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10 items by relevance
1 Book chapter

Quality Index Methods

Hyldig, Grethe; Martinsdottir, E.; Sveinsdottir, K.; Schelvis, R.; Bremner, A.

Sensory Analysis of Foods of Animal Origin — 2010

Year: 2010

Language: English

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2 Book chapter

Quality index methods

Hyldig, Grethe; Bremner, Allan; Martinsdóttir, E.; Schelvis, R.

Handbook of Meat, Poultry and Seafood Quality — 2007, pp. 529-548

Year: 2007

Language: English

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3 Book chapter

Quality index methods

Hyldig, Grethe; Martinsdóttir, E.; Sveinsdóttir, K.; Schelvis, R.; Bremner, Allan

Handbook of Seafood and Seafood Products Analysis — 2008

Year: 2008

Language: English

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4 Book chapter

Quality Index Methods

Hyldig, Grethe; Bremner, A.; Martinsdóttir, E.; Schelvis, R.

Handbook of Meat, Poultry and Seafood Quality — 2012, pp. 437-458

Year: 2012

Language: English

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5 Journal article

Quality Index Method - An objective tool for determination of sensory quality

Hyldig, Grethe; Green-Petersen, Ditte

Journal of Aquatic Food Product Technology — 2004, Volume 13, Issue 4, pp. 71-80

seen as a subjective assessment of quality. However, sensory methods can be turned into an objective tool. European fisheries research institutes have developed such a tool, by which sensory assessment is performed in a systematic way with an objective quality assessment method called the Quality Index

Year: 2004

Language: English

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6 Journal article

Quality Index Method (QIM) scheme developed for farmed Atlantic salmon ( Salmo salar )

Sveinsdóttir, K.; Hyldig, Grethe; Martinsdóttir, E.; Jørgensen, Bo; Kristbergsson, K.

Food Quality and Preference — 2003, Volume 14, Issue 3, pp. 237-245

The aim of the study was to develop 'Quality Index Method (QIM) scheme for raw, farmed Atlantic salmon (Salmo salar) and to evaluate the scheme. in a shelf life study. QIM is based on the evaluation of key parameters in the deterioration of seafood's. Demerit points are assigned to selected

Year: 2003

Language: English

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7 Journal article

Quality index method: uno strumento obiettivo per la valutazione del'analisi sensoriale

Foschi, Chiara; Hyldig, Grethe

Ingredienti Alimentari — 2005, Volume 4, Issue 22, pp. 27-31

Year: 2005

Language: Italian

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8 Journal article

Application of Quality Index Method (QIM) scheme in shelf-life study of farmed Atlantic salmon ( Salmo salar )

Sveinsdóttir, K.; Martinsdóttir, E.; Hyldig, Grethe; Jørgensen, Bo; Kristbergsson, K.

Journal of Food Science — 2002, Volume 67, Issue 4, pp. 1570-1579

Salmon (Salmo salar) was stored in ice up to 24 d, and changes during storage were observed with sensory evaluation using the Quality Index Method (QIM), and Quantitative Descriptive Analysis (QDA), total viable counts (TVC), hydrogen sulfide (H2S)-producing bacteria, and instrumental texture

Year: 2002

Language: English

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