Fish Quality Index Method: Principles, weaknesses, validation, and alternatives

Fish Quality Index Method: Principles, weaknesses, validation, and alternatives—A review

Published:2020-07-17 Issue:5 Volume:19 Page:2657-2676
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Bernardo Yago A. A.¹²^ORCID,Rosario Denes K. A.²³^ORCID,Delgado Isabella F.¹,Conte‐Junior Carlos A.¹²³⁴^ORCID

Affiliation:

1. Post Graduate Program in Sanitary SurveillanceNational Institute of Health Quality Control, Oswaldo Cruz Foundation Rio de Janeiro Brazil

2. Center for Food AnalysisTechnological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Polo de Química, Ilha do FundãoCidade Universitária Rio de Janeiro Brazil

3. Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149Cidade Universitária Rio de Janeiro Brazil

4. Post Graduate Program in Veterinary Hygiene, Faculty of Veterinary MedicineFluminense Federal University Vital Brazil Filho Niterói Rio de Janeiro Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12600

Reference110 articles.

1. Development of a quality index method (QIM) scheme for whole Goldlined seabream Rhabdosargus sarba stored in ice

2. Comparison of Freshness Quality of Cultured and Wild Sea Bass (Dicentrarchus labrax)

3. Fish Freshness Monitoring Using an E-Tongue Based on Polypyrrole Modified Screen-Printed Electrodes