Quality index method developed for raw anglerfish () stored in ice.

The quality index method (QIM) is a widely accepted solution to establish the state of fish freshness quickly and effectively. The present study aims to determine increasingly reliable freshness parameters for fresh and whole stored in ice. Sensory and microbiological analyses were performed on 148 anglerfishes.

Microscopic investigations as an aid in raw ham's ripening analysis.

The raw ham's ripening process contributes to the development of numerous biochemical reactions, mainly affecting proteins and lipids and allowing to obtain an adequate texture and a characteristic flavor. This article reports the results of histologic investigations carried out on 5 different anatomic regions from raw hams manufactured in the Fermo Province, Marche Region, Central Italy. Raw ham specimens were collected at the 10 following time intervals throughout the ripening process: 1) "Time 0", when ripening was started, 2) one month, 3) three months, 4) four months, 5) eight months, 6) nine months, 7) twelve months, 8) eighteen months, 9) twentythree months and 10) twenty-eight months after the ripening process began, respectively.