期刊
FOOD CONTROL
卷 18, 期 4, 页码 352-358出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2005.10.019
关键词
QIM; sensory evaluation; fresh cod fillets; shelf life
The aim was to develop and evaluate a Quality Index Method (QIM) scheme for fresh cod fillets. Cod fillets were stored at 0-1 degrees C on ice up to 14 days. Total viable counts (TVC) and counts of H2S-producing bacteria were done. A QIM scheme for fresh cod fillets to evaluate freshness was proposed. A high correlation between the Quality Index (QI) and storage time on ice was found. The remaining storage time could be estimated with accuracy of +/- 1.3 days when the cod fillets were evaluated with QIM. The maximum storage time was estimated 8 days based on Quantitative Descriptive Analysis and H2S-producing bacteria counts. (C) 2005 Elsevier Ltd. All rights reserved.
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