Application of Quality Index Method (QIM) Scheme in Shelf‐life Study of Farmed Atlantic Salmon (<i>Salmo salar</i>)

Sveinsdóttir, Kolbrún; Martinsdóttir, Emilía; Hyldig, Grethe; Jørgensen, Bo; Kristbergsson, Kristberg

doi:10.1111/j.1365-2621.2002.tb10324.x

Cited by 120 publications

(112 citation statements)

References 12 publications

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“…The pH in both AP and MAP fillets significantly decreases over the first 7 days, reaching minimal at pH 6.49 and 6.25, respectively (p<0.05). Similar results were reported by Cyprian et al [1], Erkan et al [3], and Sveinsdottir et al [13] reported that MAP fish with CO 2 showed increasing exudation of the CO 2 dissolved on the fish body surface mucus, resulting in muscle acidification and decreases in the pH. Therefore, pH in MAP was lower than that of AP during the storage.…”

Section: Physiochemical Effectssupporting

confidence: 84%

Freshness and Shelf Life of Air Packaged and Modified Atmosphere Packaged Fresh Tilapia Fillets during Freezing-point Storage

He¹,

Huang²,

Li³

et al. 2016

J Nutr Food Sci

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The freshness and shelf life of filleted tilapia packaged in air packaging (AP) and modified-atmosphere packing (MAP) of CO 2 /N 2 30%/70% conditions, combined with freezing-point storage (-0.7°C-0°C) were investigated by sensory, textural, and physicochemical parameters, as well as microbiological and endogenous enzyme activities. The results showed that the total volatile base nitrogen, myofibril fragmentation index, sensory scores, total viable count, and pH in MAP tilapia fillets were lower than those of AP tilapia fillets, while the salt-soluble protein level and water holding capacity of MAP tilapia fillets were higher than those of AP tilapia fillets. Results showed that MAP combined with freezing-point storage exhibited a significant fresh-keeping effect on tilapia fillets, the shelf lives of AP and MAP tilapia fillets were 11 th and 14 th day, respectively; and total viable count and total volatile base nitrogen were 5.94 log CFU/g and 21.74 mg/100 g in MAP at 14 th day, respectively. It was concluded that an application of MAP combined with freezing-point storage on tilapia fillets preservation was achieved.

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Section: Physiochemical Effectssupporting

confidence: 84%

Freshness and Shelf Life of Air Packaged and Modified Atmosphere Packaged Fresh Tilapia Fillets during Freezing-point Storage

He¹,

Huang²,

Li³

et al. 2016

J Nutr Food Sci

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“…Judges were in better agreement when evaluating the fresh fish using the QI protocol, as compared to spoilage fish (Sveinsdóttir et al 2002). This was observed in the shelf-life study: the judges sensed the sensory changes caused by bacteria growth.…”

Section: Discussionmentioning

confidence: 54%

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

et al. 2018

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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.

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“…Penurunan mutu tersebut ditunjukkan oleh penurunan nilai organoleptik dari nilai awal 9 sesaat setelah ikan mati di atas kapal. Nilai organoleptik dan tekstur menurun selama penyimpanan dalam es (Andersen et al, 1995;Sveinsdottir et al, 2002). Green-Petterson et al, (2006) dan Farmer et al, (2000) melaporkan bahwa tidak hanya spesies tetapi juga perlakuan dan kondisi penyimpanan sangat berpengaruh terhadap karakteristik produk ikan.…”

Section: Teksturunclassified

The Effects of Different Chilling Method and Storage Time on the Organoleptic Quality of Fresh Skipjack Tuna

Litaay¹,

Wisudo²,

Haluan³

et al. 2018

J. Ilmu dan Teknologi Kelautan Tropis

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Application of Quality Index Method (QIM) Scheme in Shelf‐life Study of Farmed Atlantic Salmon (Salmo salar)

Cited by 120 publications

References 12 publications

Freshness and Shelf Life of Air Packaged and Modified Atmosphere Packaged Fresh Tilapia Fillets during Freezing-point Storage

Freshness and Shelf Life of Air Packaged and Modified Atmosphere Packaged Fresh Tilapia Fillets during Freezing-point Storage

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

The Effects of Different Chilling Method and Storage Time on the Organoleptic Quality of Fresh Skipjack Tuna

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