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

  • 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.

Abstract

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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Published
2011-01-08
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Original Articles
Keywords:
Anglerfish, Lophius piscatorius, sensorial analysis, Quality Index Method, Specific Spoilage Organisms
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How to Cite
Pennisi, L., Olivieri, V., D’Aurelio, R., & Piscione, I. (2011). APPLICATION OF QUALITY INDEX METHOD (QIM) SCHEME IN SHELFLIFE STUDY OF ANGLERFISH (Lophius piscatorius). Italian Journal of Food Safety, 1(1zero), 237-241. https://doi.org/10.4081/ijfs.2011.871

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