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

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.

► Quality index method (QIM) scheme for whole ice-boxed refrigerated blackspot seabream. ► Rejection point in QIM schemes. ► The shelf-life was determined by the sensory scores, Torrymeter measurements and microbiological data of SSO. ► A shelf-life of 12-13 days was defined for whole raw blackspot seabream stored in ice.