Quality Index Method (QIM) to assess the freshness and shelf life of fish
Braz. arch. biol. technol
;
56(4): 587-598, July-Aug. 2013. ilus, tab
Artículo
en Inglés
| LILACS
| ID: lil-684511
ABSTRACT
The aim of this work was to develop a sensory method as the objective measure of quality of the fishes at all the key stages of fishery chain, from catch to consumer. The Quality Index Method (QIM) is based on a structured scaling for quality measurements and provides accurate and precise information concerning the freshness and a prediction of the remaining shelf-life for specie-specific fishes. The method is discussed and some future outlooks and need are pointed in order to stimulate the implementation of QIM in the relevant parts of the fishery chain giving unique information of the quality.
Texto completo:
Disponible
Índice:
LILACS (Américas)
Idioma:
Inglés
Revista:
Braz. arch. biol. technol
Asunto de la revista:
Biologia
Año:
2013
Tipo del documento:
Artículo
País de afiliación:
Brasil
Institución/País de afiliación:
Universidade Federal Fluminense/BR
Similares
MEDLINE
...
LILACS
LIS