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Washing effect on the quality index method (QIM) developed for raw gilthead seabream (Sparus aurata)

AutorHuidobro, Almudena; Pastor, Ana; López Caballero, M. E. ; Tejada Yábar, Margarita
Palabras claveQIM
Washing
Gilthead seabream
Sensory evaluation
Fecha de publicación2001
EditorSpringer
CitaciónEuropean Food Research and Technology 212: 408- 412 (2001)
ResumenThe effect produced on the evolution of the quality index by washing gilthead seabream (Sparus aurata) with tap water during storage and whether it affects other fish quality parameters such as the K value, the microbial load and sensory evaluation of cooked fillets is examined. The results indicate that washing reduced the demerit points assigned when the raw gilthead seabream was evaluated with the QIM. The maximum allowable score for this species was not reached in the washed fish even when the storage period set on the basis of both sensory and microbiological considerations was exceeded. Washing caused no significant differences with respect to unwashed fish in the evolution of the K value or in the sensory evaluation of the cooked fillets. On the other hand, washing delayed the limit of microbiological acceptability. © Springer-Verlag 2001.
URIhttp://hdl.handle.net/10261/87818
DOI10.1007/s002170000243
Identificadoresdoi: 10.1007/s002170000243
issn: 1438-2377
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