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Application of a Quality Index Method (QIM) scheme in a shelf-life study of farmed Atlantic salmon (Salmo salar).

Author(s) : SVEINSDOTTIR K., MARTINSDOTTIR E., HYLDIG G., et al.

Type of article: Article

Summary

Salmon (Salmo salar) was stored in ice up to 24 days, and changes during storage were observed with sensory evaluation using QIM, and Quantitative Descriptive Analysis (QDA), total viable counts (TVC), hydrogen sulfide-producing bacteria, and instrumental texture measurements. Maximum storage time in ice was determined with QDA and fat content by Soxhlet extraction. A high correlation between QIM and storage time in ice was found. TVC increased exponentially with storage and was dominated by hydrogen sulfide-producing bacteria after 20 days in ice, which was the maximum storage time. Texture measurements indicated softening of salmon flesh with storage.

Details

  • Original title: Application of a Quality Index Method (QIM) scheme in a shelf-life study of farmed Atlantic salmon (Salmo salar).
  • Record ID : 2003-2453
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 67 - n. 4
  • Publication date: 2002/05
  • Document available for consultation in the library of the IIR headquarters only.

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