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Development of a Quality Index Method to Evaluate Freshness in Mediterranean Hake ( Merluccius merluccius )
Author(s) -
BaixasNogueras S.,
BoverCid S.,
VecianaNogués T.,
Nunes M.L.,
VidalCarou M.C.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb08289.x
Subject(s) - hake , merluccius merluccius , trimethylamine , food science , mediterranean climate , fishery , sensory system , index method , mathematics , biology , ecology , business , fish <actinopterygii> , biochemistry , neuroscience , finance , order (exchange)
ABSTRACT: A Quality Index Method for the sensory assessment of freshness of Mediterranean hake was developed and validated by sensory, chemical, and microbiological parameters. The Quality Index was the ratio between the overall sensory score obtained and the total achievable sensory score of the scheme and ranging 0 (fresh) to 1 (spoiled). This index increased significantly along the time of ice storage, allowing prediction of the remaining shelf life of hake. A value of 0.60 to 0.65 was estimated by statistical treatment as the rejection value, being concordant with sensory score of cooked hake, trimethylamine content, pH, as well as with legal regulations for mesophylic and enterobacteria counts.