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Evaluation de la fraîcheur de petits pélagiques par analyse sensorielle.

Freshness quality grading of small pelagic species by sensory analysis.

Auteurs : Ifremer, FIOM, ANDRADE A., NUNES M. L., BATISTA I.

Résumé

As an alternative the Quality Index Method (QIM) has been used and considered suitable for different species. So, the aim of the work was to develop QIM schemes for European sardine, horse mackerel and Atlantic mackerel. The results obtained indicated that such schemes can be useful for the evaluation of freshness of these three species. According to this method it was also observed that the highest rate of freshness loss was recorded in European sardine followed by Atlantic mackerel and horse mackerel.

Détails

  • Titre original : Freshness quality grading of small pelagic species by sensory analysis.
  • Identifiant de la fiche : 1999-0322
  • Langues : Anglais
  • Source : Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
  • Date d'édition : 12/11/1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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