Washing effect on the quality index method (QIM) developed for raw gilthead seabream (Sparus aurata)

被引：42

作者：

Huidobro, A ^{[1
]}

Pastor, A ^{[1
]}

López-Caballero, ME ^{[1
]}

Tejada, M ^{[1
]}

机构：

[1] CSIC, Inst Frio, E-28040 Madrid, Spain

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2001年 / 212卷 / 04期

关键词：

sensory evaluation; QIM; gilthead seabream; washing;

D O I：

10.1007/s002170000243

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect produced on the evolution of the quality index by washing gilthead seabream (Sparus aurata) with tap water during storage and whether it affects other fish quality parameters such as the K value, the microbial load and sensory evaluation of cooked fillets is examined. The results indicate that washing reduced the demerit points assigned when the raw gilthead seabream was evaluated with the QIM. The maximum allowable score for this species was not reached in the washed fish even when the storage period set on the basis of both sensory and microbiological considerations was exceeded. Washing caused no significant differences with respect to unwashed fish in the evolution of the K value or in the sensory evaluation of the cooked fillets. On the other hand, washing delayed the limit of microbiological acceptability.

引用

页码：408 / 412

页数：5