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

• Type: Article in International Scientific Journal
• Date: 2004

Authors

barbosa, a (Author) Other; vaz-pires, p (Author) ICBAS

Journal

Title: Food Control

Vol. 15

Pages: 161-168

ISSN: 0956-7135

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 54 Citations

Scopus - 73 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-000-AYM

DOI: 10.1016/s0956-7135(03)00027-6

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

No. of pages: 8