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

• 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

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, which gave total 34 demerit points. QI showed a linear relationship to storage time (QIM = 8.06× storage time-7.20, R2 = 0.954), and the remaining storage time could be estimated with an accuracy of ± 6 days. The physicochemical, microbiological and sensory data were integrated and used to determine the rejection point. The storage time affected L* and W values. The shelf life of whole Goldlined seabream Rhabdosargus sarba stored at 0ºC remain stable for consumption until 9 days of storage.