01504naa a2200301 a 450000100080000000500110000800800410001902200140006002400280007410000250010224501340012726000090026150001160027052004810038665000140086765300230088165300180090470000260092270000210094870000210096970000180099070000260100870000200103470000180105470000220107270000280109477300800112220501612022-05-18       2017    bl uuuu     u00u1 u    #d  a1749-73457 a10.1111/jwas.123292DOI1 aFOGACA, F. H. dos S.  aAppraising the shelf life of farmed cobia, Rachycentron canadum, by application of a quality index method.h[electronic resource]  c2017  aAutoria: PEREIRA, A. [i.e. M.] L.; Alitiene [i.e. Moura] Lemos Pereira. Version of record online: 21 jul. 2016.  aFreshness is the main concern of seafood quality, and the principal method to evaluate seafood freshness is sensory evaluation. The aim of this work was to study the quality changes of cobia, Rachycentron canadum, under ice storage through sensory and physical analysis as well as bacterial counting of specific spoilage organisms (SSOs). In particular, the utilization of a quality index method (QIM) scheme was proposed. Samples stored for 0-30 d were analyzed with the QIM.  aQualidade  aAnálise sensorial  aFrutos do mar1 aGONZAGA JUNIOR, M. A.1 aVIEIRA, S. G. A.1 aARAUJO, T. D. S.1 aFARIAS, E. A.1 aFERREIRA-BRAVO, I. A.1 aSILVA, T. F. A.1 aCALVET, R. M.1 aPEREIRA, A. L. M.1 aPRENTICE-HERNÁNDEZ, C.  tJournal of the World Aquaculture Societygv. 48, n. 1, p. 70-82, Feb. 2017.