Quality Index Method (QIM) to assess the freshness and shelf life of fish

Bernardi, Daniella Cristina; Mársico, Eliane Teixeira; Freitas, Mônica Q.

doi:10.1590/s1516-89132013000400009

Cited by 40 publications

(27 citation statements)

References 29 publications

(31 reference statements)

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“…The pH in fresh tuna determined in this study, 5.9-6.0, is consistent with published results [29,30]. Gallart-Jornet et al [7] reports a pH of 5.8 in muxama; close to the values found herein.…”

Section: Discussionsupporting

confidence: 93%

Optimization of Processing Conditions of Traditional Cured Tuna Loins–Muxama

Esteves

Aníbal

2018

Fishes

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Muxama is a traditional highly-valued food product prepared from dry-cured tuna loins in southern Portugal and Spain. The production procedure has seen little change over the last centuries. The muxama's stability is due to reduced water activity. In addition, the drying method has secondary effects on characteristics of flavor, color, and the nutritional value of the product. Our objectives were to describe the dynamics of important physicochemical parameters such as moisture content, water activity (a W ), NaCl concentration (as water-phase salt, Z NaCl ), pH and color, during the salting and drying stages of muxama production, and to test the effect(s) of changes in the traditional processing conditions followed in southern Portugal, aiming at optimizing the production procedure. The lowest values of moisture and a W and highest Z NaCl obtained after drying tuna loins for seven days at 20 • C exceeded the values reported for commercial products and have impact on the appearance (color) of the product. Therefore, drying tuna loins at lower temperatures (ca. 14 • C) is probably more appropriate. The results obtained in this study could be used in the design of future experiments at other conditions and to assess other quality parameters, e.g., total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBA-RS), microorganism abundance and sensory attributes, and subsequent validation trials.

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Section: Discussionsupporting

confidence: 93%

Optimization of Processing Conditions of Traditional Cured Tuna Loins–Muxama

Esteves

Aníbal

2018

Fishes

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“…The developed greenback grey mullet Chelon subviridis protocol has a maximum of 34 demerit points, which is close to the protocols for Mullet (Mugil platanus) as cited by Andrade et al [14] (total demerit points were 33 points). Whereas, the protocols for Mullet differed from those used for Red mullet (Mullus barbatus) [24], in which the QIM had a maximum of 18 demerit points. The use of a higher number of parameters causes a linear evolution of greenback grey mullet Chelon subviridis spoilage during refrigerated storage.…”

Section: Resultsmentioning

confidence: 99%

Quality index method (QIM) sensory scheme for gutted greenback grey mullet Chelon subviridis and its shelf life determination

Kuvei

Khodanazary

Zamani

2019

International Journal of Food Properties

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“…Jumlah dari semua poin untuk semua parameter merupakan nilai demerit point score yang kemudian dikenal sebagai indek kualitas (Huidobro, Pastor & Tedaja, 2000). Pola perubahan atribut pada proses deteriorasi ikan tidak selalu sama untuk semua jenis ikan, dan penggunaan metode DPS pada penilian kesegaran ikan dinyatakan spesifik untuk setiap spesies, sehingga diperlukan pengembangan DPS untuk tiap spesies ikan (Bernardi Mársico & de Freitas, 2013;Hyldig, Bremner, Martinsdottir & Schelvis, 2007;Hyldig & GreenPeterson, 2004;Huidobro et al;Rahman & Olley, 1984;Luten et al 1997;Sant'Ana, Soares & VasPirez, 2011;).…”

Section: Pendahuluanunclassified

Kajian Perubahan Parameter Sensori dengan Metode Demerit Point Score pada Penurunan Kesegaran Ikan Patin Selama Pengesan

Ariyani

Hermana

Triwibowo

et al. 2016

JPBKP

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ABSTRAKPenelitian ini bertujuan untuk mempelajari perubahan parameter sensori pada penurunan kesegaran ikan patin (Pangasius hypopthalmus) selama pengesan menggunakan metode demerit point score (DPS). Percobaan dilakukan dengan mematikan ikan patin secara hypothermia, menyusunnya dalam kotak berinsulasi yang berisi es dengan perbandingan es : ikan = 2:1 (b/b), dan menyimpan kotak tersebut pada suhu ruang. Penggantian es yang mencair dilakukan setiap hari. Penurunan kesegaran ikan diamati secara sensori berdasarkan metode demerit point score (DPS) selama 25 hari dengan interval waktu pengamatan setiap 5 hari terhadap atribut kenampakan, mata, insang, perut, anus dan rongga perut menggunakan skala 0-3 untuk setiap parameter pada masing-masing atribut. Hasil kajian menunjukkan bahwa parameter utama yang menentukan perubahan sensori secara signifikan pada patin segar adalah kenampakan dan kekakuan pada atribut kenampakan umum, kejernihan dan bentuk pada atribut mata, warna dan bau pada atribut insang, bau pada atribut anus, dan stains pada atribut rongga perut. Adapun beberapa parameter yang relevansinya rendah terhadap penilaian panelis pada penurunan kesegaran patin antara lain lendir permukaan pada atribut kenampakan umum, darah pada atribut mata, lendir pada atribut insang, kekakuan dan diskolorasi pada atribut perut, dan kondisi pada atribut anus, sedangkan parameter kulit tidak memiliki relevansi terhadap penilaian panelis pada penurunan kesegaran patin. Berdasarkan penilaian panelis terhadap semua atribut, lama penyimpanan patin segar yang dinyatakan ditolak panelis adalah 25 hari. atributes, i.e., appearance, eyes, gills, belly, vent, and KATA KUNCI : sensori, demerit point score, patin, kesegaran, penyimpanan dalam es ABSTRACT This research aimed to investigate the changes of sensory parameters using demerit point score (DPS) method on deterioration process of fresh pangasius (Pangasius hypopthalmus) during ice-storage. Trial was done by hypothermia killing of live pangasius (immersing in ice water), and arranging them in insulated boxes covered with crushed ice with the proportion of ice and fish of 2:1 (w/w). The insulated boxes containing fish were kept at ambient temperature and melted ice was changed daily. The decreasing of freshness was evaluated every 5 days for 25 days using demerit point score (DPS) for several

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Quality Index Method (QIM) to assess the freshness and shelf life of fish

Abstract: ABSTRACT

Cited by 40 publications

References 29 publications

Optimization of Processing Conditions of Traditional Cured Tuna Loins–Muxama

Optimization of Processing Conditions of Traditional Cured Tuna Loins–Muxama

Quality index method (QIM) sensory scheme for gutted greenback grey mullet Chelon subviridis and its shelf life determination

Kajian Perubahan Parameter Sensori dengan Metode Demerit Point Score pada Penurunan Kesegaran Ikan Patin Selama Pengesan

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