The quality index method (QIM) is widely used for fish sensory assessment, but there are hardly any studies on quality changes in fish that have been previously frozen. A QIM scheme was developed for frozen Roundnose grenadier once thawed and stored at refrigerated temperatures (4 ± 1 °C). Next, this scheme was applied to determine the shelf life and evaluate the influence of frozen storage time on fish quality. The developed QIM scheme includes six descriptors. The quality index (QI) varies from 0 to 13 points. The maximum QI was reached 16 days after thawing. A strong linear correlation between QI and storage time was achieved (r = 0.9896), the least squares regression line being QI = 0.71 · (days after thawing) + 1.51. Using inverse prediction, the shelf life was estimated to be 5 days from the beginning of thawing. Statistical evidence of the negative effect of previous freezing time on the QI was found in a year-long study.

中文翻译：

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基于QIM的冻融圆鼻手榴弹（Coryphaenoides rupestris）的感官质量评价及其应用

质量指数方法（QIM）被广泛用于鱼的感官评估，但是几乎没有关于先前冷冻鱼的质量变化的研究。一旦解冻并在冷藏温度（4±1°C）下存储，就为冷冻的圆鼻榴弹兵开发了一种QIM方案。接下来，该方案用于确定保质期并评估冷冻时间对鱼类质量的影响。已开发的QIM方案包括六个描述符。质量指数（QI）从0到13点不等。解冻后16天达到最大QI。QI和存储时间之间存在很强的线性相关性（r= 0.9896），最小二乘回归线为QI = 0.71·（解冻后的天数）+ 1.51。使用逆预测，从解冻开始到保质期估计为5天。一项为期一年的研究发现了先前冻结时间对QI产生负面影响的统计证据。