Development of a quality index method (QIM) scheme and its implementation in a shelf-life study of kingklip (Genypterus capensis)
type: CreativeWork
description: In this study Quality Index Method (QIM) schemes for raw headed and gutted (H&G) fish and skinless fillets as well as cooked fillets of kingklip (Genypterus capensis) were developed in a shelf life study. The QIM schemes for raw H&G and skinless fillets are based on six and seven quality attributes respectively, with a scoring system from 1 to 6, where a score of six is best quality (perfect). For the case of cooked fillets the scheme is based on six attributes, with a scoring system from I to 5, where a score of five is best quality. Sensory analysis of cooked fillets was carried out parallel to sensory analysis of raw H&G and skinless fillets as well as microbial count study until 18 days of storage. These were used to decide the maximum storage time in ice and to observe how the different quality attributes of cooked fish, especially odour and flavour, deteriorated with storage time in ice, as they are the best symptoms of fish spoilage. However, the microbial count study alone was continued until 22 days in ice in order to follow the bacterial spoilage pattern with storage time.
abstract: In this study Quality Index Method (QIM) schemes for raw headed and gutted (H&G) fish and skinless fillets as well as cooked fillets of kingklip (Genypterus capensis) were developed in a shelf life study. The QIM schemes for raw H&G and skinless fillets are based on six and seven quality attributes respectively, with a scoring system from 1 to 6, where a score of six is best quality (perfect). For the case of cooked fillets the scheme is based on six attributes, with a scoring system from I to 5, where a score of five is best quality. Sensory analysis of cooked fillets was carried out parallel to sensory analysis of raw H&G and skinless fillets as well as microbial count study until 18 days of storage. These were used to decide the maximum storage time in ice and to observe how the different quality attributes of cooked fish, especially odour and flavour, deteriorated with storage time in ice, as they are the best symptoms of fish spoilage. However, the microbial count study alone was continued until 22 days in ice in order to follow the bacterial spoilage pattern with storage time.
author: Gebremariam, Thomas W
language: eng
date published: 2003
date modified: 2026-07-22T22:22:39Z
provider: University of Cape Town
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: Department of Oceanography

PropertyValue
property ID: Handle
value: http://hdl.handle.net/11427/6474