Development of Quality Index Method Scheme for Common Carp (Cyprinus carpio) Stored in Ice: Shelf-Life Assessment by Physicochemical, Microbiological, and Sensory Quality Indices

• Type: Article in International Scientific Journal
• Date: 2016

Authors

Agueria, D (Author) Other; Sanzano, P (Author) Other; vaz-pires, p (Author) ICBAS; Rodriguez, E (Author) Other; Yeannes, MI (Author) Other

Journal

Title: Journal of Aquatic Food Product Technology

Vol. 25

Pages: 708-723

ISSN: 1049-8850

Publisher: Taylor & Francis

Indexing

ISI Web of Knowledge - 4 Citations

Scopus - 2 Citations

Other information

Authenticus ID: P-00K-WXJ

DOI: 10.1080/10498850.2014.919975

Abstract (EN): 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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 16