%0 Journal Article
	%A Nga T.T. Mai and  Emilía Martinsdóttir and  Kolbrún Sveinsdóttir and  Gudrun Olafsdóttir and  Sigurjón Arason
	%D 2009
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 33, 2009
	%T Application of Quality Index Method, Texture Measurements and Electronic Nose to Assess the Freshness of Atlantic Herring (Clupea harengus) Stored in Ice
	%U https://publications.waset.org/pdf/7587
	%V 33
	%X Atlantic herring (Clupea harengus) is an important
commercial fish and shows to be more and more demanded for
human consumption. Therefore, it is very important to find good
methods for monitoring the freshness of the fish in order to keep it in
the best quality for human consumption. In this study, the fish was
stored in ice up to 2 weeks. Quality changes during storage were
assessed by the Quality Index Method (QIM), quantitative
descriptive analysis (QDA) and Torry scheme, by texture
measurements: puncture tests and Texture Profile Analysis (TPA)
tests on texture analyzer TA.XT2i, and by electronic nose (e-nose)
measurements using FreshSense instrument. Storage time of herring
in ice could be estimated by QIM with ± 2 days using 5 herring per
lot. No correlation between instrumental texture parameters and
storage time or between sensory and instrumental texture variables
was found. E-nose measurements could be use to detect the onset of
spoilage.
	%P 435 - 441