RT Journal Article
T1 A QIM-based evaluation of sensory quality of frozen–thawed roundnose grenadier (Coryphaenoides rupestris) and its applications
A1 López García, María del Mar
A1 Ramil Novo, Luis Alberto
A1 Vázquez Odériz, María Lourdes
A1 Romero Rodríguez, María de los Ángeles
K1 Anatomy
K1 Animal derived food
K1 Freezing
K1 Ice
K1 Quality management
AB The quality index method (QIM) is widely used for fish sensory assessment, but there are hardly any studies on quality changes in fish that have been previously frozen. A QIM scheme was developed for frozen Roundnose grenadier once thawed and stored at refrigerated temperatures (4 ± 1 °C). Next, this scheme was applied to determine the shelf life and evaluate the influence of frozen storage time on fish quality. The developed QIM scheme includes six descriptors. The quality index (QI) varies from 0 to 13 points. The maximum QI was reached 16 days after thawing. A strong linear correlation between QI and storage time was achieved (r = 0.9896), the least squares regression line being QI = 0.71 · (days after thawing) + 1.51. Using inverse prediction, the shelf life was estimated to be 5 days from the beginning of thawing. Statistical evidence of the negative effect of previous freezing time on the QI was found in a year-long study
PB ACS Publications
SN 2692-1944
YR 2021
FD 2021
LK http://hdl.handle.net/10347/29031
UL http://hdl.handle.net/10347/29031
LA eng
NO ACS Food Sci. Technol. 2021, 1, 392−398. https://doi.org/10.1021/acsfoodscitech.0c00066
NO This research was supported by Xunta de Galicia (Spain), project 10TAL010CT
DS Minerva
RD 24 abr 2026