Scientific QIM publications
 
Overview of all QIM scientific publications
From 1988 - now
More than 50 QIM publications
A rich source of information about fish freshness evaluation

2012

D.T. Mach and Nordvedt (2012) Comparison of fillet composition and initial estimation of shelf life of cobia (Rachycentron canadum) fed raw fish or fish silage moist diets. Aquaculture Nutrition 2012

V. Simat1, T. Bogdanovic, M. Krzelj, A. Soldo and J. Marsic´-Lucic. (2012) ´Differences in chemical, physical and sensory properties during shelf life assessment of wild and farmed gilthead sea bream (Sparus aurata, L.) J. Appl. Ichthyol. 28, 95–101

Tanja Bogdanovic, Vida Simat, Ana Frka-Roic, and Ksenija Markovic (2012). Development and Application of Quality Index Method Scheme in a Shelf-Life Study of Wild and Fish Farm Affected Bogue (Boops boops, L.) Journal of Food Science S1

2011

Yongling Song, Lei Liu, Huixing Shen, Juan You, Yongkang Luo. (2011) Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala), Food Control 22, 608-615

U. Erikson, E. Misimi, L. Gallart-Jornet. (2011) Superchilling of rested Atlantic salmon: Different chilling strategies and effects on fish and fillet quality. Food Chemistry 127, 1427–1437

Léa Silvia Sant’Ana, Sílvia Soares, Paulo Vaz-Pires. (2011) Development of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo). Food Science and Technology 44: 2253-2259

Marco Campus, Elia Bonaglini, Roberto Cappuccinelli, Maria Cristina Porcu, Roberto Tonelli, and Tonina Roggio (2011) Effect of Modified Atmosphere Packaging on Quality Index Method (QIM) Scores of Farmed Gilthead Seabream (Sparus aurata L.) at Low and Abused Temperatures. Journal of Food Science Vol. 76, Nr. 3, page185

2010

Guillaume Duflos, Francois Leduc,aAssi N’Guessan, Frederic Krzewinski, Ossarath Kolc and Pierre Malle. (2009) Freshness characterisation of whiting (Merlangius merlangus) using an SPME/GC/MS method and a statisticalmultivariate approach J Sci Food Agric 90: 2568–2575

2009


Ioannis S. Arvanitoyannis, Theodoros H. Varzakas (2009) Application of ISO 22000 and comparison with HACCP on industrial processing of common octopus (Octopus vulgaris) – Part I
 International Journal of Food Science and Technology 44, 58–78

Badiani A, Adinolfi F, Bonaldo A., Fagioli P, Foschi C., Testi S., Gatta P.P. (2009) Freshness Assessment of European Hake, Chub Mackerel and Horse Mackerel, Libreria Bonomo Editrice, Bologna, ISBN 978-88-6071-039-0, www.libreriabonomo.com

Di Turi Laura, Marco Ragni, Anna Caputi Jambrenghi, Mariateresa Lastilla, Arcangelo Vicenti, Maria Antonietta Colonna, Francesco Giannico, Gino Vonghia. (2009) Effect of dietary rosemary oil on growth performance and flesh quality of farmed seabass (Dicentrarchus labrax). Ital.J.Anim.Sci. vol. 8 (Suppl. 2), 857-859

Marrone R, Vollano L., Chirollo C., Palma G. and Mercogliano R. (2009) Shelf life of different fish species stored with passive refrigeration (PRS). Vet Res Commun (2009) 33 (Suppl 1):S241–S243

Majolini D., Trocino A., Tazzoli M., Xiccato G. (2009). Evolution of European sea bass (Dicentrarchus labrax) freshness during storage. Ital.J.Anim.Sci. vol. 8 (Suppl. 3), 282-284

Šimat V, Soldo A., Maršić-Lučić J., Tudor M.,  Bogdanović T. (2009). Effect of different storage conditions on dielectric properties of the sea bass (Dicentrarchus labrax). Acta Adriatica (0001-5113) 50(1); 5-10

Sykes A.V., Oliveira A.R., Domingues P.M., Cardoso C.M., Andrade J.P, Nunes M.L. (2009). Assessment of European cuttlefish (Sepia officinalis, L.) nutritional value and freshness under ice storage using a developed Quality Index Method (QIM) and biochemical methods, LWT - Food Science and Technology 42:424-432

2008

Cyprian O.O., Sveinsdottir K, Magnussoon H. Martinsdottir E.(2008) Application of Quality Index Method (QIM) scheme and effects of short-time temperature abuse in shelf life study of fresh  water Arctic Char (Salvelinus alpinus). Journal of Aquatic Food Product Technology 17(3):303-321

