Development and Application of the Quality Index Method for Ice-Stored King Weakfish (<i>Macrodon ancylodon</i>)

Development and Application of the Quality Index Method for Ice-Stored King Weakfish (<i>Macrodon ancylodon</i>)

The freshness of raw fish has become one of the industry’s and consumers’ main concerns regarding quality, safety, and shelf-life estimation. To determine the freshness of the king weakfish (<i>Macrodom ancylodom</i>), the quality index method (QIM) was employed for sensory analyses, alo...

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Bibliographic Details
Main Authors: Rafaela Cristina Barata Alves, Enrique Pino-Hernández, Jhonatas Rodrigues Barbosa, Elen Vanessa Costa da Silva, Consuelo Lúcia Sousa de Lima, Raul Coimbra Miranda, Lúcia de Fátima Henriques Lourenço
Format: Article
Language:English
Published: MDPI AG 2024-09-01
Series:Foods
Subjects:
QIM
sensory evaluation
shelf-life
Online Access:https://www.mdpi.com/2304-8158/13/17/2844

Internet

https://www.mdpi.com/2304-8158/13/17/2844

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