Open AccessAPPLICATION OF QUALITY INDEX METHOD (QIM) SCHEME IN SHELFLIFE STUDY OF ANGLERFISH (Lophius piscatorius)
Author(s) -
L. Pennisi,
Vincenzo Olivieri,
R. D’Aurelio,
I. Piscione
Publication year - 2011
Publication title -
italian journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.359
H-Index - 13
ISSN - 2239-7132
DOI - 10.4081/ijfs.2011.1s.237
Subject(s) - psychrophile , index method , mesophile , biology , index (typography) , food spoilage , food science , fishery , bacteria , computer science , business , genetics , finance , order (exchange) , world wide web
The aim was to evaluate a Quality Index Method (QIM) scheme for fresh Anglerfish (Lophius piscatorius). Anglerfish were stored at 0±2 °C on ice up to 9 days. Total Mesophilic Counts (TMC), Total Psychrophilic Counts (TPC) and counts of Specific Spoilage Organisms (SSOs) were done. An high correlation between the Quality Index (QI) and storage time on ice and between the Quality Index (QI) and H2S-producing bacteria counts was found. The remaining storage time could be estimated with accuracy of ±1.5 days when the Anglerfish were evaluated with QIM