Original Articles
Vol. 1 No. 1zero (2011)
https://doi.org/10.4081/ijfs.2011.871

APPLICATION OF QUALITY INDEX METHOD (QIM) SCHEME IN SHELFLIFE STUDY OF ANGLERFISH (Lophius piscatorius)

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Received: 4 January 2013
Published: 8 January 2011
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Anglerfish, Lophius piscatorius, sensorial analysis, Quality Index Method, Specific Spoilage Organisms

Authors

L. Pennisi
lucia.zoppi@pagepress.org
Dipartimento di Scienze degli Alimenti, Università degli Studi di Teramo, Italy.
V. Olivieri
Dirigente Veterinario - AUSL, Pescara, Italy.
R. D’Aurelio
Medico Veterinario Libero Professionista, Italy.
I. Piscione
Medico Veterinario Libero Professionista, Italy.
The aim was to evaluate a Quality Index Method (QIM) scheme for fresh Anglerfish (Lophius piscatorius). Anglerfish were stored at 0±2 °C on ice up to 9 days. Total Mesophilic Counts (TMC), Total Psychrophilic Counts (TPC) and counts of Specific Spoilage Organisms (SSOs) were done. An high correlation between the Quality Index (QI) and storage time on ice and between the Quality Index (QI) and H2S-producing bacteria counts was found. The remaining storage time could be estimated with accuracy of ±1.5 days when the Anglerfish were evaluated with QIM.

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1.
APPLICATION OF QUALITY INDEX METHOD (QIM) SCHEME IN SHELFLIFE STUDY OF ANGLERFISH (Lophius piscatorius). Ital J Food Safety [Internet]. 2011 Jan. 8 [cited 2026 Jul. 16];1(1zero):237-41. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2011.1S.237

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