Development of a quality index scheme and shelf-life study for whole tambaqui (Colossoma macropomum)

Abstract

Development of a quality index scheme and shelf-life study for whole tambaqui (Colossoma macropomum) ABSTRACTThe study developed a sensory scheme based on the Quality Index (QI) and estimated the shelf-life for whole tambaqui, Colossoma macropomum (Cuvier, 1818), stored in ice, assessing and determining the most appropriate chemical, physical, bacteriological and quality sensory parameters and their changes during storage time. Ninety six fish were evaluated at 1, 3, 5, 8, 10, 12, 15, 17, 19 and 22 days of ice-storage. The developed quality index (QI) showed four main quality attributes with a total of 29 demerit scores. The skin mucus and odor, as well as general appearance and ventral elasticity had a great importance for the statistical model applied, while eyes, gills mucus and dorsal elasticity showed lower significance for tambaqui QI. The pH showed few variations during the ice storage. The nitrogen bases, as well as the total count of specific spoilage bacteria, had a linear correlation with the storage time. The QI proved to be efficient to assess tambaqui quality and loss of sensory quality over the storage period. The results suggest that whole, ice-stored Colossoma macropomum is fit for consumption until the 22 nd day.

Proximate composition, fatty acids and nutritional indices of promising freshwater fish species from Serrasalmidae family

“…Datos morfométricos y resultados de la composición aproximada de cuatro especies de peces de agua dulce del Brasil de la familia Serrasalmidae. content was found in C. macropomum compared to P. mesopotamicus, and both fish species were reported with similar moisture content (Nitz et al, 2019;Silva et al, 2018;Sousa et al, 2019). In the present study, although no difference (p > 0.05) was observed in ash content among PM, CM and PC, a similarity (p > 0.05) in moisture, lipid, and protein contents was only observed between PC and CM.…”

“…The lack of information related to the nutritional composition of Brazilian freshwater fish species from Serrasalmidae family associated with the fact that tambacu is a hybrid makes difficult the comparison of our results with those in the literature. Considering fish farmed in Brazil, similar values of lipids were reported for Colossoma macropomum and Piaractus mesopotamicus X Colossoma macropomum (Castro et al, 2007;Silva et al, 2018;Sousa et al, 2019), while Piaractus mesopotamicus has been usually reported with higher lipid content than C. macropomum and P. mesopotamicus X C. macropomum (Andrade et al, 1995;Nitz et al, 2019). Moreover, some authors observed similar ash content between P. mesopotamicus and C. macropomum (Nitz et al, 2019;Sousa et al, 2019).…”

Effect of Alpinia zerumbet essential oil on the shelf life of tambaqui fillets during short-term refrigerator storage

“…However, the method of storing raw fish in ice used in the current distribution system causes quality loss and fast spoilage (Li et al 2013). Accordingly, the shelf life of raw tambaqui is approximately 20 days (Borges et al 2013;Silva et al 2018), and its fillets have a shelf life of approximately 6 days in iced storage (Bottino et al 2017).…”

A QIM-Based Evaluation of Sensory Quality of Frozen–Thawed Roundnose Grenadier (Coryphaenoides rupestris) and Its Applications

“…A strong linear correlation between the sensory quality (expressed as the sum of the demerit scores) and the storage life on ice makes it possible to predict the time remaining until the end of shelf life . This objective has resulted in various studies on the determination of the shelf life of fish based on the QIM; the most recent ones include Erikson et al, Khodanazary, Kuvei et al, Tiyo et al, Silva et al, and Rocculi et al…”

“…A strong linear correlation between the sensory quality (expressed as the sum of the demerit scores) and the storage life on ice makes it possible to predict the time remaining until the end of shelf life. 7 This objective has resulted in various studies on the determination of the shelf life of fish based on the QIM; the most recent ones include Erikson et al, 8 Khodanazary, 9 Kuvei et al, 10 Tiyo et al, 11 Silva et al, 12 and Rocculi et al 13 The QIM scheme has been developed or adapted for many species and fishery products. Scientific literature on the QIM is abundant, and bibliographic reviews can be found in Ribeiro, 14 Bernardi et al, 15 and Ndraha.…”