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Quality index method (QIM): development of a sensorial scheme for common octopus (Octopus vulgaris)

Title
Quality index method (QIM): development of a sensorial scheme for common octopus (Octopus vulgaris)
Type
Article in International Scientific Journal
Year
2004
Authors
barbosa, a
(Author)
Other
The person does not belong to the institution. The person does not belong to the institution. The person does not belong to the institution. Without AUTHENTICUS Without ORCID
Journal
Title: Food ControlImported from Authenticus Search for Journal Publications
Vol. 15
Pages: 161-168
ISSN: 0956-7135
Publisher: Elsevier
Scientific classification
FOS: Agrarian Sciences > Other Agrarian Sciences
Other information
Authenticus ID: P-000-AYM
Abstract (EN): Sensory methods are the most accurate and widely used methods to evaluate fish freshness. This paper describes the development of a sensorial scheme for common octopus (Octoplis vulgaris) based on the recent quality index method. The parameters for the basis of this new scheme are appearance, odour, mucus of skin, texture of flesh, cornea and pupil brightness, colour, odour and mucus in the Mouth region, as well as the material found in the suckers. Octopus shelf-life is much shorter than that of fish species; as measured by sensorial attributes it is considered to be 8 days in ice.
Language: English
Type (Professor's evaluation): Scientific
Contact: vazpires@icbas.up.pt
No. of pages: 8
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