期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 44, 期 10, 页码 2253-2259出版社
ELSEVIER
DOI: 10.1016/j.lwt.2011.07.004
关键词
Quality index method; Sensory analysis; Freshness; SSO; Torrymeter; Blackspot seabream
资金
- Programa UNESP/Santander
The aim of this work was to develop a quality index method (QIM) scheme for whole ice-boxed refrigerated blackspot seabream and to perform shelf-life evaluations, using sensory analysis, GR Torrymeter measurements and bacterial counts of specific spoilage organisms (SSO) during chilled storage. A QIM scheme based on a total of 30 demerit points was developed. Sensory, physical and microbiological data were integrated and used to determine the rejection point. Results indicated that the shelf-life of blackspot seabream is around 12-13 days. (C) 2011 Elsevier Ltd. All rights reserved.
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