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

Ulrike Lyhs; Rian Schelvis-Smit

doi:10.1300/j030v14n02_06

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

Ulrike Lyhs
, Rian Schelvis-Smit

Netherlands Institute for Fisheries Research
University of Helsinki

Research output: Contribution to journal › Journal article › Research › peer-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 language	English
Journal	Journal of Aquatic Food Product Technology
Volume	14
Issue number	2
Pages (from-to)	63-76
ISSN	1049-8850
DOIs	https://doi.org/10.1300/j030v14n02_06
Publication status	Published - 2005
Externally published	Yes

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

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. {\textcopyright} 2005 by The Haworth Press, Inc. All rights reserved.",

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",

author = "Ulrike Lyhs and Rian Schelvis-Smit",

year = "2005",

doi = "10.1300/j030v14n02\_06",

language = "English",

volume = "14",

pages = "63--76",

journal = "Journal of Aquatic Food Product Technology",

issn = "1049-8850",

publisher = "Taylor and Francis Ltd.",

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}

TY - JOUR

T1 - Development of a Quality Index Method (QIM) for maatjes herring stored in air and under modified atmosphere

AU - Lyhs, Ulrike

AU - Schelvis-Smit, Rian

PY - 2005

Y1 - 2005

N2 - 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.

AB - 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.

KW - Food Science

KW - Engineering and Technology

KW - Maatjes herring

KW - Modified-atmosphere-packaging

KW - QIM

KW - Sensory evaluation

KW - Storage

KW - AIR

KW - CONTROLLED ATMOSPHERE STORAGE

KW - HERRING

KW - QUALITY

KW - STORAGE

KW - STORAGE CONTROLLED ATMOSPHERE

KW - Fish and fish products

KW - Fish and marine products

U2 - 10.1300/j030v14n02_06

DO - 10.1300/j030v14n02_06

M3 - Journal article

SN - 1049-8850

VL - 14

SP - 63

EP - 76

JO - Journal of Aquatic Food Product Technology

JF - Journal of Aquatic Food Product Technology

IS - 2

ER -

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

Abstract

Keywords

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