The Experts below are selected from a list of 604761 Experts worldwide ranked by ideXlab platform
Paulo Vazpires - One of the best experts on this subject based on the ideXlab platform.
-
development of a quality Index Method qim sensory scheme and study of shelf life of ice stored blackspot seabream pagellus bogaraveo
Lwt - Food Science and Technology, 2011Co-Authors: Lea Silvia Santana, Silvia Soares, Paulo VazpiresAbstract:Abstract The aim of this work was to develop a quality Index Method (QIM) scheme for whole ice-boxed refrigerated blackspot seabream and to perform shelf-life evaluations, using sensory analysis, GR Torrymeter measurements and bacterial counts of specific spoilage organisms (SSO) during chilled storage. A QIM scheme based on a total of 30 demerit points was developed. Sensory, physical and microbiological data were integrated and used to determine the rejection point. Results indicated that the shelf-life of blackspot seabream is around 12–13 days.
-
development of new quality Index Method qim schemes for cuttlefish sepia officinalis and broadtail shortfin squid illex coindetii
Food Control, 2006Co-Authors: Paulo Vazpires, Pedro SeixasAbstract:This article describes the development of sensory schemes for freshness grading of cuttlefish (Sepia officinalis) and broadtail shortfin squid (Illex coindetii) based on the recent quality Index Method (QIM). As preliminary work, four storage experiments were performed to choose the relevant sensory parameters for building the schemes. From an initial large set of parameters, some were chosen to be attributes for the QIM scheme. For cuttlefish, appearance, odour and mucus of skin, texture of flesh, cornea and pupil transparency, odour of the mouth region and connection between bone and head tissues; and for squid, appearance, odour and mucus of skin, texture of flesh, appearance of the eyes and ocular tissue brightness and odour of the mouth region. Five storage experiments were then used to test the tables and to shelf-life studies. The shelf-life, as measured by sensory attributes, is considered to be 10 days in ice for cuttlefish and 9 days in ice for squid. Sensory and shelf-life differences between these two species can be explained by morphological and biological reasons that probably include higher rigidity of the cuttlefish caused by the presence of the internal bone. For both species a high correlation between the quality Index and the storage time in ice was obtained.
-
quality Index Method qim development of a sensorial scheme for common octopus octopus vulgaris
Food Control, 2004Co-Authors: Alexandra Barbosa, Paulo VazpiresAbstract:Abstract Sensory Methods are the most accurate and widely used Methods to evaluate fish freshness. This paper describes the development of a sensorial scheme for common octopus (Octopus vulgaris) based on the recent quality Index Method. The parameters for the basis of this new scheme are appearance, odour, mucus of skin, texture of flesh, cornea and pupil brightness, colour, odour and mucus in the mouth region, as well as the material found in the suckers. Octopus shelf-life is much shorter than that of fish species; as measured by sensorial attributes it is considered to be 8 days in ice.
Kolbrun Sveinsdottir - One of the best experts on this subject based on the ideXlab platform.
-
application of quality Index Method qim scheme and effects of short time temperature abuse in shelf life study of fresh water arctic char salvelinus alpinus
Journal of Aquatic Food Product Technology, 2008Co-Authors: Odoli Cyprian, Kolbrun Sveinsdottir, Hannes Magnusson, Emilia MartinsdottirAbstract:ABSTRACT Farmed arctic char were divided into two groups after slaughtering. One group (T1) was stored in ice up to 18 d and the other (T2) was stored at 18°C for 24 h (temperature increased from 3°C up to 12°C), then iced and stored up to 18 d. Changes during storage were observed with sensory evaluation using the Quality Index Method (QIM) and Quantitative Descriptive Analysis (QDA), total viable counts (TVC), and hydrogen sulphide (H2S)-producing bacteria. A high correlation between Quality Index (QI) and storage time in ice was found. Storage time could be predicted within ± 1.3 d. The maximum shelf life, determined with QDA and microbial counts, was 17 and 15 d, respectively, for iced (T1) and temperature-abused (T2) arctic char. At the end of shelf life, TVC was 105–106 CFU/g in the flesh of both groups, with H2S producing bacteria constituting a higher proportion of TVC in T2.
-
development of quality Index Method qim scheme for fresh cod gadus morhua fillets and application in shelf life study
Food Control, 2007Co-Authors: Alma Cardenas Bonilla, Kolbrun Sveinsdottir, Emilia MartinsdottirAbstract:The aim was to develop and evaluate a Quality Index Method (QIM) scheme for fresh cod Wllets. Cod Wllets were stored at 0–1 °C on ice up to 14 days. Total viable counts (TVC) and counts of H2S-producing bacteria were done. A QIM scheme for fresh cod Wllets to evaluate freshness was proposed. A high correlation between the Quality Index (QI) and storage time on ice was found. The remaining storage time could be estimated with accuracy of §1.3 days when the cod Wllets were evaluated with QIM. The maximum storage time was estimated 8 days based on Quantitative Descriptive Analysis and H2S-producing bacteria counts. © 2005 Elsevier Ltd. All rights reserved.
