Desarrollo y obtención del esquema del método del índice de la calidad en la especie Congrio, Lepophidium negropinna (Hildebrand & Barton, 1949).

Abstract

In this study, the quality index method (QIM) is implemented and applied to predict the shelf life of Lepophidium negropinna species, using sensory evaluation as the main method. Forty-five specimens were collected, eviscerated and placed in an isothermal container with ice in a 1:1 ratio to maintain a temperature close to 0°C ± 1.5°C. The analysis was performed over a period of 15 days. The QIM reached a maximum value of 24.2 points, showing a strong positive correlation with an R2 of 0.9918. This method made it possible to determine spoilage and to establish storage and consumption time. The panelists rejected the fish on the tenth day of storage, indicating that it was unfit for consumption.