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Développement de la méthode de l'indice de qualité (Quality Index Method) pour évaluer la fraîcheur du merlu de Méditerranée (Merluccius merluccius).

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

Auteurs : BAIXAS-NOGUEIRAS S., BOVER-CID S., VECIANA-NOGUÉS M. T., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Development of a Quality Index Method to evaluate freshness in Mediterranean hake (Merluccius merluccius).
  • Identifiant de la fiche : 2004-0267
  • 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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