Development of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo)

• Author(s): Sant'Ana, Lea Silvia [UNESP] ; Soares, Silvia ; Vaz-Pires, Paulo
• Date: 2014
• Persistent ID: http://hdl.handle.net/11449/844
• Origin: Oasisbr
• Subject(s): Quality index method; Sensory analysis; Freshness; SSO; Torrymeter; Blackspot seabream
• Document Type: Journal article
• Language: English

Description

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Programa UNESP/Santander

The aim of this work was to develop a quality index method (QIM) scheme for whole ice-boxed refrigerated blackspot seabream and to perform shelf-life evaluations, using sensory analysis, GR Torrymeter measurements and bacterial counts of specific spoilage organisms (SSO) during chilled storage. A QIM scheme based on a total of 30 demerit points was developed. Sensory, physical and microbiological data were integrated and used to determine the rejection point. Results indicated that the shelf-life of blackspot seabream is around 12-13 days. (C) 2011 Elsevier Ltd. All rights reserved.

Ctr Aquicultura CAUNESP, São Paulo, SP, Brazil

Univ Estadual Paulista, Dept Gestao & Tecnol Agroind, Fac Ciencias Agron Botucatu, BR-18603970 Botucatu, SP, Brazil

Interdisciplinary Ctr Marine & Environm Res, CIIMAR, P-4050123 Oporto, Portugal

Univ Porto, Inst Biomed Sci Abel Salazar, ICBAS, P-4099003 Oporto, Portugal

Ctr Aquicultura CAUNESP, São Paulo, SP, Brazil

Univ Estadual Paulista, Dept Gestao & Tecnol Agroind, Fac Ciencias Agron Botucatu, BR-18603970 Botucatu, SP, Brazil