Wünnenburg Anke and Jörg Oehlenschläger (2008) Untersuchungen zur saisonalen Abhängigkeit der Haltbarkeit von Zuchtforellen (Onchorhynchus mykiss) während der Eislagerung mittels der Qualitäts-Index-Method (QIM) an Ganzfisch und Sensorik gegarter Filetproben. Archiv für Lebensmittelhygiene 59: 221-226

Wünnenburg Anke (2008) Thesis Journal 3248, ISBN: 978-3-86664-496-0, Free University Berlin. Untersuchungen zur saisonalen Abhängigkeit der Haltbarkeit von Zuchtforellen (Onchorhynchus mykiss) während der Eislagerung mittels der Qualitäts-Index-Method (QIM) an Ganzfisch und Sensorik gegarter Filetproben. pages 153

2007

Bekaert, Maryssael P, Desmyer. (2007). Handleiding voor beoordeling van de versheid van vis volgens de kwaliteits index methode. ILVO, V.U. Redercentrale, Oostende Belgium.

Bonilla AC, Sveinsdottir K, Martinsdottir E (2007). Development of Quality Index Method (QIM) scheme for fresh cod (Gadus morhua) fillets and application in shelf life study. Food Control.18(4):352-358

Goncalves A.C.,Antas S.E., Nunes M.L. (2007) Freshness and quality criteria of iced farmed Senegalese sole (Solea senegalensis). Journal of Agricultural and Food Chemistry, 55:3452-3461 

Hyldig G., Bremer A., Martinsdottir E., Schelvis R. (2007) Quality Index Methods, In: Nollet LML Editor. Handbook of Meat, Poultry & Seafood Quality. Blackwell Publishing, Oxford, pp 529-549

Nielsen, D. Green, D. (2007) Developing a Quality Index grading tool for hybrid striped bass (Morone saxatilis x Morone chrysops) based on the Quality Index Method:. International Journal of Food Science and Technology 42(1): 86-94 

2006

Bekaert K. (2006) Development of Quality Index Method scheme to evaluate freshness of tub gurnard (Chelidonichthys lucernus). In Luten JB, Jacobsen C, Bekaert K, Sæbo A, Oehlenschlager. J. Seafood research from fish to dish. Wageningen Academic Publishers, Wageningen. pp 289-296

Guillerm-Regost C, Haugen T, Nortvedt R, Carlehög M, Lunestad BT, Kiessling A, Rora AMB (2006). Quality Characterization of Farmed Atlantic Halibut During Ice Storage. Journal of Food Science 71 (2): 83-90

Pons-Sánchez-Cascado S, Vidal-Carou MC, Nunes ML, Veciana-Nogués MT (2006). Sensory analysis to assess the freshness of Mediterranean anchovies (Engraulis encrasicholus) stored in ice. Food Control 17: 564-569

Triqui R. (2007). Sensory and flavor profiles as a means of assessing freshness of hake (Merluccius merluccius) during ice storage. European Food Research and Technolgy, 222:41-47

Vaz-Pires P, Seixas P (2006). Development of new quality index method (QIM) schemes for cuttlefish (Sepia officinalis) and broadtail shortfin squid (Illex coindetii). Food Control 17(12): 942-949

2005

Lyhs U, Schelvis-Smit R (2005). Development of a Quality Index Method (QIM) for Maatjes Herring Stored in Air and Under Modified Atmosphere. Journal of Aquatic Food Product Technology, 14 (2): 63-76

Macagnano A., M. Careche, A. Herrero, R. Paolesse, E. Martinelli and G. Pennazza et al., (2005). A model to predict fish quality from instrumental features, Sensors and Actuators B: Chemical 111–112:293–298

Massa AE, Palacios DL, Paredi ME, Crupkin M (2005). Postmortem changes in quality indices of ice-stored flounder (Paralichthys patagonicus). Journal of Food Biochemistry 29: 570-590

Nilsen H, Esaiassen M. (2005) Predicting sensory score of cod (Gadus morhua) from visible spectroscopy. LWT – Food Science and Technology 38:95–99

Özyurt G., Kuley E., Özkütük S. ,Özogul F. (2005). Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice 114(2): 505-510. Food Chemistry 114:505-510

2004

Barbosa A, Vaz-Pires P (2004). Quality index method (QIM): development of a sensorial scheme for common octopus (Octopus vulgaris). Food Control 15: 161-168

Esaiassen M., Nilsen H., Joensen S., Skjerdal T.,Carlehog M.,Eilertsen G., Gundersen B., Elvevoll E. (2004) Effects of catching methods on quality changes during storage
of cod( Gadus morhua). Lebensm.-Wiss. u.-Technol. 37: 643–6488

Hyldig G, Green-Pettersen D.M.B. (2004). Quality Index Method - An objective tool for determination of sensory quality. Journal of Aquatic Food Product Technology, 13:71-80

Hyldig G, Nielsen J. (2004). Abstract only. QIM- a tool for determination of fish freshness. In Shahidi F, Simpson B.K. Editors . Seafood Quality and Safety, Advances in the New Millennium. ScienceTech Publishing Company, St John's, NL, page 81-89.

