Icelandic Fisheries Laboratories

• Main Authors: Alma Cárdenas Bonilla, Carretera Varadero, Nacional Km Guaymas, Sonora México, Kolbrún Sveinsdóttir, Emilía Martinsdóttir, Cárdenas Bonilla
• Other Authors: The Pennsylvania State University CiteSeerX Archives
• Format: Text
• Language: English
• Subjects: Gadus morhua
• Online Access: http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.591.158; http://www.unuftp.is/static/fellows/document/alma_cardenas_bonilla-mexicoprf.pdf

The aim of the study was to develop and evaluate a Quality Index Method (QIM) scheme for fresh cod (Gadus morhua) fillets and to study consumer acceptability of different cod products in comparison to a trained sensory panel. QIM is an objective, rapid and reliable sensory method, based on well defined characteristic changes that occur in the deteriorative process of seafood. Demerit points are assigned to attributes and the resulting scores are summarised to give the Quality Index (QI). Cod fillets were stored at 0–1°C on ice up to 14 days. During storage, changes were observed and analysed using the QIM scheme for the raw fillets and Quantitative Descriptive Analysis (QDA) on cooked samples. In addition, total viable counts (TVC) and H2S-producing bacteria counts were done. As a result of this study, a QIM scheme for fresh cod fillets to evaluate freshness is proposed. A high correlation between QIM points and storage time on ice was found. The maximum storage time on ice determined by QDA of cooked fillets was found to be 8–10 days. Storage time could be predicted with an accuracy of ± 1.3 day. TVC and H2S-producing bacteria were at the