A quality index method (QIM) was developed for frozen whole Greenland halibut (Reinhardtius hippoglossoides) for which samples were thawed and then covered with ice and stored at refrigeration temperatures (4 ± 1 °C). The appearance of skin and flesh elasticity; shape and clarity of the eyes; colour, mucus and odour of the gills; colour of the flesh; and blood in the bone, guts and peritoneum were the parameters included in the QIM scheme, which allowed for a total of 24 demerit points. A maximum score of 22.29 points was reached 14 days after thawing when the fish was definitely deteriorated. The linear correlation between the quality index (QI) obtained and storage time is strong (r = 0.9830), the least square regression line being QI = 1.36 · (days after thawing) + 4.6. Using inverse prediction, the shelf life was estimated to be 5 days from the beginning of thawing.
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This research was supported by the Xunta de Galicia (Spain) project 10TAL010CT. Authors also thank the numerous suggestions of three anonymous reviewers as they certainly helped to improve this paper.
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López-García, M.M., Ramil-Novo, L.A., Vázquez-Odériz, M.L. et al. Development of a Quality Index Method for Freshness Assessment of Thawed Greenland Halibut (Reinhardtius hippoglossoides) Stored at Chilling Temperature. Food Bioprocess Technol 7, 1847–1852 (2014). https://doi.org/10.1007/s11947-013-1216-3
- Quality Index Method
- Sensory evaluation
- Greenland halibut
- Shelf life
- Frozen thawing