期刊
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
卷 21, 期 1, 页码 857-866出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2018.1466326
关键词
Oncorhynchus mykiss; quality index method; shelf life; aquacultured rainbow trout; sensory analysis
资金
- TUBITAK [213O173]
Quality index method (QIM) was developed for whole (W) and gutted (G) rainbow trout during ice storage. Draft schemes were modified and final schemes consisted of 30 and 15 demerit points, and 12 and 14days of shelf life was found for whole and gutted rainbow trout, respectively. Linear regression was calculated with storage time and correlation of QI scores was found to be 0.98 and 0.99 for W and G samples, respectively. Moreover, the developed QIM for W and G rainbow trout with this study is a nondestructive and rapid method for the sensory evaluation of rainbow trout.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据