Development of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo)

Detalhes bibliográficos
Autor(a) principal: Sant'Ana, Lea Silvia [UNESP]
Data de Publicação: 2011
Outros Autores: Soares, Silvia, Vaz-Pires, Paulo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1016/j.lwt.2011.07.004
http://hdl.handle.net/11449/844
Resumo: The aim of this work was to develop a quality index method (QIM) scheme for whole ice-boxed refrigerated blackspot seabream and to perform shelf-life evaluations, using sensory analysis, GR Torrymeter measurements and bacterial counts of specific spoilage organisms (SSO) during chilled storage. A QIM scheme based on a total of 30 demerit points was developed. Sensory, physical and microbiological data were integrated and used to determine the rejection point. Results indicated that the shelf-life of blackspot seabream is around 12-13 days. (C) 2011 Elsevier Ltd. All rights reserved.
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spelling Development of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo)Quality index methodSensory analysisFreshnessSSOTorrymeterBlackspot seabreamThe aim of this work was to develop a quality index method (QIM) scheme for whole ice-boxed refrigerated blackspot seabream and to perform shelf-life evaluations, using sensory analysis, GR Torrymeter measurements and bacterial counts of specific spoilage organisms (SSO) during chilled storage. A QIM scheme based on a total of 30 demerit points was developed. Sensory, physical and microbiological data were integrated and used to determine the rejection point. Results indicated that the shelf-life of blackspot seabream is around 12-13 days. (C) 2011 Elsevier Ltd. All rights reserved.Programa UNESP/SantanderCtr Aquicultura CAUNESP, São Paulo, SP, BrazilUniv Estadual Paulista, Dept Gestao & Tecnol Agroind, Fac Ciencias Agron Botucatu, BR-18603970 Botucatu, SP, BrazilInterdisciplinary Ctr Marine & Environm Res, CIIMAR, P-4050123 Oporto, PortugalUniv Porto, Inst Biomed Sci Abel Salazar, ICBAS, P-4099003 Oporto, PortugalCtr Aquicultura CAUNESP, São Paulo, SP, BrazilUniv Estadual Paulista, Dept Gestao & Tecnol Agroind, Fac Ciencias Agron Botucatu, BR-18603970 Botucatu, SP, BrazilElsevier B.V.Universidade Estadual Paulista (Unesp)Interdisciplinary Ctr Marine & Environm ResUniv PortoSant'Ana, Lea Silvia [UNESP]Soares, SilviaVaz-Pires, Paulo2014-05-20T13:12:56Z2014-05-20T13:12:56Z2011-12-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article2253-2259application/pdfhttp://dx.doi.org/10.1016/j.lwt.2011.07.004Lwt-food Science and Technology. Amsterdam: Elsevier B.V., v. 44, n. 10, p. 2253-2259, 2011.0023-6438http://hdl.handle.net/11449/84410.1016/j.lwt.2011.07.004WOS:000295115800042WOS000295115800042.pdfWeb of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengLWT: Food Science and Technology3.1291,339info:eu-repo/semantics/openAccess2024-04-09T15:36:42Zoai:repositorio.unesp.br:11449/844Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T19:15:24.015439Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Development of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo)
title Development of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo)
spellingShingle Development of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo)
Sant'Ana, Lea Silvia [UNESP]
Quality index method
Sensory analysis
Freshness
SSO
Torrymeter
Blackspot seabream
title_short Development of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo)
title_full Development of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo)
title_fullStr Development of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo)
title_full_unstemmed Development of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo)
title_sort Development of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo)
author Sant'Ana, Lea Silvia [UNESP]
author_facet Sant'Ana, Lea Silvia [UNESP]
Soares, Silvia
Vaz-Pires, Paulo
author_role author
author2 Soares, Silvia
Vaz-Pires, Paulo
author2_role author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
Interdisciplinary Ctr Marine & Environm Res
Univ Porto
dc.contributor.author.fl_str_mv Sant'Ana, Lea Silvia [UNESP]
Soares, Silvia
Vaz-Pires, Paulo
dc.subject.por.fl_str_mv Quality index method
Sensory analysis
Freshness
SSO
Torrymeter
Blackspot seabream
topic Quality index method
Sensory analysis
Freshness
SSO
Torrymeter
Blackspot seabream
description The aim of this work was to develop a quality index method (QIM) scheme for whole ice-boxed refrigerated blackspot seabream and to perform shelf-life evaluations, using sensory analysis, GR Torrymeter measurements and bacterial counts of specific spoilage organisms (SSO) during chilled storage. A QIM scheme based on a total of 30 demerit points was developed. Sensory, physical and microbiological data were integrated and used to determine the rejection point. Results indicated that the shelf-life of blackspot seabream is around 12-13 days. (C) 2011 Elsevier Ltd. All rights reserved.
publishDate 2011
dc.date.none.fl_str_mv 2011-12-01
2014-05-20T13:12:56Z
2014-05-20T13:12:56Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1016/j.lwt.2011.07.004
Lwt-food Science and Technology. Amsterdam: Elsevier B.V., v. 44, n. 10, p. 2253-2259, 2011.
0023-6438
http://hdl.handle.net/11449/844
10.1016/j.lwt.2011.07.004
WOS:000295115800042
WOS000295115800042.pdf
url http://dx.doi.org/10.1016/j.lwt.2011.07.004
http://hdl.handle.net/11449/844
identifier_str_mv Lwt-food Science and Technology. Amsterdam: Elsevier B.V., v. 44, n. 10, p. 2253-2259, 2011.
0023-6438
10.1016/j.lwt.2011.07.004
WOS:000295115800042
WOS000295115800042.pdf
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv LWT: Food Science and Technology
3.129
1,339
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 2253-2259
application/pdf
dc.publisher.none.fl_str_mv Elsevier B.V.
publisher.none.fl_str_mv Elsevier B.V.
dc.source.none.fl_str_mv Web of Science
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1808129043275448320

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