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Development of Quality Index Method (QIM) scheme for fresh cod (Gadus morhua) fillets and application in shelf life study.

Author(s) : CARDENAS BONILLA A., SVEINSDOTTIR K., MARTINSDOTTIR E.

Type of article: Article

Summary

The aim was to develop and evaluate a QIM scheme for fresh cod fillets. Cod fillets were stored at 0-1°C on ice up to 14 days. Total viable counts and counts of H2S-producing bacteria were done. A QIM scheme for fresh cod fillets to evaluate freshness was proposed. A high correlation between the quality index and storage time on ice was found. The remaining storage time could be estimated with accuracy of plus or minus 1.3 days when the cod fillets were evaluated with QIM. The maximum storage time was estimated 8 days based on Quantitative Descriptive Analysis and H2S-producing bacteria counts. [Reprinted with permission from Elsevier. Copyright, 2005].

Details

  • Original title: Development of Quality Index Method (QIM) scheme for fresh cod (Gadus morhua) fillets and application in shelf life study.
  • Record ID : 2007-0726
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 18 - n. 4
  • Publication date: 2007/05

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