Premium
Development of a Quality Index Method for Frozen Hake ( M. capensis and M. paradoxus )
Author(s) -
Herrero A.M.,
Huidobro A.,
Careche M.
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.tb08293.x
Subject(s) - hake , sensory system , index (typography) , multivariate statistics , mathematics , biology , fishery , statistics , computer science , fish <actinopterygii> , neuroscience , world wide web
A quality index method (QIM) consisting of 9 parameters with a total of 17 sensory points was developed for frozen hake ( M. capensis and M. paradoxus ). The score sheet was divided into 2 parts. The 1st, including 7 parameters with up to 13 sensory points, was directly related to loss of quality during storage at −20 °C. Multivariate analysis confirmed the relevance of these parameters for prediction of storage time. The 2nd part contained 2 additional parameters scoring up to 4 sensory points. These parameters are commercially important but not directly linked to storage time.