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dc.contributor.authorGarcía, Miriam R.es_ES
dc.contributor.authorVilas Fernández, Carloses_ES
dc.contributor.authorRodríguez Herrera, Juan Josées_ES
dc.contributor.authorBernárdez Costas, Martaes_ES
dc.contributor.authorBalsa-Canto, Evaes_ES
dc.contributor.authorAlonso, Antonio A.es_ES
dc.date.issued2015-
dc.identifier.citationInternational Journal of Food Microbiology 208: 65-74 (2015)es_ES
dc.identifier.issn0168-1605-
dc.identifier.urihttp://hdl.handle.net/10261/124139-
dc.description10 páginas, 5 tablas, 6 figuras.-- This is an open access article under the CC BY-NC-ND licensees_ES
dc.description.abstractFish quality has a direct impact on market price and its accurate assessment and prediction are of main importance to set prices, increase competitiveness, resolve conflicts of interest and prevent food wastage due to conservative product shelf-life estimations. In this work we present a general methodology to derive predictive models of fish freshness under different storage conditions. The approach makes use of the theory of optimal experimental design, to maximize data information and in this way reduce the number of experiments. The resulting growth model for specific spoilage microorganisms in hake (Merluccius merluccius) is sufficiently informative to estimate quality sensory indexes under time-varying temperature profiles. In addition it incorporates quantitative information of the uncertainty induced by fish variability. The model has been employed to test the effect of factors such as fishing gear or evisceration, on fish spoilage and therefore fish quality. Results show no significant differences in terms of microbial growth between hake fished by long-line or bottom-set nets, within the implicit uncertainty of the model. Similar conclusions can be drawn for gutted and un-gutted hake along the experiment horizon. In addition, whenever there is the possibility to carry out the necessary experiments, this approach is sufficiently general to be used in other fish species and under different stress variableses_ES
dc.description.sponsorshipThis work has been funded by the Spanish Ministry of Science and Innovation throughout project ISFORQUALITY (AGL2012-39951-C02-01) and by the CSIC throughout project CONTROLA (PIE201270E075)es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relation.isversionofPublisher's versiones_ES
dc.rightsopenAccesses_ES
dc.subjectFish shelf-lifees_ES
dc.subjectQuality Index Methodes_ES
dc.subjectPredictive microbiologyes_ES
dc.subjectOptimal experimental designes_ES
dc.subjectVariability analysises_ES
dc.subjectUncertainty analysises_ES
dc.subjectCore predictionses_ES
dc.titleQuality and shelf-life prediction for retail fresh hake (Merluccius merluccius)es_ES
dc.typeartículoes_ES
dc.identifier.doi10.1016/j.ijfoodmicro.2015.05.012-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.ijfoodmicro.2015.05.012es_ES
dc.identifier.e-issn1879-3460-
dc.rights.licensehttp://creativecommons.org/licenses/by-nc-nd/4.0/es_ES
dc.relation.csices_ES
dc.type.coarhttp://purl.org/coar/resource_type/c_6501es_ES
item.openairetypeartículo-
item.cerifentitytypePublications-
item.languageiso639-1en-
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextWith Fulltext-
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