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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2016

Autores

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

Revista

Título: Journal of Aquatic Food Product Technology

Vol. 25

Páginas: 708-723

ISSN: 1049-8850

Editora: Taylor & Francis

Indexação

ISI Web of Knowledge - 4 Citações

Scopus - 2 Citações

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 16