Table 1.
Quality index method (QIM) attributes evaluated for hake fillets.
| Quality Description | Scoring Description | Points |
|---|---|---|
| Muscle firmness | Very Firm (very defined myotomes) | 0 |
| Firm (defined myotomes) | 1 | |
| Friable (moderately defined myotomes) | 2 | |
| Very friable (slightly defined myotomes) | 3 | |
| Smell | Fresh, marine, seaweed | 0 |
| Neutral, fruity | 1 | |
| Slightly sour, metallic or as preserved in the refrigerator | 2 | |
| Strong sour smelling, metallic or as preserved in refrigerator | 3 | |
| Dryness (in the cutting surface) |
Low | 0 |
| Moderate | 1 | |
| High | 2 | |
| Very high yellowish, milky areas | 3 | |
| Presence of marks or bruises | None | 0 |
| Some | 1 | |
| Many | 2 | |
| Skin (Ventral Zone) |
Metallic and shiny, gray tones | 0 |
| Slightly off-white | 1 | |
| Very White, brightless | 2 | |
| Elasticity of the skin (pressing with several fingers and stretching outwards) |
No fingerprint after pressing | 0 |
| With fingerprint after pressing | 1 | |
| QIM SCORE | 0–14 | |