Development of a quality index method (QIM) scheme for whole Goldlined seabream Rhabdosargus sarba stored in ice

Development of a quality index method (QIM) scheme for whole Goldlined seabream Rhabdosargus sarba stored in ice

The freshness of Goldlined seabream Rhabdosargus sarba stored at 0ºC for 12 days was assessed using quality index method (QIM), physicochemical, color and microbiological parameters. Results showed that the developed QIM scheme for Goldlined seabream Rhabdosargus sarba consisted of nine parameters,...

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Bibliographic Details
Main Authors: Millad Ahmadi Shalhe, Ainaz Khodanazary, Seyyed Mehdi Hosseini
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:International Journal of Food Properties
Subjects:
Rhabdosargus sarba
sensory analysis
quality index method
shelf life
Online Access:http://dx.doi.org/10.1080/10942912.2018.1536147

Internet

http://dx.doi.org/10.1080/10942912.2018.1536147

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