Quality index method developed for raw gilthead seabream (Sparus aurata)

Journal of Food Science

Volumn 65, Issue 7, 2000, Pages 1202-1205

  Huidobro, A ^a   Pastor, A ^a   Tejada, M ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Chilled; Gilthead seabream; QIM; Sensory analysis

Indexed keywords

EID: 0034471222     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb10265.x     Document Type: Article

References (21)

1. Freshness quality grading of small pelagic species by sensory analysis
2. Bringing fish inspection into the computer age
3. A convenient, easy-to-use system for estimating the quality of chilled seafood
4. Estimating time-temperature effects by rapid systematic sensory methods
5. Adenosine triphosphate and derivatives as freshness indicators in gilthead seabream (Sparus aurata)
6. Quality index method and TQM system
7. Development of a method for quality assessment of fish for human consumption based on sensory evaluation
8. Redfish
9. The development of a numeric scoring system for the sensory, assessment of the spoilage of the wet white fish stored in ice
10. Development of quality index methods for evaluation of frozen cod (Gadus morhua) and cod fillets
11. Entwurf eines punktbewertungsschemas für die sinnesprüfung von frischfisch