Washing effect on the quality index method (QIM) developed for raw gilthead seabream (Sparus aurata)

The effect produced on the evolution of the quality index by washing gilthe ad seabream (Sparus aurata) with tap water during storage and whether it af fects other fish quality parameters such as the K value, the microbial load and sensory evaluation of cooked fillets is examined. The results indicate that washing reduced the demerit points assigned when the raw gilthead sea bream was evaluated with the QIM. The maximum allowable score for this spec ies was not reached in the washed fish even when the storage period set on the basis of both sensory and microbiological considerations was exceeded. Washing caused no significant differences with respect to unwashed fish in the evolution of the K value or in the sensory evaluation of the cooked fil lets. On the other hand, washing delayed the limit of microbiological accep tability.