Development of a Quality Index Method to evaluate freshness in Mediterranean hake (Merluccius merluccius).

Author(s) : BAIXAS-NOGUEIRAS S., BOVER-CID S., VECIANA-NOGUÉS M. T., et al.

Type of article: Article

Summary

A Quality Index Method for the sensory assessment of freshness of Mediterranean hake was developed and validated by sensory, chemical, and microbiological parameters. The Quality Index was the ratio between the overall sensory score obtained and the total achievable sensory score of the scheme and ranging from 0 (fresh) to 1 (spoiled). This index increased significantly along the time of ice storage, allowing prediction of the remaining shelf life. A value of 0.60 to 0.65 was estimated by statistical treatment as the rejection value, being concordant with sensory score of cooked hake, trimethylamine content, pH, as well as with legal regulations for mesophilic and enterobacteria counts.

Details

Original title: Development of a Quality Index Method to evaluate freshness in Mediterranean hake (Merluccius merluccius).
Record ID : 2004-0267
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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Indexing

Themes: Food engineering;
Food quality and safety. Microbiology;
Fish and fish product
Keywords: Hake; Chilled food; Measurement; Quality; Process; Fish; Development