Quality Index Method (QIM) to assess the freshness and shelf life of fish

• Main Authors: Daniella Cristina Bernardi, Eliane Teixeira Mársico, Mônica Queiroz de Freitas
• Format: Article
• Language: English
• Published: Instituto de Tecnologia do Paraná (Tecpar) 2013-08-01
• Series: Brazilian Archives of Biology and Technology
• Subjects: sensory analysis; fish quality; QIM; shelf life
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000400009&lng=en&tlng=en

The aim of this work was to develop a sensory method as the objective measure of quality of the fishes at all the key stages of fishery chain, from catch to consumer. The Quality Index Method (QIM) is based on a structured scaling for quality measurements and provides accurate and precise information concerning the freshness and a prediction of the remaining shelf-life for specie-specific fishes. The method is discussed and some future outlooks and need are pointed in order to stimulate the implementation of QIM in the relevant parts of the fishery chain giving unique information of the quality.