Fish is a very perishable food and therefore several storage strategies need to be employed
to increase its shelf-life, guaranteeing its safety and quality from catch to consumption …

Abstract Background The Quality Index Method (QIM) is a widely used approach for fish
sensory grading, based on a structured scaling for freshness measurements, providing …

The aim was to develop and evaluate a Quality Index Method (QIM) scheme for fresh cod
fillets. Cod fillets were stored at 0–1° C on ice up to 14 days. Total viable counts (TVC) and …

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 …

RESUMO A carne de pescado possui uma constituição química peculiar que lhe confere
riqueza nutricional, porém com alto potencial de deterioração. Neste contexto, os benefícios …

Visible/near-infrared spectroscopy has been evaluated for use in freshness prediction and
frozen-thawed classification of farmed Atlantic salmon fillets, where fresh samples were …

Fish is a high nutritional value matrix of which production and consumption have been
increasing in the last years. Advancements in the efficient evaluation of freshness are …

A considerable amount of fresh fish is wasted, due to imprecise shelf life estimations that
lead to relatively short use-by dates. This study aimed at evaluating a newly developed …

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 …

The study of visible and near-infrared hyperspectral imaging (400–1000 nm) in tandem with
data fusion technique was conducted to predict sensory quality index scores (QIS) of grass …