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Development of a quality index method for frozen hake (M. capensis and M. paradoxus).

Author(s) : HERRERO A., HUIDOBRO A., CARECHE M.

Type of article: Article

Summary

A quality index method (QIM) consisting of 9 parameters with a total of 17 sensory points was developed for frozen hake (M. capensis and M. paradoxus). The score sheet was divided into 2 parts. The 1st, including 7 parameters with up to 13 sensory points, was directly related to loss of quality during storage at -20 °C. Multivariate analysis confirmed the relevance of these parameters for prediction of storage time. The 2nd part contained 2 additional parameters scoring up to 4 sensory points. These parameters are commercially important but not directly linked to storage time.

Details

  • Original title: Development of a quality index method for frozen hake (M. capensis and M. paradoxus).
  • Record ID : 2004-0266
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 68 - n. 3
  • Publication date: 2003/04
  • Document available for consultation in the library of the IIR headquarters only.

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