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Book Chapter
Quality Index Methods
2011
Overview
The Quality Index Method (QIM) is a sensory analysis using a category scale, where
the scheme measures the degree and rate of change in important criteria and in the
sum total of these changes, which can be interpreted into equivalent days of storage
and remaining shelf life. The development of the first QIM schemes were based on the
work by Bremner [1] and are for whole fish stored in ice. There are now also QIM
schemes developed for cod and plaice fillet [2,3] and for frozen cod [4-6]. The QIM
scheme for frozen cod measures the storage history [5]. The QIM schemes have been
developed from the viewpoint of the industry and from technical research, but there
have also been studies on developing a version for the consumer QIM (C-QIM; C for
consumer) [7,8]. C-QIM is not an acceptance test, but a tool for decision making for
the consumer buying fish in a market or at the fishmonger [9].
Publisher
CRC Press,Taylor & Francis
Subject
ISBN
9781439847954, 1439847959
