Quality index method developed for raw gilthead seabream (Sparus aurata)

Sensory assessment is one of the principal methods of measuring fish qualit y. One of the most interesting sensory methods at the moment is the quality index method (QIM). The QIM provides weighted evaluation of the key parame ters in deterioration of individual species, assigning demerit points accor ding to the importance of the parameter. This paper describes the developme nt of a QIM for gilthead seabream (Sparus aurata). As result of this study, a QIM is proposed for this species. The appearance of skin and slime, fles h elasticity, odor of the fish, clarity and shape of the eyes, and color an d odor of the gills are the parameters included which gave a total of 15 de merit points. The index scored lower when the fish was washed.