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Browsing by Subject "QIM"

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  • Järvelä, Anu (2011)
    The fish processing industry requires a method by which shelf life of whitefish could be reliably assessed in real time. Quality Index Method (QIM®) has been used in several European countries for many different species of fish. QIM® predicts the remaining shelf life of fish species based on changes in sensory characteristics. The aim of the present study was to create the QIM® for sea-farmed whitefish, the first QIM® for Finnish fish, which could be included in the official QIM® folder. The study was conducted in the Finnish Food Safety Authorty (Evira). Examined fishes were purchased from Kalatukku E. Eriksson Ltd. pH value and a microbiological method were used to evaluate shelf life. Sensory profiles were created (n = 13). Two profile panels (n = 9) and the QIM® panel (n = 5) evaluated the raw and cooked fish. The result was also ensured by quality scoring for fish (Evira 8001). The QIM® panel created a draft for the QIM® frame, and the draft was further tested. Photos of fresh fish samples were taken. The QIM® draft created according to this study was an effective basis for initiating the validation of the QIM® prepared. It can also be noted that the QIM® itself was suitable for sea-farmed whitefish. Cooked fish analysed with a sensory evaluation method (Evira 8001), and found the time when you can find spoiled taste of from cooked fish and the examination of raw fish can be stopped. The microbiological method “Determination of the number of microbes” (Evira 3420/1) correlated with the QIM® result, fish samples were polluted on the fifteenth day. The pH results did not provide reliable results with which the QIM® result could have been compared. The prepared QIM® created for the sea-farmed whitefish could be utilised in the future in the Finnish fishing industry. It would be useful if QIM® was created for the other most common Finnish trade fish, so that the expiry dates on packages would be based on one common method, and thus the last day of use would have a scientific basis.