期刊
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
卷 25, 期 5, 页码 708-723出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10498850.2014.919975
关键词
Common carp; Cyprinus carpio; quality index method; shelf life
Sensory methods are the most interesting methods to estimate fish quality. Among these, the recently developed quality index method (QIM) has gained popularity, as shown by the multiple publications of QIM schemes in the last years. The objective of this study was to create a new QIM scheme (QIM sensory table and corresponding point system) for the common carp (Cyprinus carpio), basing the definition of the rejection point on sensory, physicochemical (thiobarbituric acid reactive substances, total volatile basic nitrogen, pH, and color measurements), and microbiological criteria (counts of mesophiles, psychrotrophs, and Pseudomonas spp.). A new QIM scheme was developed and is proposed for use in the future; it will be useful for practical evaluations of carp freshness in all steps of the production chain, and it will contribute to a more effective use of the species as an alternative for human food supply.
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