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| Título: | Development of a quality index method for frozen hake (M. capensis and M. paradoxus) |
Autor: | Herrero, Ana M. CSIC ORCID; Huidobro, Almudena; Careche, Mercedes CSIC ORCID | Fecha de publicación: | 2003 | Editor: | Wiley-Blackwell | Citación: | Journal of Food Science 68: 1086- 1092 (2003) | Resumen: | A quality index method (QIM) consisting of 9 parameters with a total of 17 sensory points was developed for frozen hake (M. capensis and M. paradoxus). The score sheet was divided into 2 parts. The 1st, including 7 parameters with up to 13 sensory points, was directly related to loss of quality during storage at -20°C. Multivariate analysis confirmed the relevance of these parameters for prediction of storage time. The 2nd part contained 2 additional parameters scoring up to 4 sensory points. These parameters are commercially important but not directly linked to storage time. | URI: | http://hdl.handle.net/10261/66520 | Identificadores: | issn: 0022-1147 |
| Aparece en las colecciones: | (IF) Artículos |
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