Quality index method (QIM): development of a sensorial scheme for common octopus (Octopus vulgaris)
By A. Barbosa, P. Vaz-Pires. 2004
96 citations recorded by the source corpus.
Subfields: Animal Science and Zoology, Biomedical Engineering, Ecology, Evolution, Behavior and Systematics
View Paper: https://www.semanticscholar.org/paper/04b73ed8b6a5480d1e437d01033a81c494dde4cf
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In Animal Science and Zoology
In Biomedical Engineering
Citations in the corpus
- Assessment of European cuttlefish (Sepia officinalis, L.) nutritional value and freshness under ice storage using a developed Quality Index Method (QIM) and biochemical methods (2009, methodology): “Upon arrival, individuals were placed in rectangular plastic boxes with crushed ice (which keeps skin at 0 C and moist (Barbosa & Vaz-Pires, 2004)) and stored in a refrigerated chamber (2 2 C).”
- Texture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review. (2014, background): “At present, the popular improvement of a quality index method of sensory evaluation with different scores showing the degree of firmness of fish texture indicating the freshness quality has been implemented in several European countries (Barbosa and Vaz-Pires 2004; Cardenas and others 2007; Sant’Ana”