出版社：Regional Information Center for Science and Technology (RICeST)
摘要：A quality index method scheme for Goldlined seabream Rhabdosargus sarba stored at refrigerator was developed and its efficiency for freshness evaluation was compared with colorimeter, microbial and physicochemical methods. The quality index method results indicated a shelf life of 9 days. Physicochemical (TVBN, pH, TBARS and FFA) microbiological (mesophilic, psychrophilic and Enterobacteriaceae) and sensory analysis were carried out at 0, 3, 6, 9 and 12 days of storage. Variations in TVBN, pH, TBARS and FFA were observed throughout the storage period. Sensory analysis attributes exhibited significant variations and correlations with time storage, which is a showing of the fish´ loss of freshness. QI showed a linear relationship to storage time (QIM= 8.23× storage time-7.23, R2= 0.988), and the shelf life of Goldlined seabream could be estimated with an accuracy of ± 3 days. A regression analysis using the acceptability limit mesophilic counts (7 log cfu/g) showed that shelf life for Goldlined seabream Rhabdosargus sarba stored at refrigerator was 9 days. TVBN, pH, TBARS, microbiology, color and sensory analysis displayed very strong correlations with storage time, and they may be considered suitable indicators for evaluating of shelf life of Goldlined seabream stored at refrigerator.
关键词：Rhabdosargus sarba ; Quality index method ; Refrigerator.
