresh cod fillets to evaluate freshness was proposed. A high correlation between the Quality Index (QI) and storage time on ice was found. The remaining storage time could be estimated with accuracy of ±1.3 days when the cod fillets were evaluated with QIM. The maximum storage time was estimated 8 days based on Quantitative Descriptive Analysis and H2S-producing bacteria counts.
Keywords
shelf life , Fresh cod fillets , Sensory evaluation , QIM
Journal title
Food Control
Serial Year
2007
Journal title
Food Control
Record number
975897
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