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Développement de la méthode de l'indice de qualité appliquée au merlu congelé (M. capensis and M. paradoxus).

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

Auteurs : HERRERO A., HUIDOBRO A., CARECHE M.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Development of a quality index method for frozen hake (M. capensis and M. paradoxus).
  • Identifiant de la fiche : 2004-0266
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 68 - n. 3
  • Date d'édition : 04/2003
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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