{"id":38910,"date":"2007-06-09T15:45:00","date_gmt":"2007-06-09T15:45:00","guid":{"rendered":"https:\/\/matis.is\/?p=38910"},"modified":"2021-10-11T16:39:30","modified_gmt":"2021-10-11T16:39:30","slug":"development-of-quality-index-method-qim-scheme-for-fresh-cod-gadus-morhua-fillets-and-application-in-shelf-life-study","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/greinar\/development-of-quality-index-method-qim-scheme-for-fresh-cod-gadus-morhua-fillets-and-application-in-shelf-life-study\/","title":{"rendered":"Development of Quality Index Method (QIM) scheme for fresh cod (Gadus morhua) fillets and application in shelf life study"},"content":{"rendered":"<p>The aim was to develop and evaluate a Quality Index Method (QIM) scheme for fresh cod fillets. Cod fillets were stored at 0\u20131 \u00b0 C on ice up to 14 days. Total viable counts (TVC) and counts of H<sub>2<\/sub>S-producing bacteria were done. A QIM scheme for fresh cod fillets to evaluate freshness was proposed. A high correlation between the Quality Index (QI) and storage time on ice was found. The remaining storage time could be estimated with accuracy of \u00b1 1.3 days when the cod fillets were evaluated with QIM. The maximum storage time was estimated 8 days based on Quantitative Descriptive Analysis and H<sub>2<\/sub>S-producing bacteria counts.<\/p>\n\n\n\n<p><strong><a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0956713505002574\">Link to article<\/a><\/strong><\/p>","protected":false},"excerpt":{"rendered":"<p>The aim was to develop and evaluate a Quality Index Method (QIM) scheme for fresh cod fillets. Cod fillets were [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"template-greinar.php","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[2011],"tags":[],"class_list":["post-38910","post","type-post","status-publish","format-standard","hentry","category-greinar"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Development of Quality Index Method (QIM) scheme for fresh cod (Gadus morhua) fillets and application in shelf life study - Mat\u00eds<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/matis.is\/en\/greinar\/development-of-quality-index-method-qim-scheme-for-fresh-cod-gadus-morhua-fillets-and-application-in-shelf-life-study\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Development of Quality Index Method (QIM) scheme for fresh cod (Gadus morhua) fillets and application in shelf life study - Mat\u00eds\" \/>\n<meta property=\"og:description\" content=\"The aim was to develop and evaluate a Quality Index Method (QIM) scheme for fresh cod fillets. 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