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Quality index method developed for raw gilthead seabream (Sparus aurata)

AutorHuidobro, Almudena; Pastor, A.; Tejada Yábar, Margarita
Palabras claveQIM
Sensory analysis
Chilled
Gilthead seabream
Fecha de publicación2000
EditorInstitute of Food Technologists
CitaciónJournal of Food Science 65: 1202- 1205 (2000)
ResumenSensory assessment is one of the principal methods of measuring fish quality. One of the most interesting sensory methods at the moment is the quality index method (QIM). The QIM provides weighted evaluation of the key parameters in deterioration of individual species, assigning demerit points according to the importance of the parameter. This paper describes the development of a QIM for gilthead seabream (Sparus aurata). As result of this study, a QIM is proposed for this species-. The appearance of skin and slime, flesh elasticity, odor of the fish, clarity and shape of the eyes, and color and odor of the gills are the parameters included which gave a total of 15 demerit points. The index scored lower when the fish was washed.
URIhttp://hdl.handle.net/10261/101265
DOI10.1111/j.1365-2621.2000.tb10265.x .
Identificadoresdoi: 10.1111/j.1365-2621.2000.tb10265.x .
issn: 0022-1147
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