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A Quality Index Method (QIM) scheme was developed for assessing the freshness of Acoupa weakfish, incorporating sensory evaluations of 14 parameters. The study found that the QIM effectively indicated a shelf life of 8-9 days, which was slightly longer than estimates based on microbial counts. The results demonstrated that QIM is a reliable method for freshness evaluation compared to traditional chemical and microbial methods.

Author

João Victor

Language

EN