Development of a Quality Index Method (QIM) for maatjes herring stored in air and under modified atmosphere

Ulrike Lyhs, Rian Schelvis-Smit

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

The aim of the study was to develop a Quality Index Method (QIM) scheme for maatjes herring stored in air and under a modified atmosphere at 4°C and 10°C. The attributes included in this new scheme are: appearance of skin side and bone side, color of the blood, odor (rancidity and other), taste (rancidity and other), aftertaste and texture. The QIM scheme developed proved to be potentially useful in evaluating and defining the quality of maatjes herring stored in air and under modified atmosphere. Since natural variations and processing of maatjes herring limit the use of the QIM scheme, the scheme must be specified taking the product-specific differences and storage conditions more in detail into account. © 2005 by The Haworth Press, Inc. All rights reserved.
Original languageEnglish
JournalJournal of Aquatic Food Product Technology
Volume14
Issue number2
Pages (from-to)63-76
ISSN1049-8850
DOIs
Publication statusPublished - 2005
Externally publishedYes

Keywords

  • Food Science
  • Engineering and Technology
  • Maatjes herring
  • Modified-atmosphere-packaging
  • QIM
  • Sensory evaluation
  • Storage
  • AIR
  • CONTROLLED ATMOSPHERE STORAGE
  • HERRING
  • QUALITY
  • STORAGE
  • STORAGE CONTROLLED ATMOSPHERE
  • Fish and fish products
  • Fish and marine products

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