Nielsen D, Hyldig G (2004). Influence of handling procedures and biological factors on the QIM evaluation of whole herring (Clupea harengus L.). Food Research International 37: 975-983

Oehlenschläger J. (2004). Die Qualitäts-Index-Methode (QIM), ein verlässliches Instrument zur sensorischen Bewertung der Frische von Fisch  Informationen für die Fischwirtschaft aus der Fischereiforschung, 51(1): 22-26.

2003

Ariyawansa KWS, Wijendra DN, Senadheera SPSD (2003). Quality Index Method developed for Frigate tuna (Auxis thazard).Sri Lanka J. Aquat. Sci., 8: 95-109

Baixas-Nogueras S, Bover-Cid S, Veciana-Nogués T, Nunes ML, Vidal-Carou MC (2003). Development of a Quality Index Method to Evaluate Freshness in Mediterranean Hake (Merluccius merluccius). Journal of Food Science 68 (3): 1067-1071

Di Natale C. (2003) Data fusion in MUSTEC: Towards the definition of the artificial quality index
In Luten J.B. Oehlenschlager J, Ólafsdóttir G. 'Quality of Fish from Catch to Consumer: Labelling, monitoring and traceability'. Wageningen Academic Publishers, the Netherlands. pages 273-282

Herrero AM, Huidobro A, Careche M (2003). Development of a Quality Index Method for Frozen Hake (M. Capensis and M. Paradoxus). Journal of Food Science, 68 (3): 1086-1092

Inácio P, Bernardo F, Vaz-Pires P (2003). Effect of washing with tap and treated seawater on the quality of whole scad (Trachurus trachurus). European Food Research and Technology 217 (5): 406-411

Krott W. (2003) PEFA: Selling fish on the internet across Europe - bridge between suppliers and remote demand for fresh fish. In Luten J.B. Oehlenschlager J, Ólafsdóttir G. 'Quality of Fish from Catch to Consumer: Labelling, monitoring and traceability'. Wageningen Academic Publishers, the Netherlands. pages 165-173

Lawler I. (2003) Introducing GMP at sea. Does it pay? In Luten J.B. Oehlenschlager J, Ólafsdóttir G. 'Quality of Fish from Catch to Consumer: Labelling, monitoring and traceability'. Wageningen Academic Publishers, the Netherlands. pages 151-156

Lougovois V.P., E.R. Kyranas and V.R. Kyrana, (2003). Comparison of selected methods of assessing freshness quality and remaining storage life of iced gilthead sea bream (Sparus aurata), Food Research International 36:551–560.

Martinsdóttir E, Luten J.B, Schelvis-Smit A.A.M, Hyldig G. (2003). Scientific developments of QIM - past and future in Quality of Fish from Catch to Consumer. In Luten J.B. Oehlenschlager J, Ólafsdóttir G. 'Quality of Fish from Catch to Consumer: Labelling, monitoring and traceability'. Wageningen Academic Publishers, the Netherlands. pages 265-272.

Schelvis-Smit, A.A.M and J.B. Luten,. 2003. Catch Index: Development of a tool for measurement of the quality of the catch handling at sea. In Luten J.B. Oehlenschlager J, Ólafsdóttir G. 'Quality of Fish from Catch to Consumer: Labelling, monitoring and traceability'. Wageningen Academic Publishers, the Netherlands. pages 137-143

Sveinsdottir K, Hyldig G, Martinsdottir E, Jorgensen B, Kristbergsson K (2003). Quality Index Method (QIM) scheme developed for farmed Atlandic salmon (Salmo salar). Food Quality and Preference 14: 237-245

Triqui R, Bouchriti N. (2003) Freshness assessments of Maroccan sardine (Sardina pilchardus) comparison of overall sensory changes to instrumentally determined volatiles. Journal of Agricultural and Food Chemistry 51:7540-7546

