Quality index method developed for raw gilthead seabream (Sparus aurata)
By A. Huidobro, A. Pastor, M. Tejada. 2000
134 citations recorded by the source corpus.
Subfields: Animal Science and Zoology, Aquatic Science, Water Science and Technology
View Paper: https://www.semanticscholar.org/paper/364e5ea3337a860784d2539b2f0d819894cdce39
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
- V. Lougovois
- Eustratios R. Kyranas
- Vasiliki R. Kyrana
- M. Nunes
- Ana R. Oliveira
- J. Andrade
- C. Cardoso
- P. Domingues
Citations in the corpus
- Comparison of selected methods of assessing freshness quality and remaining storage life of iced gilthead sea bream (Sparus aurata) (2003, background): “The storage life of whole, iced gilthead sea bream, evaluated by sensory assessment of the raw fish, has been reported to be 15–17 days (Alasalvar et al., 2001; Huidobro et al., 2000; Kyrana et al., 1997).”
- 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): “Individuals were not washed with tap water before the presentation to panelists, since Huidobro, Pastor, and Tejada (2000) and Huidobro, Pastor, López-Caballero, and Tejada (2001) reported that it could influence the sensory quality of some species.”