Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 21, Issue 1, Pages 857-866Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2018.1466326
Keywords
Oncorhynchus mykiss; quality index method; shelf life; aquacultured rainbow trout; sensory analysis
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Funding
- TUBITAK [213O173]
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Quality index method (QIM) was developed for whole (W) and gutted (G) rainbow trout during ice storage. Draft schemes were modified and final schemes consisted of 30 and 15 demerit points, and 12 and 14days of shelf life was found for whole and gutted rainbow trout, respectively. Linear regression was calculated with storage time and correlation of QI scores was found to be 0.98 and 0.99 for W and G samples, respectively. Moreover, the developed QIM for W and G rainbow trout with this study is a nondestructive and rapid method for the sensory evaluation of rainbow trout.
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