Seafood Quality Index Method (QIM)–Are All Studies Going in the Same Direction?

Souza J. T., da Silva Oliveira M. É., Gonçalves A. A., ÖZOĞUL Y.

Journal of Aquatic Food Product Technology, 2024 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Derleme
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1080/10498850.2024.2415465
  • Dergi Adı: Journal of Aquatic Food Product Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Compendex, Environment Index, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: freshness, QIM, quality, Seafood, sensory evaluation
  • Çukurova Üniversitesi Adresli: Evet

Özet

Maintaining seafood freshness is vital in the fisheries supply chain. The Quality Index Method (QIM), assessing sensory quality with higher scores indicating poorer quality, is widely used for raw seafood. Processed seafood variations, like gutted, filleted, frozen, cooked, or packed suggest modifications to QIM schemes over time. This review highlights current QIM schemes, emphasizing their consistent use across species, especially if researchers use the same process for evaluating and validating the QIM for each species under study. Standardizing this methodology globally is recommended for official inspection and quality control, ensuring its widespread applicability.