Development of a Quality Index Method scheme to evaluate freshness of tub gurnard (Chelidonichthys lucernus)

Karen Bekaert

Development of a Quality Index Method scheme to evaluate freshness of tub gurnard (Chelidonichthys lucernus)

In: Seafood research from fish to dish

Author:

Karen Bekaert

Karen Bekaert Belgium Institute for Agricultural and Fisheries Research, Unit Animal Sciences - Fisheries, Ankerstraat 1, B-8400 Oostende, Belgium

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Type:: Chapter

Pages:: 289–296

DOI:: https://doi.org/10.1163/9789086865819_030

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Abstract

This paper describes the development of a Quality Index Method (QIM) scheme for tub gurnard (Chelidonichthys lucernus) and its evaluation in a shelf life study. QIM is one of the most interesting sensory methods at the moment for assessment of fish freshness. It is based on a scoring system for the evaluation of characteristic changes that occur during fish spoilage. As a result of this study, a validated QIM scheme is proposed for this species. The appearance of skin and slime, clarity and shape of the eyes, odour, colour and slime of the gills, texture and appearance of the fins are the parameters included which gave a total of 22 points. The global correlation coefficient was r=0.9861. The end of shelf life was reached at day 18-19 of storage.

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Seafood research from fish to dish

Quality, safety and processing of wild and farmed seafood

E-Book ISBN:: 9789086865819

Publisher:: Wageningen Academic

Print Publication Date:: 01 Jan 2006

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- Life Sciences

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Development of a Quality Index Method scheme to evaluate freshness of tub gurnard (Chelidonichthys lucernus)

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Citation Info

Share link with colleague or librarian

Seafood research from fish to dish

Quality, safety and processing of wild and farmed seafood

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