-
application of quality Index Method qim scheme in shelf life study of farmed atlantic salmon salmo salar
Journal of Food Science, 2002Co-Authors: Kolbrun Sveinsdottir, E Martinsdottir, Grethe Hyldig, Bo Jorgensen, Kristberg KristbergssonAbstract:Salmon (Salmo salar) was stored in ice up to 24 d, and changes during storage were observed with sensory evaluation using the Quality Index Method (QIM), and Quantitative Descriptive Analysis (QDA), total viable counts (TVC), hydrogen sulfide (H2S)-producing bacteria, and instrumental texture measurements (compression test). Maximum storage time in ice was determined with QDA and fat content by Soxhlet extraction. A high correlation between QIM and storage time in ice was found. Storage time could be predicted with ± 2 d. TVC increased exponentially with storage and was dominated by H2S-producing bacteria after 20 d in ice, which was the maximum storage time. Texture measurements indicated softening of salmon flesh with storage.
Emilia Martinsdottir - One of the best experts on this subject based on the ideXlab platform.
-
application of quality Index Method qim scheme and effects of short time temperature abuse in shelf life study of fresh water arctic char salvelinus alpinus
Journal of Aquatic Food Product Technology, 2008Co-Authors: Odoli Cyprian, Kolbrun Sveinsdottir, Hannes Magnusson, Emilia MartinsdottirAbstract:ABSTRACT Farmed arctic char were divided into two groups after slaughtering. One group (T1) was stored in ice up to 18 d and the other (T2) was stored at 18°C for 24 h (temperature increased from 3°C up to 12°C), then iced and stored up to 18 d. Changes during storage were observed with sensory evaluation using the Quality Index Method (QIM) and Quantitative Descriptive Analysis (QDA), total viable counts (TVC), and hydrogen sulphide (H2S)-producing bacteria. A high correlation between Quality Index (QI) and storage time in ice was found. Storage time could be predicted within ± 1.3 d. The maximum shelf life, determined with QDA and microbial counts, was 17 and 15 d, respectively, for iced (T1) and temperature-abused (T2) arctic char. At the end of shelf life, TVC was 105–106 CFU/g in the flesh of both groups, with H2S producing bacteria constituting a higher proportion of TVC in T2.
-
development of quality Index Method qim scheme for fresh cod gadus morhua fillets and application in shelf life study
Food Control, 2007Co-Authors: Alma Cardenas Bonilla, Kolbrun Sveinsdottir, Emilia MartinsdottirAbstract:The aim was to develop and evaluate a Quality Index Method (QIM) scheme for fresh cod Wllets. Cod Wllets were stored at 0–1 °C on ice up to 14 days. Total viable counts (TVC) and counts of H2S-producing bacteria were done. A QIM scheme for fresh cod Wllets to evaluate freshness was proposed. A high correlation between the Quality Index (QI) and storage time on ice was found. The remaining storage time could be estimated with accuracy of §1.3 days when the cod Wllets were evaluated with QIM. The maximum storage time was estimated 8 days based on Quantitative Descriptive Analysis and H2S-producing bacteria counts. © 2005 Elsevier Ltd. All rights reserved.
Pedro Seixas - One of the best experts on this subject based on the ideXlab platform.
-
development of new quality Index Method qim schemes for cuttlefish sepia officinalis and broadtail shortfin squid illex coindetii
Food Control, 2006Co-Authors: Paulo Vazpires, Pedro SeixasAbstract:This article describes the development of sensory schemes for freshness grading of cuttlefish (Sepia officinalis) and broadtail shortfin squid (Illex coindetii) based on the recent quality Index Method (QIM). As preliminary work, four storage experiments were performed to choose the relevant sensory parameters for building the schemes. From an initial large set of parameters, some were chosen to be attributes for the QIM scheme. For cuttlefish, appearance, odour and mucus of skin, texture of flesh, cornea and pupil transparency, odour of the mouth region and connection between bone and head tissues; and for squid, appearance, odour and mucus of skin, texture of flesh, appearance of the eyes and ocular tissue brightness and odour of the mouth region. Five storage experiments were then used to test the tables and to shelf-life studies. The shelf-life, as measured by sensory attributes, is considered to be 10 days in ice for cuttlefish and 9 days in ice for squid. Sensory and shelf-life differences between these two species can be explained by morphological and biological reasons that probably include higher rigidity of the cuttlefish caused by the presence of the internal bone. For both species a high correlation between the quality Index and the storage time in ice was obtained.
Zhihong Zou - One of the best experts on this subject based on the ideXlab platform.
-
water quality assessment in qu river based on fuzzy water pollution Index Method
Journal of Environmental Sciences-china, 2016Co-Authors: Zhihong ZouAbstract:A fuzzy improved water pollution Index was proposed based on fuzzy inference system and water pollution Index. This Method can not only give a comprehensive water quality rank, but also describe the water quality situation with a quantitative value, which is convenient for the water quality comparison between the same ranks. This proposed Method is used to assess water quality of Qu River in Sichuan, China. Data used in the assessment were collected from four monitoring stations from 2006 to 2010. The assessment results show that Qu River water quality presents a downward trend and the overall water quality in 2010 is the worst. The spatial variation indicates that water quality of Nanbashequ section is the pessimal. For the sake of comparison, fuzzy comprehensive evaluation and grey relational Method were also employed to assess water quality of Qu River. The comparisons of these three approaches' assessment results show that the proposed Method is reliable.
