摘要：The aim was to evaluate a Quality Index Method (QIM) scheme for fresh Anglerfish (Lophius piscatorius). Anglerfish were stored at 0±2 °C on ice up to 9 days. Total Mesophilic Counts (TMC), Total Psychrophilic Counts (TPC) and counts of Specific Spoilage Organisms (SSOs) were done. An high correlation between the Quality Index (QI) and storage time on ice and between the Quality Index (QI) and H2S-producing bacteria counts was found. The remaining storage time could be estimated with accuracy of ±1.5 days when the Anglerfish were evaluated with QIM.
关键词：Anglerfish; Lophius piscatorius; sensorial analysis; Quality Index Method; Specific Spoilage Organisms
