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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Articles

A practical quality index method (QIM) developed for aquacultured rainbow trout (Oncorhynchus mykiss)

Abdullah DilerFisheries Faculty, Fishing and Processing Technology Department, Suleyman Demirel University, Isparta, TurkeyCorrespondence[email protected]
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İsmail Yüksel GençFisheries Faculty, Fishing and Processing Technology Department, Suleyman Demirel University, Isparta, TurkeyView further author information
Pages 858-867 | Received 25 Sep 2017, Accepted 15 Apr 2018, Published online: 30 May 2018

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E.J. Lujuo, E.M. Mkupasi & H.A. Lamtane. (2022) Assessment of the physico-chemical and sensory properties of frozen fillets of tuna and tuna-related fish species marketed along the Tanga and Mtwara coastlines, Tanzania. International Journal of Food Properties 25:1, pages 2661-2673.
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Ismail Yüksel Genç & Abdullah Diler. (2019) Development of Shelf Life Prediction Model in Rainbow Trout Stored at Different Temperatures. Journal of Aquatic Food Product Technology 28:10, pages 1027-1036.
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Articles from other publishers (13)

João L. Saraiva, Filippo Faccenda, María J. Cabrera-Álvarez, Michele Povinelli, Peter C. Hubbard, Marco Cerqueira, Ana Paula Farinha, Giulia Secci, Maria Vittoria Tignani, Lina F. Pulido Rodriguez & Giuliana Parisi. (2023) Welfare of rainbow trout at slaughter: Integrating behavioural, physiological, proteomic and quality indicators and testing a novel fast-chill stunning method. Aquaculture, pages 740443.
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Andrea Bertini, Eleonora Iaccheri, Martina Magnani, Anna Badiani, Alessio Bonaldo, Luigi Ragni & Annachiara Berardinelli. (2023) Nondestructive rainbow trout ( Oncorhynchus mykiss ) freshness estimation by using an affordable open‐ended coaxial technique . Journal of Food Science 88:6, pages 2557-2570.
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Tamar Gadrich, Francesca R. Pennecchi, Ilya Kuselman, D. Brynn Hibbert, Anastasia A. Semenova & Marina Salikova. (2023) A novel multisensory quality index of a food product: An analysis of a sausage properties. Chemometrics and Intelligent Laboratory Systems 237, pages 104815.
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Domitilla Pulcini, Lina Fernanda Pulido‐Rodríguez, Adja Cristina Lira de Medeiros, Filippo Faccenda, Arianna Martini, Marco Martinoli, Nicolò Tonachella, Giulia Secci & Giuliana Parisi. (2022) Effect of different stunning methods on rigor mortis , shape, energetic status and physical characteristics of Salmo carpio fillets . Journal of the Science of Food and Agriculture 103:4, pages 2037-2046.
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İsmail Yüksel GENÇ, Göknur SÜRENGİL & Kamil ATSATAN. (2022) Yıkama Suyuna Organik Asit İlavesinin Taze Soğutulmuş Çipura (Sparus aurata) Balıklarının Kalitesine EtkisiEffect of Organic Acid Added Washing Solution on the Quality of Fresh Chilled Sea Bream (Sparus aurata). Türk Bilim ve Mühendislik Dergisi 4:1, pages 35-41.
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Nga T.T. Mai, Akin Y. Olanrewaju & Luan V. Le. (2022) Development of a Quality Index Method Scheme for Sensory Assessment of Chilled Yellowfin Tuna. Current Nutrition & Food Science 18:2, pages 210-219.
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Mahsa HOJATOLESLAMI, Hamed AHARI, Kambiz LARIJANI & Anousheh SHARIFAN. (2022) Preservation effect of Lippia citriodora and Laurus nobilis nanoemulsions incorporated with polylactic acid composite film for rainbow trout fillet packaging. Food Science and Technology 42.
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Jorge Freitas, Paulo Vaz-Pires & José S. Câmara. (2021) Quality Index Method for fish quality control: Understanding the applications, the appointed limits and the upcoming trends. Trends in Food Science & Technology 111, pages 333-345.
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Elham KAVAKEBI, Amir Ali ANVAR, Hamed AHARI & Abbas Ali MOTALEBI. (2021) Green biosynthesized Satureja rechingeri Jamzad-Ag/poly vinyl alcohol film: quality improvement of Oncorhynchus mykiss fillet during refrigerated storage. Food Science and Technology 41:1, pages 267-278.
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Fatih Korkmaz, Ali Arslan & Alper Baran. (2021) Effect of treatment with sunflower oil and in combination with pomegranate and plum sauce on the chemical, microbiological and sensory properties of marinated Carp fillets (Cyprinus carpio). Ciência Rural 51:4.
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İsmail Yüksel GENÇ & Abdullah DİLER. (2020) Görüntü İşleme ve Enstrümental Metot Kullanarak Carassius gibelio’da Meydana Gelen Fiziksel Kalite Değişimlerinin Belirlenmesi. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi 17:2, pages 153-158.
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Yago A. A. Bernardo, Denes K. A. Rosario, Isabella F. Delgado & Carlos A. Conte‐Junior. (2020) Fish Quality Index Method: Principles, weaknesses, validation, and alternatives—A review. Comprehensive Reviews in Food Science and Food Safety 19:5, pages 2657-2676.
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Jorge Freitas, Paulo Vaz-Pires & José S. Câmara. (2019) Freshness Assessment and Shelf-Life Prediction for Seriola dumerili from Aquaculture Based on the Quality Index Method. Molecules 24:19, pages 3530.
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