Vader J, Carrapato H., Maraschio O, Thygesen G., Guirrec Y., Miguez Lopez E. and  Bergmundsson K.D. (2003) Quality grading and e-commerce in European fish auctions.In Luten J.B. Oehlenschlager J, Ólafsdóttir G. 'Quality of Fish from Catch to Consumer: Labelling, monitoring and traceability'. Wageningen Academic Publishers, the Netherlands. pages159-164

2002

Nielsen J, Hyldig G, Larsen E. (2002). Eating quality of fish - a review. Journal of Aquatic Food Product Technology 11: 125-141

Sveinsdottir K, Martinsdottir E, Hyldig G, Jorgensen B, Kristbergsson K (2002). Application of Quality Index Method (QIM) scheme in shelf-life study of farmed Atlantic salmon (Salmo salar). Journal of Food Science 67 (4): 1570-1579

2001

Alasalvar C, K.D.A. Taylor, A. Oksuz, T. Garthwaite, M.N. Alexis and K. Griogorakis. (2001). Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods, Food Chemistry 72:33–40.

Huidobro A, A. Pastor, M.E. López-Caballero and M. Tejada, Washing effect on the quality index method (QIM) developed for raw gilthead seabream (Sparus aurata). (2001) European Food Research and Technology 212 (4):408–412.

Martinsdóttir, Sveinsdóttir, Luten, Schelvis-Smit and Hyldig (2001). Reference manual for the fish sector: Sensory evaluation of fish freshness. QIM-Eurofish, The Netherlands.

2000

Bremner A (2000). Toward practical definitions of quality for food science. Critical Reviews in Food Science Nutr. 40:83-90

Huidobro A, Pastor A, Tejada M (2000). Quality Index Method Developed for Raw Gilthead Seabream (Sparus aurata). Journal of Food Science 65 (7): 1202-1205

Luten JB (2000). Summary report. Development and implementation of a computerised sensory system (QIM) for evaluation fish freshness. CRAFT FAIR CT97 9063. Final report for the period from 01-01-98 to 31-03-00. RIVO. Wageningen, The Netherlands: The Netherlands Institute for Fisheries Research.

Warm K, Nielsen J, Hyldig G,Martens M. 2000. Sensory Quality of Five Fish Species. Journal of Food Quality 23:583-602

1998

Warm K, Boknæs N, Nielsen J (1998). Development of Quality Index Methods for Evaluation of Frozen Cod (Gadus morhua) and Cod Fillets. Journal of Aquatic Food Product Technology, 7 (1): 45-59

1997

Andrade A, Nunes ML, Batista I (1997). Freshness quality grading of small pelagic species by sensory analysis. In: Ólafsdóttir G, Luten J, Dalgaard P, Careche M, Verrez-Bagnis V, Martinsdóttir E, Heia K (eds.) Methods to determine the freshness of fish in research and industry. Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness", AIR3CT94 2283, Nantes Conference, November 12-14 1997. International Institute of Refrigeration, Paris, France: 333-338

Hyldig G., Nielsen J. (1997). A rapid sensory method for quality management.  In: Ólafsdóttir G, Luten J, Dalgaard P, Careche M, Verrez-Bagnis V, Martinsdóttir E, Heia K (eds.) Methods to determine the freshness of fish in research and industry. Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness", AIR3CT94 2283, Nantes Conference, November 12-14 1997. International Institute of Refrigeration, Paris, France: 297-305

Luten J.B., Martinsdottir E (1997). QIM: a European tool for fish freshness evaluation in the fishery chain. In: Ólafsdóttir G, Luten J, Dalgaard P, Careche M, Verrez-Bagnis V, Martinsdóttir E, Heia K (eds.) Methods to determine the freshness of fish in research and industry. Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness", AIR3CT94 2283, Nantes Conference, November 12-14 1997. International Institute of Refrigeration, Paris, France: 287-296

1992

Jónsdóttir S (1992). Quality index method and TQM-system. In R Olafsson, Ingthorsson AH (eds.), Quality issues in the fish industry. Proceedings from the COMETT conference course: quality issues in the fish industry, european cooperation. Reykjavik Iceland, September 1992: 81-94

Larsen E, Heldbo J, Jespersen CM, Nielsen J (1992). Development of a method for quality assessment of fish for human consumption based on sensory evaluation. In: HH Huss, M Jakobsen, J Liston (eds.) Quality Assurance in the Fish Industry. Elsevier Science Publishing, Amsterdam: 351-358

1988

Bremner HA. (1988) Chill storage trials on three species of scampi. Lebensm. - Wiss. u. -Technol. 275-283

Scientific publications, last update December 2012
 
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