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


https://doi.org/10.4081/ijfs.2011.871
Vol. 1 No. 1zero (2011)
Submitted: 4 January 2013
Accepted: 4 January 2013
Published: 8 January 2011
Anglerfish, Lophius piscatorius, sensorial analysis, Quality Index Method, Specific Spoilage Organisms
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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.

1.
Pennisi L, Olivieri V, D’Aurelio R, Piscione I. APPLICATION OF QUALITY INDEX METHOD (QIM) SCHEME IN SHELFLIFE STUDY OF ANGLERFISH (Lophius piscatorius). Ital J Food Safety [Internet]. 2011 Jan. 8 [cited 2024 Apr. 19];1(1zero):237-41. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2011.1S.237

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