| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6405900 | LWT - Food Science and Technology | 2011 | 7 Pages |
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.
⺠Quality index method (QIM) scheme for whole ice-boxed refrigerated blackspot seabream. ⺠Rejection point in QIM schemes. ⺠The shelf-life was determined by the sensory scores, Torrymeter measurements and microbiological data of SSO. ⺠A shelf-life of 12-13 days was defined for whole raw blackspot seabream stored in ice.
