1 Section for Aquatic Process and Product Technology, National Institute of Aquatic Resources, Technical University of Denmark2 National Institute of Aquatic Resources, Technical University of Denmark3 unknown4 National Food Institute, Technical University of Denmark
The aim of the study was to develop 'Quality Index Method (QIM) scheme for raw, farmed Atlantic salmon (Salmo salar) and to evaluate the scheme. in a shelf life study. QIM is based on the evaluation of key parameters in the deterioration of seafood's. Demerit points are assigned to selected parameters according to their importance and a Quality Index (QI) is established by cumulating the resulting scores. The maximum storage time in ice was determined with Quantitative Descriptive Analysis (QDA) of the salmon after cooking and found to be 20-21 days. This was used as a reference to enable prediction of the remaining storage time of raw salmon in ice with QIM. The calculated QI evolved linearly with storage time in ice (QI=0.82x (days in ice)+0.18, R-2=0.97). Individual salmon varied in QI within each storage day. However, the multivariate analysis (PLS1) demonstrated that storage time could be predicted with an accuracy of +/-1.5 days, assuming that five salmon from each batch were included in the QIM assessment. (C) 2002 Elsevier Science Ltd. All rights reserved.
Food Quality and Preference, 2003, Vol 14, Issue 3, p. 237-245