The quality index method is a system of quality control and freshness of the fish based on objective assessment of the key sensory attributes of each species of fish, through a system of demerit points. The QIM is based on evaluation of certain visual and olfactory attributes of the fish, especially the appearance of the eyes, skin and gills, odor and texture, using a rating system demerit points, 0 to 3. The scores of all attributes are added to give an overall sensory score, called the Quality Index (QI). The method allows the evaluation of the quality of the fish in question, the prediction of the commercial validity of the species studied, with the advantage of being inexpensive, simple, requires little training compared to other methods and does not destroy the sample. Its application has the sensory analysis, as important assessment of the freshness of the fish, an objective method that allows fast and reliab evaluation of raw material at board vessels, in quality control of raw materials for industry, or at warehouses and retail outlets.
sensory evaluation; QIM; freshness; storage
