Development of a quality index method for frozen hake (M-capensis and M-paradoxus)

摘要

A quality index method (QIM) consisting of 9 parameters with a total of 17 sensory points was developed for frozen hake (M. capensis and M. paradoxus). The score sheet was divided into 2 parts. The 1st, including 7 parameters with up to 13 sensory points, was directly related to loss of quality during storage at -20degreesC. Multivariate analysis confirmed the relevance of these parameters for prediction of storage time. The 2nd part contained 2 additional parameters scoring up to 4 sensory points. These parameters are commercially important but not directly linked to storage time. [References: 26]