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Maria Angeles Romero-rodríguez - One of the best experts on this subject based on the ideXlab platform.

  • Development of a Quality Index Method for Freshness Assessment of Thawed Greenland Halibut (Reinhardtius hippoglossoides) Stored at Chilling Temperature
    Food and Bioprocess Technology, 2013
    Co-Authors: Maria Mar López-garcía, Luis Alberto Ramil-novo, Maria Lourdes Vázquez-odériz, Maria Angeles Romero-rodríguez
    Abstract:

    A quality index method (QIM) was developed for frozen whole Greenland halibut (Reinhardtius hippoglossoides) for which samples were thawed and then covered with ice and stored at refrigeration temperatures (4 ± 1 °C). The appearance of skin and flesh elasticity; shape and clarity of the eyes; colour, mucus and odour of the gills; colour of the flesh; and blood in the bone, guts and peritoneum were the parameters included in the QIM scheme, which allowed for a total of 24 demerit points. A maximum score of 22.29 points was reached 14 days after thawing when the fish was definitely deteriorated. The Linear correlation between the quality index (QI) obtained and storage time is strong (r = 0.9830), the least Square Regression Line being QI = 1.36 · (days after thawing) + 4.6. Using inverse prediction, the shelf life was estimated to be 5 days from the beginning of thawing.

Maria Mar López-garcía - One of the best experts on this subject based on the ideXlab platform.

  • Development of a Quality Index Method for Freshness Assessment of Thawed Greenland Halibut (Reinhardtius hippoglossoides) Stored at Chilling Temperature
    Food and Bioprocess Technology, 2013
    Co-Authors: Maria Mar López-garcía, Luis Alberto Ramil-novo, Maria Lourdes Vázquez-odériz, Maria Angeles Romero-rodríguez
    Abstract:

    A quality index method (QIM) was developed for frozen whole Greenland halibut (Reinhardtius hippoglossoides) for which samples were thawed and then covered with ice and stored at refrigeration temperatures (4 ± 1 °C). The appearance of skin and flesh elasticity; shape and clarity of the eyes; colour, mucus and odour of the gills; colour of the flesh; and blood in the bone, guts and peritoneum were the parameters included in the QIM scheme, which allowed for a total of 24 demerit points. A maximum score of 22.29 points was reached 14 days after thawing when the fish was definitely deteriorated. The Linear correlation between the quality index (QI) obtained and storage time is strong (r = 0.9830), the least Square Regression Line being QI = 1.36 · (days after thawing) + 4.6. Using inverse prediction, the shelf life was estimated to be 5 days from the beginning of thawing.

Luis Alberto Ramil-novo - One of the best experts on this subject based on the ideXlab platform.

  • Development of a Quality Index Method for Freshness Assessment of Thawed Greenland Halibut (Reinhardtius hippoglossoides) Stored at Chilling Temperature
    Food and Bioprocess Technology, 2013
    Co-Authors: Maria Mar López-garcía, Luis Alberto Ramil-novo, Maria Lourdes Vázquez-odériz, Maria Angeles Romero-rodríguez
    Abstract:

    A quality index method (QIM) was developed for frozen whole Greenland halibut (Reinhardtius hippoglossoides) for which samples were thawed and then covered with ice and stored at refrigeration temperatures (4 ± 1 °C). The appearance of skin and flesh elasticity; shape and clarity of the eyes; colour, mucus and odour of the gills; colour of the flesh; and blood in the bone, guts and peritoneum were the parameters included in the QIM scheme, which allowed for a total of 24 demerit points. A maximum score of 22.29 points was reached 14 days after thawing when the fish was definitely deteriorated. The Linear correlation between the quality index (QI) obtained and storage time is strong (r = 0.9830), the least Square Regression Line being QI = 1.36 · (days after thawing) + 4.6. Using inverse prediction, the shelf life was estimated to be 5 days from the beginning of thawing.

Maria Lourdes Vázquez-odériz - One of the best experts on this subject based on the ideXlab platform.

  • Development of a Quality Index Method for Freshness Assessment of Thawed Greenland Halibut (Reinhardtius hippoglossoides) Stored at Chilling Temperature
    Food and Bioprocess Technology, 2013
    Co-Authors: Maria Mar López-garcía, Luis Alberto Ramil-novo, Maria Lourdes Vázquez-odériz, Maria Angeles Romero-rodríguez
    Abstract:

    A quality index method (QIM) was developed for frozen whole Greenland halibut (Reinhardtius hippoglossoides) for which samples were thawed and then covered with ice and stored at refrigeration temperatures (4 ± 1 °C). The appearance of skin and flesh elasticity; shape and clarity of the eyes; colour, mucus and odour of the gills; colour of the flesh; and blood in the bone, guts and peritoneum were the parameters included in the QIM scheme, which allowed for a total of 24 demerit points. A maximum score of 22.29 points was reached 14 days after thawing when the fish was definitely deteriorated. The Linear correlation between the quality index (QI) obtained and storage time is strong (r = 0.9830), the least Square Regression Line being QI = 1.36 · (days after thawing) + 4.6. Using inverse prediction, the shelf life was estimated to be 5 days from the beginning of thawing.

Anoop K Verma - One of the best experts on this subject based on the ideXlab platform.

  • estimation of postmortem interval using the data of insulin level in the cadaver s blood
    Data in Brief, 2016
    Co-Authors: Sachil Kumar, Anoop K Verma
    Abstract:

    An assessment of levels of Insulin in cadaveric fluids, to estimate the postmortem interval (PMI) was carried out. To profile postmortem changes of Insulin, it was extracted at different intervals i.e. (0, 3, 6, 12, 24 h), from the heart of 22 human cadavers. The cases included were the subjects of accidental deaths without any prior history of disease and their exact time of death was known. Immunoanalyzer Cobas e-411 instrument was used to detect the relationship between the amount of Insulin and PMI. Level of Insulin was measured in cardiac blood. Statically, significant correlations between levels of Insulin and PMI were studied and correlation coefficients were calculated. SPSS (version 12.0) was used for statistical analysis. Insulin levels in cadaver blood are correlated significantly with PMI with a p value of <0.001. When insulin level increases by 1 unit the duration decreases by 0.93 units. The least Square Regression Line is: [Duration(Y)=22.71−0.93 Insulin level (X)]